My viral crispy rice salads (with over 70+ million views and counting!) gets a vegetarian-friendly twist. Introducing my Crispy Rice Shaved Brussels Sprouts Salad - a tangy salad that is filled with crunchy shaved brussels sprouts, sweet dried cranberries, perfectly crispy rice, and is topped off with a creamy Maple Dijon Dressing that is so good, you could drink it.
Equipment
- 1 Mandolin I like using a mandolin to shred the brussels sprouts nice and thin!
Ingredients
For the Crispy Rice:
- 2 Cups Cooked Rice cooled - I use jasmine rice, but any rice should work well
- 2 Teaspoons Soy Sauce
- 1 Tablespoon Sesame Oil
For the Salad:
- 6 Cups Shaved Brussels Sprouts
- ½ Cup Dried Cranberries
- ½ Cup Raw Walnuts
- ½ Cup Red Onion thinly sliced
- 1 Honey Crisp Apple diced
- ⅔ Cup Parmesan Cheese freshly grated
For the Creamy Maple-Dijon Dressing:
- ⅓ Cup Olive Oil
- 1 Lemon juiced
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Dijon Mustard
- 1 Large Shallot
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
Instructions
- To make this salad, start by preparing the crispy rice. Preheat your oven to 400 F.
- Next, line a baking sheet with parchment paper and set it aside.
- Cook the rice according to your preferred method and allow it to cool fully. Then, add it to the baking sheet.
- Toss the cooled rice with the soy sauce and sesame oil.
- Then, transfer the baking sheet to the oven and bake the rice for 30-40 minutes, or until it's nice and crispy. Toss it halfway through, to ensure that it cooks evenly.
- Next, prepare the salad. Wash the brussels sprouts and use a mandolin or a food processor to shred them into pieces.
- Then, add them to a large bowl alongside the rest of the salad ingredients (the dried cranberries, raw walnuts, red onion, honey crisp apples, and parmesan cheese). Set the bowl aside.
- Once the crispy rice is done, remove it from the oven and allow it to cool.
- Finally, prepare the dressing by adding all of the dressing ingredients (the olive oil, lemon, maple syrup, dijon mustard, shallot, kosher salt, and ground black pepper) to a blender and blend until smooth and creamy.
- Add the crispy rice to the salad, followed by the dressing, then toss to fully combine.
- Once it's done, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days.
Calories: 626kcal | Carbohydrates: 66g | Protein: 16g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 17g | Cholesterol: 11mg | Sodium: 805mg | Potassium: 765mg | Fiber: 9g | Sugar: 27g | Vitamin A: 1158IU | Vitamin C: 117mg | Calcium: 301mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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