Shredded Brussels Sprouts with Lemon and Poppy Seeds

Shredding brussels sprouts makes this salad into a super kid-friendly recipe. Plus, the dressing is absolutely delicious! Brussel Sprouts are high in fiber and vitamin C which aid in healthy skin and immune function and those yummy little poppy seeds are a fantastic source of calcium. This dish only takes minutes to prepare, especially if you have a food processor to quickly chop the brussel sprouts. You can even prepare most of the ingredients ahead of time and just cook the dish at the last minute!

Author: Weelicious

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 4 servings

Calories: 140 kcal per serving

Ingredients

1 lb - Brussels sprouts
5 ounces - water chestnuts
1 tbsp - lemon juice
1 tbsp - oil
1 tbsp - butter
1 clove - garlic
½ tsp - kosher salt
½ tsp - lemon zest
2 teaspoons - poppy seeds
¼ cup - low sodium chicken stock

Instructions

Finely chop the Brussels sprouts and water chestnuts with a knife (or in a food processor) and into small pieces.
Place in a bowl with lemon juice and toss to coat (this should prevent the leaves from losing their bright color). At this point you can cover the brussel sprouts and refrigerate for several hours until you’re ready to cook them.
Heat butter and oil in a saute and pan over medium heat. Saute the brussel sprouts for 2 minutes. Add the salt, garlic, zest and poppy seeds and continue to cook an additional 2 minutes.
Pour in the chicken stock and cook 1 more minute.

Nutrition