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Shaved Brussels Sprouts Salad with Sherry Reduction

Recipe Courtesy of Sarah McMinn of My Darling Vegan

Yield: 6 Servings | Prep Time: 15 mins | Cook Time: 0 mins | Total Time: 15 mins


Shredded Brussels Sprouts:

  • 1lb.Brussels sprouts,shredded 
  • 1smallred onion,thinly sliced 
  • 1/3cupslivered almonds 

Sherry Reduction:

  • 1/4 cup olive oil,divided 
  • 3-4clovegarlic,minced 
  • 3/4cupHolland House® Sherry Cooking Wine 
  • 1tsp.spicy mustard 
  • 1/2tsp.salt 
  • 1/4tsp.freshly ground pepper 
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Shaved Brussel Sprouts:

  1. Thoroughly rinse the Brussels sprouts in a colanderPat them dry.  
  2. Trim the bottoms off of the Brussels sprouts and remove any loose, dry, or browned outer leaves. Discard the bottoms and outer leaves. 
  3. Slice the sprouts thinly into small shavings.  

Sherry Reduction:

  1. Heat 1 Tbsp of olive oil in a small skillet over medium heat.  
  2. Add the minced garlic and sauté for 30 seconds or until the garlic is fragrant and golden.  
  3. Add Holland House® Sherry Cooking Wine 
  4. Boil lightly for 5 minutes, until the sherry has reduced.  
  5. Remove from heat and stir in the remaining olive oil, mustard, salt, and pepper. 
  6. In a large salad bowl mix together the shaved Brussels sprouts and the thinly sliced onions and almonds. Toss with the sherry reductionserve warm.  
  7. If you would rather serve cold, chill the salad for 30 minutes before serving.