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Shaved Brussels Sprouts with Feta & Almonds


  • 1 lb (450 g) Brussels sprouts
  • 5 to 6 red radishes, thinly sliced
  • 2 tsp (10 mL) lemon zest
  • 3 Tbsp (45 mL) lemon juice
  • 3 Tbsp (45 mL) Greek yogurt
  • 1 1/2 tsp (7 mL) honey
  • 2 tsp (10 mL) chopped mint
  • Salt and pepper, to tase (optional)
  • 3 oz (85 g) crumbled feta (about 1/2 cup/125 mL)
  • 1/2 cup (125 mL) slivered almonds



Wash and remove rough outer leaves from Brussels sprouts and trim stem. Shave Brussels sprouts using mandoline or slicer attachment of food processor. Add to large bowl with sliced red radishes and set aside.


In 2 cup (500 mL) Mason jar, add lemon zest, lemon juice, yogurt, honey, and mint; shake well to combine. Pour dressing over shaved Brussels sprouts, mixing well. Add about three-quarters of feta and almonds; mix through to incorporate evenly. Transfer mixture to serving bowl or plate and sprinkle remaining feta and almonds overtop.