1. Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.
2. Using a mandoline or a very sharp knife, slice the Brussels sprouts and carrots as thin as possible. Put them in the ice bath for 5 minutes to crisp them up.
3. Drain the sprouts and carrots and dry well in a salad spinner, or drain in a colander and pat dry. Transfer to a mixing bowl. Add the lemon zest, juice, za'atar and oil; season with salt and pepper, and toss with your hands to coat. Sprinkle in the pine nuts and toss again to combine.
4. If you have time, allow the salad to stand for 15 minutes. Serve the salad on a platter or divide among four individual plates.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (181g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 59 (46%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 68.4mg||2 %|
|Potassium 578.1mg||15 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 10.9g|
|Protein 5.4g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 128
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