- Shave brussels sprouts thin for irresistible crunchy texture and easy digestion, unlocking nutty sweetness.
- Toss with bright lemon vinaigrette and let marinate to soften fibers and deepen flavor.
- Boost contrast with toasted nuts, salty cheese, or crisp apples for balance and extra crunch.
If you told my ten-year-old self that I would one day crave a brussel sprout salad, I would have laughed in your face. Back then, these little green gems were synonymous with mushy, sulfurous lumps served at school lunches. Everything changed when I discovered the art of the shave. This brussel sprout salad is a revelation of texture and zing. It fits perfectly as a healthy comfort food option or a centerpiece festive dish for your next holiday gathering. By slicing them thin and tossing them in a bright vinaigrette, you unlock a nutty sweetness that is simply addictive. It is quick enough for a weeknight meal but sophisticated enough for a gourmet dinner party.
Table of contents
The Nutritional Power of Raw Sprouts
Choosing to serve a brussel sprout salad raw isn’t just about the crunch; it is about the nutrients. When you cook sprouts, you often lose heat-sensitive vitamins like Vitamin C. By eating them in this brussel sprout salad, you are getting a massive dose of antioxidants and fiber in its purest form. It is truly the ultimate healthy superfood that keeps you full and energized.
Brussel Sprout Salad Recipe Card
Brussel Sprout Salad Recipe
4
servings20
minutes0
minutes285
kcalThis vibrant brussel sprout salad combines crunchy textures with a bright lemon dressing for a healthy comfort food side.
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Ingredients
- The Salad Base:
1.0 lb Brussel Sprouts (trimmed and shaved)
0.5 cups Toasted Walnuts (roughly chopped)
0.5 cups Dried Cranberries or Pomegranate seeds
0.3 cups Shredded Parmesan or Pecorino
- The Lemon Vinaigrette:
0.3 cups Extra Virgin Olive Oil
2.0 tbsp Fresh Lemon Juice
1.0 tsp Dijon Mustard
1.0 tsp Honey or Maple Syrup
Salt and Black Pepper (to taste)
Directions
- To start, we want to get those sprouts as thin as possible. I personally love using a mandoline, but a food processor is much faster and safer for beginners.
- Once they are shaved into a fine ribbons, place them in a large mixing bowl. In a small mason jar, combine your olive oil, lemon juice, mustard, and honey.
- Shake it like you mean it! Pour about half the dressing over the sprouts and use your hands to massage the liquid into the leaves. This is a chef secret that makes the brussel sprout salad incredibly tender.
- Finally, fold in your nuts, fruit, and cheese, adding more dressing if needed. Season generously with cracked pepper.
Notes
- Let the salad sit for at least 15.0 minutes after dressing to allow the flavors to develop.
- If you want more volume, add 1.0 cup of finely sliced kale to the mix.
- Use toasted pumpkin seeds (pepitas) for a nut-free version.
Nutrition Facts
- Fat: 20g
- Carbohydrates: 22g
- Protein: 6g
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Kitchen Confidence: Prep Secrets
To avoid feeling rushed when guests arrive, I always recommend a few prep steps. A brussel sprout salad actually tastes better when it has had a little time to sit and marinate in the dressing. The acid in the lemon juice slightly softens the tough fibers of the raw sprouts. This makes them much easier to digest and creates a better mouthfeel.
- Shave the Sprouts: Use a food processor with a slicing disk to shave the sprouts 24.0 hours in advance. Keep them in a sealed bag with a damp paper towel.
- Toast the Nuts: Toast your walnuts or pecans early. Store them at room temperature to maintain that essential crunch.
- Whisk the Dressing: Make your vinaigrette in a jar. Shake it well right before you are ready to dress the greens.
Perfect Pairings and Pro Chef Tips
Knowing what to serve alongside your brussel sprout salad can elevate the entire dining experience. I love pairing this with a roasted chicken or a pan-seared salmon. The acidity of the salad cuts through the richness of the protein beautifully. Here are some actionable tips to ensure your success:
- Always use a high-quality extra virgin olive oil for the base of your dressing.
- Massage the sprouts gently with a pinch of salt before adding the rest of the ingredients.
- Add a salty element like pecorino romano or feta to balance the sweetness of the dried cranberries.
- For an extra crunch, add sliced Honeycrisp apples just before serving.
Your Questions Answered
No! Raw sprouts provide a wonderful crunch similar to a slaw. The key is to shave them very thinly so they aren’t tough.
Absolutely. It is the most efficient way to get a uniform “shaved” texture for your brussel sprout salad.
Yes, it is very high in fiber and low in calories, making it a very satiating and healthy choice.
Pecans, almonds, or sunflower seeds are all fantastic alternatives.
Wrapping Up the Green Goodness
I truly hope this brussel sprout salad becomes a mainstay in your kitchen. It is a wonderful way to enjoy seasonal produce while nourishing your body. The combination of the zesty lemon and the crunchy nuts is a winner every single time. If you gave this brussel sprout salad a try, I would love to hear your thoughts in the comments below! Don’t forget to check out my related recipes like the honey-glazed carrots or my autumn kale salad for more inspiration. Happy tossing!
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