Brussels Sprouts Salad

Brussels Sprouts Salad ~

This fresh and crisp shaved Brussels sprout salad made with raw ingredients is a flavorful side dish worthy of holiday dinners yet simple enough for every day!

I like this recipe for its taste and simplicity.

This tossed salad is quick and easy to make and it’s packed with light and bright flavors that don’t overpower a main dish.

Some of my other favorite ways to enjoy Brussels sprouts are Brussels Sprouts Gratin and Spaghetti with Brussels Sprouts.

How to Shred Brussels Sprouts

When it comes to shredding Brussels sprouts, you have options:

1. Use a knife. Slice each brussels sprout in half then lay them flat side down on a cutting board. Carefully slice them as thin as possible.

2. Use a mandoline. This method is my personal favorite and potentially the most dangerous. Use caution and don’t slice too quickly, especially as you get down towards the end of each sprout.

3. Use a food processor. A shredding disk makes quick work of prepping sprouts. However, the cuts tend to not be as thin as with a mandoline or knife. This my least preferred option.

Time Saving Tip

• Use pre-shredded Brussels sprouts! Skip the whole step of shredding the sprouts yourself and have the salad ready to go in minutes! Look for pre-cut sprouts in the convenience section of your produce department.

Ingredients for Brussels Sprouts Salad

• 2 tablespoons olive oil
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 1/2 teaspoons seasoned rice vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 cups Brussels sprouts, finely shredded
• 1/2 cup vegan Parmesan cheese, shredded

How to Make Brussels Sprouts Salad

For the dressing:

STEP ONE: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, vinegar, salt, and pepper. Set aside.

For the salad:

STEP TWO: Into a large bowl, add the shredded Brussels sprouts, using your hands to gently separate the leaves.

STEP THREE: Give the dressing one more quick whisk then drizzle over the sprouts, tossing to coat.

STEP FOUR: Sprinkle with Parmesan cheese and toss again to distribute the cheese throughout the salad.

STEP FIVE: Adjust seasoning to taste and serve.

FAQ

Can this be made in advance?

• Yes! This Brussels sprouts salad can be made a day or two ahead and kept covered in the fridge until serving time. For best results, shred the Brussels sprouts and make the dressing up to 2 days in advance. Keep them stored separately and covered in the refrigerator then toss them together just prior to serving.

Storage

• Leftovers can be refrigerated in a covered container for up to 2 days. Freezing is not recommended.

More Side Salad Recipes You’ll Love!

• Broccoli Salad
• Oil and Vinegar Coleslaw
• Cucumber and Basil Salad
• Green Pea and Cheddar Salad
• Smashed Cucumber Salad

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