Shaved Brussels Sprouts Salad Recipe
jump toRECIPE
This easy fall salad makes the most of seasonal ingredients like Brussels sprouts for a healthy vegetarian salad or a side everyone will love. I combine the shaved sprouts with thinly sliced Tuscan kale for a more hearty recipe. The salad is tossed in a simple vinaigrette, topped off with Parmesan, toasted walnuts and dried cranberries.
Because both kale and Brussels sprouts can be on the tougher side when served raw, I massage the dressing into the greens before adding the additional toppings. This helps to tenderize the salad.
Shaved Brussels Sprouts Salad Recipe
Table of contents
Key Ingredients in This Recipe
- Brussels sprouts – I recommend using a mandolin to shave the raw Brussels sprouts. Though it can be done with a knife, using a mandolin is much easier and you can shave them rather than thinly slice them. Roasted Brussels sprouts have a much nuttier, sweeter flavor while raw Brussels are a bit more bitter and tougher.
- Kale – I use Tuscan or dino kale in this recipe. Unlike curly kale it has deep green flat leaves that have a better texture for salad. Be sure to remove the thick ribs from the middle of the kale stems. They can be very tough and add an unpleasant texture. I like to then lay the leaves on top of each other and roll them together then thinly slice the kale into thin, even strips. This cut is called a chiffonade.
- Walnuts – I love the toasted nutty flavor and crunch the walnuts add though you can also use sliced almonds. Walnuts are a naturally great pairing with Brussels sprouts and kale for a fall salad.
- Apple cider vinegar – Apple cider vinegar is a vinegar made from fermenting the juice from apples with yeast. It’s used as an acid to brighten up the salad dressing when combined with saturated fat like olive oil.
Instructions For Making Shaved Brussels Spouts Salad
- Combine the dressing. Add the olive oil, apple cider vinegar, mustard and shallots to a small mixing bowl or mason jar.
- Whisk the dressing. Whisk or shake until the mixture is completely combined then season with salt and pepper.
- Massage kale and Brussels sprouts. Mix the kale and Brussels sprouts in a large bowl, add the dressing and massage it into the greens using your hands.
- Top with garnishes. Top with the walnuts, Parmesan and cranberries and toss to combine just before serving.
Shaved Brussels Sprouts Salad Variations
Add protein
- Add grilled chicken, turkey or bacon to this Brussels sprouts salad recipe for some added protein.
Dressing swaps
- I make this recipe using whole grain mustard in the dressing though you can swap with a dijon vinaigrette.
- I love the flavor of apple cider vinegar in the dressing though it can easily be swapped with freshly squeezed lemon juice.
Other Recommendations
- Adding quinoa to this salad makes it substantial enough to serve as a vegetarian entrée.
- Try swapping the shaved Parmesan with crumbled goat cheese.
How To Shave Brussels Sprouts For Salad
How to prepare the Brussels sprouts for shaving
Peel back and yellowing outer leaves. Look for tight heads of Brussels sprouts. I like to use medium to larger Brussels sprouts because they are easier to shave.
What tools to use
While I typically opt for a mandolin to make the shredded Brussels sprouts, you can also do this in the food processor.
How to properly shave Brussels sprouts
To grate Brussels sprouts in a food processor, simply attach the grater blade to the top and drop the vegetables in. They won’t be as even but this is a great way to do it when making a bigger serving, especially for entertaining.
To shave them using a mandolin carefully and slowly shave them.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
Shaved Brussels Sprouts Salad Recipe
Ingredients:
For the vinaigrette:
- ⅓ cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 teaspoon whole grain mustard
- 1 tablespoon diced shallots
- Kosher salt, as needed
- Freshly ground black pepper, as needed
For the salad:
- 1 bunch Tuscan kale, stems removed and shredded
- ½ pound Brussels sprouts, shaved
- ⅓ cup toasted walnut halves
- ¼ cup shaved Parmesan
- ⅓ cup dried cranberries
Instructions:
For the vinaigrette:
- Add the olive oil, apple cider vinegar, mustard and shallots to a small mixing bowl or mason jar.
- Whisk or shake until the mixture is completely combined then season with salt and pepper.
For the salad:
- Mix the kale and Brussels sprouts in a large bowl, add the dressing and massage it into the greens using your hands.
- Top with the walnuts, Parmesan and cranberries and toss to combine just before serving.
DID YOU MAKE THIS?
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
Where is the lemon in the lemon vinaigrette?
So sorry that’s a typo! I’ve gone ahead and corrected it. I use apple cider vinegar but note that lemon juice can easily be swapped in for an easy substitution.
Love your recipes! Especially this one