Shaved Brussels Sprout Salad Recipe

Introduction

This Shaved Brussels Sprout Salad is a refreshing and crunchy dish that’s perfect as a light lunch or a side. With sharp parmesan, toasted walnuts, and a zesty lemon-Dijon dressing, it delivers layers of flavor in every bite. It’s quick to prepare and can easily become a new favorite in your recipe collection.

Ingredients

• 1 ½ lb. fresh Brussels sprouts
• 1 cup chopped walnuts (toasted or raw)
• ½ red onion, small diced
• 1 cup shredded Parmesan cheese
• Juice of 1 lemon
• ¼ cup Dijon mustard
• ⅓ cup extra virgin olive oil
• ½ teaspoon pepper
• Salt to taste
• Optional: 1-2 teaspoons honey or maple syrup for the dressing

Instructions

1. Step 1: Rinse the Brussels sprouts, trim off the ends, and cut each sprout in half.
2. Step 2: Using a food processor, pulse the Brussels sprouts until shredded. Alternatively, use a mandoline slicer for thin, even shavings. Transfer the shredded sprouts into a large bowl.
3. Step 3: Add the diced red onion, shredded Parmesan, and chopped walnuts to the bowl with the sprouts. Toss everything together to combine.
4. Step 4: In a small bowl, whisk together the Dijon mustard, olive oil, lemon juice, pepper, and salt. If you prefer a touch of sweetness, add 1-2 teaspoons of honey or maple syrup to the dressing and whisk until smooth.
5. Step 5: Pour the dressing over the salad and toss well to coat evenly.
6. Step 6: Serve immediately or chill the salad until ready to enjoy.

Tips & Variations

• Toast the walnuts before adding for a deeper, nuttier flavor.
• Swap out walnuts for pecans or almonds for different textures.
• Add dried cranberries or sliced apples for a hint of sweetness and color.
• Use freshly grated Parmesan for the best flavor and texture.
• If you don’t have a food processor or mandoline, thinly slice the Brussels sprouts by hand with a sharp knife.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors meld nicely, but it’s best enjoyed fresh to keep the sprouts crisp. If stored with dressing, toss the salad again before serving. To maintain the best texture, consider keeping the dressing separate until ready to serve.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this salad?

Fresh Brussels sprouts work best because they shred nicely and retain a crisp texture. Frozen sprouts tend to be softer and may become mushy when shredded, so fresh is recommended for this salad.

Is this salad suitable for vegans?

The salad as written includes Parmesan cheese, which is not vegan. To make it vegan, omit the cheese or substitute with a plant-based vegan Parmesan alternative.

Shaved Brussels Sprout Salad Recipe

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★★★★★

4.9 from 146 reviews

This Shaved Brussels Sprout Salad is a fresh and vibrant dish featuring finely shredded Brussels sprouts tossed with crunchy toasted walnuts, sharp parmesan cheese, and a zesty lemon-Dijon dressing. Perfect for a light lunch or a refreshing side, this salad combines crisp textures and tangy flavors, with an optional hint of sweetness from honey or maple syrup to balance the acidity.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 ½ lb. fresh Brussels sprouts
• 1 cup chopped walnuts (toasted or raw)
• ½ red onion, small diced
• 1 cup shredded parmesan cheese

Dressing Ingredients

• Juice of 1 lemon
• ¼ cup Dijon mustard
• ⅓ cup extra virgin olive oil
• ½ tsp pepper
• Salt to taste
• Optional: 1-2 teaspoons honey or maple syrup to add to dressing

Instructions

1. Prep the Brussels Sprouts: Rinse Brussels sprouts thoroughly and trim off the ends. Cut each sprout in half to prepare them for shredding.
2. Shred the Sprouts: Place the halved Brussels sprouts in a food processor and pulse until finely shredded. Alternatively, use a mandoline slicer for even thin slices. Transfer the shredded sprouts to a large mixing bowl.
3. Add Salad Components: Add the small diced red onion, shredded parmesan cheese, and chopped walnuts to the bowl with the shredded sprouts. Toss everything together to combine evenly.
4. Make the Dressing: In a small bowl, whisk together the Dijon mustard, extra virgin olive oil, freshly squeezed lemon juice, pepper, and salt. If desired, add 1 to 2 teaspoons of honey or maple syrup for a touch of sweetness.
5. Combine and Toss: Pour the dressing over the salad mixture and toss well to ensure all ingredients are coated evenly with the dressing.
6. Serve or Chill: Enjoy the salad immediately or refrigerate until ready to serve for a chilled, crisp option.

Notes

• To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring often to avoid burning.
• Use a food processor with a shredding or slicing blade for quickest results, or a mandoline for uniform shreds.
• The optional honey or maple syrup is a great addition if you prefer a sweeter dressing.
• This salad is best eaten fresh but can be stored chilled for up to 24 hours without losing texture.
• Substitute parmesan with vegan cheese to make this salad vegan-friendly.

Keywords: Shaved Brussels Sprout Salad, Brussels Sprouts, Walnut Salad, Parmesan Salad, No-Cook Salad, Healthy Salad, Vegetarian Salad, Lemon Dijon Dressing