Shaved Brussels Sprout Salad

Both sweet and savory, this colorful salad packs a big crunch!

My Shaved Brussels Sprouts Salad should be on your holiday menu! It’s hearty, yet light – if that makes any sense?! This dish will help balance out the traditional, heavier sides.

Bonus points for being meal prep and make ahead friendly!

DO I HAVE TO CUT THEM MYSELF?

Absolutely not! You can use a mandoline or the shredding disc on your food processor.

You can also buy bags of pre-shredded Brussels sprouts at the grocery store, although I do prefer shredding them myself. They’re so much fresher and I swear the bagged BS are always slightly brown. Like always!

WHAT CAN I USE INSTEAD OF WALNUTS?

• pecans (the sweet and spicy ones from Trader Joe’s are insane in this recipe!)
• hazelnuts
• pinenuts
• pepitas
• almonds
• sunflower seeds

WHAT CAN I USE INSTEAD OF RED WINE VINEGAR?

• apple cider vinegar
• white wine vinegar
• champagne vinegar
• sherry vinegar
• lemon juice

MAKE AHEAD INSTRUCTIONS:

Brussels Sprouts can be shredded a day ahead. The salad Dressing can be made up to 3 day ahead. Both must be stored in the fridge with an airtight lid. If you’re making this in advance, don’t add the dressing until you’re ready to serve. 

Shaved Brussels Sprout Salad

Sacha Hirschfeld

Both sweet and savory, this colorful salad packs a big crunch! Bonus points for being meal prep and make ahead friendly.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salads

Cuisine American

Servings 6

Equipment

• 1 paring knife
• 1 large bowl
• 1 pair of salad servers or tongs
• 1 mason jar or jar with tight fitting lid or whisk and medium size bowl

Ingredients

  

Salad:

• 1 lb Brussels sprouts trimmed shredded; see notes
• ⅓ cup pomegranate arils
• ¼ cup dried cherries
• ⅓ cup feta cheese omit to make vegan
• ⅓ cup walnuts toasted and chopped; see notes

Dressing:

• ⅓ cup extra-virgin olive oil
• 2 tbsp red wine vinegar see notes
• 1 tbsp Dijon mustard
• 1 tbsp honey may sub maple syrup to make vegan
• 1 tsp dried chives or 1 tbsp fresh shallots
• 1 garlic clove minced
• kosher salt
• freshly ground pepper

Instructions

 

• Wash, trim, and slice Brussels sprouts in half top to bottom. Thinly slice with a sharp knife. Don't discard the leafy layers that fall off during this process. Add them to the salad, unless they're yellow or in bad condition.

  Alternatively, you can use a mondoline or the shredding disc on your food processor.
• Add all ingredients for the dressing to a mason jar with a tight fitting lid. Shake vigorously and constantly for at least a minute, until emulsified.
• Dress the salad with pomegranate, dried cherries, crumbled feta, and toasted walnuts. Add half the dressing, toss to combine, taste, add more dressing as needed.
• Serve as a solo salad or alongside your favorite protein.

  If you're making this in advance, don't add the dressing until you're ready to serve. Shredded Brussels sprouts can be made the night ahead. Dressing will keep for 3 days in the fridge.

Notes

DO I HAVE TO CUT THE BRUSSELS SPROUTS BY HAND?

Absolutely not! You can also use the shredding disc on your food processor or you can use a mandoline. 

WHAT CAN I USE INSTEAD OF WALNUTS?

• pecans (the sweet and spicy ones from Trader Joe’s are insane in this recipe!)
• hazelnuts
• pinenuts
• pepitas
• almonds

WHAT CAN I USE INSTEAD OF RED WINE VINEGAR?

• apple cider vinegar
• white wine vinegar
• champagne vinegar
• sherry vinegar
• lemon juice

MAKE AHEAD INSTRUCTIONS

Brussels Sprouts can be shredded a day ahead. Salad Dressing can be made up to 3 day ahead. Both must be stored in the fridge with an airtight lid. 

If you’re making this in advance, don’t add the dressing until you’re ready to serve. 

Keyword Brussels Sprouts, Cruciferous Vegetables, Holiday Recipe, Holiday Salad, Make Ahead Recipe, Vegan Adaptable, Vegetarian