This Easy Shaved Brussels Sprouts Salad is simply delicious and tastes great with almost any main course. It’s a fantastic seasonal vegetable side dish with a fresh and tangy lemon vinaigrette!
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The Easy Shaved Brussels Sprouts Salad:
This salad consists of thinly shaved Brussels sprouts, sweet dried cranberries, your choice of Marcona almonds, pine nuts, or pecans, chives, and grated parmesan cheese, all drizzled in a tangy, fresh, lemon vinaigrette!. So lovely, finish with sea salt and freshly ground pepper and the balance of flavors is really something.
How to Shave Brussels Sprouts:
There are three ways to shave Brussels sprouts: you can use a mandolin, a sharp knife, or you can do it my favorite way, using a food processor. The reason I prefer a food processor is because you can literally get the job done in a minute. No lie. If you don’t have a processor or a mandolin, no worries! A good quality knife works great too. Just cut off the ends of sprouts, then cut them in half and slice as thinly as you can.
Let’s Talk Dressing:
This pretty little salad is tossed in a simple lemon vinaigrette made with freshly squeezed lemon juice, heart and brain healthy olive oil, a little honey (optional), pepper and the best flaked sea salt ever, yup, that’s it!
What to Serve it With:
This salad is amazing served with just about any protein. Serve alongside my Filet Mignon, Grilled Chicken, or Grilled Salmon.
Want to add chicken?
Do it! Sometimes I toss in shredded rotisserie chicken for added protein.
Leftovers?
If you happen to have leftovers, no problem, even dressed this salad tastes great the next day. Not as crispy, but just as delicious!
Love Brussels Sprouts and Need More Recipes?
Try my Pasta with Pancetta and Brussels Sprouts!
The Recipe: Easy Shaved Brussels Sprouts Salad
What you need: a food processor or good quality knife for slicing Brussels sprouts.
A simple salad that tastes great with almost any protein. Made in 10 -15 minutes depending on if you use a food processor or knife.
- 1/4 cup good quality extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1-2 teaspoons good quality honey (optional)
- sea salt and pepper to taste
- 4 cups shaved Brussels Sprouts
- 1/2 cup chopped marcona almonds, pine nut, or chopped pecans
- 3 tablespoons chopped chives
- 1/2 cup dried cranberries
- 1/2 oz freshly grated Parmesan Cheese
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In a small bowl add olive oil, lemon juice, and honey (optional). Whisk until emulsified. Add sea salt and freshly ground pepper to taste. Set aside.
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Cut off the ends of Brussels sprouts and shave by running through a food processor using the slicing blade, or use a mandolin. If using a knife, cut off ends, then cut each sprout in half and then thinly slice. Place in a large bowl.
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Add nuts, chives, and cranberries, toss with desired amount of salad dressing, toss again. Add parmesan, toss. Enjoy!
If you prefer your Brussels sprout a little softer, allow salad to sit for 15 minutes before serving.
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