There’s something delightful about a Shaved Brussels Sprouts Salad that transforms this humble vegetable into a dish that’s both refreshing and satisfying.
When I discovered the magic of combining thinly sliced Brussels sprouts with bright, vibrant ingredients like pomegranate or cranberries, it quickly became a staple in my kitchen.
The combination of textures and flavors brings a unique twist to any meal and is a hit, whether it’s lunch or part of a festive dinner spread.
Creating this salad is incredibly straightforward, and its versatility makes it perfect for various occasions. I love adding ingredients like candied pecans or pine nuts for a bit of crunch, while a touch of cheese brings creaminess to the mix.
The dressing, often using a mix of cider vinegar and Dijon mustard, ties everything together with a pleasant tanginess. The beauty of Shaved Brussels Sprouts Salad lies in its simplicity and adaptability.
Shaved Brussels Sprouts Salad is not just delicious but also a feast for the eyes with its colorful ingredients. Whether you’re looking for a new go-to recipe for everyday meals or something special for a holiday table, this salad fits the bill. It introduces a fresh way of enjoying Brussels sprouts, converting even those who might not usually enjoy them into fans.
Why You Will Love Shaved Brussels Sprouts Salad
I absolutely love shaved Brussels sprouts salad for several reasons. First, it’s a breeze to make. All you need to do is slice the Brussels sprouts thinly, or simply buy them pre-shredded. This makes the whole process quick and easy, which I find perfect for a busy day.
One of the great things about this salad recipe is its versatility. It can be adjusted with different seasonal ingredients.
During the fall, I like to add ingredients like apples, cranberries, and pecans. In the winter, I might add pomegranate seeds or pears. These additions bring out rich fall flavors or make for a delightful winter salad.
The fresh and crunchy texture of the shaved Brussels sprouts is another aspect I love. When combined with a tangy lemon or Dijon dressing and a sprinkle of cheese, it elevates the raw taste. The salad stays crisp even if you prep it in advance, making it convenient for gatherings.
If you haven’t tried this raw salad yet, give it a go. The balance of flavors and textures is guaranteed to win over even those who may not usually enjoy Brussels sprouts. It’s a tasty way to incorporate healthy greens into your diet, and it pairs well with many dishes.
How To Make Shaved Brussels Sprouts Salad
I love creating a delicious shaved Brussels sprouts salad with a mix of crunchy textures and vibrant flavors. This easy-to-make salad brings together the natural taste of vegetables and a tangy dressing.
Ingredients
These are the essentials I prefer:
- 1 pound Brussels sprouts, finely sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon cider vinegar or apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- Salt and fresh lemon juice to taste
- Optional: parmesan cheese, chopped pecans, pumpkin seeds, sunflower seeds, dried cranberries, dried cherries, honeycrisp apple slices, crispy bacon, red onion
Consider customizing with your favorite toppings or any of these extra options for added flavor.
Instruments
For the salad, I use:
- A sharp knife or a mandoline for slicing
- Mixing bowls
- Whisk for combining the dressing
- Food processor (optional) to speed up slicing
- Cutting board
These tools ensure precise cuts and perfect mixing to create a tasty dish.
Step By Step Instruction
- First, I prepare the Brussels sprouts by slicing them thinly with my knife or mandoline. If I have a food processor, I use it with a shredder attachment to save time.
- Next, I whisk together extra virgin olive oil, cider vinegar, Dijon mustard, honey, and a squeeze of fresh lemon juice in a bowl. I add salt to taste until I achieve a balanced dressing.
- For assembling, I combine the sliced Brussels sprouts in a large bowl with optional add-ins like pumpkin seeds, dried cranberries, and parmesan cheese.
- I pour the dressing over the mix, tossing gently to coat everything evenly. For extra crunch, I’ll add in chopped pecans or candied pecans.
- Finally, serve chilled or at room temperature, with fresh honeycrisp apples or crispy bacon on top for a delectable finish.
Ingredient Substitute
When I make a shaved Brussels sprouts salad, I sometimes switch up the ingredients based on what I have at home or personal taste. Here are some ideas you might find helpful.
Cheese Alternatives
I love using different types of cheese. Goat cheese adds a tangy flavor, but if that’s not for you, Parmesan or Romano is great for a savory touch. For a mild alternative, try Cheddar or Gouda.
Nut Options
If you need to avoid nuts, no worries. Instead of almonds or pistachios, sunflower seeds work well. They keep the salad crunchy without the nut allergen.
Fruit Swaps
Dried fruit adds sweetness. While I often use cranberries, raisins, or dried cherries, each offers a unique taste. You can try a mix to find what you like best.
Dressing Tweaks
For the dressing, olive oil and lemon juice are staples. If I want a change, I might use a bit of white vinegar for a sharper taste or a spoonful of honey for a hint of sweetness.
I find these substitutions not only keep the salad fresh and exciting but also make it adaptable to any dietary needs. By mixing and matching these elements, it’s easy to create a shaved Brussels sprouts salad that’s just right for you.
What To Serve With Shaved Brussels Sprouts Salad
Whenever I make Shaved Brussels Sprouts Salad, I think about what would complement its fresh, crunchy texture and tangy flavors. Here are some of my favorite pairings:
Roast Turkey Breast: This salad is a fantastic side dish for holiday meals like Thanksgiving. The salad’s crispiness goes well with the moist, savory turkey.
Lemon Chicken: I love serving the salad with lemon chicken for a light weeknight dinner. The brightness of the lemon enhances the salad’s flavors.
Baked Salmon: If you’re looking for something different, baked salmon is another great option. The rich, buttery fish contrasts nicely with the salad.
Spatchcock Chicken: The salad also pairs beautifully with spatchcock chicken. The juicy and tender chicken balances the crunchy vegetables.
Cornish Hen: I find baked Cornish hen works well, especially for a cozy dinner party. It’s a unique choice that impresses guests with little effort.
Don’t forget to add the salad to your list of Thanksgiving side dishes. It’s a colorful and tasty addition to holiday meals.
These pairings make any meal special and help highlight the deliciousness of shaved brussels sprouts. Enjoy experimenting with these ideas and savor every bite!
How To Store Shaved Brussels Sprouts Salad
When I’m storing my shaved Brussels sprouts salad, I make sure it’s in an airtight container. This helps keep it fresh for a longer time.
I also do my best to eat it within 2-3 days. Shaved Brussels sprouts can get soggy if kept too long.
If I plan to make the salad ahead of time, I might leave the dressing on the side until I’m ready to eat it. This way, the sprouts and other ingredients stay crisp.
I find it handy to store the dressing separately in a small jar. When I’m ready to serve, I give it a good shake and pour it over the salad.
Avoid storing the salad in metal containers. Metal can affect the taste, so I stick to glass or plastic options.
If you’re like me and love a crunchy topping like candied pecans, it’s best to add them just before serving.
By following these steps, I keep my shaved Brussels sprouts salad as fresh and tasty as possible.
Is Shaved Brussels Sprouts Salad Healthy
When I talk about shaved Brussels sprouts salad, the first thing to consider is its amazing nutritional profile. Brussels sprouts are packed with vitamins C and K, fiber, and antioxidants. These nutrients support healthy digestion, boost immunity, and help reduce inflammation.
This salad is naturally gluten-free, making it suitable for those with gluten sensitivities or dietary preferences. I often add ingredients like pistachios, apples, and dried cranberries, which provide additional fiber and nutrients while enhancing flavor and texture.
For those seeking a vegan option, it’s easy to modify by skipping ingredients like cheese or using a plant-based alternative. The variety of toppings, such as pine nuts or sunflower seeds, adds additional plant-based protein and healthy fats.
I find that lemon juice or balsamic vinegar can be perfect for creating a zesty, tangy dressing without added sugars. This allows the salad to remain light and refreshing.
Incorporating this dish into your meals can help promote a balanced diet. It’s rich in essential nutrients and adaptable for various dietary needs. With a little preparation, you get a delicious, healthful meal component.
Nutrition Fact In List Form
When preparing my shaved Brussels sprouts salad, I like to keep track of the nutrition facts. Here are some key highlights:
- Calories: Approximately 221-304 per serving, depending on ingredients.
- Carbohydrates: Usually makes up about 19% of the total nutritional content.
- Fat: Generally around 68% of the salad’s total nutritional value. It contains about 15-23 grams of fat.
- Saturated Fat: Around 3 grams, making up roughly 19% of the Daily Value.
I find that this salad is a great source of fiber, providing about 22% of the daily requirement.
- Protein: Accounts for 13%. A serving provides a good source of protein.
- Potassium: Offers about 15% of the recommended intake.
I also appreciate the presence of vitamin C. It is abundant in Brussels sprouts, helping to boost the nutritional profile of the salad.
- Cholesterol: A great choice as shaved Brussels sprouts salad usually has low levels of cholesterol.
Shaved Brussels Sprouts Salad
Equipment
- Sharp knife or mandoline for slicing
- Mixing bowls
- Whisk for combining the dressing
- Food processor (optional) for faster slicing
- Cutting board
Ingredients
- 1 pound Brussels sprouts finely sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon cider vinegar or apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- Salt and fresh lemon juice to taste
- Optional: parmesan cheese chopped pecans, pumpkin seeds, sunflower seeds, dried cranberries, dried cherries, honeycrisp apple slices, crispy bacon, red onion
Instructions
- Slice Brussels sprouts thinly using a knife, mandoline, or food processor.
- Whisk olive oil, cider vinegar, Dijon mustard, honey, lemon juice, and salt in a bowl.
- Combine Brussels sprouts with optional add-ins like cranberries and parmesan in a large bowl.
- Pour the dressing over the salad and toss gently.
- Serve chilled or at room temperature, topped with fresh apples or crispy bacon.
Notes
- Calories: 221-304 per serving
- Carbohydrates: 19% of total
- Fat: 68% of total, about 15-23 grams
- Saturated Fat: 3 grams
- Fiber: 22% of daily requirement
- Protein: 13% of daily intake
- Potassium: 15% of daily intake
- Vitamin C: High content
- Cholesterol: Low levels
