This shaved Brussels sprout salad recipe transforms brussles sprouts into a delicious treat. Additionally, even the most dedicated Brussels sprout-hater will be won over by the intense flavor and crunch of this dish. And with Tuscan kale, fennel, and pumpkin seeds, this salad is packed with depth of flavor and burst of flavor that is perfect for a weeknight dinner or holiday meal.
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The key to making this crunchy salad is a sharp knife and a little bit of patience. Additionally, shaving the Brussels sprouts and slicing the fennel and kale thinly, you create a texture that is both satisfying and refreshing. Tossed with a dressing made from red wine vinegar, Dijon mustard, and black pepper, this salad is a perfect example of how to create amazing flavors without relying on artificial flavors or preservatives. And topped with some shaved parmesan cheese, this salad is sure to become one of your favorite salads to serve at your dinner party or to enjoy at your dinner table.
Altogether, you can make this amazing shaved Brussels sprouts salad that is perfect for any occasion. With its crunchy texture, burst of flavors, and healthy ingredients, this salad is an awesome lunch optio. Finally, if you're looking for a way to enjoy one of your favorite vegetables, try this recipe!
Looking for more gluten free recipes? Check out How to Make the BEST Oven Dried Orange Slices, Easy No-Knead Gluten Free Bread, and No Bake Chocolate Pomegranate Bites.
What is shaved brussels sprout salad?
A shaved Brussels sprout salad is made with shredded sprouts, parmesan cheese, and a dressing of virgin olive oil. Using a shredding blade, Brussels sprouts are quickly and easily sliced, taking just minutes to create the base of the salad. This salad is perfect for meal prep. Make it ahead of time and store it in the refrigerator until ready to serve.
Why Should You Make This Recipe?
This delicious Brussels sprout salad is a refreshing salad perfect for any occasion. Perfect as a side dish for a holiday meal or as a light lunch. The salad contains fresh, flavorful ingredients and takes just a few minutes to assemble. By shaving the sprouts into thin pieces and adding parmesan cheese, the salad is elevated to a whole new level.
Ingredients
Main Ingredients
- Decent-quality parmesan cheese: Adds a salty, nutty flavor to the salad and enhances the overall taste.
- Pickled onions: these give a sour, delicious bite to the salad.
- Pre-shredded Brussels sprouts: Saves time and effort, making it easy to put together a quick and healthy meal.
- Red wine vinegar: Adds a tangy, acidic flavor that balances the sweetness of the other ingredients and enhances the depth of flavor.
- Salt: Helps to bring out the natural flavors of the ingredients and adds necessary seasoning to the salad.
- Tuscan kale: Provides a crunchy texture and adds a layer of depth to the flavor of the salad.
- Dijon mustard: Adds a sharp, pungent flavor to the vinaigrette that complements the sweetness of the other ingredients.
- Vinaigrette ingredients: Olive oil, red wine vinegar, dijon mustard, and salt creates a tangy, sweet, and savory dressing.
- Season with salt and pepper: Adds the necessary seasoning to the salad, allowing the flavors to come through.
- Bagged, pre-shredded Brussels sprouts: Makes it easy to quickly assemble the salad and ensures that the ingredients are consistently sized.
Optional Add-Ins
Cheese:
Blue cheese or goat cheese: Adds a creamy and tangy flavor to the salad that pairs well with the sweet and savory flavors of the other ingredients.
Feta cheese: Adds a salty and tangy flavor to the salad that balances the sweetness of the other ingredients.
White cheddar cheese or pecorino cheese: Adds a sharp and tangy flavor to the salad that complements the other flavors.
Creamy goat cheese: Adds a creamy and tangy flavor to the salad that pairs well with the other flavors.
Vinaigrette Ingredients:
Grain mustard: Adds a deeper and richer flavor to the vinaigrette.
Honey: Adds a bright and sweet flavor to the vinaigrette, and complements the nutty flavor of the roasted butternut squash.
Sweeter vinaigrette: A sweeter vinaigrette can be made by adding more honey or maple syrup, which pairs well with the nutty and sweet flavors of the other ingredients.
Lemon juice or fresh lemon juice: Adds a bright and citrusy flavor to the vinaigrette that balances the sweetness of the other ingredients.
Apple cider vinegar: Adds a tangy and bright flavor to the vinaigrette that balances the sweetness of the other ingredients.
Garlic or garlic clove: Adds a pungent and savory flavor to the vinaigrette that complements the other flavors.
Vegetables:
Roast butternut squash: Adds a nutty and sweet flavor to the salad, and the soft texture complements the crunchy Brussels sprouts.
Apples or crisp apple: Adds a sweet and crisp texture to the salad that complements the nutty flavor of the roasted butternut squash.
Caramelized onions or green onions: Adds a sweet and savory flavor to the salad that complements the other flavors.
Seeds:
Sunflower seeds or hemp seeds: Adds a crunchy texture to the salad, and the nutty flavor pairs well with the roasted butternut squash.
Proteins:
Bacon or crispy bacon bits: Adds a smoky and salty flavor to the salad that complements the other flavors.
Roasted chicken or chicken breast: Adds a source of protein to the salad and complements the other flavors.
Preparing the Salad
How to Quickly Shave the Brussels Sprouts for the Salad
Here are the steps to quickly shave the Brussels sprouts for the salad:
- Rinse Brussels sprouts under cold water to remove any dirt or debris.
- Cut off the hard stem at the bottom of each Brussels sprout with a sharp knife.
- Remove any bad or discolored leaves from the outer layer of the Brussels sprouts.
- Use a mandoline slicer or a sharp knife to thinly slice the Brussels sprouts.
- Depending on your knife skills and the amount of Brussels sprouts you are slicing, this prep time can take as little as 5 minutes.
By following these steps, you can quickly and easily shave the Brussels sprouts for the salad, allowing you to enjoy this healthy and delicious dish in no time!
Creating the Mustard Vinaigrette Dressing
- In a small mixing bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard until fully combined.
- Season the vinaigrette with salt and freshly ground black pepper to taste, adjusting the seasoning as needed to suit your preference.
- Taste the vinaigrette and adjust the ingredients as necessary, adding more olive oil for a smoother texture, more red wine vinegar for more tang, or more Dijon mustard for a sharper flavor.
Assembling and Serving the Salad
Tossing Everything Together in a Bowl
- In a large salad bowl, add the Tuscan kale and a bit of olive oil and salt. Massage the kale until it becomes softer using your hands.
- Add the fennel and pre-shredded Brussels sprouts.
- Pour the mustard vinaigrette dressing over the salad ingredients and toss to coat the vegetables evenly.
- Add the pumpkin seeds and shaved parmesan cheese to the salad, and toss to combine.
- Taste the salad and adjust the seasoning as necessary, adding more salt and black pepper if desired.
- Once the salad is fully mixed and seasoned, serve immediately and enjoy the delicious and crunchy flavors!
Finishing Touches Before Serving
- Once the salad has been tossed and is fully mixed, add any optional ingredients as desired, such as blue cheese or goat cheese, roasted butternut squash, or bacon bits.
- Arrange the salad in a large serving bowl or individual plates, and garnish with any additional toppings, such as sunflower seeds, hemp seeds, or fresh herbs.
- Serve the salad immediately, while the Brussels sprouts and other vegetables are still crunchy and fresh.
Best Practices for Making This Salad Days in Advance
- Store the salad in an airtight container to maintain its freshness.
- Make the salad up to 24 hours in advance for the best results.
- If making the salad a night in advance, keep the dressing separate until just before serving.
- Store the salad and dressing in separate containers to prevent the salad from getting soggy.
- When ready to serve, toss the salad with the dressing and any additional ingredients.
FAQ
To prevent shaved Brussels sprouts from turning brown, rinse them in cold water and immediately dry them thoroughly with paper towels. Keep the shaved Brussels sprouts in an airtight container or sealed plastic bag in the fridge until ready to use.
Brussels sprouts have a slightly bitter flavor that pairs well with sweet, nutty, or savory ingredients. Some flavors that go well with Brussels sprouts include roasted butternut squash, bacon, goat cheese, honey, and grain mustard.
The best way to shave Brussels sprouts is to use a mandoline slicer or a sharp knife to thinly slice the sprouts. Rinse the Brussels sprouts under cold water, cut off the hard stem at the bottom, remove any bad or discolored leaves, and then slice the sprouts into thin, even pieces.
Some people put a cross in the bottom of Brussels sprouts to help them cook more evenly. The cross allows the heat to penetrate the thick stem of the sprout, ensuring that it is fully cooked.
Shaved Brussels sprouts will typically last for up to 5-7 days in the fridge if stored in an airtight container or sealed plastic bag.
Shaved Brussels sprouts can be prepared up to 24 hours in advance if stored in an airtight container or sealed plastic bag in the fridge. If making the salad a night in advance, keep the dressing separate until just before serving.
Shaved Brussels Sprout Salad with Mustard Vinaigrette
Equipment
Ingredients
Salad:
- 2 cups tuscan kale
- 1 cup fennel
- 1 cup brussels sprouts
- 1 tablespoon pumpkin seeds
- ¼ cup pickled onions
- Shaved parmesan
Dressing:
- 6 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons dijon mustard
- Salt and pepper
Instructions
Dressing
- In a small mixing bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard until fully combined.
- Season the vinaigrette with salt and freshly ground black pepper to taste, adjusting the seasoning as needed to suit your preference.
- Taste the vinaigrette and adjust the ingredients as necessary, adding more olive oil for a smoother texture, more red wine vinegar for more tang, or more Dijon mustard for a sharper flavor.
Salad
- In a large salad bowl, add the Tuscan kale and a bit of olive oil and salt. Massage the kale until it becomes softer using your hands.
- Add the fennel and pre-shredded Brussels sprouts.
- Pour the mustard vinaigrette dressing over the salad ingredients and toss to coat the vegetables evenly.
- Add the pumpkin seeds, pickled onions, and shaved parmesan cheese to the salad, and toss to combine.
- Taste the salad and adjust the seasoning as necessary, adding more salt and black pepper if desired.
- Once the salad is fully mixed and seasoned, serve immediately and enjoy the delicious and crunchy flavors!
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