Shaved Brussels Sprouts Salad

Kristen's Keys for Brussels Sprouts Salad

I have a few key tips that will help to ensure this raw brussels sprouts salad is ACTUALLY a recipe people beg you to share, rather than one with an overpowering bite or lackluster in the flavor department.

• Use shaved Brussels sprouts. Thinly shaved raw Brussels sprouts allow for more surface area to soak up the dressing, which not only creates a flavorful base, it also helps to tenderize the vegetable.You can buy them pre-shaved to save time, or shave them yourself using a food processor.
• Don't skip the chill time. Letting the Brussels sprouts rest with the dressing for at least 30 minutes helps them soften slightly, absorb all that lemony goodness, and reduces some of their overpowering bite. Just don't let marinate longer than 24 hours, as after that, they will begin to break down and lose their crunch. 
• Add apples and pecans right before serving. While you can (and should) prep the Brussels sprouts in advance, adding the apples and pecans before serving results in browned apples and soggy pecans--not exactly what we are going for!

How to Make a Shaved Brussels Sprout Salad

While an incredibly easy recipe, I have a few tips along the way to ensure you can confidently create a memorable Brussels Sprouts Salad.

Step One: Prepare Honey Lemon Dressing. 

In a small jar or bowl, combine lemon juice, olive oil, honey, Dijon, salt, pepper, and onion powder. Shake or whisk until the dressing looks creamy and emulsified. 

Step Two: Prep the Brussels Sprouts

Trim the ends and peel off any brown or bruised outer leaves. Then, shave the sprouts using a food processor fitted with a slicing blade. 

👉🏻No food processor? A mandoline slicer or a sharp chef's knife works too, just watch your fingers and count on prep taking a bit longer. I would recommend purchasing a bag of shaved brussels sprouts from the produce section to save time (and your fingers!)

Step Three: Marinate Brussel Sprouts

Toss the shaved Brussels sprouts with about half the dressing. Cover and chill for at least 30 minutes (or up to 24 hours). This rest time tenderizes the sprouts ever so slightly, turning them from bitter to bright.

Step Four: Add Toppings

Right before serving, add the cranberries, diced apple, shaved parmesan, and toasted pecans. Give it all a good toss, then taste and adjust with a pinch more salt or dressing if needed. 

👉🏻Parmesan tip: Use a vegetable peeler to thinly shave parmesan from a wedge of cheese OR grate it from a block. This is not the time to be using pre-grated parmesan.

Step Five: Serve

Once you add in the apples and toasted nuts, it is best to serve the salad immediately and with the remaining dressing on the side for people to add as desired.

Serving Suggestions

Perfect for holiday spreads, potlucks, or just adding something green to the weeknight rotation, this Shaved Brussels Sprouts Salad is proof that Brussels sprouts can be the star of the show. Serve them alongside the following entrees:

• For a Holiday Meal: This salad pairs beautifully with roast turkey, a New york strip roast, or glazed ham.
• Date Night In: Pair with a ribeye steak or Instant Pot marry me chicken for an impressive (and more affordable) meal at home.
• Weeknight Dinner: Serve alongside balsamic pork tenderloin, chicken cordon bleu, or baked cod and watch your family devour dinner.