Brussels Sprouts Salad

Brussels Sprouts Salad in white bowl topped with Parmesan

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4.85 from 13 votes

Shaved Brussels sprouts are tossed with a lemon dressing and Parmesan cheese for a delicious, easy, salad.

Prep Time5

Refrigerate30

Total Time35

Course: Salad

Cuisine: American

Servings:

Calories: 233kcal

Author: Kristen Chidsey

Equipment

Ingredients

1 pound fresh brussels sprouts
1-2 lemons for 3 tablespoons of lemon juice
⅓ cup olive oil
½ teaspoon kosher salt
½ teaspoon black pepper
¼ cup freshly shaved Parmesan cheese

Instructions

Wash and dry the Brussels sprouts. Trim off the woody ends of the sprouts and thinly shave or shred the Brussels Sprouts into slices no thicker than ⅛ inch. If using a food processor, use the slicing blade.
Prepare the lemon dressing by first zesting one lemon into a small mixing bowl. Juice the lemon and measure out 3 tablespoons of fresh lemon juice, using the other lemon if needed. Add the juice into the mixing bowl and whisk in the olive oil. Season with salt and pepper to taste.
In a large mixing bowl or serving dish, toss the Brussels sprouts with the dressing until evenly coated.
Cover and refrigerate for a minimum of 30 minutes or up to 12 hours.
Right before serving, grate or shred the Parmesan cheese over the Brussels Sprouts salad and toss.

Video

Notes

Ingredient Note: Be sure to use fresh lemons, good quality extra virgin olive oil, and Parmesan cheese for the best salad.

Brussels Sprouts: Look for bright green Brussels sprouts or be sure to remove any outer leaves of the Brussels sprouts that are bruised or have black spots on them before shaving for the salad.

Storage: This salad will keep for up to 24 hours in the refrigerator before the lemon dressing begins to break down the Brussels Sprouts too much and the salad gets watery.

Dairy-Free Option: Omit the Parmesan cheese for a dairy-free/vegan option.

Nutrition