by Olena

Brussels Sprouts Salad

by Olena

5 from 1 reviews

Brussels Sprouts Salad with thinly sliced brussels sprouts, toasted almonds, real Parmesan cheese shavings and easy lemon garlic dressing.

This shaved brussel sprout salad is so good, you will be craving it in summer!Brussels Sprouts Salad

Shaved Brussels Sprouts Salad

This brussels sprouts salad has exceeded even my expectations. I like but not love roasted brussels sprouts. But after today, I might just love raw mini cabbages.

Because next best thing to eating shavings of fresh Parmigiano Reggiano might be shaved brussels sprouts combined with toasted crunchy slivered almonds, popping juicy pomegranate arils, big slices of fresh Parmesan cheese and garlick-y lemon extra virgin olive oil salad dressing.

And when you let all this goodness marinate for an hour, you will be blown away what happens to raw shredded brussels sprouts. They soak up the dressing while softening up and you immediately want to put this salad on your holidays menu.

Mark my words.

Brussels Sprouts Salad with parmesan, pomegranate in black bowl and metal tongs

How to Clean and Shred Brussels Sprouts

I think the most intimidating part about making anything with shredded brussels sprouts is the shredding part. Do not fret. It is easy-peasy to do even by hand, with a food processor or a mandoline.

  1. Rinse brussels sprouts. There is no need to wash them after shredding as mini cabbage is a very tight and closed veggie that dirt has hard time to get into.
  2. Trim the ends and remove outer leaves. Using sharp paring knife, cut off the dark part of the stem and remove bruised or 2-3 outer leaves that fall off. No need to peel more – it becomes a food waste.
  3. Thinly slice brussels sprouts using a sharp chef’s knife. Take your time with a good knife – that’s all you need. You can also use a food processor with slicing blade. I find mandoline time consuming as you have to attach each mini cabbage to a guard.

Tip: Make ahead and refrigerate shredded brussels in a Ziploc bag for up to 5 days.

1 lb brussels sprouts in a bag trimming brussels sprouts with a paring knifesliced brussels sprouts on a board with a knife

Variations and Tips

  • If you really don’t like brussels sprouts, you can use shredded cabbage or even broccoli slaw.
  • I have not seen pre-shredded brussels at the store in Vancouver or on Vancouver island. You can use them but make sure they are fresh.
  • Substitute slivered almonds with more affordable chopped whole almonds or pecans. Pistachios work well too.
  • Use real Parmesan cheese and shave it on a slicing side of a box grater.
  • Replace pomegranate with dried cranberries. If sweetened, please note salad will be sweeter.
  • Instead of spinach you can use kale, arugula or mixed salad greens.
  • Add some chopped cooked chicken or turkey for a well-balanced lunch or dinner.

pomegranate arils in a blue bowlsalad dressing in a glass bowlbrussels sprouts, almonds, parmesan cheese, spinach in black salad bowl

Make Ahead and How to Store

First things first. You absolutely have to let this salad marinate for about 1 hour. Because we are using raw brussels sprouts they need to “cook” in the dressing, soften and soak up the flavors. In a rush? OK, give it at least 30 minutes. Fiiine.

Salad tastes best within 1-5 hours after made. That’s when brussels are soft, almond still crunchy and spinach not soggy.

Refrigerate leftovers for up to 1 day. Salad will still taste good 90%. 🙂

Make ahead by refrigerating a bowl without almonds and salad dressing tightly covered for up to 48 hours. You can also store toasted almonds on a counter. Whisk salad dressing and combine everything at least 1 hour before serving. Easy-peasy.

shaved Brussels Sprouts Salad

Holiday Table Pairings

I assume many of you will be looking at this salad in October-November. May I suggest a few pairings for your Thanksgiving, holidays and just a healthy dinner table?

Brussels Sprouts Salad recipe closeup

More Tasty Green Salads

Print

Brussels Sprouts Salad

5 from 1 reviews

Brussels Sprouts Salad with thinly sliced brussels sprouts, toasted almonds, real Parmesan shavings and easy lemon garlic dressing. This shaved brussel sprout salad is so good, you will be craving it in summer!

  • Author: Olena of ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 3 minutes
  • Total Time: 18 minutes
  • Yield: 6 servings (side dish) 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: North American
Scale

Ingredients

  • 1 lb brussels sprouts
  • 4 cups baby spinach, thinly sliced
  • 2 small pomegranates (1 cup arils), seeded
  • 1/2 cup slivered or sliced almonds
  • 1/4 cup Parmesan shavings
  • 4 tbsp olive oil, extra virgin
  • 2 tbsp lemon juice or apple cider vinegar
  • 1 tsp maple syrup
  • 1 small garlic clove, grated
  • 1/2 tsp salt
  • Ground black pepper, to taste

Instructions

  1. Trim the ends with paring knife and remove outer leaves from brussels sprouts.
  2. Using sharp chef’s knife, slice brussels thinly. Alternatively you can use a food processor with slicing attachment. Transfer to a large salad bowl.
  3. Toast almonds in a skillet on medium heat, stirring constantly. Transfer to a bowl with brussels.
  4. Add spinach, pomegranate arils and Parmesan cheese.
  5. In a small bowl, whisk with a fork olive oil, lemon juice, maple syrup, garlic, salt and pepper. Pour over salad.
  6. Toss salad gently with tongs and let marinate for at least 1 hour.
  7. Serve as a side dish or as a main entree.

Store: Refrigerate salad covered for up to 1 day.

Make Ahead: You can make ahead brussels sprouts salad for up to 24 hours with the dressing. Or up to 48 hours without dressing and almonds and combine everything at least 1 hour before serving.

Notes

  • Substitute slivered almonds with more affordable chopped whole almonds or pecans. Pistachios work well too.
  • Use real Parmesan cheese and shave it on a slicing side of a box grater.
  • Replace pomegranate with dried cranberries. If sweetened, please note salad will be sweeter.
  • Instead of spinach you can use kale, arugula or mixed salad greens.
  • If you really don’t like brussels sprouts, you can use shredded cabbage or even broccoli slaw.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

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