Greatest Shaved Brussels Sprout Salad Recipe

Caitlin Bensel

As soon as intimidated by youngsters (and lots of adults!), Brussels sprouts have turn into a mainstay aspect dish on Thanksgiving menus and weeknight dinner tables—rightfully so! This versatile vegetable tastes unbelievable in a Brussels sprouts casserole baked with cheese, in a skillet with maple and bacon, and even explored within the air fryer! Do this Shaved Brussels Sprout Salad and maintain one other of your Thanksgiving aspect dishes off the range and out of the oven.

Are you able to eat Brussels sprouts uncooked in a salad?

Completely! Shaved Brussels Sprout Salad is paying homage to broccoli salad, the place uncooked florets are mixed with a crunchy, candy and savory mix-in. The key to broccoli salad is that when it is prepared, let it relaxation for the flavors to mix. Identical thought right here—let the dressing marinate with the Brussels sprouts earlier than including all of the mix-ins.

How do you shave brussels sprouts?

“Shave” Brussels sprouts are ready by chopping them finely with a knife. In any other case, use the mandolin: a helpful software that helps you shave greens shortly. When you’ve got a pair of rubber gloves, put on them on the hand that’s slicing. This can be a good buffer to maintain your hand from getting too near the blade!

How Far First Can You Shave Brussels Sprouts?

Shave or thinly slice Brussels sprouts as much as 24 hours upfront. Hold them in an hermetic container within the fridge. Make the dressing as much as 3 days upfront, and/or grate the cheese, toast the almonds and chop the parsley as much as 24 hours upfront. For the quintessential texture, toss all collectively as much as 4 hours earlier than serving.

What can I add to this salad?

Thinly sliced ​​apples, pears and even Asian pears would make a crunchy, tart and candy addition to this salad. Some supplies are additionally versatile. Pumpkin seeds, walnuts or pecans work nicely rather than almonds. A extra sharp cheese similar to shredded Parmesan or sharp yellow Cheddar can be utilized rather than the white cheddar. Maple syrup is a superb swap for honey in salad dressings.

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10 – 12


preparation time:





whole time:





2 tsp.

kosher salt, divided

1 tsp.

floor black pepper, divided

1 c.

dried, candy cranberries

1 c.

grated sharp white cheddar cheese

1/2 c.

roasted, chopped almonds

1/4 c.

chopped parsley leaves

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  1. Trim off the stem finish of every Brussels sprout. (Save the fallen vivid inexperienced leaves and put them in a big mixing bowl.)
  2. Place the lower Brussels sprouts on a slicing board and slice very thinly (about 1/8-inch thick). Pour into mixing bowl with leaves.
  3. Mix olive oil, lemon juice, Dijon mustard, honey, 1 teaspoon salt, and 1/2 teaspoon pepper in a mason jar with a tight-fitting lid. Seal and shake nicely to mix. Pour over Brussels sprouts. Add the remaining 1 tsp salt and tsp black pepper and blend nicely. Permit to relaxation for quarter-hour.
  4. Add cranberries, cheddar cheese, almonds and parsley. Toss and serve instantly, or retailer, lined, within the fridge for as much as 4 hours.

This recipe makes a giant batch for a vacation favor. In any other case, lower the recipe in half for a weeknight vegetable aspect dish.

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