Shaved Brussels Sprouts Salad
This recipe for Shaved Brussels Sprouts Salad has kale, apple and a bold lemon vinaigrette with garlic and Parmesan cheese is my newest obsession! So if you never thought you could eat raw Brussels sprouts, think again! They are surprisingly delicious when finely sliced or shaved thin and made into a healthy and festive slaw. Serve it for a 20-minute side dish for the holidays or any fall or winter meal.
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Why You’ll Love This Shaved Brussels Sprouts Salad
It’s no secret that I love Brussels sprouts! Roasted, steamed, and sautéed; anyway they’re prepared I think they are amazing. But have you ever tried them raw? When finely shaved and made into a salad they are utterly delicious!
When served raw, these little green balls of heaven have a crunchy texture with a slightly bitter taste that makes them the perfect pairing for sweet toppings and tangy homemade dressings.
And let me tell you, this healthy Shaved Brussels Sprouts Salad is quick, fresh, and versatile and the ideal side to any fall or winter meal or holiday buffet table. This slaw is a mouth-watering combination of sweet, savory, and crunchy in every bite. Plus, it comes together in just 20 minutes and is made with only 9 ingredients (plus salt and pepper to taste), it honestly doesn’t get much easier than this!
This salad is great for a weeknight side dish, or to serve with your Thanksgiving turkey or holiday dinner.
Key Ingredients For This Recipe
This recipe calls for fresh, whole Brussels sprouts that are thinly sliced either using a food processor or by hand. However, if you are strapped for time, you can find pre-sliced bags of Brussels sprouts in the produce department of most local grocers.
Lacinato Kale also known as Tuscan Kale or Dinosaur Kale is an heirloom variety of kale that has been enjoyed in Italy since the 18th century. This type of kale has long narrow oval-shaped leaves with a deep savoyed texture. The stems of this variety are woodier and should be removed as they are not palatable. To remove, simply grasp the stem and run your hand up the stem, tearing the leaf away as you go. Once removed, wash and chop the leaves.
If you are unable to find this type of kale at your local grocer, feel free to substitute in curly kale.
Fuji or Gala apple varieties work best in this salad as their naturally sweet flavors really compliment the more bitter profiles of the Brussels sprouts and kale.
Sliced almonds add a deliciously buttery taste to this slightly bitter slightly sweet salad. I highly recommend toasting your almonds prior to mixing them in; see recipe notes below on how to do this quick and easy step. Toasting almonds or any nut for that matter, not only brings out the deep, nutty flavors but also improves the texture so they remain crisp when dressed in the vinaigrette.
I love the distinct nutty flavor of this hard Italian cheese, but if this flavor profile is not favorable to your palette, Pecorino Romano is a great alternative as it has a more salty flavor verse nutty.
INGREDIENTS FOR THE LEMON VINAIGRETTE
- Garlic, finely minced
- Extra-virgin olive oil
- Lemon juice
- Dijon mustard
- Salt and pepper
Step By Step Instructions To Make This Recipe
Step 1: Prepare the Brussels Sprouts
Trim as little as possible from the stem end of each Brussels sprout. Remove any loose outer leaves or those with black spots, signs of mildew or pests.
Step 2: Slice Brussels Sprouts
Step 3: Make Vinaigrette
In a large bowl, whisk to combine the garlic, olive oil, lemon juice, mustard, salt and pepper.
Step 4: Mix to Combine
To vinaigrette, add in shredded Brussels sprouts and kale; toss to combine. Before serving, add shredded cheese, apple or cranberries, and nuts. Toss to coat. Serve immediately and enjoy!
FAQs and Expert Tips For This Recipe
Leftover Brussels salad can be stored it in an airtight container in the refrigerator for 2-3 days. The salad will wilt and have a more slaw-like texture. Note: the apple will brown, so cranberry is better for make-ahead, or simply add the apple on just before serving.
Of course! Brussels sprouts and kale are hearty vegetables and can be fully made and dressed 4 hours before serving. Add the apple, and nuts just before serving for the best texture and color. If you wish to keep longer, make the salad and dressing, but do not dress the salad. Store the dressing and greens separately in airtight containers in the refrigerator for up to 3 days. When ready to serve, let the dressing come to room temperature and then shake well. Dress salad according to the recipe.
Adjusting a recipe to fit your taste buds is one of the best parts of cooking! While I think this salad is delicious as is, there are a number of ways to change up this simple recipe. Here are a few ideas:
Substitute Cabbage: Cabbage is in the same family as Brussels sprouts and kale so it’s a perfect addition or substitution. Thinly slice red, green, savoy, or Napa cabbage and add to the salad.
Substitute Apples: While I recommend either adding in apples or cranberries (or both!), feel free to add in thin slices or cubes of pear, melon, or raisins for added sweetness. When in season pomegranate arils are lovely in this salad.
Substitute Different Cheese: While I love the nutty flavor of Parmesan, creamy goat or tangy feta would be wonderful in this recipe as well.
You certainly could make this dish more hearty! Here are a couple of ways to make this dish more complete:
Chicken: Top this salad with leftover baked chicken breast or shredded rotisserie chicken for a low-carb, protein-packed meal.
Sweet potatoes: For added sweetness and a touch of healthy carbs, add cubes of roasted sweet potato to make a complete meal.
Canned fish: Canned or smoked fish is an easy way to add healthy omega-3s and protein.
Hard-boiled eggs: Hard boil some eggs, break up, and toss in with the salad. Feel free to add in an extra tablespoon of dressing if too dry.
Beans: Adding in cannellini or navy beans would be a delicious creamy addition while adding in extra protein. We also love adding crispy roasted chickpeas to salads like this!
More Brussels Sprouts and Kale Recipes To Try
These Simple Brussels Sprouts are super basic but oh-so-yummy!
I love roasted Brussels, and these easy Roasted Brussels Sprouts with Balsamic are awesome as an easy weeknight side or holiday dish!
One of my favorites for Thanksgiving or Christmas is this Brussels Sprouts with Hazelnuts recipe.
This Brussels Slaw is so flavorful and totally unusual.
These Maple Bacon Roasted Brussels Sprouts have such a sweet smoky flavor that they will steal the show, no matter what the main course is.
This Brussels Sprouts Pasta Carbonara is a hearty easy weeknight meal.
Add a pop of color to your holiday table this year with this Festive Kale Slaw with Raspberries and Almonds recipe.
This Easy Holiday Slaw with Apples and Pomegranate is festive enough for your Christmas feast or easy enough to whip up for a weeknight dinner.
This simple Lacinato Kale Caesar Salad is ready in 15 minutes and the perfect salad to so many main dishes!
These baked Lacinato Kale Chips are a delicious and healthy snack for kids and adults alike!
Thanks so much for reading. If you are new here you may want to sign up for my free weekly email newsletter for healthy recipes delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~KatiePrint
This Shaved Brussels Sprouts Salad has kale, apple and a bold lemon vinaigrette with garlic and Parmesan cheese. So if you never thought you could eat raw Brussels sprouts, think again! They are surprisingly delicious when finely sliced or shaved thin and made into a healthy and festive slaw. Serve it for a 20 minute side dish for the holidays or any fall or winter meal.
- 1 pound Brussels sprouts
- 1 clove garlic, finely minced or grated with a micro plane grater
- ½ cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 4 cups finely shredded Tuscan or lacinato kale leaves, stems removed* See Ingredient Note
- 1 cup shredded Parmesan cheese or Pecorino Romano
- 1 small apple, diced or ½ cup dried cranberries
- ½ cup toasted sliced almonds or another toasted chopped nut of choice* See Tip
- Trim stem end of each Brussels sprout. Remove any loose outer leaves or those with black spots, signs of mildew or pests.
- Set up food processor with slicing blade. Turn on motor and drop Brussels sprouts through the feed tube to thinly slice. Alternatively slice as thinly as possible with a sharp Chef’s knife.
- Combine garlic, olive oil, lemon juice, mustard, salt and pepper in a large bowl and whisk to combine.
- Add in Brussels sprouts and kale and toss to combine. Before serving, add on cheese, apple or cranberry, and nuts and toss to coat.
Tuscan Kale also known as Lacinato Kale or Dinosaur kale has long narrow oval shaped leaves with deep savoyed texture. The stems are more woody and should be removed. Simply grasp the stem and run your hands up the stem, tearing the leaf away as you go. Wash and chop the kale leaves. Chop the stems and reserve them for another use. Another variety of kale, such as curly kale, can be substituted.
To Toast Nuts
Heat oven to 350 degrees. Spread nuts on a rimmed baking sheet. Toast until lightly browned and fragrant, 6 to 8 minutes.
In step 4 toss the Brussels sprouts and kale with the dressing. If not serving immediately, chill up to 4 hours. Then before serving toss with cheese, apple or cranberry and the nuts. Toss to coat.
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 7 g
- Fat: 24 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 7 g