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Shaved Brussel Sprouts Salad Recipe – simple, light, fresh and crisp salad, made with raw Brussel Sprouts, pomegranate, feta, shallot and white balsamic vinegar dressing.
Looking for more delicious ways to try Brussels Sprouts? You may want to check these recipes out: Brussels Sprouts Salad With Cranberry Vinaigrette, One Pan Pork Chops And Brussels Sprouts, Balsamic Brussels Sprouts And Chicken Quinoa Bowls and Tender Sweet And Sour Brussels Sprouts.
This Shaved Brussel Sprouts Salad Recipe is the best fall salad I’ve made so far.
Since Brussels Sprouts are in season, they are perfect for salads and slaws. You don’t even need to cook them.
In this salad recipe I used Brussel Sprouts, that I shaved in a food processor. It takes 5 minutes to make and it is perfect for a light weekday lunch.
It is no secret that I love salads. But lately I’ve been too busy ad have no time to chop veggies and come up with different salad ideas.
When I got a bad of Brussels Sprouts from Costco the other day, I knew exactly what I was going to make – a salad.
I only used pomegranate, chopped shallot (or red onion), cheese and chopped almonds. Just a few ingredients to make this plain Brussels Sprouts salad colorful, sweet and add texture.
How to make shaved Brussel sprouts salad?
After shaving, Brussels Sprouts become extra tender and with adding the light and slightly sweet dressing this salad tastes heavenly! The light balsamic vinegar adds a little sweetness, that pairs well with the slightly tangy pomegranate.
Brussel Sprouts are such a hearty, healthy and versatile veggie, that also happens to be perfect for salads. During fall, I almost use it as a lettuce substitute in some salads.
- Wash, trim and peel the outer leaved of the Brussel Sprouts
- Chop with a sharp knife or use a food processor to thinly slice them
- Place in a bowl.
- Add pomegranate seeds, chopped nuts, onions and Feta (optional).
- Place all ingredients for the dressing in a jar.
- Shake the jar.
- Pour on top, then use salad utensils to evenly coat the vegetables in dressing.
- Serve or store in the fridge in an air-tight container for up to 2 days. I recommend storing the salad with the dressing, otherwise the shaved Brussel sprouts may dry out.
Still in doubt if you’d like to try Brussels Sprouts? Tried then and don’t like them? This fresh and crunchy salad is a great way to enjoy these tiny members of the cabbage family!
Recipe Tips/FAQs
- Recipe Substitutions – you have quite a few options here. Not a fan of Brussel Sprouts (I know!), you can use finely shredded cabbage, Napa cabbage, kale (like in this Kale Persimmon Salad) or baby spinach (like in this Strawberry Spinach Salad). For the cheese, instead of Feta, Parmesan or goat cheese can be used. You can add seeds like pumpkin, sesame or sunflower and skip the nuts. Other nuts like chopped pistachios or pecans will be a great addition. Dried fruits like cranberries or dried cherries can be added and last but not least – you can add protein like bacon, tofu or chicken to the salad.
- Dressing – The beauty of this salad is its versatility. You can keep it minimal with a simple lemon and olive oil dressing (my favorite), try the Balsamic vinaigrette I used or make a creamy dressing of your choice. Store bought salad dressing will also work.
- Additional toppings – some optional toppings include nutritional yeast, chopped fresh herbs like cilantro, mint or chives and of course a drizzle of thick balsamic glaze.
- How to shred Brussel Sprouts? There are a few different ways to shred Brussel sprouts and using a food processor is my favorite. It is relatively mess free Z)if you wash all parts in the dishwasher) and very quick. The other ways are using a sharp knife and thinly shredding the veggies or to use a box grater or Mandoline Slicer. I’m not a user of Mandoline slicers or box graters and usually prefer the first 2 methods. Use a hand guard or cut-resistant gloves when working with sharp tools like mandolines.
- Storing suggestions – store the salad combined with dressing in an air-tight container in the fridge for up to 2 days.
Shaved Brussel Sprouts Salad Recipe
Ingredients
- 2 cups Brussel Sprouts
- 1/4 cup pomegranate seeds
- 2 tbsp chopped almonds
- 1 tbsp chopped shallot
- 1 tbsp crumbled feta cheese, optional
For the dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp white balsamic vinegar
- 1 tsp apple cider vinegar
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
- 1/2 tbsp chopped shallot
Instructions
For the dressing:
- Combine all ingredients in a small bowl.
For the salad:
- Place Brussel sprouts in a bowl. Top with pomegranate seeds, chopped almonds, shallot and feta cheese.
- Shave Brussel sprouts in a food processor or with a knife.
- Pour dressing over the salad. Serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Such a pretty salad, Mira! I love the pomegranate seeds and feta in here. This would be perfect for the holidays, and for lunch today, too!
looks like an easy salad! perfect for lunch 🙂
This salad tastes so good! I’ve been using my food processor to shave Brussels sprouts for salads and it is a great technique!