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Recipes » Courses » Salads » Shaved Brussels Sprout Salad Recipe

Shaved Brussels Sprout Salad Recipe

Posted on December 9, 2019 By Chef Billy Parisi

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This easy to prepare shaved brussels sprout salad is jam-packed with apples, almonds and pomegranate seeds in an apple cider vinaigrette for the perfect first course to serve up all winter long.

shaved brussel sprout salad in a bowl with hard boiled eggs, apples, pickled onions, blue cheese and fennel

Looking for a healthy salad that will also fill you up? This brussels sprout salad is loaded up with nutrients, with an assortment of fresh toppings making sure it is full of flavor.  I made a very simple homemade apple cider vinaigrette that complements the ingredients in the salad perfectly.  The only prep this recipe requires is slicing and dicing, then you’re ready to eat.  Just like in my Spring Salad with Farro or my Winter Salad with Butternut Squash, you’re going to love all the freshness in this recipe.

Can You Eat Brussels Sprouts Raw

Coming from the same family as cabbage, broccoli, kale, and kohlrabi, and just like all of those, Yes, you can absolutely eat raw brussels sprouts.

How Do You Shave Them

There are a few ways to do this starting with a very sharp chef knife, with a mandolin or in a food processor.  I prefer the mandolin because you can really shave them quite thin making them take on a new texture and a slightly different flavor because of the cut.

shaving fresh brussel sprouts on a mandolin slicer

Simply run it back and forth on the mandolin holding the root end of the brussel sprout.

Mandolins are very sharp so my rule of thumb when using it is, when you start getting nervous while slicing it then stop.  Simple as that.

How to Make a Shaved Brussels Sprouts Salad

  1. Make the pickled onions by submerging the sliced onions in red wine vinegar, salt and sugar whisked together for 30 minutes.
  2. Hard boil some eggs by placing them in some boiling water.  Boil for 6 minutes, cover and let stand for 6 minutes then chill them in an ice bath

pickling thinly shaven red onions and hard boiling eggs

  1. Whisk together the lemon juice, apple cider, mayo, thyme, sugar, grape seed oil, salt and pepper together in a bowl until emulsified to make the vinaigrette.
  2. Medium dice the apples and hold in some pineapple juice so that they don’t turn brown.

making a vinaigrette and small dicing apples

  1. Extract the pomegranate seeds by slicing in half and smacking the outside shell with a wooden spoon.
  2. Thinly shave the fennel on a mandolin slicer and place in a bowl of cold water so that they don’t turn brown.

extracting pomegranate seeds and shaving fennel on a mandolin

  1. Thinly shave the brussels sprouts on a mandolin slicer.
  2. Assemble the salad

bowl of salad with assorted toppings

If you want to add protein you can certainly add some cooked chicken breasts or salmon filets.

This brussels sprout salad is easy to make, has minimal cooking (only the hard-boiled eggs) and makes for the perfect lunch, side dish or as the main entree at your dinner table.

Recipe Chef Notes + Tips

Mandolins: these are very sharp so my rule of thumb when using it is, when you start getting nervous while slicing it then stop.  Simple as that.

Make-Ahead: you can absolutely make this up to 2 days ahead of time and my recommendation would be to keep the toppings separate before you are ready to serve it.

Storing: this salad will last up to 3 days covered in the refrigerator.

Protein: If you wanted to add more protein to this dish please feel free to add on some cooked chicken breasts or cooked salmon fillets.

More Delicious Salad Recipes

If you really liked this shaved brussels sprout salad recipe then check these salads out.

  • Root Vegetable Panzanella Salad
  • Poached Salmon Salad Recipe with French Green Lentils
  • Classic Salad Nicoise Recipe
  • Summer Caesar Salad Recipe
  • Raw Vegetable Salad Recipe with Blue Cheese

Video

shaved brussel sprout salad recipe
Print Recipe
5 from 7 votes

Shaved Brussel Sprout Salad Recipe

This shaved brussel sprout salad is jam packed with apples and almonds in an apple cider vinaigrette making it the perfect first course.
Prep Time30 mins
Total Time30 mins
Course: Salad
Cuisine: American
Servings: 12
Calories: 298kcal
Author: Chef Billy Parisi

Ingredients

For the Dressing:

  • juice of 1 lemon
  • ¼ cup apple cider vinegar
  • 2 teaspoons mayonnaise
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon sugar
  • ½ cup grapeseed oil
  • sea salt and pepper to taste

For the Salad:

  • ½ cup red wine vinegar
  • 1 tablespoon sugar
  • 2 teaspoons sea salt
  • ½ peeled and sliced red onion
  • 2 pounds shaved Brussels sprouts
  • ½ shaved fennel bulb
  • 1 cup dried cherries
  • 1 cup sliced almonds
  • 1 each medium diced granny smith and fuji apple
  • ½ cup blue cheese
  • 6 hard boiled eggs
  • seeds from 1 pomegranate
  • Optional Toppings: microgreens pan-seared chicken breasts, pan-seared salmon

Instructions

  • Dressing: Add the lemon juice, vinegar, mayonnaise, thyme, sugar and salt and pepper to a medium-size bowl.
  • Slowly drizzle in the oil while whisking until the dressing is emulsified.
  • Salad: Mix the vinegar, sugar, and salt in a small bowl and submerge the sliced red onions in the mixture. Pickle for 20-30 minutes in the refrigerator.
  • To Serve: Add the shaved Brussels sprouts to a very large serving bowl and sprinkle on the shaved fennel, dried cherries, almonds, apples, blue cheese, hard-boiled eggs, pomegranate seeds, and pickled onions,
  • Serve with optional toppings and alongside the vinaigrette dressing.

Notes

Chef Notes:
  • Mandolins: these are very sharp so my rule of thumb when using it is, when you start getting nervous while slicing it then stop.  Simple as that.  
  • Make-Ahead: you can absolutely make this up to 2 days ahead of time and my recommendation would be to keep the toppings separate before you are ready to serve it.
  • How to Store: this salad will last up to 3 days covered in the refrigerator.
  • Protein: If you wanted to add more protein to this dish please feel free to add on some cooked chicken breasts or cooked salmon fillets. 

Nutrition

Calories: 298kcal | Carbohydrates: 22g | Protein: 10g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 98mg | Sodium: 528mg | Potassium: 498mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1150IU | Vitamin C: 67mg | Calcium: 124mg | Iron: 2mg
Shaved Brussels Sprout Salad Recipe was last modified: March 16th, 2020 by Chef Billy Parisi

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Reader Interactions

Comments

  1. Gina says

    November 05, 2019 at 11:54 am

    5 stars
    The link for your YouTube video of Chicken Detox Soup brought me to this recipe. It does look delicious, though. 🙂

    Reply
    • Chef Billy Parisi says

      November 05, 2019 at 6:11 pm

      Thanks for checking it out!

      Reply
  2. Sommer Collier says

    January 04, 2019 at 12:51 pm

    5 stars
    Love, love, love!!! So delicious and crunchy!

    Reply
    • Chef Billy Parisi says

      January 04, 2019 at 3:07 pm

      Thanks so much Sommer!

      Reply
  3. Becky Hardin says

    January 04, 2019 at 11:00 am

    5 stars
    This salad should be lunch! Looks like it is full of flavor and would be just what I’m craving.

    Reply
    • Chef Billy Parisi says

      January 04, 2019 at 11:03 am

      It is so good! Thanks!

      Reply
  4. Anne Boone Simanski says

    January 04, 2019 at 10:57 am

    How does one “shave” brussel sprouts?

    Reply
    • Chef Billy Parisi says

      January 04, 2019 at 10:59 am

      Check out the video!! I use a mandolin.

      Reply
  5. Kristyn says

    January 04, 2019 at 8:33 am

    5 stars
    I cannot wait to make this! Brussel sprouts have become my new favorite! This has so many delicious flavors going on!

    Reply
    • Chef Billy Parisi says

      January 04, 2019 at 8:54 am

      It was so dang good!

      Reply
  6. Aimee Shugarman says

    January 04, 2019 at 8:30 am

    5 stars
    We love this salad recipe! So flavorful.

    Reply
    • Chef Billy Parisi says

      January 04, 2019 at 8:54 am

      Thanks Aimee!

      Reply
  7. Alli says

    January 04, 2019 at 8:22 am

    5 stars
    We love finding new ways to use Brussels sprouts and this salad is one of my faves!

    Reply
    • Chef Billy Parisi says

      January 04, 2019 at 8:54 am

      Thanks Alli!!

      Reply
  8. Cheryl says

    January 04, 2019 at 7:51 am

    5 stars
    This is such a delicious salad just bursting with flavor!!

    Reply
    • Chef Billy Parisi says

      January 04, 2019 at 8:54 am

      It totally is!

      Reply

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I’m Billy Parisi and thanks for checking out my site! I’m a culinary school grad that spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now I write recipes, take pictures of’em, shoot some video, occasionally hosting on TV, checking out the latest fashion, hangin with my wife and daughter and watching a whole bunch of college sports. Hope you enjoy my twists on classics as well as new innovations! Read More…

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