I started making this shaved Brussels sprout salad when I wanted something crisp and fresh but a little different from the usual leafy salads. Thinly slicing the sprouts makes them easier to eat and gives the salad a nice texture without much extra effort.
It’s something I often prepare ahead of time and let sit for a bit so everything softens slightly. By the time I serve it, the flavors come together in a simple, balanced way.
I like how flexible it is sometimes I add nuts or a light dressing, other times I keep it very minimal. It’s an easy salad that fits into everyday meals without needing much planning.
Shaved Brussels Sprout Salad
Equipment
- 1 Cutting Board
- 1 Mixing bowl
- 1 Salad spinner
Ingredients
- 1 lb Brussels sprouts
- 2 cups kale
- 1/2 cup sliced almonds
- 1/4 cup hemp hearts
- 2 tablespoons olive oil
- 1/4 cup lemon juice
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon garlic powder
- 1/4 – 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- Ground pepper optional
Instructions
- Use a box grater, mandolin slicer, food processor, or knife to thinly slice the Brussels sprouts. I find that putting this in the food processor makes it quicker and easier.
- Place them in a big basin. Cut the kale thinly into ribbons. I like to chop the kale leaves from top to bottom after rolling them together widthwise. It’s simple and quick!
- Additionally, add these to the bowl. Arrange the almonds on a dry skillet or baking sheet. For about two minutes, or until they are golden brown, toast them in a toaster oven or sauté them. Add the hemp hearts to the bowl after adding those.
- The remaining ingredients should be combined in a different small bowl. Combine with a whisk to create the dressing. After adding the dressing to the bowl’s contents, give them a hand massage.
- If necessary, taste and adjust the seasoning. Enjoy right away by serving or by adding your preferred protein on top!
Notes
- Add ingredients like apples, nuts, cheese, or dried fruit to enhance the flavor and texture of the salad.
- Consider adding a tangy dressing like a balsamic vinaigrette or a lemon Dijon dressing to complement the Brussels sprouts.
- Store any leftover salad in an airtight container in the refrigerator for up to two days.
- The salad may wilt slightly over time, so it’s best enjoyed fresh.
- Experiment with different ingredients such as bacon, cranberries, or pecans to create your unique version of the salad.
- Consider adding protein such as grilled chicken or shrimp to turn the salad into a main course.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 323kcal |
| Carbohydrates | 22g |
| Protein | 14g |
| Fat | 24g |
| Saturated Fat | 2g |
| Sodium | 478mg |
| Iron | 4mg |
| Calcium | 162mg |
| Vitamin A | 142IU |
| Potassium | 747mg |
Can Brussels Sprouts Upset Your Stomach?
That’s correct! Cruciferous vegetables like Brussels sprouts contain a type of carbohydrate called raffinose, which can be difficult for some people to digest. This can lead to symptoms like bloating, gas, and changes in bowel habits. However, cooking Brussels sprouts can help break down some of the raffinose, making them easier to digest for some individuals.
How Long Do Shaved Brussels Sprouts Last in The Fridge?
Shaved Brussels sprouts keep well in the refrigerator for up to five days when packed into an airtight container. Use them in recipes such as these: A salad with shaved Brussels sprouts. Pasta topped with pancetta and sliced Brussels sprouts.
hi there,
i’m Lily
A California-born chef with roots in the Central Valley’s farming community, transforming salads from diet staple to culinary art.
