This Shaved Brussels Sprout Salad is made with delicious shredded Brussels sprouts, chopped kale, grated carrot, pomegranate arils, candied pecans, and creamy avocado, tossed together in a light lemon shallot vinaigrette. So easy to make, it’s my favorite salad to enjoy for a healthy dinner, light lunch, or holiday side dish.
The Best Brussels Sprout Salad
This is one of my top two favorite salads (the other is my miso shrimp and avocado salad). It’s crunchy, colorful, and filled with healthy ingredients like Brussels sprouts, chopped kale, pomegranate arils, creamy avocado, and candied pecans. Completely vegan and gluten-free, it’s a perfect holiday side dish, easy lunch, or delicious weeknight dinner.
Is it Safe to Eat Raw Brussels Sprouts
It is absolutely safe to consume raw Brussels sprouts. Crunchy and fibrous, shaving makes them easier to chew.
How to Shave Brussels Sprouts
Brussels sprouts can be shaved (or shredded) using a knife, mandoline, food processor, or even with a cheese grater. I have tested all four methods and find that my favorite is, hands down, with a paring knife. The food processor or mandoline comes in second, while the cheese grater is too unstable, and the blade is not sharp enough.
Before shredding, rinse each Brussels sprout under cool water. Next, slice off the hard, woody end and remove any bruised or dried outer leaves.
- Knife: Cut each Brussels sprout in half vertically. Cut side down, thinly slice the Brussels sprouts cross-wise from root to top. Tease apart the layers. This method is a bit more methodical and time-consuming but results in the most evenly sliced shredded sprouts.
- Mandoline: Always wear protective gloves. Holding the Brussels sprout by its woody stem, slice the Brussels sprout over the blade until you reach the end. Repeat until all Brussels sprouts have been shaved. I love using my mandoline to shred Brussels sprouts, however, it does waste a bit more of the vegetable when compared to using a knife.
- Food processor: Use with the slicing disc attachment.
How Long Do Shredded Brussels Sprouts Last?
Transfer the shredded Brussels sprouts to a large bowl filled with cold water to wash. Drain well, removing as much water as possible (if you have a salad spinner, this is a great time to use it).
Transfer to a large ziplock bag, removing as much air removed as possible, and transfer to the refrigerator to store for up to 4-7 days.
Brussels Sprout Salad Ingredients
- Brussels sprouts are a key ingredient in this salad. Shredded and added to the salad raw, not cooked, even the biggest Brussels sprout skeptics will love it. You can shred your Brussels sprouts up to 5-7 days in advance and keep them stored in a ziplock bag in the refrigerator.
- Kale is really good for you and pairs really well in this salad. I used Lacinto kale, aka Tuscan kale. It has narrow, dark leaves attached to a tough, woody stem. You guys, please remove the stem (unless you know you like it), it’s really quite stringy and unappealing. Feel free to substitute with curly kale if preferred.
- Carrot adds color and mild sweetness. Carrot is a less important ingredient, but an easy way to sneak in more nutrients.
- Pomegranate arils are one of my favorite additions to salads, stews, and even eggs. Here, they add delicious seasonal sweetness and a fun crunchy texture. If preferred, feel free to swap the pomegranates for dried cranberries.
- Avocado is a must. Please, unless you really dislike avocado, do not make this salad without it. Naturally creamy, it’s the perfect complement to the sweet pomegranate arils and crunchy kale.
- Pecans or walnuts, preferably candied. If candied nuts are too sweet, chopped roasted and salted nuts are a great substitute- hazelnuts would be a delicious alternative.
- Optional additions include chopped green onions, feta cheese, crumbled goat cheese, parmesan cheese, apples, pumpkin seeds or sunflower seeds, and red onion.
How to Make Shaved Brussels Sprout Salad
- Prepare the vinaigrette, first, or up to several days ahead of time. Add all of the ingredients for the vinaigrette to a small jar and shake well to combine. Season to taste. I prefer my vinaigrette to be more acidic, so I typically add a little extra vinegar. If you prefer a sweeter vinaigrette, you may wish to add additional maple syrup.
- Toss all of the salad ingredients together in a large bowl, however, wait until just before serving to add the avocado and candied pecans and walnuts.
- Combine the salad with the vinaigrette. I usually start with half of the vinaigrette and add more as needed. Best served immediately.
More Great Salad Recipes,
- Taco Salad Recipe
- Arugula Salad with Shaved Parmesan
- Grape Salad Recipe
- Spinach Pear and Feta Salad Recipe
- Shrimp Avocado Salad with Miso Dressing
If you make this yummy salad recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Shredded Brussels Sprout Salad Recipe with Lemon Vinaigrette
FOR THE SALAD
- 2 pounds Brussels sprouts - thinly sliced
- 4 cups Tuscan kale - stems removed and finely chopped
- 1 cup carrot - shredded and chopped
- ½ cup pomegranate arils
- 1 large avocado - peeled, seeded, and chopped
- 1 cup candied walnuts or pecans - chopped
FOR THE DRESSING
- ⅓ cup olive oil
- 1 lemon - juiced
- 4 tablespoon red wine vinegar
- 2 large shallots - minced
- 3 cloves garlic - minced
- 2 tablespoon maple syrup
- salt + black pepper - to taste
- Prepare the vinaigrette. Combine all ingredients for the dressing in a small jar and shake well to combine. Season to taste (I like my vinaigrette to be somewhat strong in vinegar flavor. If you prefer a sweeter vinaigrette, you may wish to add additional maple syrup).
- Combine salad ingredients. In a large bowl, toss together the shredded Brussels sprouts, chopped kale, carrots, and pomegranate arils. Just before serving, add the avocado and candied pecans or walnuts.
- Toss and serve. Drizzle salad with prepared vinaigrette and gently toss to combine. Best served immediately.
- Storage and Leftovers: As soon as the avocado is added, this salad is best enjoyed immediately. Keep leftovers stored in an airtight container in the refrigertor for up to 2 days.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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