Shaved Brussels Sprout Salad

5 from 5 votes

Shaved Brussels Sprout Salad

Try combining raw brussels sprouts with cranberries, almonds, Parmesan and red onions in this crisp shredded brussels sprout salad with lemon mustard vinaigrette.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

For salad
1 pound brussels sprouts very thinly sliced
1/2 small red onion thinly sliced
1/3 cup grated Parmesan
1/3 cup sliced almonds
1/4 cup dried cranberries
2 tablespoons chopped parsley
For vinaigrette
Juice of 1 lemon
2 tablespoons red wine vinegar
1 garlic clove minced
1 tablespoon whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil

Instructions

Combine the shaved brussels sprouts, red onions, Parmesan, almonds, dried cranberries and parsley in a large bowl
For the vinaigrette, whisk together the lemon juice, vinegar, mustard, garlic, salt pepper and olive oil in a small bowl.
Drizzle the vinaigrette into the salad, tossing to combine.

Notes

To shred the brussels sprouts, you can use a sharp knife to thinly slice them. Or use a mandolin or a food processor fitted with the slicing disc.

Instead of brussels sprouts, you can substitute with shredded cabbage.

For the cranberries, you can substitute with pomegranate seeds.

You can swap the almonds with chopped walnuts or pecans.

The salad is best the day you make it, but you can store it in an airtight container in the refrigerator up to 3 days. Keep the vinaigrette in a separate jar. You can make the vinaigrette up to 2 days in advance. Let it sit out at room temperature to become liquid again, and then stir it.

Nutrition