A simple and easy side dish for Shaved Brussel Sprout Salad. This fresh and seasonal salad recipe is a great addition to your Thanksgiving table or for an easy weeknight dinner recipe. Top with a protein for a full meal in one that’s packed with flavor!
I’ve always maintained that the relationships I’ve been able to build has by far been the best part about starting and running the blog. A decade in and my relationships both collectively and individually with my readers (you!) and with my fellow bloggers is the reason I show up here everyday and how I’ve been able to turn this passion of mine into a business.
They say no man is an island. And without a doubt it’s the friendships I’ve made through the blog that have kept me afloat. One of these friendships is with Lexi from Lexi’s Clean Kitchen. When she told me she was creating a cookbook, I was ecstatic! Lexi’s recipes are all so amazing, I couldn’t wait to get my hands on her cookbook. This recipe stood out to me for obvious reasons (brussels sprouts obsessed over here!) and not surprisingly it is incredible.
I just had to share this recipe with you. This shaved brussel sprout salad has been tried and tested numerous times and makes an awesome addition to your salad repertoire or even your Thanksgiving table! Let me know if you give it a try.
Ingredients Needed
- Raw Brussels sprouts – this shaved brussel sprout salad uses raw brussel sprouts. See note below on how to shave brussel sprouts.
- Raw hazelnuts – these add a nice texture and crunch. See note below for substituting hazelnuts.
- Freshly grated parmesan cheese – or option to use a different cheese (see below).
- Dried cranberries – dried cherries, raisins or any other dried or fresh fruit will work.
- Olive oil – Ideally use extra virgin olive oil.
- Red wine vinegar – for acidity to balance out flavors.
- Dijon mustard – the perfect pairing in this balsamic dressing.
- Sea salt and pepper – feel free to adjust salt to sodium preferences.
How to Shave Brussel Sprouts
In the fall and winter months you can usually find pre-shaved raw brussel sprouts in a bag, which is a great time saver and hack! However, if you cannot find these I am going to show you two options for how to shave brussel sprouts.
1) Food Processor
If you have a food processor, I highly recommend using it! Simply slice the base off of your brussel sprouts using a sharp knife and remove any damaged or yellowed outer leaves. Then run your whole brussel sprouts through the shaver attachment of your food processor. Easy peasy!
2) Using a Knife
This method requires a little elbow grease but can be just as effective. Place your brussel sprouts on a cutting board and remove the base and any damaged or yellowed outer leave. then place your brussel sprouts cut-side down on the cutting board and carefully use the blade to thinly slice your brussel sprouts. Repeat until all brussel sprouts have been cut.
How to Make Shaved Brussel Sprouts Salad
STEP 1: TOAST HAZELNUTS
Heat a small skillet over medium heat. Add the hazelnuts and toast in the pan for 5 minutes. Watch carefully to make sure they don’t burn! Place the toasted hazelnuts in the center of a large kitchen towel. Gather the sides of the towel together to form a pouch and rub and shake until the brown skins of the hazelnuts start to peel off. Continue until most of the skins are removed. Don’t worry about the stubborn ones that won’t come off.
STEP 2: SHAVE BRUSSEL SPROUTS
See note above about different shaving options. You should end up with about 5 cups of shredded brussels sprouts.
STEP 3: MAKE DRESSING
In a small bowl, mix together the olive oil, red wine vinegar, dijon mustard, salt and pepper.
STEP 4: DRESS SALAD + SERVE
Place the shredded brussel sprouts, toasted hazelnuts, grated parmesan and cranberries in a large serving bowl. Toss the salad with the dressing and top with additional cracked pepper if desired.
Easy Swaps & Substitutions
Replace Hazelnuts – not a fan or allergic to hazelnuts? Try swapping in a different nut like pecans, walnuts or even seeds like pumpkin seeds or sunflower seeds.
Substitute Parmesan – If you prefer a different cheese you could easily sub in a different cheese. Feta cheese or goat cheese would both be delicious!
Replace Dried Fruit – If you want to use something other than dried cranberries you could easily sub in any other dried fruit or even fresh fruit like chopped or sliced apples or pears.
Storage Instructions
I find this brussel sprout salad recipe tastes best when served fresh but if you would like to meal prep it in advance, you can easily do so.
Simply prep the salad in a large mixing bowl or container and cover. Make dressing and store separately in a mason jar. Store both in the fridge for up to 3 days. Dress salad right before serving.
More Brussel Sprout Recipes:
- Maple Bacon Brussels Sprouts
- Roasted Brussels Sprouts Farro Salad
- Salt and Vinegar Brussels Sprouts Chips
- Roasted Rosemary Brussels Sprouts with Blueberries
Shaved Brussel Sprout Salad
A simple and easy side dish for Shaved Brussel Sprout Salad. This fresh and seasonal salad recipe is a great addition to your Thanksgiving table or for an easy weeknight dinner recipe. Top with a protein for a full meal in one!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Chop
- Diet: Gluten Free
Ingredients
- 1 cup raw hazelnuts
- 12 ounces of brussels sprouts (about 1 lbs), stemmed and halved
- 1/2 cup freshly grated parmesan
- 1/3 cup dried cranberries
For Red Wine Vinegar Dressing:
- 1/3 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/4 tsp sea salt + more to taste
- freshly ground black pepper
Instructions
- Heat a small skillet over medium heat. Add the hazelnuts and toast in the pan for 5 mins, tossing often to avoid burning.
- Place hazelnuts in the center of a large kitchen towel, gather sides of the towel together to form a pouch, and rub and shake until the brown skins of the hazelnuts start to peel off.
- Continue rubbing and shaking until most of the skins are removed – don’t worry if there’s a few stubborn ones that remain.
- Place shaving attachment on food processor and add brussel sprouts until processed (or see shaving options above). You should have about 5 cups.
- Put the brussels sprouts, toasted hazelnuts, grated parmesan and cranberries in a large serving bowl.
- In a small bowl, whisk together the ingredients for the dressing.
- Toss the salad with dressing and additional cracked pepper, if desired.
- Serve immediately.
Notes
Recipe from the Lexi’s Clean Kitchen Cookbook published by Victory Belt Publishing.
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14 Comments
Carmy
November 28, 2016 at 11:47 pmSo I kind of hate brussel sprouts but you might have just convinced me to give it a go!
Davida @ The Healthy Maven
November 29, 2016 at 10:00 amThis is a great way to come to love them!
Mariam
November 10, 2016 at 3:43 pmSuch a great story of friendship! Love this and hope to also create wonderful lasting friendships with like-minded health bloggers 🙂 AND…. this recipe looks delish with the addition of the hazelnuts!
Davida @ The Healthy Maven
November 11, 2016 at 5:25 pmI’m certain you will! Hope you enjoy the recipe 🙂
Kelly @ Nosh and Nourish
November 10, 2016 at 9:43 amAhhhhhhhhhhhhhh, loved hearing the story about how y’all met! What a small world that you knew MIke. Anywho… love you both, LOVE LOVE LOVVVVVVVVVVVVE Lex’s book (it is seriously one of my favorite cookbooks ever), and love this salad. That’s a lot of love, I know. But I FEEEEEEEEEEEEL IT. 🙂
Davida @ The Healthy Maven
November 11, 2016 at 8:05 pmThe salad and the book is amazing! Now I have two friends I can call authors 🙂
Lexi
November 9, 2016 at 11:59 amSitting here tearing up over your words. Your friendship means the absolute world to me. Love you to pieces!
Davida @ The Healthy Maven
November 11, 2016 at 8:06 pmRight back at you, my dear! Thank you for everything but especially for always guaranteeing a delicious meal on the table 🙂
Sam @ Hygge Wellness
November 9, 2016 at 10:39 amCongratulations Lexi! So cool to see how the “early days” bloggers supported one another to get where they are today. Just goes to show that we can ALL do well, it doesn’t have to be one over another : )
Davida @ The Healthy Maven
November 11, 2016 at 8:08 pmMy whole philosophy! I wouldn’t be here without Lex so I am more than happy to support a dear friend as she launches her FIRST cookbook! How freaking cool is that?!
dixya @food, pleasure, and health
November 9, 2016 at 10:15 amisnt it funny how blogging friendship can turn into real friendship? non blogging people think im crazy but oh well.
Davida @ The Healthy Maven
November 11, 2016 at 8:08 pmAh they forever will! No one will understand the blogging world like we bloggers do 😉
Marina @ A Dancer's Live-It
November 9, 2016 at 7:42 amOh my gosh this looks absolutely delicious. YAY LEXI! Can’t wait to grab my copy of her cookbook!! it’s my family’s turn to host Thanksgiving this year and I’m pumped! We’re having all the usual stuff, but I’ve been requested by my Mom to make a cornbread and some sort of chocolate dessert. Don’t have to tell me twice! 😉
Davida @ The Healthy Maven
November 11, 2016 at 8:07 pmCornbread is the way to my heart! I know you’ll love the book. Definitely worth checking out!!