Shaved Brussels Sprouts Salad
This gorgeous shaved Brussels sprouts salad is going to win over everyone at your table, even the veggie skeptics! Families who love fresh, crunchy salads will absolutely adore this colorful dish that’s packed with gut-healthy fiber and anti-inflammatory ingredients.
Recipe Details
Timing & Servings: Active Time: 20 minutes, Total Time: 20 minutes, Serves: 4 people.
Nutrition Profile: Gut Healthy, Anti-Inflammatory, Sesame-Free, Soy-Free, High-Fiber, Vegetarian, High-Protein, Egg-Free, Gluten-Free.
Nutrition Facts (per serving): 252 Calories, 15g Fat, 24g Carbs, 7g Protein.
Ingredients You’ll Need
Brussels sprouts: You’ll need 1 pound thinly sliced, which gives you about 6 cups. I love how raw Brussels sprouts have this amazing crunchy texture and earthy flavor that’s similar to cabbage!
Hard goat cheese: ¾ cup finely shredded adds that perfect tangy, creamy element. A microplane grater works best for getting it nice and fine.
Sweetened dried cherries: ⅓ cup finely chopped brings such lovely sweetness that balances the tart goat cheese beautifully.
Unsalted dry-roasted pistachios: 2 tablespoons finely chopped give you that extra layer of crunch and nutty flavor.
Extra-virgin olive oil: 3 tablespoons for the base of our delicious dressing.
Lemon juice: 2 tablespoons adds that bright, fresh citrus zing.
Honey: 1 tablespoon brings natural sweetness to balance the tangy elements.
Dijon mustard: 1 tablespoon gives the dressing a nice depth and slight kick.
Cider vinegar: 2 teaspoons adds extra tang and helps everything blend together.
Salt: ¼ teaspoon divided – we’ll use it in two parts for the best flavor.
Ground pepper: ⅛ teaspoon adds just a touch of warmth.
How to Make Shaved Brussels Sprouts Salad
Step 1: Toss your Brussels sprouts, goat cheese, cherries and pistachios together in a medium serving bowl. Mix until everything is well combined and evenly distributed.
Step 2: Combine oil, lemon juice, honey, mustard, vinegar, 1/8 teaspoon salt and pepper in a mason jar. Cover tightly and shake vigorously until the dressing is well combined and emulsified.
Step 3: Pour the dressing over your Brussels sprouts mixture. Sprinkle with the remaining 1/8 teaspoon salt and toss until everything is well coated and the Brussels sprouts are slightly wilted. Serve immediately for the best texture!
Easy and Quick Shaved Brussels Sprouts Salad Version
Want to save some time? You can buy pre-shaved Brussels sprouts from the store – they’re usually in the bagged salad section! Just use 6 cups of the pre-shaved ones and skip the slicing step. You can also use bottled vinaigrette if you’re in a rush, though the homemade dressing really makes this salad special.
Serving Ideas
This salad makes a wonderful light lunch all on its own, or serve it as a fresh side dish alongside grilled chicken or fish. It pairs beautifully with roasted turkey during the holidays, and the colors look absolutely stunning on your dinner table.
Storage
This salad is best enjoyed right after making it for the perfect crunchy texture. You can prep the Brussels sprouts and make the dressing separately up to 2 days ahead – just store them in airtight containers in the fridge and toss together when ready to serve.
Substitutions
Can’t find hard goat cheese? No worries! Manchego, sharp cheddar, or gouda work great as substitutes. You can swap the dried cherries for cranberries or chopped dried apricots. If pistachios aren’t your thing, try chopped walnuts or toasted almonds instead.
Pro Tips
Perfect Slicing: Use a sharp chef’s knife and hold each Brussels sprout by the stem end while slicing. Remove any brown or wilted outer leaves first.
Cheese Prep: A microplane grater gives you the finest shred for the goat cheese, which distributes better throughout the salad.
Dressing Trick: That mason jar method really works! The vigorous shaking creates the perfect emulsion.
Texture Secret: The salt in the dressing helps wilt the Brussels sprouts just slightly, making them more tender while keeping that great crunch.
FAQs
Are Brussels sprouts good for you?
You bet they are! Thanks to their fiber, vitamin C, vitamin K and potassium content, Brussels sprouts help reduce inflammation, blood pressure and the risk of chronic diseases like heart disease, type 2 diabetes and certain cancers. They can also help keep your brain sharp and may even help fight nonalcoholic fatty liver disease.
Can you eat raw Brussels sprouts in a salad?
Absolutely! Raw Brussels sprouts have a wonderful crunchy texture and earthy flavor that’s similar to raw cabbage. They’re perfectly safe and delicious to eat raw.
How do you thinly slice Brussels sprouts?
Remove any brown, yellow or wilted leaves first. Hold each Brussels sprout by its stem end and thinly slice it with a sharp chef’s knife until you reach the stem, then discard the stem end. You can also use a mandoline if you have one!
Can I make this salad ahead?
For the best texture, serve it right after making it. But you can definitely prep ahead by slicing the Brussels sprouts and making the dressing separately. Store them in airtight containers in the fridge for up to 2 days, then toss together when ready to serve.
I’d love to hear how this salad turns out for you! Did your family love it as much as mine does? Drop a comment and let me know if you tried any fun variations – I’m always excited to hear about your kitchen adventures!
