Shredded Brussels Sprouts Salad

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Shredded Brussels Sprouts Salad! A little something healthy to keep us in balance this holiday season.

Shredded Brussels Sprouts Salad from www.whatsgabycooking.com (@whatsgabycookin)

I’m in need of some greeeeens. I’ve been going hard on the cookie dough situation and need a moment to detox before I get back into the cookies. So I’m keeping it pretty light but festive today before we get into some really decadent recipes next week. Get excited. Things are going to look real festive in the What’s Gaby Cooking world. But first – let’s be festive with this Shredded Brussels Sprouts Salad!  Shredded Brussels Sprouts Salad from www.whatsgabycooking.com (@whatsgabycookin)

Have you guys ever had raw Brussels Sprouts? They’re ah-mazing. Trust me. Don’t be nervous. I mean, they are incredible roasted and sautéed, but raw… it’s a whole new playing field.  These are sliced SUPER thin and then tossed together with candied walnuts, shaved parmesan cheese and avocados! You can do it on a mandolin, in a food processor or with a good old fashion knife! Any way you cut it, just make sure they are super thin. I shoved as many super foods in the recipe as possible because hello, I was on a cookie diet last week.

Let’s get into it!

Shredded Brussels Sprouts Salad

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By:
Gaby Dalkin
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Ingredients

  • 1 pound Brussels Sprouts
  • 1 bunch Tuscan kale stemmed and leaves thinly sliced
  • 1 lemon juiced
  • 2-3 tablespoons red wine vinegar
  • 1/2 cup olive oil
  • 2 tablespoons minced shallot
  • 3 cloves garlic minced
  • Coarse salt and freshly cracked black pepper to taste
  • 1/2 cup pomegranate seeds
  • 1 avocado diced
  • 1 cup candied walnuts chopped
  • Shaved Parmesan cheese for garnish

Instructions

  • Using a mandolin, thinly slice the Brussels sprouts. Place in a large bowl, add the kale and toss to combine
  • In a small bowl, whisk together the lemon juice, red wine vinegar, olive oil, shallot, garlic and season with salt and pepper.
  • Pour the dressing over the Brussels sprouts and kale and toss to coat well. Sprinkle the pomegranate seeds, avocado, candied walnuts and parmesan cheese over the salad and toss to combine.
Shredded Brussels Sprouts Salad: Chef Vision

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55 comments

  1. Helen Kennedy

    Sounds yummy. Something we could all do with in the run up to Christmas and beyond!

  2. Monika

    I LOVE this salad. So light and fresh, as well as pretty! Just made it and it was absolutely delicious!!

  3. Liz @ The Lemon Bowl

    I need this in my life, in a big way. I also need an avocado that hasn’t traveled from Chile. Can you tell I’m feeling fat and bitter? The carbs are making me moody!! 🙂 xo

  4. Fantastic Fridays | My Wise Mom

    […] Fantastic Salad: Ever since we returned from Root Down in Denver, I’ve been obsessed with brussels sprouts salad. Obsessed. This will be made, minus the parm. I’ll sub grated macadamia nuts or sliced almonds. Yum! […]

  5. frigga

    so i reeeeally want to make this for my family, but i need help with one thing. is there any other option for the dressing which does not include vinegar in it. a member of my family has a gag reflex to anything flavored with vinegar. thank you so much, in advance. 🙂

    • Betty Watson

      This salad looks fabulous! Do you have any nutrition info available?

    • Gaby

      Hey Betty! I don’t calculate nutritional info but I do try and cook with the freshest ingredients!! There are a few websites online that you can plug the ingredients into if you want specifics! xx

  6. Lisako

    Gaby, I know this recipe is old by now, but I have to tell you how much I love it. I modify it by leaving out the cheese (I hate, hate, cheese… I know, who am I?), but add gala apples and toasted almonds. It’s amazing. I eat it about once a week and even my husband asks for it regularly. THANK YOU! xo

    • Gaby

      Ooooo I totally love your twist with the apples!! Brilliant 🙂

      So glad you love it! xx

  7. Kristen

    Hi!
    I have a stupid question –
    Do you cool the Brussel Sprouts first – or leave them raw?

    Thx!

  8. Kristen

    Hi Gaby,

    This question is one following what a previous Kristen asked about cooking the brussel sprouts before cutting.
    I had the salad as the directions were listed on your site and it was great ! I usually prefer brussel sprouts cooked as to raw. I was wondering if I lightly steamed the sprouts, if it would ruin the salad ?

    Thanks !
    Kristen

    • Gaby

      Hey Kristen! it would certainly change the flavor profile of the dish. They are delicious raw… but you could saute them if you want 🙂 That would be delish!

  9. Jenelle

    Love, love, love your recipes!! You should hire me as your editor, though; I find errors in almost every post. **will work for food! LOL
    The error on this page:
    “This are going to look real festive in the What’s Gaby Cooking world.”

  10. Isabel Zamarripa

    Saw this recipe yesterday. Left work and stopped at the market to get some ingredients. And needless to say, loved it! It will be a staple going forward!! Thanks Gaby! BTW, you are awesome! Love all your posts and snaps!!

  11. Martha

    I made this salad yesterday and I’m obsessed! I omitted the pomegranate seeds because I just didnt have them on hand and i am already dreaming about the next time i will make this!

  12. Siobain

    Totally making this for Easter. What mandolin do you use? I have one and either I suck at figuring out how to use it–or it just sucks. Maybe time to invest in a new one?! Is mandolin your preferred kitchen tool choice for chopping brussels this recipe?

  13. Isabella

    I made this last night exactly as is for my boyfriend and it was amaazinnnggg! he said it was his favorite salad i’ve ever made.. so much so that he asked me to make it when his parents come over! LOL thats a win in my book. Thanks, Gaby!

  14. Deborah Peacock

    Yummmm! This looks AHmazing! I’m going to make this for our annual Christmas Partayy! Thanks so much!