Shredded Brussels Sprouts Salad

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

Shredded Brussels Sprouts Salad from (@whatsgabycookin)

Want to watch this on video: here you go! Shredded Brussels Sprouts Salad

I’m in need of some greeeeens. I’ve been going hard on the cookie 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 (@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 cranberries, 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

Yield: Serves 4-6

Shredded Brussels Sprouts Salad


  • 1 pound Brussels sprouts
  • 1 bunch Tuscan kale, stemmed and leaves thinly sliced
  • 1 lemon, juiced
  • 3 teaspoons 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


  1. Using a mandolin, thinly slice the Brussels sprouts. Place in a large bowl, add the kale and toss to combine
  2. In a small bowl, whisk together the lemon juice, red wine vinegar, olive oil, shallot, garlic and season with salt and pepper.
  3. 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.

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

  2. 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. 🙂

    1. Hey! There actually isn’t any vinegar in the dressing – just lemon juice. Is that okay for your family member?

        1. 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

  3. 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

  4. 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 !

    1. 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!

  5. 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.”

  6. 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!!

  7. 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!

  8. 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?

  9. Your recipe has written in it 3 teaspoons red wine vinegar – even though you say there is no vinegar in the recipe – only lemon juice. Thought you might like to know!

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