Shredded Brussels Sprouts Salad! A little something healthy to keep us in balance this holiday season.
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! 
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
Ingredients
- 1 pound Brussels Sprouts
- 1 bunch Tuscan kale stemmed and leaves thinly sliced
- 1 lemon juiced
- 2-3 tablespoons red wine vinegar
- ½ cup olive oil
- 2 tablespoons minced shallot
- 3 cloves garlic minced
- Coarse salt and freshly cracked black pepper to taste
- ½ 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.
I love the idea of this salad minus the kale. I am not a kale fan at all. Do you have a recommendation to replace kale?
romaine
Hi Gaby,
Absolutely Loved the salad. And I didn't think I would like persimmons. I might just be missing it but do you have a share link somewhere on your site? Would be nice to be able to share to friends as I brag about this.
If I wanted to do this recipe for a week of meal prep how would you recommend the avocado? I thought about making a batch of chunky guac, do you think that would work?
I would just add the avocado day of
I am way late to the game on this one! It is absolutely incredible!!! Everyone loved it, and we could eat this weekly!
We did fumble around with the mandolin for 10 minutes before giving up and using a knife to slice the Brussel sprouts. But that’s 100% user error…
Thanks for helping us ring in 2022 with a great salad!