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

4.9 from 15 votes
This Shredded Brussels Sprouts Salad is the perfect holiday salad! Crunchy, bright, flavorful and loaded with creamy avocado!
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Side Dish
Cuisine Mediterranean
Servings 6 people

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.

89 Comments

  1. 5 stars
    Love this salad so much! Another thing I love about this salad is it stays crisp and fresh for days, that is if there are any leftovers!

  2. You can also buy shaved Brussel sprouts at Trader Joe’s if you have one close to you! Thanks for the recipe!!

  3. 5 stars
    LOVED this recipe! Might be my favorite Gaby recipe. Perfect balance of textures, flavors and freshness. Already made it twice in a week! HIGHL:Y RECOMMEND!

  4. 5 stars
    This salad is so beautiful! I’m not a huge fan of raw kale so I used a hearty artisanal lettuce. Perfect winter salad

  5. 5 stars
    This was totally delicious. I couldn’t find kale so I used regular salad greens. If I’d make one change it would simply be to add more pomegranate and candied nuts. Either way I gobbled this up 🙂

  6. 5 stars
    Wow. This salad is incredible, it made me change my mind about what a salad could be. I didn’t have access to dinosaur kale so I used a hearty artisanal lettuce instead.

  7. 5 stars
    So delicious – used garlic oil dressing instead of red wine vinegar and added goat cheese in addition to the parm. So good.

  8. 5 stars
    Loved this salad! The dressing is perfect, the pomegranates added a wonderful pop of flavor and texture, and who doesn’t love Brussels sprouts?!

  9. 5 stars
    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!

  10. 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?

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