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
- 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.
Sounds yummy. Something we could all do with in the run up to Christmas and beyond!
I LOVE this salad. So light and fresh, as well as pretty! Just made it and it was absolutely delicious!!
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
What a perfect Fall/Winter salad! Thanks Gaby!
Mmmm…a much-needed green food in my life right now. Looks delicious! 🙂
I seriously what a giant bowl of this! It’s looks amazing!!
I have to go to the store IMMEDIATELY! I just finished all my brussels sprouts last night – and I totally need more for this salad!
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. 🙂
This salad looks fabulous! Do you have any nutrition info available?
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
Am I reading Red Wine Vinegar incorrectly?
The recipe calls for red wine vinegar….
you can use lemon juice instead!
Really needs the vinegar…sorry 🙁
there’s vinegar in it
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
Ooooo I totally love your twist with the apples!! Brilliant 🙂
So glad you love it! xx
Hi!
I have a stupid question –
Do you cool the Brussel Sprouts first – or leave them raw?
Thx!
*oops – I meant – cook!
they are raw 🙂
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
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!
How many servings will this yield? I am excited to try it!
It serves about 4!!
I think I could eat the whole bowl!
Perfection in a bowl!
I enjoyed the video too!! 🙂
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.”
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!!
XOXOOXOX
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!
LOVE hearing that!! xx
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?
I use an OXO mandolin and love it!
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!
Yummmm! This looks AHmazing! I’m going to make this for our annual Christmas Partayy! Thanks so much!
Great hearty salad, especially for the winter months. I used my food processor for the brussels sprouts to cut down on time, worked great!
Any ideas for walnut/nut substitute but still keep the sweet crunch?
Delicious!! Will def be making again and again. Subbed craisens for the pom seeds because I didn’t have them. Soo good!! Thank you Gaby.
Hey Gaby I want to make a variation of this salad for a dinner party tomorrow but don’t have a mandolin how would you suggest I cut the brussels instead?
ah!! hope I’m not too late!! Just cut them as thin as possible. Or if that’s too much work, just rip off each leaf and do leaves
I made this last night, prep was much longer as I didnt use a mandoline (another story). It was a hit! The flavours were perfect!
I made this recipe twice this Christmas. Was so delicious both times!
This is a favorite salad that everyone likes. The flavors are amazing and is a beautiful salad.
I forgot to steam the kale so it was also raw along with the Brussels sprouts, still delicious. I’ve made this several time an never feel any guilt when I eat a giant bowl. It also has great presentation and was a hit at Thanksgiving.
the kale is supposed to be raw!
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!
Just love all the ways you do brussel sprouts. And this is a perfect holiday salad!
What if I don’t have a mandolin? Can I chop up the Brussels
you can slice with a knife for sure!
Love! Your 1x 2x 3x. Brilliant
Hi Gabi!
Do you have to peel the Brussels sprouts or do anything to them before using the mandolin!?
just trim the base off!!
You can also buy shaved Brussel sprouts at Trader Joe’s if you have one close to you! Thanks for the recipe!!
Do you have the nutritional info for this recipe?
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!
Incredibly delicious salad perfect vegan healthy light flavorful really nice
This salad is so beautiful! I’m not a huge fan of raw kale so I used a hearty artisanal lettuce. Perfect winter salad
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 🙂
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.
So delicious – used garlic oil dressing instead of red wine vinegar and added goat cheese in addition to the parm. So good.
How would you prep this ahead of time???
just don’t dress it until right before you serve. and don’t slice the avocado until serving
Loved this salad! The dressing is perfect, the pomegranates added a wonderful pop of flavor and texture, and who doesn’t love Brussels sprouts?!
hi gaby – any store bought dressing recommendations one could pick up in a pinch to go along with this salad?
I’d do a balsamic!
So yummy! Lots of flavors but well balanced
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!
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
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.