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.
So yummy! Lots of flavors but well balanced
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!
Loved this salad! The dressing is perfect, the pomegranates added a wonderful pop of flavor and texture, and who doesn’t love Brussels sprouts?!
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
So delicious - used garlic oil dressing instead of red wine vinegar and added goat cheese in addition to the parm. So good.
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.
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 🙂
This salad is so beautiful! I’m not a huge fan of raw kale so I used a hearty artisanal lettuce. Perfect winter salad
Incredibly delicious salad perfect vegan healthy light flavorful really nice
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!
Do you have the nutritional info for this recipe?
You can also buy shaved Brussel sprouts at Trader Joe’s if you have one close to you! Thanks for the recipe!!
Hi Gabi!
Do you have to peel the Brussels sprouts or do anything to them before using the mandolin!?
just trim the base off!!
Love! Your 1x 2x 3x. Brilliant
What if I don’t have a mandolin? Can I chop up the Brussels
you can slice with a knife for sure!