Description

This Shaved Brussels Sprout Salad is a fresh, crunchy, and flavorful dish perfect for quick lunches, vibrant sides, or crowd-pleasing gatherings. Featuring thin ribbons of Brussels sprouts tossed in a bright lemon-Dijon dressing with toasted nuts and Parmesan cheese, it offers a delightful balance of tangy, nutty, and crisp textures that can be easily customized to suit any taste or dietary preference.

Ingredients

Main Ingredients

Fresh Brussels Sprouts – thinly shaved (about 4 cups)
Extra Virgin Olive Oil – 3 tablespoons
Fresh Lemon Juice – 2 tablespoons
Salt – 1/2 teaspoon (adjust to taste)
Black Pepper – 1/4 teaspoon (freshly ground, adjust to taste)
Parmesan Cheese – 1/3 cup freshly grated
Toasted Nuts (almonds or walnuts) – 1/3 cup, roughly chopped
Dijon Mustard – 1 teaspoon

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Instructions

Prepare the Brussels Sprouts: Trim the ends of your Brussels sprouts and remove any outer leaves that are wilted or damaged. Using a sharp knife or a mandoline slicer, shave the sprouts into thin ribbons to create a tender but crunchy base that blends beautifully with the dressing.
Make the Dressing: In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, salt, and freshly ground black pepper until the mixture is bright and balanced to enhance the natural flavors of the sprouts.
Combine Salad Ingredients: Place the shaved Brussels sprouts in a large bowl and toss them thoroughly with the dressing until well coated. Add the toasted nuts and freshly grated Parmesan cheese, then gently mix to ensure every bite has a perfect blend of crunch and creaminess.
Adjust and Serve: Taste the salad and add more salt, pepper, or lemon juice as needed. Allow the salad to sit for 10 minutes to let the flavors meld, though it can also be served immediately for a crisp texture.

Notes

Choose small, firm Brussels sprouts for the best texture and flavor.
Use a mandoline slicer to achieve consistent thin ribbons.
Toast nuts lightly in a dry pan to unlock their full flavor and crunch.
Start with a small amount of dressing and add more gradually to avoid sogginess.
Allow the salad to rest for 10-15 minutes before serving to soften sprouts without losing crunch.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Do not freeze the salad as the texture of fresh sprouts and Parmesan will degrade.
The salad is best served cold or at room temperature; warm gently if desired but avoid overheating.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizers
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 2g
Sodium: 220mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 3g
Protein: 6g
Cholesterol: 10mg