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This Shaved Brussels Sprout Salad is a straightforward and refreshing vacation or cold-weather facet dish. Shredded brussels sprouts, crunchy hazelnuts, crisp apples, and vegan parmesan coated in a vivid lemony dressing. Vegan and Gluten-Free, Nut-Free Possibility.
You’ll discover the perfect of fall in each chunk of this Shaved Brussels Sprouts Salad! Shredded brussels sprouts are marinated in a vivid lemon salad dressing earlier than getting along with toasted nuts, crisp apples, and dairy-free parmesan cheese. With vibrant flavors and a medley of enjoyable textures, it’s essential at your vacation celebration.
Desk of Contents
All About this Uncooked Brussels Sprout Salad
Do brussels sprouts have a fame for being virtually everybody’s least favourite meals? Sadly, sure. Are they really that dangerous? Under no circumstances!
These cute lil’ sprouts are extremely underrated and in peak season throughout fall and winter. Take benefit and toss them on this crisp and refreshing Shaved Brussels Sprout Salad Recipe!
Whereas I do love Brussels Sprouts, they can be somewhat tough to organize and typically find yourself being too mushy or too robust. On this recipe finely shredded brussels sprouts are marinated (and tenderized) in a zesty lemon French dressing, then tossed with heat and crunchy toasted hazelnuts, vegan parmesan, dried cherries, and apples. What you’re left with is an ultra-refreshing appetizer or facet dish that has the excellent crisp-but-not-hard texture and is bursting with seasonal taste!
What’s higher is that this salad is even simpler and quicker to make than plenty of different fall and winter facet dishes. I personally assume it’s the tastiest when made 1 day forward of serving, making it among the best time-saving recipes for the vacations.
Elements for Brussels Sprout Salad
Shredded uncooked brussels sprouts are the unlikely salad greens that bulk up this refreshing facet dish. The remainder of the components—a number of contemporary gadgets and a few pantry staples—add seasonal flavors and enjoyable textures to each chunk.
These are the important thing components you’ll want:
- Brussels Sprouts: these are normally roasted and served as a heat facet dish throughout fall and winter however on this salad, we’re having fun with them uncooked. It could sound somewhat unusual to eat uncooked sprouts however after they’re marinated and tossed with complimentary components, they turn into so tender and addictive.
- Lemon Dijon French dressing: this vivid and tangy dressing, constructed from olive oil, lemon juice, Dijon mustard, and a shallot, ties the entire salad collectively. Be at liberty to swap the shallot for pink onion or one clove of minced garlic.
- Hazelnuts: for a touch of heat and a satisfying crunch on this winter salad. You should utilize toasted almonds, walnuts, pecans, or sunflower seeds as an alternative should you’d like
- Vegan Parmesan Cheese: I like to recommend utilizing Violife parmesan cheese for this recipe. Shave the block for extra textural variation or finely shred it with a field grater.
- Dried Cherries and Contemporary Apples: two elective however really helpful seasonal components. Each add a pop of tart sweetness and a crunchy, chewy texture to make each chunk somewhat extra fascinating.
Learn how to Make a Shaved Brussels Sprouts Salad
- Add the dressing components to a small jar, seal with a lid, and shake till it’s emulsified.
- Add the shaved brussels sprouts to a big bowl and pour the dressing over prime. Toss to coat, then put aside to marinate.
- Mix the parsley, parmesan, hazelnuts, cherries, and apples with the sprouts.
- Set the salad apart for quarter-hour, then serve in bowls subsequent to your favourite foremost dishes.
Caitlin’s Cooking Suggestions
- Learn how to shave brussels sprouts: Technically, you should buy pre-shredded sprouts at most grocery shops, however I extremely advocate shaving them your self for the freshest taste. First, trim the woody ends of the sprouts and take away any free outer leaves. Subsequent, finely shred them (rigorously) by hand with a mandoline or chef’s knife, or in a meals processor fitted with a shredding blade till they resemble skinny ribbons.
- Toast the hazelnuts for extra taste and dimension: Add the hazelnuts to a dry skillet and warmth over medium warmth till they begin to flip golden and turn into tremendous aromatic. The warmth will launch the nuts’ pure oils, making them twice as flavorful within the salad.
- Make the salad forward of time: I really advocate tossing the brussels sprouts within the dressing as much as 1 day prematurely. The acid from the lemon juice will assist soften and tenderize the sprouts, and conceal their pure bitter taste. Plus, with the salad already carried out, you’ll have extra time to place the remainder of the meal collectively!
Serving Ideas
This vegan brussels sprout salad is a refreshing appetizer or facet dish that goes properly with nearly any fall or winter meal. Pair it together with your Tofu Turkey for Thanksgiving, serve it subsequent to this Basic Vegan Stuffing for Christmas, or with this Cozy Vegan Stew for Sunday household dinners.
Personally, I like treating myself to a hefty bowl of brussels sprout salad every time I’m serving this Butternut Squash Gnocchi or this Pumpkin Risotto for dinner. A bit of my Pesto Star Bread is at all times the cherry on prime of this excellent meal, too.
In case you’re searching for extra vegan fall and winter salads, you’ll additionally love this Roasted Butternut Squash Salad, this Shaved Fennel Salad, and this Winter Kale Salad!
Learn how to Retailer Leftover Brussels Sprouts Salad
This can be a fantastic make-ahead dish you may put together a number of days earlier than serving. Hold the dressing in a sealed jar and the shredded brussels sprouts in an hermetic container. Refrigerate them for as much as 3 days, then mix as regular earlier than serving.
Switch the leftover assembled salad to an hermetic container and retailer it within the fridge for as much as 5 days. Freezing just isn’t really helpful.
Substitutions and Variations
- Nut-Free Possibility: Use toasted pumpkin seeds or sunflower seeds as an alternative of hazelnuts.
- Vegan Parmesan Substitute: In case you can’t discover vegan parmesan by the block, add 1 teaspoon of dietary yeast to the salad dressing for a lift of umami.
- Add Extra Greens: You’ll be able to bulk up this salad with 1 cup of finely shredded dinosaur kale or romaine lettuce.
- French dressing Substitute: Certainly one of my favourite winter salad dressings is my Apple Cider Dressing. Be at liberty to make use of it as a hotter however just-as-tangy substitute for the lemon French dressing.
Recipe FAQs
Sure, brussels sprouts are completely suitable for eating uncooked.
The uncooked sprouts are barely bitter, candy, and crunchy. They turn into much more tender and flavorful when marinated in salad dressing.
The lemon juice within the dressing ought to forestall the chopped apple from browning an excessive amount of however you may at all times wait so as to add it till proper earlier than serving.
Get pleasure from! In case you make this recipe and determine to share it on Fb or Instagram, don’t neglect to tag me @FromMyBowl + #FromMyBowl! I might additionally find it irresistible should you may depart a remark beneath with a recipe score! Thanks for the help 😊
For the Salad:
- 12 ounces Brussels sprouts shredded about 5 cups
- 1/2 cup Italian parsley finely chopped
- 1/3 cup shaved parmesan cheese* I used dairy-free
- 1/2 cup toasted hazelnuts* roughly chopped (see notes for subs)
- 1/2 cup dried cherries elective, or sub cranberries
- 1 honeycrisp apple elective, diced
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Make the dressing: Add the oil, lemon juice, mustard, shallot, salt, and black pepper to a small jar. Seal properly and shake till emulsified.
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Marinate the Brussels Sprouts: Add the shaved brussels sprouts to a big bowl. Pour the dressing over the sprouts and toss properly. Put aside when you put together the remaining components; the acid within the dressing will assist soften the brussels sprouts.
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Mix: Add the parsley, parmesan, hazelnuts, cherries, and apple to the bowl with the brussels sprouts. Toss to mix.
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Serve & Retailer: Let the salad sit for not less than quarter-hour to permit all flavors to mix and for the brussels sprouts to turn into extra tender. Serve instantly, as desired (I wish to prime mine with somewhat further pepper!) Retailer any leftovers in an hermetic container within the fridge for as much as 5 days.
- Hazelnuts: Swap with toasted almonds or sunflower seeds. Directions to toast Shallot: can swap with pink onion or for 1 clove of minced garlic.
- Parmesan: I want to make use of shaved parmesan for some textural variation, however you can even use shredded parmesan. I like to recommend utilizing Violife’s parmesan cheese for this recipe. If you don’t want to use parmesan you may add 1 teaspoon of dietary yeast to the salad dressing for a lift of umami taste.
- Make-Forward: You may make the dressing and shred the brussels sprouts as much as 3 days prematurely; simply retailer within the fridge earlier than combining! I really advocate pre-mixing the brussels sprouts and dressing as much as 1 day prematurely so they’re extra tender when serving.
Energy: 243kcalCarbohydrates: 20gProtein: 6gFats: 17gSaturated Fats: 3gPolyunsaturated Fats: 2gMonounsaturated Fats: 12gLdl cholesterol: 4mgSodium: 312mgPotassium: 374mgFiber: 5gSugar: 11gVitamin A: 1270IUVitamin C: 60mgCalcium: 121mgIron: 2mg
