Shredded Sprout Salad with Lemon
A vibrant, no-cook salad featuring thinly shredded raw Brussels sprouts, tossed in a bright lemon-olive oil dressing with crunchy toasted pecans and savory shaved Parmesan.
For 4 servings
Prepare the Brussels sprouts: Trim the tough ends of the Brussels sprouts and remove any discolored outer leaves. Using a mandoline slicer or a sharp knife, thinly slice the sprouts into fine shreds. Place them in a large mixing bowl.
Toast the pecans: If not already toasted, spread the pecans in a single layer on a dry skillet over medium heat. Toast for 3-5 minutes, stirring occasionally, until fragrant. Let cool slightly, then roughly chop.
Make the dressing: In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, sea salt, and freshly ground black pepper. If desired, add the maple syrup or honey for a touch of sweetness to balance the tartness.
Combine ingredients: Pour the dressing over the shredded Brussels sprouts in the large mixing bowl. Add the toasted and chopped pecans and the shaved Parmesan cheese.
Toss thoroughly: Using tongs or your hands, gently toss all the ingredients until the sprouts are evenly coated with the dressing and the nuts and cheese are well distributed.
Rest and serve: Let the salad rest for 5-10 minutes to allow the flavors to meld and the lemon juice to slightly tenderize the sprouts. Taste and adjust seasoning if needed.
Garnish (optional): If using, sprinkle with fresh chopped parsley just before serving. Serve immediately for best crunch.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Mandoline for Uniformity: For the best texture, use a mandoline slicer to get uniformly thin shreds of Brussels sprouts. If using a knife, stack a few sprouts at a time for easier slicing.
- 2Don't Skip the Rest: Allowing the salad to rest for 5-10 minutes helps the lemon juice slightly 'cook' and tenderize the raw sprouts, making them less bitter and more palatable.
- 3Toasting Nuts is Key: Always toast your nuts! It brings out their natural oils and deepens their flavor, adding a crucial layer of taste and aroma to the salad.
- 4Balance with Sweetness: If the sprouts taste too bitter or the lemon too tart, a small amount of maple syrup or honey in the dressing can beautifully balance the flavors.
Adapt it for your goals.
Fruity & Sweet
Add 1/4 cup dried cranberries or thinly sliced apple for a touch of sweetness and chewiness.
Mediterranean TwistMediterranean Twist
Incorporate crumbled feta cheese, chopped sun-dried tomatoes, and a sprinkle of dried oregano.
Nut & Seed SwapNut & Seed Swap
Replace pecans with toasted walnuts, almonds, or pumpkin seeds for different flavor profiles and textures.
Why this is on our healthy list.
Rich in Vitamin K
Brussels sprouts are an excellent source of Vitamin K, essential for blood clotting and bone health.
High in Fiber
The raw sprouts provide a significant amount of dietary fiber, aiding digestion and promoting gut health.
Antioxidant Powerhouse
Packed with antioxidants like Vitamin C and various phytonutrients, which help protect cells from damage and reduce inflammation.
Frequently asked questions
While best served fresh for optimal crunch, you can prepare the shredded sprouts and dressing separately up to a day in advance. Combine them no more than 30 minutes before serving to prevent the sprouts from becoming too soft.
