Shredded Sprout Salad with Lemon
A bright, crunchy salad made with finely shredded raw Brussels sprouts tossed in a zesty lemon dressing. The sprouts soften slightly as they sit, making this a refreshing side that pairs beautifully with grilled meats or a holiday spread. Ready in just 15 minutes with no cooking required.
For 4 servings
- prep · ~5 min
Shred the Brussels sprouts.
Trim the tough stem ends from the Brussels sprouts and remove any discolored outer leaves. Use a mandoline or a sharp knife to slice them very thinly into fine shreds. Transfer to a large mixing bowl.
TIPFor the best texture, slice the sprouts as thinly as possible — almost like confetti. A mandoline makes this quick and uniform. - mix · ~1 min
Make the lemon dressing.
In a small bowl or jar, combine the olive oil, lemon juice, lemon zest, minced garlic, dijon mustard, salt, and black pepper. Whisk well until the dressing is emulsified and creamy.
- mix · ~2 min
Toss the salad together.
Pour the dressing over the shredded sprouts. Use your hands or two large spoons to toss everything together, massaging the dressing into the sprouts for 1-2 minutes. This helps tenderize the raw sprouts.
TIPMassaging the sprouts softens their texture and removes any bitterness. You'll notice the shreds become slightly darker and more pliable. - mix · ~1 min
Add parmesan and almonds.
Add the grated parmesan cheese and toasted chopped almonds to the bowl. Toss again gently to distribute evenly throughout the salad.
- rest · ~5 min
Let the salad rest for 5 minutes.
Allow the salad to sit at room temperature for 5 minutes so the sprouts can absorb the dressing and flavors meld together. Give it one final toss before serving.
TIPThis salad tastes even better after 15-20 minutes of resting. Make it ahead and let it sit while you prepare the rest of your meal. - serve
Serve the salad.
Transfer to a serving bowl and enjoy immediately. This salad pairs beautifully with grilled chicken, roast turkey, or as part of a holiday spread.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline for paper-thin shreds that soften quickly in the dressing.
- 2Massage the sprouts with the dressing for 1-2 minutes to tenderize them and reduce bitterness.
- 3Let the salad rest at least 5-10 minutes before serving to allow flavors to meld.
- 4Toast the almonds in a dry skillet until golden to deepen their nutty flavor.
- 5For a dairy-free version, omit parmesan and add a sprinkle of nutritional yeast.
- 6Store leftovers in an airtight container for up to 2 days; the sprouts will soften further.
Adapt it for your goals.
High-protein
Add 1 cup of shredded cooked chicken or chickpeas to turn this salad into a hearty main dish, boosting the protein for a more filling meal.
veganVegan
Omit the parmesan cheese and replace it with 2 tablespoons of nutritional yeast or toasted pine nuts for a dairy-free, plant-based version.
low oilLow-oil
Reduce olive oil to 1½ tablespoons and increase lemon juice by 1 tablespoon for a lighter, brighter dressing that still coats the sprouts well.
Why this is on our healthy list.
Rich in Vitamin C
Raw Brussels sprouts and fresh lemon juice provide a generous dose of immune-supporting vitamin C.
Good Source of Fiber
Each serving of shredded sprouts contributes dietary fiber that aids digestion and promotes gut health.
Healthy Fats from Almonds
Toasted almonds add monounsaturated fats and vitamin E, supporting heart health and skin vitality.
Low in Calories
This no-cook salad is naturally low in calories, making it a light, guilt-free side dish or lunch option.
Frequently asked questions
Yes, you can shred the sprouts and make the dressing up to a day in advance, but combine and massage them just before serving for the best texture.
