Shredded Sprout Salad with Lemon-Dijon Vinaigrette
A bright, crunchy salad featuring thinly shredded Brussels sprouts, tossed in a zesty lemon-Dijon vinaigrette, and finished with toasted nuts and Parmesan. This refreshing dish offers a delightful texture contrast and a burst of fresh flavor, making it a perfect alternative to cooked sprouts.
For 4 servings
Prepare the Brussels sprouts: Trim off the tough ends of the Brussels sprouts and remove any discolored outer leaves. Using a mandoline, food processor with a slicing disc, or a very sharp knife, thinly slice or shred the sprouts into fine ribbons. Place them in a large mixing bowl.
Toast the nuts (if not pre-toasted): If your nuts are not already toasted, spread them in a single layer on a dry skillet over medium heat or on a baking sheet in a preheated oven at 350°F (175°C) for 5-7 minutes, until fragrant and lightly golden. Let them cool completely.
Make the vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced shallot, maple syrup (if using), sea salt, and freshly ground black pepper until well combined and emulsified.
Combine ingredients: Pour the prepared vinaigrette over the shredded Brussels sprouts in the large mixing bowl. Add the cooled toasted nuts and grated Parmesan cheese.
Toss the salad: Using tongs or clean hands, gently toss all the ingredients together until the Brussels sprouts are evenly coated with the dressing and the nuts and cheese are distributed throughout.
Rest and serve: Let the salad sit at room temperature for at least 10-15 minutes. This resting period allows the acidity of the dressing to slightly tenderize the raw sprouts, enhancing their flavor and texture. Give it a final toss just before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For perfectly shredded sprouts: A mandoline slicer makes quick work of shredding, but a sharp chef's knife can also achieve fine ribbons. If using a food processor, use the thin slicing disc.
- 2Make ahead option: You can prepare the shredded sprouts and the dressing separately up to a day in advance. Store them in airtight containers in the refrigerator. Combine and toss just before serving, allowing the 10-15 minute rest time.
- 3Enhance the nuttiness: For extra flavor, lightly toast the nuts even if they are pre-toasted. This brings out their natural oils and deepens their taste.
- 4Adjust sweetness and tang: Taste the dressing before adding it to the sprouts. Adjust the maple syrup for sweetness or lemon juice for tanginess according to your preference.
Adapt it for your goals.
Fruity Addition
Add 1/2 cup of thinly sliced apple (like Honeycrisp or Granny Smith) or pear for a touch of sweetness and extra crunch.
Protein BoostProtein Boost
Transform this into a light meal by adding grilled chicken, chickpeas, or crumbled goat cheese.
Herbaceous TwistHerbaceous Twist
Incorporate other fresh herbs like chopped chives, mint, or basil for different aromatic notes.
Why this is on our healthy list.
Rich in Vitamin C
Brussels sprouts are an excellent source of Vitamin C, an antioxidant that supports immune function and skin health.
High in Fiber
The high fiber content in Brussels sprouts aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Healthy Fats & Protein
The addition of olive oil and nuts provides healthy monounsaturated fats and some plant-based protein, contributing to satiety and overall cardiovascular health.
Frequently asked questions
Yes, you can prep the shredded Brussels sprouts and the vinaigrette separately up to 24 hours in advance. Store them in airtight containers in the refrigerator. Combine and toss the salad about 15-20 minutes before serving to allow the flavors to meld and the sprouts to slightly tenderize.
