Shredded Sprout Salad with Lemon-Dijon Vinaigrette
Crisp, finely shredded brussels sprouts tossed with a bright lemon-Dijon vinaigrette and a sprinkle of toasted almonds. This crunchy raw salad comes together in minutes and makes a refreshing change from heavy cooked sides.
For 4 servings
- prep
Shred the brussels sprouts.
1.Trim the stem ends off all brussels sprouts and remove any damaged outer leaves.2.Using a sharp chef's knife, slice each sprout very thinly into shreds.3.Transfer shredded sprouts to a large mixing bowl and fluff them apart with your fingers.TIPA mandoline or food processor slicing disc makes shredding 400g of sprouts quick and uniform. - mix
Make the lemon-Dijon vinaigrette.
1.In a small bowl, combine olive oil, lemon juice, dijon mustard, and honey.2.Add the minced garlic clove and whisk until the dressing is smooth and emulsified.3.Season with a pinch of salt and a pinch of freshly ground black pepper, then whisk once more. - mix
Toss the salad.
1.Pour the vinaigrette over the shredded brussels sprouts in the large bowl.2.Toss well with your hands or tongs, massaging the dressing into the sprouts until evenly coated.TIPMassaging the sprouts by hand for 30 to 60 seconds softens them slightly and helps them absorb the dressing better. - mix
Add the almonds and parmesan.
1.Sprinkle the toasted slivered almonds and freshly grated parmesan cheese over the dressed salad.2.Toss gently one more time just to combine and distribute the toppings. - rest · ~5 min
Let the salad rest briefly before serving.
Let the salad sit at room temperature for 5 minutes so the sprouts can soften slightly and the flavors can meld.
- serve
Serve the salad.
Transfer the shredded sprout salad to a serving bowl or platter and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline or the slicing disc of a food processor for uniformly thin shreds that soften nicely.
- 2Massage the dressing into the sprouts with your hands for 30-60 seconds to gently soften the leaves and boost flavor absorption.
- 3Toast the slivered almonds in a dry skillet over medium heat, stirring often, until golden and fragrant (about 3-4 minutes).
- 4Let the dressed salad rest for 5 minutes before serving so the sprouts soften slightly and the flavors meld.
- 5For a make-ahead prep, shred the sprouts up to 2 days in advance and store them airtight in the fridge; add dressing and toppings just before serving.
- 6Freshly grate the Parmesan from a block, not the pre-grated stuff, for far better texture and nutty flavor.
Adapt it for your goals.
Vegan
Replace the Parmesan with a generous sprinkle of nutritional yeast (2-3 tbsp) for a cheesy, umami flavor that stays completely plant-based.
High ProteinHigh-Protein
Add 200g of shredded rotisserie chicken or 150g of cooked, crumbled tempeh to turn this into a hearty main-dish salad.
Low OilLow-Oil
Reduce the olive oil to 1½ tbsp and replace the remaining oil with an equal amount of plain Greek yogurt for a creamy, lower-fat dressing.
Nut FreeNut-Free
Skip the almonds and swap in toasted sunflower seeds or pumpkin seeds for a similar crunchy texture without the allergen.
Extra CrunchyExtra-Crunchy
Add ½ cup of finely chopped crisp apple or fennel bulb for a fresh, sweet crunch that contrasts with the savory dressing.
Why this is on our healthy list.
Rich in Vitamin K and C
Brussels sprouts are packed with vitamin K for bone health and vitamin C for immune support — both well preserved in this raw preparation.
Heart-Healthy Fats
Extra virgin olive oil and almonds provide monounsaturated fats, which support cardiovascular health when used in place of less healthy fats.
Good Source of Fiber
A serving of shredded sprouts offers a significant amount of dietary fiber, aiding digestion and promoting a feeling of fullness.
Low in Added Sugar
Only one teaspoon of honey for the entire batch keeps the added sugar content minimal, letting the natural flavors shine.
Frequently asked questions
Yes, but pre-shredded sprouts are often cut thicker and drier. For best texture, buy whole sprouts and shred them yourself using a mandoline or food processor.
