gluten-free salads sides

Shredded Brussels Sprout Salad

November 18, 2020

A simple and easy side dish for Shredded Brussels Sprout Salad. This fresh and seasonal salad recipe is a great addition to your Thanksgiving table or for an easy weeknight dinner recipe. Top with a protein for a full meal in one!

A simple and easy side dish for Shredded Brussels Sprout Salad. This fresh and flavorful salad recipe is a great addition to your Thanksgiving table or for an easy weeknight dinner recipe. Top with a protein for a full meal in one!

I’ve always maintained that the relationships I’ve been able to build has by far been the best part about starting and running the blog. My relationships both collectively and individually with you guys, the awesome brands I get to work with and with my fellow bloggers, is the reason I show up here everyday and how I’ve been able to turn this passion of mine into a business.

They say no man is an island. And without a doubt it’s the friendships I’ve made through the blog that have kept me afloat. One of these friendships is with Lexi from Lexi’s Clean Living. When she told me she was creating a cookbook, I was ecstatic! Lexi’s recipes are all so amazing, I couldn’t wait to get my hands on her cookbook. This recipe stood out to me for obvious reasons (brussels sprouts obsessed over here!) and not surprisingly it is incredible. 

Shredded Brussels Sprouts Salad Ingredients

  • Brussels sprouts
  • Raw hazelnuts
  • Freshly grated parmesan cheese
  • Dried cranberries
  • Olive oil
  • Red wine vinegar
  • Dijon mustard
  • Sea salt and pepper

A simple and easy side dish for Shredded Brussels Sprout Salad. This fresh and flavorful salad recipe is a great addition to your Thanksgiving table or for an easy weeknight dinner recipe. Top with a protein for a full meal in one!

How to Prep Brussels Sprouts

First things first, let’s chat about picking out the best brussels sprouts at the store! If you ever see sprouts on a stalk, grab them! These will stay the freshest, the longest. Keep them on the stalk until you’re ready to use them. If you don’t see stalks there are usually two other options in the store: prepackaged brussels sprouts or sprouts sold in bulk. Either works great, just be sure to look for firm, green sprouts without holes or major discoloration. 

When you’re ready to prep them, give them a good rinse in a colander. Use a paring knife to cut off the bottom, hard stem. Remove any discolored or shriveled outer leaves. Cut the sprout in half lengthwise and set aside. 

How to Make Brussels Sprouts Salad

STEP 1: Heat a small skillet over medium heat. Add the hazelnuts and toast in the pan for 5 minutes. Watch carefully to make sure they don’t burn!

STEP 2: Place the toasted hazelnuts in the center of a large kitchen towel. Gather the sides of the towel together to form a pouch and rub and shake until the brown skins of the hazelnuts start to peel off. Continue until most of the skins are removed.

STEP 3: Place prepped brussels sprouts in a food processor and pulse until fine shreds form. You should end up with about 5 cups of shredded brussels sprouts. 

STEP 4: Place the shredded brussels sprouts, toasted hazelnuts, grated parmesan and cranberries in a large serving bowl. 

STEP 5: In a small bowl, mix together the olive oil, red wine vinegar, dijon mustard, salt and pepper. Toss the salad with the dressing and top with additional cracked pepper if desired.

Print

Shredded Brussels Sprout Salad

A simple and easy side dish for Shredded Brussels Sprout Salad. This fresh and seasonal salad recipe is a great addition to your Thanksgiving table or for an easy weeknight dinner recipe. Top with a protein for a full meal in one!

  • Author: Davida Lederle
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Chop
  • Diet: Gluten Free
Scale

Ingredients

For Red Wine Vinegar Dressing:

Instructions

  1. Heat a small skillet over medium heat. Add the hazelnuts and toast in the pan for 5 mins, tossing often to avoid burning.
  2. Place hazelnuts in the center of a large kitchen towel, gather sides of the towel together to form a pouch, and rub and shake until the brown skins of the hazelnuts start to peel off.
  3. Continue rubbing and shaking until most of the skins are removed – don’t worry if there’s a few stubborn ones that remain.
  4. Place brussels sprouts in a food processor and pulse until fine shreds form. You should have about 5 cups.
  5. Put the brussels sprouts, toasted hazelnuts, grated parmesan and cranberries in a large serving bowl.
  6. In a small bowl, whisk together the ingredients for the dressing.
  7. Toss the salad with dressing and additional cracked pepper, if desired.
  8. Serve immediately.

Notes

Recipe from the Lexi’s Clean Kitchen Cookbook published by Victory Belt Publishing.

A simple and easy side dish for Shredded Brussels Sprout Salad. This fresh and flavorful salad recipe is a great addition to your Thanksgiving table or for an easy weeknight dinner recipe. Top with a protein for a full meal in one!

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  • Reply
    Carmy
    November 28, 2016 at 11:47 pm

    So I kind of hate brussel sprouts but you might have just convinced me to give it a go!

  • Reply
    Mariam
    November 10, 2016 at 3:43 pm

    Such a great story of friendship! Love this and hope to also create wonderful lasting friendships with like-minded health bloggers 🙂 AND…. this recipe looks delish with the addition of the hazelnuts!

  • Reply
    Kelly @ Nosh and Nourish
    November 10, 2016 at 9:43 am

    Ahhhhhhhhhhhhhh, loved hearing the story about how y’all met! What a small world that you knew MIke. Anywho… love you both, LOVE LOVE LOVVVVVVVVVVVVE Lex’s book (it is seriously one of my favorite cookbooks ever), and love this salad. That’s a lot of love, I know. But I FEEEEEEEEEEEEL IT. 🙂

  • Reply
    Lexi
    November 9, 2016 at 11:59 am

    Sitting here tearing up over your words. Your friendship means the absolute world to me. Love you to pieces!

    • Reply
      Davida @ The Healthy Maven
      November 11, 2016 at 8:06 pm

      Right back at you, my dear! Thank you for everything but especially for always guaranteeing a delicious meal on the table 🙂

  • Reply
    Sam @ Hygge Wellness
    November 9, 2016 at 10:39 am

    Congratulations Lexi! So cool to see how the “early days” bloggers supported one another to get where they are today. Just goes to show that we can ALL do well, it doesn’t have to be one over another : )

    • Reply
      Davida @ The Healthy Maven
      November 11, 2016 at 8:08 pm

      My whole philosophy! I wouldn’t be here without Lex so I am more than happy to support a dear friend as she launches her FIRST cookbook! How freaking cool is that?!

  • Reply
    dixya @food, pleasure, and health
    November 9, 2016 at 10:15 am

    isnt it funny how blogging friendship can turn into real friendship? non blogging people think im crazy but oh well.

  • Reply
    Marina @ A Dancer's Live-It
    November 9, 2016 at 7:42 am

    Oh my gosh this looks absolutely delicious. YAY LEXI! Can’t wait to grab my copy of her cookbook!! it’s my family’s turn to host Thanksgiving this year and I’m pumped! We’re having all the usual stuff, but I’ve been requested by my Mom to make a cornbread and some sort of chocolate dessert. Don’t have to tell me twice! 😉

    • Reply
      Davida @ The Healthy Maven
      November 11, 2016 at 8:07 pm

      Cornbread is the way to my heart! I know you’ll love the book. Definitely worth checking out!!

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