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!
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
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.
PrintShredded 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!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Chop
- Diet: Gluten Free
Ingredients
- 1 cup raw hazelnuts
- 12 ounces of brussels sprouts (about 1 lbs), stemmed and halved
- 1/2 cup freshly grated parmesan
- 1/3 cup dried cranberries
For Red Wine Vinegar Dressing:
- 1/3 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/4 tsp sea salt + more to taste
- freshly ground black pepper
Instructions
- Heat a small skillet over medium heat. Add the hazelnuts and toast in the pan for 5 mins, tossing often to avoid burning.
- 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.
- Continue rubbing and shaking until most of the skins are removed – don’t worry if there’s a few stubborn ones that remain.
- Place brussels sprouts in a food processor and pulse until fine shreds form. You should have about 5 cups.
- Put the brussels sprouts, toasted hazelnuts, grated parmesan and cranberries in a large serving bowl.
- In a small bowl, whisk together the ingredients for the dressing.
- Toss the salad with dressing and additional cracked pepper, if desired.
- Serve immediately.
Notes
Recipe from the Lexi’s Clean Kitchen Cookbook published by Victory Belt Publishing.
Like this post? Here are others you might enjoy:
- Maple Bacon Brussels Sprouts
- Roasted Brussels Sprouts Farro Salad
- Salt and Vinegar Brussels Sprouts Chips
- Roasted Rosemary Brussels Sprouts with Blueberries
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14 Comments
Carmy
November 28, 2016 at 11:47 pmSo I kind of hate brussel sprouts but you might have just convinced me to give it a go!
Davida @ The Healthy Maven
November 29, 2016 at 10:00 amThis is a great way to come to love them!
Mariam
November 10, 2016 at 3:43 pmSuch 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!
Davida @ The Healthy Maven
November 11, 2016 at 5:25 pmI’m certain you will! Hope you enjoy the recipe 🙂
Kelly @ Nosh and Nourish
November 10, 2016 at 9:43 amAhhhhhhhhhhhhhh, 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. 🙂
Davida @ The Healthy Maven
November 11, 2016 at 8:05 pmThe salad and the book is amazing! Now I have two friends I can call authors 🙂
Lexi
November 9, 2016 at 11:59 amSitting here tearing up over your words. Your friendship means the absolute world to me. Love you to pieces!
Davida @ The Healthy Maven
November 11, 2016 at 8:06 pmRight back at you, my dear! Thank you for everything but especially for always guaranteeing a delicious meal on the table 🙂
Sam @ Hygge Wellness
November 9, 2016 at 10:39 amCongratulations 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 : )
Davida @ The Healthy Maven
November 11, 2016 at 8:08 pmMy 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?!
dixya @food, pleasure, and health
November 9, 2016 at 10:15 amisnt it funny how blogging friendship can turn into real friendship? non blogging people think im crazy but oh well.
Davida @ The Healthy Maven
November 11, 2016 at 8:08 pmAh they forever will! No one will understand the blogging world like we bloggers do 😉
Marina @ A Dancer's Live-It
November 9, 2016 at 7:42 amOh 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! 😉
Davida @ The Healthy Maven
November 11, 2016 at 8:07 pmCornbread is the way to my heart! I know you’ll love the book. Definitely worth checking out!!