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!

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.

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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