Shaved Brussel Sprout Salad

shredded brussel sprout salad in a brown bowl with serving spoons.

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A simple and easy side dish for Shaved Brussel 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!



For Red Wine Vinegar Dressing:


  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 shaving attachment on food processor and add brussel sprouts until processed (or see shaving options above). 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.


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