The Best Shaved Brussel Sprouts Salad

In the spirit of seasonal eating, I’m on a Brussels sprouts kick. I’ve already posted my Crispy Roasted Brussel Sprouts with Bacon using the outer leaves. This Shaved Brussel Sprouts Salad is the sister recipe because it uses the hearts of the sprouts that remain.

How to Make Shaved Brussels Sprouts

After I have removed the leaves and tiniest heads for the Crispy Brussels Sprouts, I shred the remaining larger sprouts to make a slaw type salad. After all, Brussels sprouts are in the same family as cabbage and look like a cabbage mini-me. You can do this in a food processor fitted with the slicing blade. This is the fastest method. If you don't have a food processor, you can use a sharp knife. Cut them in half first then just chop through them with your knife. (Members get access to the How-to video.)

Ingredients in Brussel Sprouts Salad

Once the sprouts are shredded, add a big drizzle of extra virgin olive oil and a big pinch of salt. Massage a few minutes to slightly wilt the brussels sprouts. Add pickled shallots or onions, dried cranberries, crispy bacon, toasted pecans and dressing. If you eat dairy feel free to add a little feta, sharp cheddar or goat's cheese.

What to Serve with Shaved Brussel Sprouts Salad

• Serve as is for a light lunch

• Serve with a breakfast casserole for brunch

• Serve with any roasted or grilled meat

• Take this make ahead salad to a party and you will have the star side for sure!

Yield: 8

Author: Christi Flaherty

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Shaved Brussel Sprouts Salad

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Ingredients

• 4 cups shaved Brussel Sprouts
• 1/2 tsp sea salt
• 1 tbsp extra virgin olive oil
• 1 cup toasted pecans, roughly chopped
• 8 slices crispy cooked bacon, crumbled
• 1/2 cup dried cranberries
• 1/2 cup pickled onions, optional
• Maple Vinaigrette, below

Maple Vinaigrette

• 1 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp Magic Salt
• 3 tbsp apple cider vinegar
• 1/3 cup avocado oil (can use EVOO)

Instructions

1. Combine shaved brussels sprouts with salt and EVOO. Massage to soften and let sit for a few minutes.
2. Whisk together dressing ingredients while sprouts are hanging out.
3. Add remaining ingredients and toss well.
4. Drizzle on half the dressing and toss. Taste and add more dressing to taste. The goal is to make the slaw flavorful without drowning it.

©2024 Christi Flaherty, Flaherty Culinary Concepts and realfoodsanity.com. All Rights Reserved. No part may be reproduced, used to create a derivative work, or transmitted in any form or by any means without the written consent of the author.

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