Shaved Brussels Sprouts Salad

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Rule #155: Whoever said Brussels sprouts weren’t tasty clearly never had the right ones.

I love a side dish that I can throw together, shove in the fridge, and pull out whenever it’s time to eat! This Shaved Brussels Sprouts Salad is one of those easy sides. It’s light, zippy, and takes just minutes to prepare! This is a fresh favorite that folks love all year round. It pairs perfectly with almost any main dish, counteracting those heavy, savory courses with light, zippy flavor.

Shaved Brussels Sprouts Salad

First, whisk together some Dijon mustard, extra-virgin olive oil, lemon juice, white wine vinegar, salt, and pepper.

Shaved Brussels Sprouts Salad

Then add in some chopped flat-leaf parsley.

Shaved Brussels Sprouts Salad

And a good dose of shredded Parmesan.

Shaved Brussels Sprouts Salad

We can usually find a bag (about 1 lb.) of shaved Brussels sprouts in our grocery store. If you can’t find them pre-shredded, you can always use a food processor to chop them up or just finely chop them by hand.

Shaved Brussels Sprouts Salad

Toss the Brussels with the Parmesan and vinegar mixture. Cover and place in the fridge for at least an hour to let the flavors meld together.

Shaved Brussels Sprouts Salad

Garnish with a little more Parmesan if you feel like it. We love to have our Shaved Brussels Sprouts Salad with all kinds of dishes like Easy Beef Bourguignon, Chicken in Wine Sauce, Italian Meatballs, and Shepherd’s Pie to name a few.

Shaved Brussels Sprouts Salad
Shaved Brussels Sprouts Salad

Shaved Brussels Sprouts Salad

Shaved Brussels Sprouts Salad

I love a side dish that I can throw together, shove in the fridge, and pull out whenever it’s time to eat! This Shaved Brussels Sprouts Salad is one of those easy sides. It’s light, zippy, and takes just minutes to prepare!
Prep Time 5 minutes
Chilling Time 1 hour
Total Time 1 hour 5 minutes
Course Salad, Side Dish
Cuisine American
Servings 8
Calories 0.4 kcal

Ingredients
  

  • 1 tsp. Dijon mustard
  • 4 tbs. extra-virgin olive oil
  • 1 tbs. fresh lemon juice
  • ½ tsp. white wine vinegar
  • ¼ tsp. Kosher salt
  • 1/8 tsp. freshly ground black pepper
  • ½ cup flat-leaf parsley chopped
  • 1 cup Parmesan grated
  • 1 lb. shaved Brussels sprouts

Instructions
 

  • In a large bowl, whisk together the Dijon, extra-virgin, lemon juice, vinegar, salt, and pepper. Whisk in the parsley, then Parmesan. Add in the Brussels sprouts and toss to combine.
  • Cover and let sit in the refrigerator for at least 1 hour. Garnish with more Parmesan, if desired.

Nutrition

Serving: 1gCalories: 0.4kcalCarbohydrates: 0.03gProtein: 0.03gFat: 0.02gSaturated Fat: 0.001gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.02gSodium: 7mgPotassium: 1mgFiber: 0.03gSugar: 0.01gVitamin A: 0.4IUVitamin C: 0.003mgCalcium: 0.4mgIron: 0.01mg

Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.

Keyword Avocado and Tomato Salad, Brussels Sprouts, Easter side dish, Shved Brussels Sprouts Salad, vegetable side dish
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