Shaved Brussels Sprouts Salad

This Shaved Brussels Sprout Salad is an easy and refreshing holiday or cold-weather side dish. Shredded brussels sprouts, crunchy hazelnuts, crisp apples, and vegan parmesan coated in a bright lemony dressing. Vegan and Gluten-Free, Nut-Free Option.

Course Salad

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method No-Bake

Prep Time 10

Marinate Time 15

Total Time 25

Servings servings

Calories 243kcal

Author Caitlin Shoemaker

Ingredients

For the Dressing:

1/4 cup olive oil
3 tablespoons lemon juice about 1 large lemon
1 teaspoon dijon mustard
2 tablespoons shallot finely minced or grated (about ½ small shallot)
1/2 teaspoon kosher salt
Black pepper to taste

For the Salad:

12 ounces Brussels sprouts shredded about 5 cups
1/2 cup Italian parsley finely chopped
1/3 cup shaved parmesan cheese* I used dairy-free
1/2 cup toasted hazelnuts* roughly chopped (see notes for subs)
1/2 cup dried cherries optional, or sub cranberries
1 honeycrisp apple optional, diced

US Customary - Metric

Instructions

Make the dressing: Add the oil, lemon juice, mustard, shallot, salt, and black pepper to a small jar. Seal well and shake until emulsified.
Marinate the Brussels Sprouts: Add the shaved brussels sprouts to a large bowl. Pour the dressing over the sprouts and toss well. Set aside while you prepare the remaining ingredients; the acid in the dressing will help soften the brussels sprouts.
Combine: Add the parsley, parmesan, hazelnuts, cherries, and apple to the bowl with the brussels sprouts. Toss to combine.
Serve & Store: Let the salad sit for at least 15 minutes to allow all flavors to combine and for the brussels sprouts to become more tender. Serve immediately, as desired (I like to top mine with a little extra pepper!) Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Hazelnuts: Swap with toasted almonds or sunflower seeds. Instructions to toast Shallot: can swap with red onion or for 1 clove of minced garlic.
Parmesan: I prefer to use shaved parmesan for some textural variation, but you can also use shredded parmesan. I recommend using Violife’s parmesan cheese for this recipe. If you do not wish to use parmesan you can add 1 teaspoon of nutritional yeast to the salad dressing for a boost of umami flavor.
Make-Ahead: You can make the dressing and shred the brussels sprouts up to 3 days in advance; just store in the refrigerator before combining! I actually recommend pre-mixing the brussels sprouts and dressing up to 1 day in advance so they are more tender when serving.

Nutrition