Easy Shaved Brussels Sprout Salad

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

• Brussels sprouts: Look for bright green heads that are firm. The leaves should be tightly packed. Avoid Brussels sprouts with yellowing leaves or black spots. If possible, buy Brussels sprouts on the stalk; they have the most flavor.
• Chickpeas: I like to add chickpeas for an extra boost of protein. You can substitute for any other bean of your preference. Make sure to rinse and drain them before adding them to the salad.
• Dried cranberries: Swap the dried cranberries for raisins or pomegranate seeds.
• Whole cashew: If you don’t have cashew, swap them with pecans, walnuts, or almonds. If you’re allergic to nuts, omit them.
• Oil-packed sun-dried tomatoes:
• Gorgonzola or blue cheese: Shredded or shaved parmesan cheese could also work.
• Avocado: For a delicious touch of creaminess!
• Salt and black pepper: To season! I prefer kosher or sea salt for the best flavor.

How To Slice/Shave Brussels Sprouts

Before you shave the Brussels sprouts, you need to trim them. Cut off the stems, just where the leaves start to grow, then remove the dark green outer or discolored leaves until the tender, light green leaves are exposed.

They’re very 2 simple ways to shred brussels sprouts:

• Food Processor: Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced.
• Sharp Knife: use a sharp knife and carefully slice the brussels sprouts as thin as possible.

Some people use a mandoline to shave Brussels sprouts, but I DO NOT recommend this method as it is very dangerous and not worth the risk of cutting yourself, in my opinion. 

Once sliced, place sprouts in a large bowl and rinse with cold water. Drain well – I like to use my salad spinner.

Use immediately or place in a zipper bag and store for up to one week.

Step By Step Recipe Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Shave the Brussels Sprouts

Cut off the stems, just where the leaves start to grow, then remove the dark green outer or discolored leaves until the tender, light green leaves are exposed.

Shave the brussels sprouts.

Step 2 – Assemble the Salad

Place the shredded brussels sprouts in a large salad bowl. Add the chickpeas, cranberries, cashew, and sun-dried tomatoes.

Step 3 – Dress & Serve

Make the vinaigrette/dressing. Drizzle the salad with the dressing and toss well. Top the salad with crumbled Gorgonzola cheese and sliced avocado. Season with salt and pepper and serve.

Variations You Can Apply to This Recipe

• Fresh Fruit: you can add sliced apples, pears, oranges, or clementine wedges.
• Nuts: I like to use cashews, but chopped pecans, walnuts, or almonds would be good too.
• Seeds: You can also add roasted pumpkin seeds, pepitas, or sunflower seeds.
• Cheese: If gorgonzola cheese and blue cheese are too strong for your taste, you can use shaved or shredded Parmesan or Manchego, crumbed feta, or queso fresco.
• Bacon: You can cook and crumble the 4 – 6 slices of bacon and add it to the salad just before serving.

Storing Instructions

Store leftovers in an airtight container in refrigerate for up to 3 days.