Shredded Brussels Sprout Salad

Salad or confetti? After shredding a dozen Brussels sprouts into small, crunchy ribbons, a bowl full of them could go either way.

We went with salad. Raw Brussels sprouts are thinly sliced and dressed up in a mustard vinaigrette with toasted walnuts and good parmesan cheese. If you use a Microplane grater to get that cheese grated really fine, you’ll get what looks like cheese snow.

At this point, the salad was a great start to dinner on a July night, but it needed something else.


For me, the salad needed a little something to make it taste fresh. A big squeeze of fresh lemon juice was just the thing.

Shredding the sprouts will remind you of slicing the larger cabbage used in a coleslaw, but this is much lighter. It’d be great on the side of grilled chicken. Tracy Shutterbean said this salad is addictive, and she kept going back to the fridge for a few more forkfuls. I couldn’t tell you about that as there were no leftovers to speak of. This salad was supposed to serve four, but two of us ate it all in one sitting.

shredded brussels sprout salad with mustard vinaigrette

I love my sprouts browned and roasted, but I was pleasantly surprised with this recipe for serving them shredded and raw. The mustard vinaigrette makes it. This recipe doubles easily.

12 Brussels sprouts
1/4 cup Parmigiano-Reggiano, finely grated
1/2 cup walnuts
5 tablespoons extra-virgin olive oil
1 1/2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 lemon
freshly ground black pepper

Toast the walnuts in a small pan over medium high heat until fragrant, 5 to 9 minutes. Let cool in a small bowl.

Rinse the Brussels sprouts in a strainer and pat dry. Cut the bottoms off the sprouts and split them in half lengthwise, removing any sad-looking leaves on the outside. Thinly slice the sprouts with a sharp knife (or a mandolin or food processor) to shred them.

Break the walnuts into smaller pieces and toss them in a bowl with the sprouts and cheese.

Add olive oil, apple cider vinegar, mustard, the juice of 1/2 a lemon, and a pinch each of salt and pepper. Twist the lid back onto the jar and shake it like a polaroid picture. Pour the dressing over the salad and stir to coat. Taste to see if you want more lemon juice or salt and pepper. Serve immediately.

Serves 2 to 4. Adapted slightly from Shutterbean and Gluten-Free Girl.



4 thoughts on “Shredded Brussels Sprout Salad

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