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5 from 1 vote

Shaved Brussels Sprouts Salad

This fresh and tangy shaved Brussels sprouts salad is a favorite! Thinly sliced Brussels sprouts are tossed with kale, pecans, and scallions, and drizzles with a homemade honey lemon dressing. It's also make-ahead friendly!
Prep Time30 minutes
Cook Time0 minutes
Total Time30 minutes
Course: Salad, Side Dish
Cuisine: American
Diet: Vegetarian
Servings: 6 people
Calories: 239kcal
Author: Tania

Ingredients

  • 1 pound Brussels sprouts
  • 3 cups thinly sliced Lacinato kale ribs and stems removed
  • 2 scallions top trimmed and thinly sliced
  • Chopped pecans for topping

Lemon Honey Dressing:

  • ¼ cup freshly squeezed lemon juice from about 2 lemons
  • ½ cup extra virgin olive oil
  • 1 teaspoon dijon mustard
  • 2 teaspoons honey
  • 1 clove finely minced garlic
  • Salt and pepper to taste

Instructions

  • Make the lemon honey dressing: in a mason jar, combine the lemon juice, olive oil, dijon mustard, honey, minced garlic. Seal and shake vigorously until emulsified (fully combined). Season with salt and pepper to taste and shake again. If needed, adjust dressing ingredients to taste.
  • Trim the bottom of the Brussels sprouts. Then, remove any damaged outer leaves if needed. Using a sharp knife, thinly slice the Brussels sprouts. Note: you can also use a a food processor (with the slicing blade attachment), or a mandoline (wear safety gloves). As you’re slicing them, transfer to a large mixing bowl.
  • To the same bowl, add the sliced kale and scallions.
  • Toss everything with the prepared honey lemon dressing. Let it sit for 10 minutes to allow the kale to soften, and toss one more time.
  • Top with chopped pecans to taste. Serve immediately. Enjoy!

Notes

  • Three ways to shred Brussels sprouts: 1) A sharp knife, 2) a food processor (with the slicing blade attachment), or 3) a mandoline. Note: If using a mandoline, wear safety gloves just to be safe.
  • The fastest way is to use a food processor. It takes only a few seconds.
  • Don’t use frozen or canned Brussels sprouts. They will make the salad very soggy.
  • Make ahead: You prep everything up to 2-3 days in advance, but don’t toss with the dressing until ready to serve. The dressing can be made 3 days in advance and refrigerated (if it solidifies, pop it in the microwave for a few seconds to loosen it up).
  • If desired, you can use pre-shredded Brussels sprouts from the store. I’d recommend washing them thoroughly and drying with a salad spinner.
 
Substitutions and variations:
  • Lacinato kale: Curly kale, but tenderize it first.
  • Pecans: Walnuts, pine nuts, pumpkin seeds.
  • Scallions: Omit if desired.
  • Add-ons: apples, pomegranate seeds, parmesan cheese.
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Calories: 239kcal | Carbohydrates: 13g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 42mg | Potassium: 496mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3959IU | Vitamin C: 109mg | Calcium: 89mg | Iron: 2mg