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+ servings
Shaved Brussels Sprouts Salad
Prep Time
30 mins
Cook Time
0 mins
Total Time
30 mins

This fresh and tangy shaved Brussels sprouts salad is a favorite! It's the perfect

Course: Salad, Side Dish
Cuisine: American
Keyword: shaved brussels sprouts salad
Servings: 4 people
Author: Tania
  • 1 pound Brussels sprouts, ends trimmed
  • 2 to 3 cups sliced Lacinato or Tuscan kale (ribs and stems removed)
  • 3 scallions, top trimmed and diagonally sliced
  • Chopped pecans for topping
Lemon Honey Dressing:
  • 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon dijon mustard
  • 2 teaspoons honey
  • 1 clove garlic, minced
  • Salt and pepper to taste
  1. Make the lemon honey dressing: in a mason jar, combine all the dressing ingredients and shake until fully incorporated. Adjust to taste with more salt and pepper if needed. Set aside.

  2. Thinly slice the brussels sprouts with a sharp knife. You can also use a food processor or mandoline (be careful with yout fingers though!). Transfer to a large bowl.

  3. To the same bowl, add the sliced kale and scallions.

  4. Toss brussels sprouts, kale, and scallions with the lemon honey dressing. Let it sit for 10 minutes to allow the kale to soften, and toss again. Top with the pecans. Serve immediately. Enjoy!

Recipe Notes
  • Special equipment: sharp knife or mandoline or food processor.
  • To thinly slice the brussels sprouts, use a sharp knife. You can also use a mandoline or a food processor to make it faster.
  • Make ahead: slice the brussels sprouts, kale, and scallions (remember to thorouhly pat them dry first) and store in tightly sealed containers or bags for up to 2 days. The dressing can be made up to 2 days ahead and stored in an airtight container or mason jar. When ready to eat, toss the sliced vegetables with the dressing and top with pecans.
  • Storing: store leftovers in an airtight container in the fridge for up to 2 days.