Shaved Brussels Sprouts Salad is a vibrant winter salad that showcases the natural flavor and texture of Brussels sprouts. The shaved, crunchy, leafy vegetable soaks up the tangy lemon-poppy seed dressing. This salad bursts with the bright, rich flavors of the roasted pistachio oil in the vinaigrette. It is complemented by a mix of sweet dried blueberries and toasted slivered almonds. Enjoy this salad that has the right amount of crunch in every bite as a light meal or a side salad!
On a trip to the Netherlands, I ordered the Shaved Brussels Sprouts Salad. I had never eaten Brussels sprouts before since this leafy vegetable was not available in India. While waiting for the salad, I researched this vegetable and found that it needed a cool, temperate climate to thrive. They were originally cultivated in Brussels, Belgium, hence the name. I was skeptical about its taste since I could not imagine a cabbage-like vegetable eaten raw in a salad. But to my surprise, this salad was robust with crunchy almonds, juicy blueberries, and zesty lemon and black poppy seed vinaigrette. I have recreated it without changing a single ingredient from this salad order.
What are Brussels sprouts?
Brussels sprouts are a small, green, leafy vegetable that grows on tall stalks. They belong to the cruciferous vegetable family, such as cabbage and broccoli. These veggies that resemble miniature cabbages are rich in vitamins C and K, fiber, and antioxidants.
Best time to make Shaved Brussels Sprouts Salad?
Brussel sprouts, when consumed raw, can be slightly bitter in taste. However, cooler temperatures improve their flavor by reducing their bitterness and making them sweeter. They taste best when bought during their peak growing season from October to March in most cold regions. I love making this salad in March since this veggie tastes deliciously sweet in a salad.
Frequently Asked Questions:
1.What equipment do I need to shave the Brussels sprouts?
I used a sharp Santoku knife to get delicately thin slices of Brussels sprouts. You could use any sharp knife or a food processor with the slicing attachment. A mandoline slicer will also work, but I personally prefer the food processor to the slicer especially when shaving small Brussels sprouts.
2. How can I customize this Shaved Brussels Sprouts Salad?
I have tasted many iterations of this versatile salad over time. Chefs have added arugula, spinach, apples, pecans, walnuts, dried cherries, cranberries, cheese, and couscous.
3. How do I prepare or shave this veggie?
Choose sprouts that are firm to the touch. Rinse and chop off the woody ends. I did not core the sprouts. Instead, I held each one firmly and used a sharp Santoku knife to slice them lengthwise. Some of the sprouts will get shredded as you slice and that is fine.
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Ingredients:
- For the vinaigrette:
- Oil: pistachio oil (or use extra virgin olive oil)
- Seed: black poppy seed
- Aromatics: garlic, lemon juice mixed with honey
- For the salad:
- Vegetable: fresh Brussels sprouts
- Nut: toasted almonds (or use walnuts or pecans)
- Fruit: dried blueberries (or use dried cranberries)
Here are the step-by-step instructions on how to make this dish. For the measurements, please refer to the recipe card below.
How to make the Shaved Brussels Sprouts Salad:
- How to make the poppy seed vinaigrette: Whisk the ingredients together for the poppy seed vinaigrette in a bowl. Keep it aside.
2. How to make the Shaved Brussels Sprouts Salad:
- Place the shaved Brussels sprouts in a large bowl and drizzle the poppy seed vinaigrette. Toss to coat the sprouts.
- Serve garnished with blueberries.
Tips:
- Use fresh Brussels sprouts within two days of purchasing them. Fresh sprouts will retain their crunchiness.
- Toast the almonds for extra nutty flavor and dimension.
Serving suggestions:
Serve this Shaved Brussels Sprouts Salad cold, garnished with blueberries. This salad pairs well with the following dishes:
Storage:
Freshly shaved Brussels sprouts can be stored in Ziploc bags for 1-2 days. Toss with poppy seed vinaigrette 15 minutes before serving.
Other salad recipes that you might like:
- Roasted Beet and Fennel Salad
- Moroccan Cauliflower Recipe
- Radicchio Salad Recipe
- Shirazi Salad Recipe
- Tabbouleh With Quinoa
Shaved Brussels Sprouts Salad
Equipment
- bowl, by hand
Ingredients
For the salad:
- 1 lb Brussels sprout shaved
- ¼ cup dried blueberry
- ⅓ cup slivered almond toasted
For the poppy seed vinaigrette:
- 1½ tbsp pistachio oil roasted
- 1 tbsp lemon juice
- ½ tsp honey
- 1 tsp garlic minced
- ¾ tsp pink salt
- ½ tsp black peppercorn freshly cracked
Instructions
How to make the poppy seed vinaigrette:
- Prepare the ingredients. Mix the honey with the lemon juice, toast the slivered almonds, and shave the Brussels sprouts.
- Whisk the ingredients for the poppy seed vinaigrette in a bowl. Keep it aside.
How to make the Shaved Brussels Sprouts Salad:
- Place the shaved Brussels sprouts in a large bowl and drizzle the poppy seed vinaigrette. Toss to coat the sprouts.
- Serve garnished with blueberries.
Notes
- Use fresh Brussels sprouts within two days of purchasing them. Fresh sprouts will retain their crunchiness.
- Toast the almonds for extra nutty flavor and dimension.
Nutrition
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