This thinly shaved Brussels sprout salad with lemon parmesan vinaigrette is fresh, bright, and great for prepping ahead!
We love Brussels in our house. My brussels and bacon recipe we eat at least once or twice a month. While most people know to roast, bake, fry, or steam Brussels sprouts, I also think they make for a great salad!
Crunchy, healthy, and versatile, a Brussels Sprout Salad with Lemon Parmesan Vinaigrette is a great winter salad. Heartier than a lettuce salad, a slaw made with Brussels is great for prepping ahead of time because it actually tastes better as they absorb more of the dressing. For added crunch, healthy fats, and texture, I toast pine nuts or almonds in the oven for about 6-7 minutes before sprinkling on top of the salad to serve.
Ingredients
- Brussels sprouts: High in fiber and other nutrients, they have a mild earthy and sometimes bitter taste that holds up well in this slaw-like salad. More about why brussels are good for you can be found here.
- Lemon: Lemon juice and lemon zest adds bright, tart, citrusy flavor to the dressing.
- Olive oil: The heart healthy and mild flavored base for the vinaigrette.
- Garlic: Savory, pungent, and full of flavor, garlic is a staple ingredient in most vinaigrettes.
- Parmesan cheese: The salty, nutty, hard cheese holds up well in the salad no matter how far in advance you make it.
How to Make Brussels Sprout Salad with Lemon Parmesan Vinaigrette
Start your Brussels sprout salad by washing your sprouts and then with a sharp knife, slicing them very thin so they resemble being shaved or shredded. Take your shaved Brussels sprouts and toss them in a large bowl.
Then take a microplane and grate fresh garlic into the bowl, and zest your lemon into the bowl.
Next you’ll top the Brussel sprouts with the lemon juice and olive oil. Make sure you zest the lemon before juicing it!
Season with some sea salt and black pepper to taste, then toss until evenly coated in the vinaigrette.
Finish her off with shredded parmesan cheese and toasted almonds for some crunch, and enjoy your Brussels Sprout Salad with Lemon Parmesan Vinaigrette!
Change Things Up
- Swap the crunch. I think a crunchy nut or seed is delicious with this salad, if not almonds, you could try walnuts, pecans, or even pumpkin seeds!
- Make it vegan. You could easily take the parmesan cheese out and just serve the Brussels sprouts with a lemon vinaigrette.
Frequently asked questions
Brussels sprouts are great for you whether you eat them raw or cooked! Chalk full of nutrients either way, eating them in moderation in a balanced diet is the best way to eat them.
While you could eat them, you’ll want to trim and discard the stems as they’re tough and very bitter.
Kept in an airtight container in the fridge, your salad will be good for up to 5 days!
More Salad Recipes
- Lebanese Eggplant Salad
- Cucumber Zucchini Salad
- Greek Brown Rice Salad
- Italian Garden Salad with Fennel
- Carrot Salad with Honey Vinaigrette
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A great side dish for dinner or an easy made-ahead salad for lunches, my Brussels Sprout Salad with Lemon Parmesan Vinaigrette won’t disappoint.
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Ingredients
Instructions
- Thinly slice/shred the Brussels sprouts using a food processor with the slicing blade Alternatively, slice them thinly with a sharp chef's knife. Place in a large bowl.
- Zest the lemon directly over the bowl. Next, drizzle the shaved Brussels with olive oil, lemon juice, garlic, salt and pepper. Toss well, ideally using hands, to slightly "massage" the vinaigrette into the Brussels.
- Pre-heat oven to 350 degrees. Toast pine nuts until golden brown, about 6-7 minutes. Add toasted pine nuts and parmesan to slaw and toss once more before serving,
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