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Brussels Sprout Salad with Lemon Parmesan Vinaigrette

This raw veggie slaw is made with thinly shaved Brussels sprouts tossed in a bright lemon-parmesan vinaigrette. Great for prepping ahead!
Course Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 203kcal
Author Liz Della Croce

Ingredients

  • 1 pound Brussels Sprouts trimmed and thinly sliced
  • 1 lemon zest and juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 clove garlic grated
  • ¼ cup grated parmesan cheese
  • ¼ cup pine nuts or toasted almonds for added crunch (optional)

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,

Notes

To save time shaving the Brussels, I like to use the food processor to quickly pulse them in to thin slices. You can also use a really sharp knife!

Nutrition

Serving: 1cup | Calories: 203kcal | Carbohydrates: 14g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 997mg | Potassium: 529mg | Fiber: 5g | Sugar: 4g | Vitamin A: 909IU | Vitamin C: 111mg | Calcium: 124mg | Iron: 2mg