This shaved brussels sprouts salad is crisp and colorful with a lovely balance of flavors. It's made with shaved brussels sprouts and green cabbage, topped with pomegranate seeds and candied nuts, then drizzled with a simple mustard vinaigrette. This healthy brussels salad is paleo friendly, gluten free and dairy free.

I typically prefer my brussels sprouts cooked, but this shaved brussels sprouts salad is one of my favorites and it uses raw brussels sprouts.

This paleo brussels salad is made with shaved brussels sprouts and green cabbage, then topped with pomegranate seeds and candied nuts for an extra crunch. And lastly, drizzled in a simple mustard vinaigrette.

While brussels sprouts can be bitter, the toppings and dressing cut the bitterness, making this a delicious, flavorful salad.

This healthy brussels sprouts salad is paleo friendly, gluten free and dairy free. You can even make it vegan by swapping the honey in the dressing for maple syrup.

Ingredients

Here's a list of what you need to make this recipe for shaved brussels sprouts salad:

Shaved Brussels Salad

shaved brussels sprouts
green cabbage
red onion
pomegranate seeds
parsley
candied nuts
green onion

Candied Nuts

pecans
pumpkin seeds
olive oil
honey (maple syrup for vegan)
rosemary
salt
chili powder

Mustard Vinaigrette

balsamic vinegar
olive oil
mustard
honey (maple syrup for vegan)

I made my own small batch of candied nuts, which was the perfect quantity for this salad recipe. However, feel free to use any other candied nut recipe, or simply toast the nuts or keep them raw. Whatever you prefer. Personally, I like the flavor the candied nuts add to the salad.

ingredients-in-shaved-brussels-sprouts-salad

How to Shave Brussels Sprouts

Cheese Grater - I used a cheese grater to shred my brussels sprouts. Simply shred the sprouts, one at a time by running them along the cheese grater. This gives you really finely shredded brussels spouts.
Knife - carefully use a sharp knife to cut the brussels sprouts as thin as possible.
Mandolin - slice the brussels sprouts using the thinnest setting on a mandolin.
Food Processor - place the slicing attachment on your food processor, add the brussels sprouts and pulse until they are shredded

Any one of the above options will work well for this recipe. I just happened to use a cheese grater to finely shred the brussels.

How to Make Shaved Brussels Sprouts Salad

This shredded brussels sprouts salad is easy to make, but does take a little prep!

Make the candied nuts - cook them on the stove top, then let them cool on a lined baking sheet
Prep the veggies
Make the dressing - combine all of the dressing ingredients in a small, lidded container and shake
Make the salad - combine all of the salad ingredients, top with the homemade mustard vinaigrette and toss

Can this Salad Be Made in Advance?

Yes, you can prepare the salad and the dressing up to two days in advance. Don't add the dressing to the salad until a hour or two before you're ready to serve (or just before serving).

Storage

This brussels sprouts salad is best stored in a sealed container in the fridge. Leftovers taste great and are best eaten within 3 days.

salad-mixed-with-all-the-toppings-and-dressing

More Salad Recipes You'll Love:

Shaved Brussels Sprouts Salad (with Mustard Vinaigrette)

★★★★★ 5 from 1 review

Author: Katie
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: serves 6-8 1x

Print Recipe

Description

This shaved brussels sprouts salad is made with shredded brussels sprouts and green cabbage, then topped with a homemade mustard vinaigrette.

Ingredients

Scale

Candied Nuts

½ cup raw pecans
⅓ cup raw pumpkin seeds
½ Tbsp raw honey (maple syrup for vegan)
½ tsp olive oil
1 tsp rosemary, crushed
¼ tsp salt
¼ tsp chili powder

Mustard Vinaigrette

3 Tbsp balsamic vinegar
2 Tbsp olive oil
1 Tbsp mustard (I used spicy brown)
½ Tbsp honey (maple syrup for vegan)

Salad

18-20 brussels sprouts, thinly shredded
3 cups thinly sliced green cabbage (about ¼ head)
⅓ cup thinly sliced red onion
½ cup parsley, chopped
½ cup pomegranate seeds
about ¾ cup candied nuts
¼ cup chopped green onion

Cook Mode Prevent your screen from going dark

Instructions

Candied Nuts

Place the pecans and pumpkin seeds on a small frying pan and set heat to medium-low.
Drizzle olive oil and honey over the nuts, and stir a wooden spoon or spatula until the honey has completely melted and the nuts are well coated.
Sprinkle the rosemary, salt and chili powder over the nuts, mixing again to coat.
Let the nuts cook, stirring every so often. Keep a close eye on them so they don't burn, but the cook time takes about 8 minutes (on medium-low heat).
Remove the nuts from the frying pan and place on a parchment lined baking sheet or large plate to cool. As the nuts cool, they will crisp up.

Mustard Vinaigrette

Grab a small, lidded jar and combine all dressing ingredients. Place the lid on the jar and shake to combine.

Salad

In a large salad bowl, combine the shredded brussels sprouts and cabbage. Mix well.
Top with remaining salad ingredients.
Drizzle with mustard vinaigrette.

Notes

If you like a lot of salad dressing, or plan to let guests add their own dressing to their portion of the salad, then I recommend doubling the mustard vinaigrette recipe.

This salad can be prepped up to two days in advance. Don't add the dressing until an hour or two before serving.

Store any leftovers in a sealed container in the fridge, up to 3 days.

Keywords: brussels sprouts salad, shaved brussels sprouts salad, paleo brussels sprouts salad, healthy salad recipe, shredded brussels sprouts salad, vegan brussels sprouts salad, brussels sprouts salad with mustard vinaigrette

Shaved Brussels Sprouts Salad (with Mustard Vinaigrette)