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Shaved Brussels Sprouts Salad Recipe

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4.3 from 6 reviews

A vibrant and flavorful Shaved Brussels Sprouts Salad combining crispy bacon, tangy vinaigrette, sweet dried cranberries, sharp white cheddar, and crunchy walnuts for a refreshing and wholesome dish perfect as a side or light meal.

Ingredients

Vinaigrette

  • ½ cup Olive Oil
  • 2 tablespoons Apple Cider Vinegar
  • 1 tablespoon Lemon Juice
  • 3 tablespoons Honey
  • 2 tablespoons Dijon Mustard
  • 2 cloves Garlic, minced
  • ⅛ teaspoon Kosher Salt
  • ⅛ teaspoon Black Pepper

Salad

  • 1 pound Brussels Sprouts
  • ½ cup Cooked Bacon, crumbled (4-5 slices)
  • ½ cup Dried Cranberries
  • ½ cup White Cheddar Cheese, cut into cubes
  • ½ cup Walnuts, roughly chopped
  • 2 tablespoons Green Onions, diced

Instructions

  1. Make the Vinaigrette: In a small bowl or jar, combine olive oil, apple cider vinegar, lemon juice, honey, Dijon mustard, minced garlic, kosher salt, and black pepper. Whisk or shake well until all ingredients are fully emulsified and smooth.
  2. Prepare the Brussels Sprouts: Wash the Brussels sprouts thoroughly and pat dry with a clean towel. Remove the tough stems carefully, then thinly slice each sprout about ⅛ inch thick using a sharp knife or mandoline slicer for even shaving.
  3. Toss with Vinaigrette and Chill: Place the shaved Brussels sprouts in a large bowl and pour about half of the prepared vinaigrette over them. Toss well to ensure even coating. Cover the bowl and refrigerate for about 15 minutes to let the flavors meld.
  4. Add Remaining Ingredients: Just before serving, add the crumbled cooked bacon, dried cranberries, cubed white cheddar cheese, chopped walnuts, and diced green onions to the bowl. Toss gently but thoroughly to combine all ingredients evenly.
  5. Serve: Serve the salad chilled, adding additional vinaigrette on top if desired for extra flavor and moisture.

Notes

  • For best texture, slice Brussels sprouts very thin to avoid toughness.
  • You can substitute walnuts with pecans or almonds for a different crunch.
  • Make vinaigrette ahead of time and store refrigerated for up to 3 days.
  • This salad tastes great when prepared a few hours in advance as it allows flavors to deepen.
  • For a vegetarian option, omit bacon and add roasted chickpeas or smoked tofu instead.

Find it online: https://marthatasty.com/shaved-brussels-sprouts-salad-recipe/