Shaved Brussels Sprout Salad

Once dreaded by children (and many adults!), Brussels sprouts have become a mainstay side dish on Thanksgiving menus and weeknight dinner tables alike—rightfully so! This versatile vegetable tastes incredible baked with cheese in a Brussels sprouts casserole, seared in a skillet with maple and bacon, or even in the air fryer! Try this shaved Brussels sprout salad and keep one more of your Thanksgiving side dishes off the stove and out of the oven. 

Can you eat Brussels sprouts raw in a salad? 

Absolutely! Shaved Brussels sprout salad is reminiscent of broccoli salad, where raw florets are tossed together with crunchy, sweet and cheesy mix-ins. The secret to broccoli salad is to let it rest, once dressed, for the flavors to combine. Same idea here- let the dressing marinate with the Brussels sprouts before adding all the mix-ins.

How do you shave Brussels sprouts?

"Shave" Brussels sprouts by thinly slicing them with a knife. Otherwise, use a mandoline: a handy tool that helps to shave vegetables quickly. If you have a pair of rubber gloves, wear one on the hand that is doing the cutting. It's a good buffer to keep your hand from getting too close to the blade!

How far in advance can you shave Brussels sprouts?

Shave or thinly slice the Brussels sprouts up to 24 hours in advance. Hold them in an airtight container in the refrigerator. Make the dressing up to 3 days in advance, and/or grate the cheese, toast the almonds, and chop the parsley up to 24 hours in advance. Toss it all together up to 4 hours before serving, for optimal texture. 

What can I add to this salad?  

Thinly sliced apples, pears or even Asian pears would make a crunchy, tart, and sweet addition to this salad. A few of the ingredients are also versatile. Pumpkin seeds, walnuts, or pecans work well in place of the almonds. Another sharp cheese like shredded parmesan or sharp yellow cheddar can be used in place of white cheddar. Maple syrup is a nice swap for the honey in the salad dressing.