🥗 Shredded Brussels Sprout Salad

Hey friends! If you think Brussels sprouts are always soggy or boring, I’m here to change your mind. This shredded Brussels sprout salad is crunchy, fresh, and super tasty. The best part? There’s no baking or cooking involved just chopping, mixing, and eating! 🥬✨

It’s a colorful dish packed with gut-friendly ingredients, and it’s perfect for the holiday season or anytime you want a bright, feel-good salad. With sweet pear, crunchy seeds, juicy pomegranate, and a zingy dressing, every bite is full of flavor!

👩‍🍳 Method

Make the Dressing

Let’s start by making the dressing, since it’s quick and gives the flavors time to blend while you prep the salad. In a small jar or bowl, combine 30ml of oil (olive oil works best), 2 tablespoons of apple cider vinegar, the juice from half a lemon, ½ teaspoon of Dijon mustard, and ¼ teaspoon of salt. If you like a little more zing, feel free to add a tiny bit more vinegar or lemon. Shake the jar with the lid on or whisk the ingredients together until the dressing is smooth and combined. Set it aside while you prepare the rest of the salad.

Shred the Brussels Sprouts

Next, we need to shred the Brussels sprouts. This is the part that makes the salad crunchy and light instead of soggy like boiled sprouts. If you have a food processor with a shredding disk, that’s the fastest way to do it. Just remove the regular blade, switch to the shredding one, and run the Brussels sprouts through it. If you don’t have a food processor, a mandoline slicer works too but be extra careful, and go slowly. You can even use a sharp knife if that’s all you have, but it will take more time.

Add the Salad Ingredients

Once your Brussels sprouts are shredded, place them in a large mixing bowl. Now it’s time to add the fun stuff! Toss in 80 grams of pomegranate seeds for a juicy pop, one chopped pear for sweetness, and 40 grams of grated Parmesan cheese for a salty bite. Sprinkle in 30 grams of pumpkin seeds and 30 grams of mixed raisins for crunch and chewiness. Don’t forget the handful of toasted caramelized pecans they add an amazing nutty flavor and sweet crunch. Lastly, mix in 30–40 grams of fresh chopped parsley to give the salad a burst of color and freshness.

Pour and Toss the Dressing

Now go back to your dressing and give it a quick shake or stir. Pour it evenly over the salad in the bowl. You can use a spoon to mix, but I recommend using your clean hands it’s faster and helps mix everything really well. Gently toss the salad until everything is coated with dressing and the ingredients are well combined.

Serve and Enjoy

Once everything is mixed together, your shredded Brussels sprout salad is ready to serve! You can enjoy it as a main dish, especially if you add a protein like grilled chicken or tofu, or serve it as a fresh and colorful side for any meal. It’s especially great during the holiday season when you want something different from the usual cooked vegetables.

🧰 Necessary Tools

• Food processor with shredding blade or mandoline slicer
• Chopping board and knife
• Mixing bowl
• Jar or small bowl for the dressing
• Measuring spoons

🍽️ Serving Suggestions

• Serve with grilled chicken or tofu for a full meal
• Add it to your holiday dinner table next to turkey or mashed potatoes
• Try it with a slice of warm bread for a cozy lunch

🤓 Fun Fact

Did you know Brussels sprouts are actually baby cabbages? They grow on tall stalks and are part of the same veggie family as broccoli and kale! 🌱

🥄 Conclusion

This shredded Brussels sprout salad is fresh, crunchy, and bursting with flavor. It’s a fun twist on a veggie that usually gets a bad rap. I love how easy it is to make and how pretty it looks in a bowl. If you’re trying to eat more plants or just want a cool salad idea, this one’s a winner!

Let me know if you try it I’d love to hear what you think! 💚