This Shaved Brussels Sprout Salad is a delicious, healthy Italian-style (no cooking required) antipasto made with roasted hazelnuts, lemon, and parmesan cheese (vegan!)
It's so delicious, so simple to make, and perfect for potlucks and parties. It's yet another healthy way to get your daily dose of green vegetables. The salad as a whole is full of healthy fats, protein, fiber, and lots of vitamins and minerals.
But for me, the best part about this recipe is that there is NO cooking involved. No hot ovens and risk of burning your delicate little brussels sprouts.
This was inspired by an appetizer at a local Italian restaurant. The salad was so simple, delicate, and light. It paired well with white wine and wasn't too filling before the main meal.
Shaved Brussels Sprout Salad Ingredients
There are only a handful of ingredients in this dish. The ingredients are simple, clean, whole foods and totally plant-based, so that means there's no dairy or meat.
- brussels sprouts
- olive oil
- roasted hazelnuts
- sea salt and pepper
- parmesan cheese (vegan!)
See recipe card for quantities.
How To Preparing Shaved Brussels Sprout Salad
This salad is so easy to make. Once you shave the brussels sprouts (that's the hardest part) using a food processor and the thin slicing disc, you just toss everything up in a large salad bowl. That's it. Super simple. In fact, it could be even easier if you just buy the brussels sprouts already shaved and bagged in the produce section of the market.
For a full video tutorial check out this IG reel. Combine all spices into a large bowl and mix thoroughly into lean ground beef.
To toast or roast your own hazelnuts (I prefer this method to buying them in the store already roasted), simply place the raw nuts on a baking sheet. Bake for about 6-8 minutes at 350 degrees F. Keep an eye on them. You don't want them to burn. And please let them cool before adding them to the salad. They tend to be soft when they are warm. You want them to be crunchy and cooled down.
If you have an allergy to nuts, you can use toasted sunflower seeds instead. I prefer nuts but again, if you're allergic, try swapping the hazelnuts for the sunflower seeds.
This could be a wonderful side dish paired with my garlic and parsley pee wee potato salad. If you have extra brussels sprouts you will love my Mind Blowing Roasted Root Vegetable Salad as well.
This salad is pretty basic. There aren't too many changes to be made. But you can do a few things.
- Protein - tofu, chicken, even garbanzo beans would be perfectly fine to eat with this salad if you are needing extra protein.
- Spicy - feel free to add finely chopped jalapeno for some extra kick
- Make It A Meal - Add brown rice and voila - you have dinner!
You will need a food processor and a thin slicing disc, to shave the brussels sprouts. However, if you do not have this machine you can use a knife and cut them by hand (this will take quite some time) or you can buy the brussels sprouts pre shaved in a bag at your local health food market.
The salad gets a little wilted after the first 24 hours. So try and enjoy it within that time frame, but it will last a few days in an airtight container in the fridge.
Be sure to discard the brown tough ends of the brussels sprouts. The reason I like to shave them myself is because the bagged brussels sprouts have thick hard ends and I don't enjoy eating those.
Shaved Brussels Sprout Salad
- 1 food processor and the thin slicing disc
- 1 ½ cup whole brussels sprouts tough ends removed
- 1 each large juicy lemon juice
- ¾ cup olive oil
- ¾ cup toasted hazelnuts chopped
- 1 cup parmesan cheese, vegan shaved
- ½ teaspoon sea salt
- ½ tsp pepper
- Using a knife remove the ends of the tough brussels sprouts.
- In a food processor using the thin slice blade, you will shave brussels sprouts into small thin pieces.
- To roast your hazelnuts, put the raw nuts onto a cookie sheet. Preheat oven to 350 degrees F. Toast until golden brown. About 6-8 minutes. Keep checking on them to be sure they don't overcook or burn. (this is optional, you can buy hazelnuts already toasted or roasted)
- Add the shaved brussels sprouts to a bowl. Squeeze lemon with a citrus squeezer or using your hands. Mix in the olive oil. Toss.
- Using a fine cheese grater or zester, grate the parmesan into the salad bowl. Add the toasted hazelnuts. Toss again.
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