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Shaved Brussels Sprout Salad

This Shaved Brussels Sprout Salad is made with raw brussels sprouts. It's an Italian-style (no cooking required) antipasto made with roasted hazelnuts and parmesan cheese (vegan!) 
Prep Time 15 mins
Course Appetizer, Salad, Side Dish
Cuisine American, Italian, Mediterranean
Servings 4

Equipment

  • 1 food processor and the thin slicing disc

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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 over cook or burn. 
Keyword brussels sprouts, salad, vegan