Shaved Brussels Sprouts Salad Recipe • Fit Mitten Kitchen (2024)

Ingredients for Raw Brussel Sprout Salad

This brussels kale quinoa salad is actually inspired by a restaurant I recently went to with my sisters and friends after a bridesmaids dress shopping trip. Quinoa, kale and feta – this salad had FML written all over it. Here’s a list of what we need:

Brussel Sprouts Salad

• quinoa – use whichever variety of quinoa you have – white, tricolor – and cook according to the package directions.
• water or broth – cook the quinoa in your liquid of choice.
• kale – go for curly kale with sturdier leaves, which hold up much better with the dressing. You could go the pre-chopped bagged route if you’d like, but just make sure all the rough stems are removed.
• brussels sprouts – I take some help from my food processor and use the slicing tool, which shreds the brussels sprouts in no time. Feel free to use a handheld mandoline or sharp knife (more on this below). Or, if your grocer carries pre-shredded brussels sprouts, go for it. (One less step you have to do.)
• extra virgin olive oil – massaging the kale with the olive oil wilts it slightly and enhances its flavor.
• feta (optional) – I like to think feta is life, but you can sub Parmesan or leave it out for a dairy-free and vegan option.
• sunflower seeds (optional) – this adds that special crunch factor! Feel free to use pumpkin seeds, hemp seeds, pine nuts, walnuts, slivered almonds, pecans or whatever seed or nut you have on hand.

TIP: Want an extra layer of sweetness? Toss in some dried cranberries or dried cherries, too!

Lemon Dijon Vinaigrette

• lemon – fresh lemon juice provides the best flavor. You will need about 1 large or 2 small lemons.
• extra virgin olive oil – go for the good stuff!
• apple cider vinegar – for extra tang, white wine vinegar is also a good sub.
• Dijon mustard – for tang and spice, this adds a nice level of flavor and helps the dressing emulsify.
• garlic – finely mince one fresh garlic clove. Or, use 1/8 teaspoon garlic powder.
• honey – this adds a special floral sweetness. You can omit or swap it out for maple syrup to make it vegan.
• salt & pepper – start with a pinch of each, then adjust to taste at the very end.

Scroll below for the recipe card and measurements.

How to Shred Brussels Sprouts

Brussels sprouts are miniature cabbages that first have to be sliced or shredded to make brussels sprouts salad. You can, of course, take a short cut and buy the pre-sliced bags of brussels sprouts at the grocery store, but it really is SO easy.

First, wash the brussels sprouts and remove any damaged leaves. Trim off the ends with a sharp knife. Then:

• Food Processor: Use the slicing attachment and pulse the brussels sprouts until they are shredded.
• Mandoline: Being very careful, use the guard or cut resistant glove and slice the brussels sprouts on the thinnest setting.
• Sharp Knife: Slice the brussels sprouts as thin as possible by hand.

Fun Fact: Did you know… brussels sprouts are a rich source of vitamin C and vitamin K, along with plenty of B vitamins, minerals and fiber. These edible buds are part of the brassica family (along with kale!), which contain high levels of sulforaphane – a powerhouse phytochemical!

How to Make

This kale and brussels sprouts salad is ready in no time. I like to start with the quinoa and while that’s cooking away on the stovetop, prepare the veggies and Dijon dressing.

Prepare Quinoa

Add quinoa and water or broth to a saucepan. Cook according to package instructions. Remove from heat and fluff with fork once finished cooking.

Massage Kale

Place chopped kale in a large bowl and drizzle with olive oil. Massage oil into kale using fingertips. Add the brussels sprouts into the large bowl with kale; set aside.

Make the Dressing

In a medium bowl, whisk together lemon juice, olive oil, apple cider vinegar, Dijon mustard, garlic, honey, salt and pepper until smooth and emulsified.

Serve it Cold

Guys…this one is delicious. It can be served straightaway, but I highly recommend keeping it chilled in the fridge for at least 30 minutes prior to serving. This keeps it cold and allows the ingredients to marry together.

Plus,it’s a great meal prep salad too. You can throw your favorite source of protein on it, or even load it up with chickpeas or lentils for some extra plant protein.

It’s a great compliment to soup dishes too, like this Instant Pot Carrot Soup or Chicken Vegetable Soup.

Meal Prep & Storage

Leftovers will keep in an airtight container for up to 1 week.

The recipe written makes about 4-6 servings, depending on how much of a salad lover you are. I enjoy it as a light lunch or side dish to dinner throughout the week.

Shredded Brussels Sprouts Salad FAQs

More Salad Recipes You’ll Love:

• Kale Strawberry Cucumber Salad
• Healthy Broccoli Salad
• Strawberry Spinach Salad
• Vegan Kale Caesar Salad
• Cashew Quinoa Salad

If you make this Shaved Brussels Sprouts Salad recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley

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5 from 6 reviews

• Author: Ashley
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4–6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Instructions

Notes

Store leftovers in an airtight container in the fridge up to 1 week.

Nutrition

• Serving Size: 1/6th with dressing
• Calories: 253
• Sugar: 6g
• Sodium: 408mg
• Fat: 23g
• Saturated Fat: 6g
• Unsaturated Fat: 11g
• Trans Fat: 4g
• Carbohydrates: 21g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 21mg