Shaved Brussels Sprout Salad

Brussels sprouts: These small green vegetables are the star of the salad, and shaving them thin makes them tender and easy to eat raw.

Parmesan cheese: Adds a salty, nutty flavor that pairs perfectly with the brussels sprouts.

Toasted almonds: Give the salad a crunchy texture and a rich, nutty taste.

Dried cranberries: Bring a touch of sweetness and a chewy contrast to the crunch.

Olive oil: Used in the dressing, it adds smoothness and richness.

Lemon juice: Freshly squeezed lemon juice brightens the salad with a zesty tang.

Dijon mustard: Adds a little kick and helps the dressing come together.

Honey: Balances the tartness with a bit of natural sweetness.

Garlic: Minced garlic gives the dressing a savory depth.

Salt and pepper: Season the salad to taste and bring out all the flavors.

Shaving brussels sprouts is a simple step that really changes the texture of this salad. Here’s how to do it safely and well:

1. If you have a mandoline, use it carefully by holding the brussels sprout steady with the hand guard or a kitchen towel to protect your fingers. Slide it down slowly to get thin, even slices.
2. If you don’t have a mandoline, use a sharp knife. Cut off the stem end, then slice the brussels sprout in half from top to bottom. Lay each half flat side down and slice thinly across.
3. Try to keep your slices about the same thickness so they cook and taste evenly in the salad.

Shaving the brussels sprouts thinly makes the salad lighter and easier to eat. It also helps the dressing soak in better, so every bite tastes fresh and bright. Plus, thin slices soften just a little when tossed with the dressing, which makes the salad less bitter and more enjoyable.

When I first tried shaving brussels sprouts, I cut some pieces too thick and they felt tough and hard to chew. After that, I learned to take my time and slice carefully. Now I love how the thin shreds almost melt in your mouth. Also, if you’re in a hurry, you can use a food processor with a slicing blade, but watch out not to overdo it or you’ll end up with mushy bits.

Once your brussels sprouts are shaved, mixing in the parmesan cheese, toasted almonds, and dried cranberries adds great texture and flavor. Then, whisking the dressing ingredients together well helps everything blend perfectly. Tossing the salad right before serving keeps it fresh and crunchy, which makes it so much more fun to eat!

• trimmed and shaved brussels sprouts - Substitute with shredded kale: Shredded kale provides a similar texture and a slightly different but complementary flavor profile.

• shredded parmesan cheese - Substitute with pecorino romano: Pecorino romano has a similar salty and nutty flavor, making it a good alternative.

• sliced toasted almonds - Substitute with toasted sunflower seeds: Toasted sunflower seeds offer a similar crunch and nutty flavor.

• dried cranberries - Substitute with dried cherries: Dried cherries provide a similar sweetness and chewy texture.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy acidity.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with a bit more texture.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness with a slightly different flavor profile.

• minced garlic - Substitute with shallots: Shallots offer a milder, slightly sweet onion flavor that complements the salad.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor with a slightly different mineral content.

• pepper - Substitute with white pepper: White pepper offers a similar heat with a slightly different flavor profile.

• To keep your shaved brussels sprout salad fresh, store it in an airtight container. This helps maintain the crispness of the brussels sprouts and prevents the dressing from making them soggy.

• If you plan to enjoy the salad within a day or two, refrigerate it. The parmesan cheese and toasted almonds will stay crunchy, and the dried cranberries will remain chewy.

• For longer storage, consider keeping the dressing separate. Store the shaved brussels sprouts mix and the dressing in individual containers. Combine them just before serving to ensure the freshest taste and texture.

• If you want to freeze the salad, it's best to freeze the brussels sprouts separately. Blanch them first by boiling for 2-3 minutes, then plunge into ice water to stop the cooking process. Pat dry and freeze in a single layer on a baking sheet before transferring to a freezer bag.

• Avoid freezing the entire salad with the dressing, parmesan cheese, toasted almonds, and dried cranberries. The texture of these ingredients can change significantly when frozen and thawed, leading to a less enjoyable salad.

• When ready to serve, thaw the frozen brussels sprouts in the refrigerator overnight. Toss with the freshly made dressing, parmesan cheese, toasted almonds, and dried cranberries for a delicious and refreshing salad.

• Gently warm the shaved brussels sprouts salad in a skillet over low heat. Stir occasionally to ensure even heating, but be careful not to overcook the brussels sprouts to maintain their crisp texture.
• Alternatively, place the salad in a microwave-safe dish and cover it with a damp paper towel. Microwave on low power in 30-second intervals, stirring in between, until the salad is just warmed through.
• For a slightly different twist, spread the salad on a baking sheet and warm it in a preheated oven at 300°F (150°C) for about 5-7 minutes. This method can add a bit of extra crunch to the toasted almonds and shredded parmesan cheese.
• If you prefer a cold salad, simply let it sit at room temperature for about 15-20 minutes before serving to take the chill off without reheating. This can help the flavors meld together beautifully.

• Mandoline: A mandoline is essential for shaving the brussels sprouts thinly and evenly, ensuring a consistent texture throughout the salad.

• Sharp knife: If you don't have a mandoline, a sharp knife can be used to finely slice the brussels sprouts.

• Large mixing bowl: This bowl is used to combine the shaved brussels sprouts with the other salad ingredients.

• Small bowl: A small bowl is needed to whisk together the dressing ingredients.

• Whisk: A whisk is used to thoroughly mix the olive oil, lemon juice, dijon mustard, honey, and minced garlic into a smooth dressing.

• Measuring cups: Measuring cups are necessary to accurately measure out the parmesan cheese, almonds, cranberries, and olive oil.

• Measuring spoons: Measuring spoons are used to measure the lemon juice, dijon mustard, honey, and minced garlic.

• Garlic press: A garlic press can be used to mince the garlic clove quickly and efficiently.

• Cutting board: A cutting board provides a safe and stable surface for trimming and shaving the brussels sprouts.

• Salad tongs: Salad tongs are useful for tossing the salad and ensuring the dressing is evenly distributed.

• Toaster or skillet: A toaster or skillet is needed to toast the almonds, enhancing their flavor and crunch.

Use pre-shaved brussels sprouts: Save time by purchasing pre-shaved brussels sprouts from the store.

Toast almonds in bulk: Toast a large batch of almonds and store them for future use.

Pre-make the dressing: Whisk the dressing ingredients together ahead of time and store in the fridge.

Use a food processor: Shave brussels sprouts quickly using a food processor with a slicing attachment.

Batch prep ingredients: Prepare and measure all ingredients in advance to streamline the assembly process.