As a kid, I did not like Brussels Sprouts. Nacho reminded me of this when I was preparing this salad. If you ask my mother, she would say that was most definitely the case. She would be happy to describe to you my facial grimaces and the shiver that went down my spine when she would make me finish my portion of the green little cabbages. 

Nowadays, my mom would be shocked to learn that I absolutely love them now, even raw, but the trick is to shave them (or slice thinly). My side kick (the littlest Bueno) took a short video while I was showing him how I cut the Brussels Sprouts.



Enjoy and Happy Weekend! xo, dana

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Shaved Brussels Sprouts Salad
Prep time: 
Total time: 
Serves: 4
Shaved, Raw Brussels Sprouts Salad
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup extra virgin olive oil
  • salt and pepper to taste
  • 1 pound Brussels Sprouts (washed and trimmed)
  • ½ cup toasted walnuts
  • ⅓ cup dried cranberries
  • salt and pepper to taste
  1. Add lemon juice and olive oil to a small bowl.
  2. Add kosher salt and freshly ground black pepper to bowl.
  3. Whisk ingredients together for the vinaigrette and set aside.
  4. On cutting board slice Brussels Sprouts length wise in half.
  5. Place the halves of the Brussels Sprouts cut side down on cutting board and very thinly slice ("shred").
  6. Add shredded Brussels Sprouts to bowl.
  7. Add toasted walnuts and dried cranberries to Brussels Sprouts.
  8. Drizzle with desired amount of vinaigrette (refrigerate remainder).
  9. Mix and serve.


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