Shaved Brussels Sprout Salad Recipe
Jan 17, 2024, Updated Apr 16, 2024
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Ready in 20 minutes, this shaved brussels sprout salad is packed with amazing flavors thanks to pomegranate, feta and a zesty tahini dressing. It’s the perfect winter salad that you can make ahead of time and enjoy later.
Salads are a big part of our meals and are never boring. What takes a salad from good to great is the layers of flavor and texture, like when you add crispy pita to fattoush or hazelnuts to beet salad for extra crunch. This shaved brussels sprout salad has all the good stuff you’d love in a salad; the combination of sweet and salty with a bit of crunch, all coming together with a creamy dressing.
Table of Contents
Ingredients To Make Brussels Sprouts Salad
- Brussels sprouts: Make sure the sprouts are green, clean and firm to the touch. You’re going to finely shred them using a mandoline, a food processor or a knife. It’s also possible to use store-bought shredded brussels sprout.
- Red onion: Thinly sliced red onion adds a lot of flavor to this salad. Alternatively, you can use shallots.
- Pomegranate: Pomegranate arils add a nice sweet and tartness to the salad. Follow my instructions on how to cut a pomegranate.
- Walnuts: They add a bit of crunch that complements the pomegranate very well.
- Feta: Adding feta to your salads like this beet salad can take them to another level. The subtle saltiness gives a lot of flavor to the brussels sprouts. I recommend getting a block of feta and crumbling it yourself for better flavor and texture.
- Dressing: The dressing brings the whole salad together with lots of flavor! You need tahini, olive oil, dill, oregano, red wine vinegar and a bit of honey to make this dressing.
How To Make Brussels Sprouts Salad
- Make the dressing: In a bowl mix the tahini with olive oil, red wine vinegar and honey. Add in the dried dill and oregano followed by salt and pepper. Mix and set aside.
- Shave the brussels sprouts: Using a mandoline with a safety guard to thinly shred the brussels sprouts. You can also use your food processor with the slicer disk.
- Make the salad: Place the shaved brussels sprout in a large bowl. Add in the sliced red onion and chopped walnuts. Pour in the dressing and toss so the ingredients are all combined.
- Plate and serve: Transfer the salad into a serving plate or shallow bowl. Top with pomegranate arils and crumbled feta.
Variations
- Nuts: Use pepitas, sunflower seeds, pecans, almonds or cashews instead of walnuts.
- Fruit: Apples or pears go very well with shaved brussel sprouts.
- Cheese: Use crumbled goat cheese or shaved parmesan instead of feta.
Serving Suggestions
This shaved brussels sprout salad goes well with a variety of dishes including butternut squash pasta, green lentil soup and Greek chicken and potatoes. You can also turn this salad into a complete meal by adding some protein such as baked Greek chicken or Mediterranean marinated salmon.
Leftovers
It’s best to enjoy shredded brussels sprout salad right away when it’s fresh. However, if you have leftovers, store them in an airtight container and refrigerate for up to 2 days.
Unfortunately this salad cannot be frozen as all the ingredients would lose their flavor and texture.
Frequently Asked Questions
Yes, raw brussels sprouts are full of nutrients and fiber and are safe to eat. You’ve probably noticed that they are easier to chew if shredded finely.
Yes, and they keep well for up to a week when stored in an airtight container (preferably glass) and refrigerated.
You can shave the sprouts and toss with the onions and walnuts up to a day in advance and keep the dressing in a separate container. When you’re ready to serve, mix the salad with the dressing and top with crumbled feta and pomegranate arils.
You can use a mandoline with a safety guard (keep those fingers safe!) or a food processor with a slicing disk. It’s also possible to shred brussels sprouts using a sharp chef’s knife. To do so, cut the brussel sprouts in half vertically and then thinly slice them. It might take longer to do so, but it’s doable.
More Salad Recipes
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Shaved Brussels Sprouts Salad Recipe
Ingredients
Dressing
Brussels Sprout Salad
- 1 lb brussel sprouts
- 1 red onion, thinly sliced
- 1/2 cup walnuts, chopped
- 1/2 cup pomegranate arils
- 1/2 cup feta, crumbled
Instructions
- Make the dressing by mixing the red wine vinegar, olive oil, tahini, dill weeds, oregano, honey, salt and pepper in a bowl and set aside.
- To make the salad, cut the ends of the brussels sprouts and thinly slice them. To do so, you can use a mandoline with a safety guard or a food processor with a slicer disk.
- Mix the shredded brussels sprouts with sliced onion and chopped walnuts. Add in the dressing and mix to combine.
- Transfer to a serving platter or a shallow bowl. Top with pomegranate arils and crumbled feta.
Video
Notes
- You can add other ingredients such as pepitas, sunflower seeds, apples, pears and goat cheese to the salad if desired.
- This salad is best served fresh. If having leftovers, store them in an airtight container and refrigerate for up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was fantastic! I love the flavors of the zippy tahini dressing along with the pomegranate! So tasty and nourishing!
This salad is so delicious! Super fresh tasting and I loved that dressing!
This is my kind of salad! 🙂 Loving the crunch happening here. And that salad dressing sounds delicious.
The tahini dressing is so good, and goes great with brussels sprouts and pomegranate.
Absolutely love this salad, it’s so tasty and refreshing! I’ve never shredded brussels sprouts like this before but I’m a big fan of how they turned out, thanks for the recipe!