Easy Shaved Brussels Sprout Salad with Balsamic Dressing: A Perfect Holiday Side
Discover the ultimate fresh and vibrant Brussels Sprout Salad, a delightful blend of thinly shaved Brussels sprouts, sweet candied pecans, creamy goat cheese, and savory crispy bacon. All these incredible flavors are harmoniously brought together with a light, tangy balsamic dressing, creating a truly unforgettable dish. This raw Brussels sprout salad, served chilled, offers a refreshing contrast to traditional cooked sides, making it an ideal addition to your Thanksgiving, Christmas, or any festive gathering menu. Its ease of preparation and impressive flavor profile also make it a fantastic choice for a quick weeknight main or a sophisticated potluck contribution.
This isn’t just any salad; it’s a celebration of textures and tastes. Imagine the delicate crunch of freshly shaved Brussels sprouts mingling with the irresistible sweetness and crunch of candied pecans. Then, picture pockets of creamy, tangy goat cheese melting in your mouth, perfectly balanced by the smoky, salty notes of crispy bacon. Every forkful is a symphony of flavors, elevated by a simple yet profound balsamic vinaigrette that adds just the right amount of sweetness and zest. For those mindful of their carb intake, simply swap the candied pecans for plain roasted pecans, maintaining the satisfying crunch without the added sugar.
This chilled, raw Brussels sprout salad is not only a refreshing departure from heavier dishes but also a surprisingly hearty option. It stands wonderfully on its own as a light lunch or dinner, or it shines brightly as a sophisticated side dish for any holiday feast. Prepare to convert even the most skeptical Brussels sprout eaters with this sensational recipe!
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Can You Eat Brussels Sprouts Raw? Absolutely!
Yes, absolutely! Brussels sprouts are often overlooked in their raw form, but they are a fantastic ingredient for fresh salads. Belonging to the cruciferous vegetable family, just like cabbage and kale, they share a similar crisp texture and a mild, slightly peppery flavor when thinly sliced. Think of how delicious finely shredded cabbage is in coleslaw – raw Brussels sprouts offer a similar delightful experience. Eating Brussels sprouts raw not only introduces a unique texture to your dishes but also preserves more of their heat-sensitive nutrients, like Vitamin C and certain antioxidants, making this salad a powerhouse of healthy goodness.
When prepared correctly by shaving them into thin ribbons, their natural bitterness mellows, and they become tender-crisp, absorbing dressings beautifully. This preparation method transforms them from a sometimes-intimidating vegetable into a surprisingly delicate and palatable salad base, perfect for those who might typically shy away from them.
Mastering the Art of Shaving Brussels Sprouts: Two Easy Methods
The key to a truly exceptional raw Brussels sprout salad lies in how you prepare the sprouts. Thinly shaving them ensures a delicate texture that readily absorbs the dressing and blends seamlessly with other ingredients. Here are two simple methods to achieve perfectly shaved Brussels sprouts:
Method 1: By Hand with a Sharp Knife
This method requires a good, sharp chef’s knife and a stable cutting board. Begin by washing and trimming the tough ends of the Brussels sprouts. Slice each sprout in half lengthwise. Place the cut side down on your cutting board for stability. Then, using your sharp knife, carefully slice the Brussels sprouts into very thin ribbons, moving across the sprout from one end to the other. The thinner the slices, the more tender and enjoyable your salad will be. Take your time, ensure your fingers are tucked away, and you’ll have beautifully shaved sprouts in no time.
Method 2: Using a Food Processor for Speed and Uniformity
For a quicker and more uniform result, especially if you’re preparing a larger batch, a food processor with a slicing disc is your best friend. Wash and trim the end stems off the Brussels sprouts. You can leave them whole or cut larger sprouts in half if they don’t fit easily into the feed tube. Attach the slicing disc to your food processor, then add the Brussels sprouts to the feed tube and turn the machine on. The processor will quickly and efficiently shave them into consistent thin slices, saving you time and effort.
Preparation Perfection: Making Brussels Sprout Salad Ahead of Time
One of the many reasons this Brussels Sprout Salad is perfect for holiday entertaining and busy weeknights is its fantastic make-ahead potential. Since it’s served cold and requires minimal cooking (only the bacon), you can do most of the prep work in advance, significantly easing your day-of stress. This smart strategy ensures you spend less time in the kitchen and more time enjoying your guests or a relaxed evening.
Here’s how to efficiently prepare this delicious salad ahead of time:
- **The Day Before:** Begin by preparing all your individual salad components. Shave the Brussels sprouts and thinly slice the red cabbage. Store them separately in airtight containers in the refrigerator. Cook your bacon until crispy, then crumble it once cooled. Store the crumbled bacon in its own airtight container at room temperature or in the fridge. Prepare your balsamic vinaigrette by whisking all ingredients together; store it in a sealed jar or container in the refrigerator. The beauty of this dressing is that the flavors deepen as it sits.
- **Day of Serving:** On the day of your dinner or gathering, you’re just minutes away from assembling your salad. If the bacon has lost some crispness in the fridge, you can quickly reheat it in a pan or microwave for a minute or two to restore its crunch. In a large serving bowl, combine the shaved Brussels sprouts, red cabbage, crispy bacon, and candied pecans. Toss everything together gently. Just before serving, drizzle the pre-made balsamic vinaigrette over the salad and toss again to ensure every ingredient is beautifully coated. Finally, sprinkle with the crumbled goat cheese for a fresh, creamy finish.
Following these steps ensures a fresh, flavorful salad with minimal last-minute fuss, making it an ideal choice for any busy host or cook. The flavors will have a chance to meld beautifully, creating an even more harmonious dish.
Serving Suggestions & Occasions
This Shaved Brussels Sprout Salad is incredibly versatile and can be adapted for a multitude of occasions. While it truly shines as a star Thanksgiving or Christmas side dish, offering a refreshing counterpoint to richer holiday fare, its appeal extends far beyond the festive season.
- **Holiday Feasts:** A vibrant, light, and tangy salad that cuts through the richness of turkey, ham, or prime rib. Its colorful ingredients add visual appeal to any holiday spread.
- **Everyday Dinners:** Elevate a simple weeknight meal by pairing it with grilled chicken, baked salmon, or a seared pork chop. It adds a gourmet touch without extra effort.
- **Potlucks & Picnics:** Since it’s served cold and holds up well, it’s an excellent choice for communal meals. It’s unique enough to stand out but universally appealing.
- **Light Lunch:** For a satisfying and healthy lunch, enjoy a larger portion of this salad on its own, perhaps with some added protein like chickpeas or grilled shrimp.
Variations and Customizations: Make It Your Own!
While the core recipe is absolutely delicious, this Brussels Sprout Salad is also wonderfully adaptable. Feel free to experiment with ingredients to suit your taste or dietary needs:
- **For a Low-Carb Option:** As mentioned, simply use plain roasted pecans or walnuts instead of candied pecans.
- **Add More Crunch:** Toasted pumpkin seeds, sunflower seeds, or even a sprinkle of crushed croutons can add extra texture.
- **Fruity Notes:** Introduce dried cranberries, pomegranate arils, thinly sliced apples, or pears for a touch of fruity sweetness and a burst of color.
- **Different Cheeses:** If goat cheese isn’t your preference, try crumbled feta cheese for a salty, tangy bite, or shaved Parmesan for a nutty, umami flavor.
- **Vegetarian/Vegan Adaptations:** Omit the bacon. To add a smoky, savory flavor, consider smoked almonds, crispy fried onions, or even some roasted chickpeas seasoned with smoked paprika. For a vegan version, also swap goat cheese for a dairy-free feta alternative or nutritional yeast for a cheesy flavor.
- **Make it a Main:** Turn this side dish into a complete meal by adding grilled chicken, shrimp, steak, or a hard-boiled egg.
- **Spice It Up:** A pinch of red pepper flakes in the dressing can add a subtle kick.
Why This Salad is a Game Changer for Brussels Sprout Lovers and Haters Alike
For too long, Brussels sprouts have suffered from a bad reputation, often associated with overcooked, mushy, and bitter preparations. This shaved Brussels sprout salad aims to change that narrative entirely. By serving them raw and finely shaved, we unlock a completely different side of this cruciferous gem – one that is mild, crisp, and wonderfully absorbent of complementary flavors.
This salad is a testament to how simple preparation can elevate humble ingredients into something extraordinary. It’s:
- **Incredibly Flavorful:** A perfect balance of sweet, savory, tangy, and creamy.
- **Texturally Diverse:** From the crisp sprouts to the crunchy pecans and creamy cheese.
- **Nutrient-Packed:** Rich in vitamins, fiber, and antioxidants, especially when consumed raw.
- **Visually Appealing:** A colorful addition to any table.
- **Effortlessly Elegant:** Looks sophisticated but is surprisingly easy to make.
Whether you’re a lifelong fan of Brussels sprouts or have been hesitant to try them, this salad is guaranteed to be a revelation. It’s proof that with a little creativity, even the most misunderstood vegetables can become a star.
Explore More Delicious Salad Recipes!
If you’ve enjoyed the fresh and vibrant flavors of this Brussels Sprout Salad, you’re in for a treat! We love creating unique and delicious salad recipes that are perfect for any occasion, from simple weeknight meals to grand holiday spreads. Expand your culinary repertoire with these other fantastic salad creations:
- Winter Salad with Homemade Vinaigrette
- Ramen Noodle Salad
- Carrot Salad
- Creamy Bacon Pea Salad
BRUSSELS SPROUT SALAD
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15
mins
Brussels Sprout Salad
Kat Jeter & Melinda Machado
Print Recipe
Ingredients
- 18 ounces Brussels sprouts, shredded
- 1 cup Red Cabbage, thinly sliced
- 8 slices Bacon, cooked
- 5 ounces Candied Pecans, substitute plain pecans for low carb
- 4 ounces Goat Cheese, soft and crumbled
Dressing
- 1/4 cup Extra virgin olive oil
- 3 tablespoons Balsamic Vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
Dressing
-
In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, and add salt and pepper to taste.
Salad
-
In a large bowl, combine the shredded Brussels sprouts, red cabbage, cooked bacon, and candied pecans. Toss everything together gently.
-
Pour the prepared dressing over the salad and toss again until all ingredients are well coated.
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Finally, sprinkle with the crumbled goat cheese just before serving. Enjoy this delightful salad!
Notes
Nutrition
Carbohydrates: 15g,
Protein: 8g,
Fat: 25g,
Saturated Fat: 6g,
Cholesterol: 21mg,
Sodium: 294mg,
Potassium: 325mg,
Fiber: 3g,
Sugar: 9g,
Vitamin A: 760IU,
Vitamin C: 60.6mg,
Calcium: 66mg,
Iron: 1.6mg
Side Dish
American
