This shaved brussels sprouts salad is made with almond slices, sweet pomegranate seeds, and a tangy white wine vinaigrette. A perfect holiday side dish that comes together quickly. This recipe is vegan, gluten-free, paleo.
Just like this apple fennel brussels sprouts slaw, this brussels sprouts salad is a delicious way to enjoy brussels sprouts raw! Of course, roasted brussels sprouts are also delicious, but it's always fun to try something new and fresh.
Packed with juicy pomegranates and finished off with maple and white wine vinaigrette, this salad is crunchy, tangy and sweet.
It's a light and easy to prepare side dish that will pair perfectly with your holiday feast. The best part is: you can prep all your ingredients the day before you serve! Just keep the dressing and almonds separate from the other ingredients until just before you serve.
Recipe Video
Watch the video below to see how to cook this recipe! You can find more of my recipe videos on my YouTube channel and Facebook page.
Ingredient notes
- Brussels sprouts - shredded brussels sprouts have a similar taste to cabbage : crunchy and the perfect vehicle for a nice tangy vinaigrette. Swap the brussels sprouts for kale (give it a massage to take out the bitterness) it you prefer.
- Pomegranate - adds some juicy sweet flavor to this recipe! Check out how to open a pomegranate to see our tips for how to easily de-seed a pomegranate. You could swap the pomegranate for dried cranberries or even diced apple.
- Toasted almonds - adds the perfect crunch to the salad, plus the nutty flavor pairs so well with the pomegranates; taking the time to toast your almonds will enhance the flavors greatly. You could swap for toasted walnuts, pecans, hazelnuts or cashews if you prefer.
- White wine vinagrette - this simple white wine vinaigrette is the perfect blend of sweet, savory and tangy.
Step by step directions
Shred Brussels Sprouts
Wash brussels sprouts, and trim the bottom ¼ inch of the sprout off. Fit a 7 cup or larger food processor with the shredding blade. Process on high, feeding the sprouts through the chute to shred them into thin strips.
Dressing
Shake together the vinaigrette ingredients, including white wine vinegar, maple syrup, dijon, olive oil, salt, and pepper in a jar or salad dressing shaker.
Combine
Toss together all salad ingredients in a large bowl.
Prep ahead tip- Store shredded brussels sprouts, red onion, and pomegranate seeds together in a sealed container in the fridge. Keep the vinaigrette and toasted almonds separate until just before serving.
Dress
Drizzle the dressing over the salad and toss to combine. Serve, and enjoy!
FAQ
Nope! Raw brussels sprouts are so crunchy and delicious in this salad!
You can add the vinaigrette 1-2 hours before serving, but I would only add the almonds just before serving. The shaved brussels sprouts can hold up in the dressing for a few hours but the almonds get soft.
Yes! I bet some crumbled bacon would be amazing, as would some feta cheese.
Storage
- Prep - store prepped brussels sprouts salad in an airtight container in the fridge for up to 4 days. Store dressing separate.
- Leftovers - store leftover salad in an airtight container in the fridge for up to 48 hours. Note: the almonds may become soggy if stored with dressing, but the brussels sprouts should hold up ok as they are hearty, like kale or cabbage.
Thanksgiving Meal Plan + Shopping List!
Take the stress out of your Thanksgiving by doing some of the prep work ahead.
- Check out this make ahead Thanksgiving meal plan which comes with a handy printable shopping and prep list
Serve it with
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Shaved Brussels Sprouts Salad
Ingredients
- ½ cup sliced almonds note 1
- 1 lb brussels sprouts shredded; roughly 8 cups; see note 2
- ½ red onion finely chopped
- 2 pomegranates de-seeded
Vinaigrette
- ¼ cup olive oil
- ¼ cup white wine vinegar
- 2 tablespoons maple syrup or honey
- ½ teaspoon dijon
- salt & pepper
Instructions
- Shred Brussels Sprouts- Wash brussels sprouts, and trim the bottom ¼ inch of the sprout off. Fit a 7 cup or larger food processor with the shredding blade. Process on high, feeding the sprouts through the chute to shred them into thin strips.
- Mix Dressing - Shake together the vinaigrette ingredients, including white wine vinegar, maple syrup, dijon, olive oil, salt, and pepper in a jar or salad dressing shaker.
- Combine - Toss together all salad ingredients in a large bowl.
- Add dressing - Drizzle the dressing over the salad and toss to combine. Serve, and enjoy!
Tips:
- for added flavor, take the time to toast your almonds in a frying pan over medium heat until golden brown.
- trim the bottom ¼ inch off the sprouts and discard any browned leaves. Swap with cabbage or kale.
Video
Nutrition Information
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