This simple shredded brussels sprout salad comes together in no time but is certain to be a crowd pleaser! Creamy dijon mustard, olive oil and a touch of sea salt and pepper are all you need to dress this salad–all things you probably have in the pantry now!
I have to preface this recipe with the fact that I don’t like brussels sprouts. I love pretty much every veggie in the book and have since I was a kid, but brussels sprouts? No! Yuck! They are the one thing I will gladly turn my nose up in the air to and say absolutely no thank you. I have had them cooked many ways, but have just never been a fan. Trust me, I have tried it all.
Or at least I thought I had.
The other week, I was stopping to grab a quick lunch after teaching yoga, and a salad caught my eye. When I asked what was in the salad the first word the girl said was none other than brussels sprouts. But I was so intrigued by this perfect salad that I decided it was worth tossing in a few dollars for a bite of my least favorite vegetable in the world. The price for about a cup of this stuff? $4.00! I was already regretting it the minute I walked out the door.
When I got to work and sat down to eat the salad I had no idea why I bought it, I was glad I had bought a sandwich as well because there was no way this was going to end well. And then I took a bite. Oh. My. Goodness. I wanted another bite, and another, and another, until my bowl was empty and I was wishing I would have forked over another four bucks for seconds.
What was happening to me? I just scarfed down the one veggie that I despise! How could this happen?
A bit dramatic? Yes, it is. But I was pretty surprised I happen to like this. And then the real challenge came. I needed to figure out how to make this salad because I could eat this every day, and I don’t have $30 bucks a week for that!
So to the kitchen I went, and I am very pleased that I can now share with you my new favorite recipe with my least favorite vegetable in the planet. This Shredded Brussels Sprout Salad may get the pickiest eaters to dig in, but I won’t make any promises just yet! I will say that I have now made this three times since last week and just can’t seem to get enough!
Looking for more brussels sprout recipes? You are in luck! I now have a couple other recipes as well!
- Roasted Brussels Sprout, Quinoa + Brown Rice Salad
- Roasted Maple Balsamic Glazed Brussels Sprouts with Pecans
- Roasted Kale + Brussels Sprout Salad with Ginger Lime Dressing
I promise you won’t be disappointed with any of these! Well, unless you really just don’t like brussels sprouts no matter how they come. Then I may not be able to help!
Also check out this list of 30 amazing brussels sprouts recipes! One for every day of the month, right?!
- 1 lb. fresh brussels sprouts
- 1 cup chopped walnuts
- 1/3 cup diced red onion
- Juice of 1 lemon
- 3 T Dijon mustard
- 2 T olive oil
- Sea salt and pepper to taste
- 1/2 cup dried cranberries
- 1/2 cup shredded parmesan
Rinse brussels sprouts and cut the ends off of each and then cut each in half.
Toss all sprouts in a food processor and pulse until shredded.
Pour shredded sprouts into a large bowl.
Add in all other ingredients and toss well to combine.
Add in any optional add ins as desired.
Chill for about 10-20 minutes before serving.
I love adding a couple sliced boiled eggs to this as well!