Shaved Brussels Sprouts Salad with Lemon & Parmesan
This shaved Brussels sprouts salad is absolutely delicious, tossed with plenty of lemon zest and juice, olive oil, loads of freshly grated Parmesan cheese, and freshly cracked pepper. Inspired by one of our favorite salads at a local restaurant, this raw Brussels sprouts salad is great to make ahead and perfect for impressing company, but easy enough for a weeknight dinner! My husband requests it for every special event.
- 1 pound Brussels sprouts shaved, store-bought or shave your own (see Notes)
- 6 tablespoons olive oil ¼ cup + 2 tablespoons
- zest of 1 lemon
- juice of 1 lemon or less to taste
- 1 tablespoon white wine vinegar
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 ½ loose cups freshly grated parmesan see Notes
Place shaved Brussels sprouts in medium bowl. Use hands to gently break up leaves.
Add olive oil, lemon zest, lemon juice, white wine vinegar, black pepper, and salt. Toss to distribute evenly, until all Brussels sprouts leaves have been coated in dressing.
Gently fold in freshly grated parmesan cheese. Chill until ready to serve. Before serving, let salad sit at room temperature for 10 minutes or so, then taste and adjust seasonings as needed.
Recipe yields approximately 8 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 8. Result will be the weight of one serving.
- To Shave the Brussels Sprouts: Cut off the stem end. Place sprout on cutting board and, in vertical motions, cut as thinly as possible down the sprout. Repeat until all sprouts have been shaved. Note: You could do this with a mandoline but Brussels sprouts are really small so it can be dangerous. A food processor with a shredding blade would also work.
- Grated Parmesan: Use a microplane grater (the one you use to zest the lemon is fine!) to grate a wedge of decent-quality parmesan cheese. Fresh parmesan will have a much better taste and texture than store-bought, pre-grated cheese, but if you'd rather use store-bought that's fine. Just be sure to use grated, not shredded.
- Serving: Before serving the salad, let it sit at room temperature for 10-ish minutes, then taste it and adjust the seasonings if needed. Letting it sit helps the sprouts to soften a little but it also gives the flavors in the dressing a chance to really blossom.
- Make it Dairy Free/Vegan: Use a dairy-free parmesan or nutritional yeast, or skip the cheese completely.
- Make it Paleo/Whole30: Omit the cheese.
Serving: 1serving | Calories: 119kcal | Carbohydrates: 5g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 163mg | Potassium: 223mg | Fiber: 2g | Sugar: 1g | Vitamin A: 430IU | Vitamin C: 48mg | Calcium: 27mg | Iron: 1mg | Net Carbs: 3g