Prepare to revolutionize your salad game with a dish that's about to make Brussels sprouts your new culinary obsession! This Shaved Brussels Sprout Salad isn't just another boring vegetable side—it's a flavor explosion that will transform how you think about greens. Imagine delicate, paper-thin Brussels sprout ribbons dancing with tangy lemon, nutty Parmesan, and crunchy toasted walnuts, creating a salad so irresistible that even veggie skeptics will be asking for seconds.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 4 cups shaved Brussels sprouts
- 1/2 cup grated Parmesan cheese
- 1/4 cup lemon juice
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup toasted walnuts
Instructions
- Prepare the Brussels sprouts by washing them thoroughly under cold running water. Trim off the tough stem ends and remove any discolored outer leaves.
- Using a sharp knife or a mandoline slicer, carefully shave the Brussels sprouts into thin, delicate slices. Aim for uniform, paper-thin cuts to ensure even texture and quick marinating.
- Transfer the shaved Brussels sprouts to a large mixing bowl, spreading them out to allow for even dressing and seasoning.
- In a separate small bowl, whisk together the fresh lemon juice and olive oil to create a bright, tangy vinaigrette. Season with salt and freshly ground black pepper to taste.
- Pour the lemon-olive oil dressing over the shaved Brussels sprouts and toss gently but thoroughly to ensure every slice is coated evenly.
- Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring constantly to prevent burning. Remove from heat and let cool slightly.
- Sprinkle the grated Parmesan cheese over the dressed Brussels sprouts and gently mix to distribute the cheese.
- Add the toasted walnuts to the salad, tossing lightly to integrate them throughout the dish.
- Let the salad rest for 5-10 minutes at room temperature to allow the flavors to meld and the Brussels sprouts to slightly soften from the acid in the dressing.
- Before serving, taste and adjust seasoning with additional salt and pepper if needed. Serve chilled or at room temperature as a fresh, crisp side dish.
Tips
- Knife Skills Matter: Use a very sharp knife or mandoline for ultra-thin, uniform slices that ensure maximum flavor absorption.
- Freshness is Key: Choose firm, bright green Brussels sprouts with tight, compact leaves for the best texture and taste.
- Don't Rush the Marinating: Let the salad sit for 5-10 minutes before serving to allow the lemon dressing to slightly soften the sprouts and meld flavors.
- Toasting Nuts Tip: Watch walnuts carefully while toasting—they can burn quickly. Constant stirring and medium heat are crucial.
- Customize Your Salad: Feel free to add extra protein like grilled chicken or swap walnuts for almonds to make this recipe your own.
Nutrition Facts
Calories: 255kcal
Carbohydrates: 9g
Protein: 8g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 15mg
