This Brussels sprouts salad is my new “go-to” salad. The shaved sprouts have a great crunch and are a welcome change from a salad with regular lettuce. Shaved, raw Brussels sprouts are similar to the cabbage in coleslaw rather than like cooked Brussels sprouts. I’m enjoying this salad and like the variety it’s adding to my cooking repertoire. Best of all, this salad is ideal for entertaining because it can be made days ahead (with the dressing on the side) and can sit out on a food buffet without getting soggy.
My friend Jen introduced me to this salad, and she got the recipe from a friend who was trying to duplicate a salad that she had in a restaurant. After doing some quick internet research, I think this blog is the original source of the recipe. Good recipes like this one travel fast from foodie to foodie. Now I’ve made the Brussels sprouts salad for a few occasions including Hanukah dinner. The clean flavors of the salad are a great counterbalance to the richness of brisket and potato latkes. I think this salad will now be a permanent part of our Hanukah line-up. Also, this salad is perfect for Thanksgiving, a Super Bowl party, or really any gathering.
I served the shaved Brussels sprouts salad at a recent Food Bloggers Los Angeles potluck meeting at my house. My salad was part of a Healthy Start for the New Year menu.
A few notes on cutting the Brussels sprouts:
I think the best way to cut Brussels sprouts into thin strips is to use a food processor with a slicing blade. Just cut out the stem and core first. Without the core, the sprout slices easily break apart into ribbons of crunchy vegetable for the salad. Or, a mandoline will work equally well. If using a mandoline, keep the core attached and start slicing opposite the core. When you get right up to the core, stop slicing and discard the core end. Recently, I thought I found a fabulous shortcut when I discovered Trader Joe’s already sliced Brussels sprouts in a bag. However, when I got home, I was disappointed that the core was left on and that the slices were a lot of work to pull apart into separate strips. Nevertheless, however you slice the Brussels sprouts, they make a tasty salad.
|Shaved Brussels Sprouts Salad with Dates, Pecans, and Cheese||
- 10 ounces of shaved Brussels sprouts (about 4 cups shaved)
- ½ cup sliced, pitted dates
- ½ cup chopped, toasted pecans (or sliced almonds)
- ⅓ cup thickly grated Parmesan cheese (or other hard cheese like Pecorino Romano or Manchego) (Can omit for a vegan dish.)
- 4 tablespoons extra virgin olive oil
- 1-1/2 tablespoon fresh lemon juice
- 1-1/2 tablespoon rice wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ½ teaspoon kosher or sea salt
- Several grinds of freshly cracked black pepper
- To shave the Brussels sprouts: Remove any outer leaves that are coarse or damaged. Cut out the stem and core. Slice the sprouts in the food processor with the slicing blade. Pull the shreds apart into ribbons. Alternatively, slice the Brussels sprouts with a mandoline, or buy pre-sliced.
- To make the dressing: The honey needs to be thin and runny, so briefly microwave if necessary. Put all dressing ingredients in a glass jar with a tight-fitting lid. Shake well to combine. Set aside.
- Prep the other ingredients: slice dates; chop & toast pecans; grate cheese using large holes on a box grater.
- Store all components in the refrigerator for up to 3 days. When ready to serve, shake the dressing in a jar until well-combined. Then toss all the salad components together with the dressing and serve.
I just realized that this salad follows my “fruit, nut, cheese” formula for a delicious, easy salad. No wonder I love it so much. For more salads that follow this winning combination, see my salad recipe post.