This raw shredded Brussels sprouts salad is incredibly simple and fresh-tasting—so easy that even a young child can help prepare it. Thinly shredded Brussels sprouts tossed with good olive oil, bright lemon juice, and a pinch of salt and freshly cracked pepper make a crisp, flavorful side dish that pairs beautifully with grilled meats, roasted poultry, fish, or as part of a plant-based meal. This version is naturally vegan, paleo, dairy-free, and gluten-free.
Shredded Brussels Sprout Salad with Lemon and Oil
Paired with a simple protein—like crispy oven-fried pork chops or roasted chicken—this salad adds a bright, crunchy contrast. The recipe idea came from letting a kid experiment in the kitchen: a love of raw cabbage salads led to shredding raw Brussels sprouts and dressing them simply. The result is unexpectedly delightful: tender-crisp ribbons of sprouts with a lively citrus finish.
Why this salad works: shredding the sprouts creates a texture similar to finely sliced cabbage or slaw, allowing the dressing to coat each strand and soften the sprouts slightly without cooking. Lemon juice brightens the natural nutty, slightly bitter flavors, while olive oil adds smoothness. Simple seasonings let the vegetable shine, but a few optional add-ins can personalize the salad.
Recipe: Raw Shredded Brussels Sprouts with Lemon and Oil
Prep time: 15 mins · Total time: 15 mins · Yield: 4 servings (about 3/4 cup per serving)
Ingredients
- 6 oz Brussels sprouts, washed
- 2 tbsp olive oil
- Juice of 1 large lemon (about 1–2 tbsp, to taste)
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Trim the stem ends from the Brussels sprouts. Cut each sprout in half lengthwise.
- With the cut side down, use a sharp knife to finely shred the sprouts into thin ribbons, or use a food processor with a slicing blade for faster prep.
- Place the shredded sprouts in a large bowl. Drizzle with the olive oil and lemon juice, then season with salt and plenty of freshly cracked black pepper. Toss thoroughly to combine so the dressing coats the sprouts evenly.
- Taste and adjust seasoning: add more lemon for brightness, more oil for richness, or more salt and pepper as needed. Serve immediately for maximum crunch, or let sit 10–15 minutes to allow the flavors to meld and the sprouts to soften slightly.
Nutrition (approx. per serving)
- Calories: 80 kcal
- Protein: 1.5 g
- Carbohydrates: 4.5 g
- Fat: 7 g
- Fiber: 2 g
Tips, Variations and Serving Suggestions
- Shredding methods: A sharp chef’s knife, a mandoline, or a food processor with a slicing disk all work well. Aim for thin ribbons so the dressing can penetrate and soften the sprouts.
- Acid options: Lemon is bright and fresh, but you can substitute lime juice or a splash of apple cider vinegar to vary the flavor profile.
- Extra crunch: Add toasted nuts or seeds—such as almonds, walnuts, pumpkin seeds, or sunflower seeds—for texture and depth.
- Savory mix-ins: Sliced red onion, grated Parmesan (if not dairy-free), thinly sliced apple, dried cranberries, or crumbled bacon can all complement the shredded sprouts.
- Herbs and spice: Fresh parsley, mint, or a pinch of red pepper flakes add brightness and complexity.
- Make-ahead: Dress the sprouts just before serving for best texture. If you must prepare ahead, keep the dressing separate and toss together within an hour of serving.
- Pairings: This salad pairs well with roasted or grilled proteins, a winter grain bowl, or as part of a holiday vegetable spread.
About the Recipe
This simple shredded Brussels sprouts salad showcases how a few high-quality ingredients and a little clever prep can turn a humble vegetable into a favorite side dish. It’s an accessible recipe for cooks at any level and a great way to introduce raw cruciferous vegetables to children and adults alike. Because it is quick to make and relies on pantry staples, it’s ideal for weeknights, potlucks, and holiday menus.
More Brussels Sprouts Side Dish Recipes
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- Sauteed Brussels Sprouts with Pancetta
- Grilled Brussels Sprouts with Balsamic Glaze
- Shredded Raw Brussels Sprout Salad with Bacon and Avocado
- Roasted Brussels Sprouts and Butternut Squash
- Roasted Brussels Sprouts and Shallots with Balsamic Glaze
- Buffalo Brussels Sprouts with Crumbled Blue Cheese
- Brussels Sprouts Gratin
- Maple Soy Glazed Roasted Brussels Sprouts and Butternut Squash with Bacon
- Roasted Brussels Sprouts and Cauliflower Soup