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Overhead shot of a white bowl filled with shredded Brussels sprout and arugula salad with toasted pecans and grated parmesan cheese.

Shaved Brussels Sprouts Salad


  • Author: Lisa
  • Total Time: 0 hours
  • Yield: Serves 6 as a side salad 1x

Description

This is a great salad for family dinners or entertaining - healthy and absolutely delicious. Serve it on the side with whatever you're cooking or enjoy it as a main dish, topped with chicken, steak, fried eggs or your favorite salad topper.


Ingredients

Units Scale

For the Vinaigrette

  • 1 small shallot, finely chopped (1/4 cup chopped shallot)
  • 1/2 cup red wine vinegar
  • 2 teaspoons white sugar (or substitute honey)
  • 1/2 cup extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper, to taste

For The Salad

  • 3/4 cup of pecans
  • 1 pound brussels sprouts, trimmed (woody ends cut off; damaged leaves removed)
  • 2 1/2 ounces baby arugula (about 4 cups)
  • 2 ounces good quality Parmesan cheese, finely grated (2/3 cup finely grated parmesan)

Instructions

  1. In a bowl, mix together the chopped shallots, vinegar, sugar, salt, and pepper. Gradually whisk in the oil. Set the vinaigrette aside.
  2. Toast the pecans in a dry skillet over medium-high heat, keeping watch and tossing often, for a few minutes, until lightly browned.
  3. Shave the Brussels Sprouts using a food processor with the shredding disc (S blade); a mandoline slicer; or a sharp knife. (See more details in the notes below)
  4. In a large bowl, combine brussels, arugula, half the nuts and half the parmesan. Pour about ¾ of the dressing over the salad, toss and taste for seasoning. Add more salt and pepper and dressing, if needed. Sprinkle on the remaining pecans and parmesan and serve.

Notes

How to Shave Brussels Sprouts: 

The best way to shred brussels sprouts fast, is in a food processor. You can also use a mandoline slicer or you can shred them by hand, using a sharp knife.

  • Using a sharp knife, place each sprout on a cutting board and cut it crosswise into thin slices.
  • Using a mandoline slicer set to a thin slicing setting, carefully slide the brussels back and forth across the slicing blade, using the food holder.
  • Using a food processor, choose the slicing blade attachment (s-blade). If it's adjustable, set to and second or third lowest setting. Put the brussels in the feed chute, turn on the machine, and press down with the plunger.

 

  • Prep Time: 20 min
  • Cook Time: no cook
  • Category: Salad
  • Method: no cook
  • Cuisine: American

Keywords: salad of shaved brussels sprouts with arugula and pecans, red wine shallot vinaigrette