This shaved Brussels Sprout Salad recipe is so festive, tasty, and nourishing! Easy to make ahead, this hearty winter salad is perfect for weekday lunches, fall gatherings or the holiday table. Vegan. Video.
This shaved Brussels Sprout Salad with hazelnuts and dates is crunchy, flavorful, and full of nutrients. The texture holds up well, even after several days in the fridge! I love raw Brussels sprouts, especially when thinly shaved, and these days, you can easily find them in the grocery store- pre-cut and packaged, which makes this recipe even more speedy!
Brussels Sprouts Salad Video
Looking for more Brussels Sprout salad recipes? Try this Lemony Brussel Sprout Salad with Tahini Dressing and Mexican Brussel Sprout Salad with Cilantro and Lime!
Why you will LOVE Brussels Sprout Salad
- Delicious Combination of Flavors: Brussels Sprout Salad offers a unique and delicious combination of flavors. The nuttiness of roasted hazelnuts pairs perfectly with the sweetness of dates. It’s a delightful surprise for your taste buds.
- Healthy and Nutritious: If you’re looking for a healthy salad option, Brussels Sprout Salad is the way to go. Packed with nutrients, vitamins, and fiber, it provides a nourishing meal that will leave you feeling satisfied and energized.
- Make Ahead and Perfect for Gatherings: Planning a fall gathering or holiday event? No worries! You can make this salad ahead of time and still enjoy its fresh flavors. It’s a convenient option for busy hosts.
BRUSSELS Sprout Salad Ingredients
Ingredient Notes
- Brussels Sprouts: Fresh and crisp Brussels sprouts are the star ingredient of this salad. We shave them using a sharp knife, a mandolin, or a food processor. Nowadays, you can also find pre-shaved Brussels sprouts in the lettuce section of many grocery stores.
- Hazelnuts: Toasted hazelnuts add a delightful crunch and earthy flavor to the salad. You can easily toast them in a 350F oven for 10-15 minutes. Once cooled, chop or crush them to your desired size. Feel free to substitute with almonds, pecans, or walnuts.
- Dates: Soft seedless dates provide a natural sweetness that complements the other flavors in the salad. Make sure to slice them before adding to the dish. Feel free to use craisins, raisins or currants instead!
- Onion: For a touch of savory flavor, add a small amount of onion to the salad. Slice or dice the onion very small, or use a mandolin and shave thin pieces. If raw onions don’t sit well with you, you can soak them in salted water before adding them to the salad.
- Orange Zest: The dressing for the salad can be garnished with a little orange zest to add a bright and citrusy note. Simply whisk the dressing in a small bowl and top it with the zest.
- Dressing: The salad dressing can be made by whisking together your choice of ingredients such as olive oil, lemon juice, Dijon mustard, salt, and pepper. Feel free to customize it according to your taste preferences.
- Optional Additions: Feel free to add more ingredients such as feta cheese, pomegranate seeds, turkey slices, dried cranberries, bacon or coconut bacon, toasted pumpkin seeds or sunflower seeds.
How to make Shaved Brussels Sprouts Salad
Step One: Rinse the raw Brussels sprouts, trim off the end if needed and finely slice, starting at the top, and discarding the hard bottoms. Or use your mandolin or food processor to shred the Brussels Sprouts.
Step Two: At the same time, toast the hazelnuts on a sheet pan in a 325F oven for 10-15 minutes.
Step Three: Slice dates, pitting if needed.
TIP: When crushing nuts, put them in a ziplock bag, remove as much air as possible, and roll over them with a rolling pin. If they won’t roll easily, give a few initial whacks to break them up first. It’s kind of fun. Or you can chop them.
Step Four: Make sure to slice or dice the onion very small. Alternatively, use a mandolin.
Step Five: Whisk the dressing in a small bowl. Then toss the salad all together, garnishing with a little orange zest.
The Shaved Brussels Sprout Salad will keep up to 4 days in the fridge.
Serving Suggestions
Serve the salad in a big bowl as a tasty side dish or plate it individually when preparing for a special gathering.
Common Questions
High in Vitamins and Minerals: Brussels sprouts are rich in vitamins and minerals that support overall health. They are an excellent source of vitamin K, which is essential for blood clotting and bone health. They also provide a significant amount of vitamin C, an antioxidant that boosts the immune system and supports collagen production. Additionally, Brussels sprouts contain folate, vitamin A, potassium, and manganese.
Rich in Fiber: Brussels sprouts are a great source of dietary fiber. Fiber is essential for maintaining healthy digestion. May aid in weight management. Fiber also supports heart health by helping to lower cholesterol levels.
Absolutely! If you want to save time and effort, you can use pre-shredded Brussels sprouts. Many grocery stores offer pre-shredded Brussels sprouts in the lettuce section. Alternatively, you can use a food processor to shred whole Brussels sprouts. Both methods will work perfectly fine and result in a delicious salad.
Yes, Brussels Sprout Salad can be made ahead of time. Prepare the salad as instructed, but hold off on adding the dressing and the toasted hazelnuts until you are ready to serve. Store the dressed salad in an airtight container in the refrigerator for up to 24 hours. When you are ready to serve, toss the salad with the dressing and nuts.
More brussels sprout recipes
Enjoy the salad and let us know what you think in the comments below!
xoxo
Print
Brussels Sprout Salad Recipe
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 6 1x
- Category: salad
- Method: Tossed
- Cuisine: American
- Diet: Vegan
Description
This shaved Brussels Sprout Salad recipe is so fresh, tasty and nourishing! Easy to make ahead, this hearty winter salad is perfect for weekday lunches, fall gatherings or the holiday table.
Ingredients
- 1 lb Brussels sprouts (about 4 cups, shredded, packed)
- 1 cup hazelnuts, roasted
- 3/4 cup chopped dates
- 1/4 cup finely diced red onion (see notes)
- 1/4 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1/8 cup real Maple syrup or honey
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper- plus more to taste
- Orange zest of one orange
- black pepper to taste
Instructions
- With a sharp knife, finely slice brussel sprouts, beginning at the top, and work down towards ends, discarding hard ends and place in a bowl. Alternately, shred, using the grater attachment of a food processor.
- Slice dates (pitting if needed), and add to a large bowl along with chopped hazelnuts and red onion.
- Whisk together the oil, vinegar, maple syrup, salt, cayenne, and pepper in a small bowl. Mix together with the salad.
- Mix in orange zest saving a little for the top as garnish. Enjoy!
Notes
To tame the bite of raw onions soak them in salted water for a bit, then add them to the salad.
Store leftovers in the fridge in an airtight container.
To roast the hazelnuts, place on a sheet pan and toast in a 350 oven until golden and fragrant, 10-15 minutes.
When crushing nuts, put them in a ziplock bag, remove as much air as possible, and roll over them with a rolling pin. If they won’t roll easily, give a few initial whacks to break them up first.
Nutrition
- Serving Size: ¾ cup
- Calories: 285
- Sugar: 27.8 g
- Sodium: 117.7 mg
- Fat: 15.5 g
- Saturated Fat: 1.8 g
- Carbohydrates: 37.7 g
- Fiber: 6.1 g
- Protein: 4.6 g
- Cholesterol: 0 mg
This was the favorite dish of about seven dishes at our dinner gathering! It’s an easy to make crowd pleaser.
Wow! Great to hear Rachel, and thanks so much for circling back and leaving a review, very appreciated!
The salad was oh soooo good – liked the orange zest in the dressing and I used dates and toasted hazelnuts. Worth the effort!!
Yay! Great to hear!
The salad was soooo good – shaving the brussel sprouts was a bit of work (I couldn’t find a bag of shaved sprouts in the store).
Ya, it is a lot of work, hopefully worth it though!
Another fabulous go-to recipe! Don’t know what I’d do without your delicious recipes, Sylvia and Team!
Great to hear Pam! This is an oldy but goody. 🙂
I’m going to make this and added pomergrant ! 🙂 yum
Love that Christine!
This is a great fall salad. But, my first batch of roasted hazelnuts went into the trash. I questioned roasting them 400 degrees as specified in the recipe, and won’t do so at that high temperature again.
Oh shoot- yep that is too hot. Adjusted the recipe and very sorry about that!
Thanks for the adjustment. I made the salad again last night and shredded the brussel sprouts in my food processor using a fine blade, which delivered the ideal slice, texture and consistency. Served the salad alongside your “perfect grilled salmon” with the miso marinade posted at the bottom of the recipe. My husband rated the combination as a $34 plate at a restaurant!
Love it Susan! Glad it worked out.
Can u substitute dates for something else like apricot or raisins?
Yes Aline- that would work!
Just finished making this to serve tomorrow (Christmas Day). I also made the Instant Pot Mashed Potatoes and Butternut Squash Gratin with Leeks Sage & Walnuts. As always, your recipes are INCREDIBLE!
Absolutely everything I make from your site is a winner – and I have made a lot of your recipes. 🙂
Thank you Sylvia!
One question: Can I use a food processor to chop the brussel sprouts? I removed the white core by hand then knife chopped, but found this very tedious. Does the white core add bitterness if not removed?
Hi Julie, yes, I hear you, quite tedious indeed! I think that is a great idea to use the food processor- I’ll have to try that my self!
I have made a brussel sprout slaw but was searching for a way to tweak it a bit as mine was kind of bland. The first suggestion was yours! Love it! 💕
Oh good!
Will be making this for my Thanksgiving dinner. Can I premake everything a day ahead and just dress it on day of?? Do the sprouts oxidize??
I think they should be fine!
awesome!! can’t wait. thank you!
A really yummy way to eat Brussels sprouts! And the orange zest is great on this! I don’t even like dates but they make this salad lovely.
This is one of the best things I’ve ever eaten. Perfect to brighten up a dreary fall or winter day! Don’t skip the orange zest. I wasn’t sure it’d make much of a difference, but boy did it.
I just made this for tomorrow’s packed lunch, and I have not been able to stop “tasting” it. Such an unexpected combination. I was doubtful about the dates but boy, was I wrong. The vinaigrette is acidic enough to balance their sweetness, everything about this salad is perfect to me. Thank you for the recipe!
Great to hear Christine! So. happy you liked this!
One of my go-to pot luck dishes. Everybody loves it. I’ll often sub figs for the dates and it’s just as good.
This is a delicious vegan dish and I try to make it once during the holiday season, but even with practice it takes me over an hour to prep and chop everything. I even skip the hazelnut step and use pre-sliced almonds.
Hi Mary, Thanks for the comment and rating. Yes, it can take a while to prep….but I’m finding that many grocery stores have preshredded brussel sprouts now, which save so much time! Look for them!
Loved this! The crunch of the nuts and sweetness of the dates were really a wonderful combination. I used the shaved Brussels sprouts from trader joes to save time and added a little more red onion just because I love it. Also cut down the maple syrup just a bit because of the sweetness with dates. Served with grilled chicken and it was perfect! Definitely a keeper 🙂
Ah thank you Kendra!
We have been addicted to Brussels sprout slaw for months and it seems we can never get enough!
this sounds delicious! Just stumbled upon your blog via The Roasted Root. I’m a fan already!
The textures…colors…stellar stuff here…Amazing offering! I love brussels sprouts…hazelnuts…and red onion…wow. Could figs be used as a sub for dates?..I do not wish to diminish the spectacular quality of your recipe…but I am hoping to decrease the sweet factor without diminishing the “yum” factor of your generous offering…and hope to do it justice!
This is delicious! And super easy because I cheated and bought pre-sliced brussels sprouts from Wegmans. I subbed shallot for the red onion (more subtle onion flavor, for me) but kept to the rest of the recipe and love it! Thanks for sharing!
That’s really creative!! I saw this on “Healthy Aperture” and had to see the recipe. I haven’t cooked with brussels sprouts before — too many warnings of roasting gone bad — so I love the idea of keeping them raw in a slaw!
Thanks, I was pretty happy with this one! Hope you try them soon. 😉
Oh yum! I just love brussel sprouts and always looking for new ways to serve them
This looks seriously delicious. One can never have too many recipes for Brussels sprouts. 🙂
Too true!
This looks so yummy!
I love Brussels sprout slaw! It’s so fresh and healthy. Yours looks so pretty with all those vibrant colors!
Thanks Laura!