Can shaved brussels sprouts be eaten raw?

Yes! Shaved Brussels sprouts can absolutely be eaten raw. When they’re sliced thin and tossed with a vinaigrette, they soften slightly and become more tender, making them perfect for salads.

How can I use shaved brussels sprouts?

Shaved Brussels sprouts are super versatile and can be used anywhere you’d normally use shredded cabbage or hearty greens. You can toss them into salads with a simple vinaigrette, dried fruit, nuts, and cheese, mix them into a crunchy slaw, or sauté them quickly with olive oil and garlic for an easy side dish. They’re also great roasted until crispy, stirred into pasta, layered into grain bowls, or even used as a crunchy topping for wraps, sandwiches, and burgers. Since Brussels sprouts are naturally sturdy, they hold up really well for meal prep without getting soggy.

How to thinly slice brussels sprouts for salad?

To thinly slice Brussels sprouts for salad, start by washing them and patting them dry. Trim off the tough stem end and peel away any loose or damaged outer leaves. Then, cut each Brussels sprout in half lengthwise (this makes them easier to hold steady) and use a sharp knife to slice them into very thin shreds, about ⅛-inch thick. For the quickest, most even slices, you can also use a mandoline slicer—just be sure to use the hand guard to protect your fingers.

Shaved Brussels Sprouts Salad

Description

Add some cheerfully colorful, crunchy, cruciferous goodness to your plate with my Shaved Brussels Sprouts Salad recipe! Brussel sprouts are shaved thin, dressed in an apple cider vinaigrette, and adorned with an array of sweet and savory goodies like salty bacon, creamy cheddar, sweet-tart dried cranberries, and crunchy walnuts. YUM!

Ingredients

Scale

For the vinaigrette:

½ Cup Olive Oil
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Lemon Juice
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
2 cloves Garlic, minced
⅛ teaspoon Kosher Salt
⅛ teaspoon Black Pepper

For the salad:

1 pound Brussel Sprouts
½ Cup Cooked Bacon, 4-5 slices crumbled
½ Cup Dried Cranberries
½ Cup White Cheddar Cheese, cut into cubes
½ Cup Walnuts, roughly chopped
2 Tablespoons Green Onions, diced

Cook Mode Prevent your screen from going dark

Instructions

Combine the vinaigrette ingredients in a small bowl or jar. Whisk together until well combined. If you’re using a jar, you can cover with a lid and shake.
Wash the brussel sprouts and pat them dry. Use a sharp knife to remove the stems and thinly slice the brussel sprouts, about ⅛” thick. You can also use a mandoline for slicing.
Add the shaved brussel sprouts to a large bowl and pour about half of the vinaigrette over it. Toss to coat. Cover the bowl and refrigerate for about 15 minutes.
Before serving, add the bacon, cranberries, cheese, walnuts and green onions. Toss together.
Top with additional dressing when served, if desired.

Nutrition

Serving Size: 1/6 Recipe
Calories: 403 Calories
Fat: 30.5g
Carbohydrates: 28g
Protein: 8.5g