This easy shaved brussel sprout salad is loaded with toasted almonds and blueberries, then topped with the most delicious creamy poppy seed dressing.
I never thought I could be addicted to brussel sprouts, but after one bite, I was hooked. I’ve made it three times in the last two weeks. It is ridiculously tasty!
Can you eat raw brussel sprouts in a salad?
Yes, just like other cruciferous vegetables (cauliflower and broccoli come to mind), you can absolutely eat brussel sprouts raw! Even if you think you hate brussel sprouts, you might love this salad.
Until I was an adult, I had never even tasted a brussel sprout. Truth be told, I’m not a huge fan of cooked brussel sprouts. But this salad with fresh brussel sprouts is a different story!
Why this brussel sprouts salad recipe is the best:
- Toasted almonds – trust me, toasting the almonds adds such amazing flavor that you don’t want to skip that step. You can of course by toasted sliced almonds to save time.
Are brussel sprouts healthier cooked or raw?
HOW TO SHAVE BRUSSEL SPROUTS
If you can find a bag of pre shaved brussel sprouts, that’s a great time saver. I haven’t been able to find them in my area though. To shave them at home, first wash and trim off the ends. Then you can use any of these methods:
- Food Processor – I highly recommend this method, it is so fast! If your blade has options, choose the thinnest slice available.
- Mandolin Slicer – This method takes a little more time, but you will still end up with shavings that are the same size. Since the brussel sprouts are so small, I advise using protective gloves or the shield that comes with the mandolin!
- Knife – I’ve tried this method, and it works, but boy is it time consuming. Just make sure use a large knife that is really sharp.
How far in advance can you shave Brussels sprouts?
I’ve kept shaved brussel sprouts in a bowl in the refrigerator for up to 5 days. To make sure they stay fresh longer, let them dry off after you have rinsed them, before you chop them.
Of course, the more fresh they are when you shave them, the longer they will stay fresh after being chopped!
HOW TO MAKE SHAVED BRUSSELS SPROUT SALAD
- ADVANCED PREP – If you haven’t toasted your almonds, do that first so they have time to cool. For sliced almonds, bake them at 350° for about 8-10 minutes, stirring often. Watch them closely, ovens vary, so yours may take less time.
- DRESSING – The dressing couldn’t be easier! Just stir or whisk all of the ingredients together and chill until ready to serve. You can even prepare the dressing days ahead.
- PREPARE THE BRUSSEL SPROUTS – Wash the brussel sprouts, cut of the ends, and shave them using one of the above methods. I love using my food processor!
- PREP THE SALAD – Stir together the shaved brussel sprouts, blueberries, and almonds.
- ADD THE DRESSING – You have three choices. Stir the dressing into the salad and serve immediately; stir in the dressing and refrigerate the salad for up to 3 days; or let people add the dressing to their salad after plating.
Tips for storing brussel sprout salad:
- You can make the dressing up to a week early; just store it in the refrigerator. I like to make it in a small mason jar for easy storing.
- As mentioned above, you can shave the brussel sprouts several days in advance.
- After adding the dressing, the salad will keep in the fridge for 4-5 days. The brussel sprouts and nuts will soften, but some prefer it that way!
- You can store the salad without the dressing for 4-5 days as well, and add the dressing just before serving.
Brussels Sprout Salad Variations:
- In place of the almonds, you can use pine nuts, pecans, walnuts, or any nuts of your choosing.
- For extra crunch, you can also toss in some roasted, salted sunflower seeds or pepitas.
- Love onions? Add green onions, or even red onion or shallots.
- Crispy bacon bits add great flavor, and the salt is a perfect compliment to the sweet dressing.
- If you’re a fan of blue cheese, it can be used in place of the parmesan. Goat cheese, feta, gorgonzola, or any tangy, salty cheese will work.
- We love the way the juicy blueberries balance out the chewy and crunchy texture, but it is common to use dried cranberries. Another tasty fruit to try is finely sliced or diced apples or pears.
- During the holiday season when they are available, pomegranate arils are also a tasty substitute for the blueberries.
MORE TASTY SIDE DISHES:
MORE SALAD RECIPES TO TRY:
- Italian Dressing Pasta Salad
- Balsamic Chicken Salad
- Broccoli Salad Recipe with Bacon
- Spinach Salad with Poppy Seed Dressing
SHREDDED BRUSSEL SPROUT SALAD
- 1/3 cup mayonnaise
- 2 Tbsp sugar
- 2 Tbsp milk
- 1 Tbsp apple cider vinegar
- 1/8 tsp onion powder
- pinch of salt
- pinch mustard powder
- 1/2 tsp poppy seeds
- 1 pound brussel sprouts, shaved
- 1 1/2 cups blueberries
- 1 cup sliced almonds, toasted
- Optional -1/4 cup parmesan cheese
- Toast your almonds by baking them at 350° for about 8-10 minutes, stirring often. Let cool.
- Prepare dressing by whisking all the ingredients together. I like to make it in a small mason jar, but you can use a bowl. Chill while you prepare the salad.
- Wash the brussel sprouts and cut off the ends. Finely shave using a food processor, mandolin, or sharp knife.
- In a large bowl, stir together the shaved brussel sprouts, blueberries, almonds, and parmesan cheese.
- Toss with dressing; either serve immediately or chill for several hours.
Amount Per Serving: Calories: 206Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 7mgSodium: 145mgCarbohydrates: 15gFiber: 4gSugar: 8gProtein: 6g