Brussels Sprout Ribbon Salad

For precise ingredient quantities and detailed step-by-step instructions, please refer to the comprehensive recipe card provided further down.

• Shaved Brussels Sprouts: The undisputed star of this salad. Achieving thinly shaved sprouts is key to their tender, yet crisp texture. You have several options: use the slicing blade of a food processor for quick and uniform results, a mandoline slicer for beautifully thin cuts, or simply a very sharp knife for careful hand-slicing. For ultimate convenience, many grocery stores now offer pre-shaved Brussels sprouts in bags, significantly cutting down on prep time. If you adore Brussels sprouts, you must also try these Crispy Balsamic Brussels Sprouts and these savory Roasted Brussels Sprouts with Bacon.
• Toasted Pine Nuts: My personal favorite addition, pine nuts bring a delightful buttery richness and a subtle crunch that elevates the salad. Toasting them gently in a dry skillet unlocks their full nutty flavor and aroma. A handy tip: pine nuts can be stored in the freezer for months, ensuring you always have some on hand to sprinkle into salads, like this one, or dishes like hummus with spiced beef or various pasta creations.
• Silvered Almonds: These thinly sliced almonds are perfect for salads. Their delicate size and shape integrate seamlessly into each bite, providing a consistent, pleasant crunch without being overpowering. They complement the other nuts and add another layer of texture.
• Parmesan Cheese: In my culinary opinion, freshly grated Parmesan cheese is almost always a good idea in salads, and this Brussels sprout rendition is no exception. Its salty, umami-rich flavor beautifully balances the slight bitterness of the sprouts and the brightness of the dressing. Opt for freshly grated Parmesan over pre-shredded for superior flavor and texture.
• Lemon-Olive Oil Dressing: A simple yet incredibly effective dressing that truly highlights the fresh ingredients. The secret lies in using a good quality extra virgin olive oil for its rich flavor and robust body. Freshly squeezed lemon juice is paramount for that bright, zesty tang. Remember to adjust the amount of lemon juice to your personal preference. A generous pinch of salt and freshly cracked black pepper will complete the flavor profile, enhancing all the other components.

Ways to Customize and Modify This Salad

This Shaved Brussels Sprouts Salad is wonderfully adaptable, allowing you to tailor it to your taste, dietary needs, or what you have on hand. Don’t hesitate to get creative!

• Add Protein: To transform this delightful side dish into a substantial main course for lunch or dinner, incorporate your favorite protein. Grilled salmon, roasted chicken breast, seared steak strips, or plant-based options like chickpeas, black beans, or baked tofu would all be excellent additions.
• Experiment with Cheese: While Parmesan is a classic choice, feel free to explore other cheeses. Crumbled feta adds a salty, tangy kick, while creamy goat cheese provides a lovely contrast in texture and flavor. Even a sharp cheddar or a mild provolone, thinly shaved, could be interesting.
• Try Different Nuts or Seeds: If pine nuts or almonds aren’t your preference, or you simply want to try something new, consider toasted walnuts or pecans for a richer, more robust flavor. Sunflower seeds or pumpkin seeds (pepitas) can offer a different kind of crunch and a nutritional boost.
• Mix in Other Greens: To add more volume, varying textures, and additional nutrients, blend in other leafy greens. Hearty kale or tender chopped spinach are fantastic choices that hold up well and complement the Brussels sprouts. You might find inspiration in this Simple Massaged Kale Salad with Lemon Dressing.
• Boost with More Vegetables: Enhance the crunch, color, and nutritional content by adding thinly sliced or grated vegetables. Radishes offer a peppery bite, shredded carrots add sweetness and color, and finely diced celery provides an extra layer of crispness.

Recipe Tip for Softer Sprouts: If you prefer your Brussels sprouts a bit less firm, you can gently “massage” the shaved sprouts. Simply toss them in a bowl with a small amount of olive oil, a pinch of salt, and a splash of lemon juice. Use your hands to gently knead them for a few minutes. This simple technique helps to break down the cellular structure, resulting in a softer, milder sprout. This method is similar to the one used in our popular Easy Kale Salad with Lemon Dressing.

There are several effective methods for shaving Brussels sprouts to achieve that perfect thinness. A mandoline slicer is excellent for uniform, paper-thin slices. If you have a food processor, using the slicing blade and pulsing a few times can quickly shred them. Alternatively, a very sharp chef’s knife can also be used to thinly slice them by hand. For maximum convenience, many grocery stores now sell pre-shredded Brussels sprouts in their produce section.

Absolutely, this salad is fantastic for meal prep and can be made ahead! The shaved Brussels sprouts are quite sturdy and hold up exceptionally well. The key is to prepare the sprouts, dressing, and toppings (like nuts and cheese) separately. Combine everything just before serving to ensure the nuts remain crisp and the salad doesn’t become soggy from sitting in the dressing too long. This approach ensures maximum freshness and optimal texture.

Beyond the suggested modifications, consider adding dried cranberries or chopped apples for a touch of sweetness, finely minced shallots or red onion for a delicate savory bite, or fresh herbs like parsley or dill for added aroma and freshness. A sprinkle of red pepper flakes can introduce a subtle heat, if desired.

Pine nuts can go from perfectly toasted to burnt very quickly due to their high oil content. Always toast them in a dry skillet over medium-low heat, stirring frequently. Watch them carefully and remove them from the heat as soon as they turn a light golden brown. Transfer them immediately to a cool plate to stop the cooking process.

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Ingredients

• 1 pound of Brussels sprouts, shaved (or use bagged pre-shredded)
• 1 cup silvered almonds
• 1/2 cup pine nuts, toasted
• 1/2 cup grated Parmesan cheese
• 3 tablespoons extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Heat a dry large skillet over medium-low heat. Add pine nuts and toast, stirring frequently, until they are golden in spots (about 3 minutes). Remove immediately and set aside to cool.
2. Rinse the Brussels sprouts thoroughly. Trim off the bottoms. Use the slicing blade of a food processor, a mandoline, or a sharp knife to thinly shave the Brussels sprouts. Alternatively, use pre-shaved Brussels sprouts from the grocery store.
3. Place the shaved Brussels sprouts in a large salad bowl. Add the silvered almonds, cooled toasted pine nuts, and grated Parmesan cheese.
4. In a small jar or container, combine the olive oil, fresh lemon juice, salt, and pepper. Shake or whisk vigorously until well combined.
5. Pour the dressing over the salad ingredients in the bowl. Gently toss everything together until all the ingredients are evenly coated with the dressing. Serve immediately and enjoy!

Notes

• This salad is excellent for meal-prep! The Brussels sprouts hold up wonderfully. To maintain crispness, wait to add crunchy toppings like nuts and cheese, along with the dressing, until just before serving.
• You can prepare and shave the Brussels sprouts up to 2 days in advance. Store them in an airtight container in the refrigerator.
• For optimal freshness, prepare the cheese and dressing ahead of time and store them separately. Combine all ingredients only when you are ready to serve the salad.
• Store any leftover salad in an airtight container in the refrigerator for up to 4 days. If the sprouts lose some crispness, a little extra lemon juice or olive oil can help revive their texture.