Shredded Brussels Sprouts bring a burst of freshness and flavor to any meal. Crunchy ribbons of Brussels sprouts are coated in a bright lemon-honey Dijon dressing, then mingled with salty Parmesan and nutty slivered almonds. This vibrant slaw softens just enough as it rests, delivering a perfect balance of crisp, tangy, and savory in every bite. Whether you’re looking for a healthy side dish or a light lunch, this easy recipe will have you coming back for seconds.
Key Ingredients
Before you get started, gather these simple components—each one plays a special role in creating that delightful texture and flavor.
- 1 pound Brussels sprouts: The star of the show, shredded into thin ribbons for a satisfying crunch.
- 2 tablespoons olive oil: Serves as the smooth, rich base for the zesty dressing.
- 1 tablespoon lemon juice: Adds bright acidity that cuts through the richness and lifts the flavors.
- 1 teaspoon honey: Provides gentle sweetness to balance the lemon’s tang.
- 1 teaspoon Dijon mustard: Delivers a sharp, tangy kick and helps emulsify the dressing.
- 1/2 teaspoon salt: Enhances all the flavors and brings out the natural sweetness of the sprouts.
- 1/4 teaspoon black pepper: Adds a subtle warmth and mild heat for depth.
- 1/4 cup grated Parmesan cheese: Contributes salty, umami-rich notes and a silky finish.
- 2 tablespoons slivered almonds: Offer a toasty crunch that complements the tender sprouts.
How To Make Shredded Brussels Sprouts
This recipe comes together in just a few simple steps, transforming whole sprouts into a luscious slaw in minutes. You’ll prep the sprouts, whip up the dressing, combine everything, and let the flavors marry. Perfect for a quick side or a light lunch, these instructions guide you through each technique with ease.
1. Trim the stems and remove any yellow or damaged outer leaves from the Brussels sprouts to ensure each shred is fresh and tender.
2. Shred the Brussels sprouts using a food processor fitted with a slicing blade or a sharp knife on a cutting board, aiming for uniformly thin pieces.
3. In a large bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until the dressing is smooth and well combined.
4. Add the shredded Brussels sprouts to the bowl and toss thoroughly with the dressing, making sure each ribbon is evenly coated.
5. Stir in the grated Parmesan cheese and slivered almonds, folding gently so the cheese melts slightly and the nuts distribute evenly.
6. Let the salad rest at room temperature for 10 minutes to allow the flavors to meld and the sprouts to soften slightly before serving.
Serving Suggestions
This lively slaw is versatile enough to stand on its own or complement a wide range of dishes. Here are a few ideas to inspire your next meal:
- Grilled Proteins: Serve alongside grilled chicken, steak, or fish to add a fresh, tangy counterpoint.
- Taco Filling: Pile it into soft tortillas with your favorite protein for a crunchy, zesty twist.
- Sandwich Topper: Layer on a turkey or veggie sandwich for extra texture and brightness.
- Party Platter: Arrange in a vibrant salad bowl with extra almonds and Parmesan on the side for guests to customize.
Tips For Perfect Shredded Brussels Sprouts
Nailing this recipe is all about small tweaks that make a big difference. These friendly pointers will help you achieve crisp, flavorful results every time:
- For a nut-free version omit the almonds or replace with sunflower seeds.
- Use a mandoline or food processor slicer blade for quick and uniform shredding—no uneven bites here!
- Allowing the salad to sit briefly improves texture by softening the sprouts just enough without losing crunch.
- Store leftovers in an airtight container in the refrigerator for up to 2 days to keep everything fresh.
How To Store It
Keeping your shredded slaw crisp and flavorful is easy with the right approach. Follow these methods to enjoy leftovers at their best:
- Airtight Container: Transfer the salad to a sealed container and refrigerate within two hours to lock in freshness.
- Refrigerate Promptly: Keep the temperature at or below 40°F to slow down any wilting or flavor loss.
- Consume Within 2 Days: The sprouts continue to absorb dressing, so plan to enjoy them within 48 hours.
- Refresh Before Serving: If the salad softens too much, sprinkle on a little extra fresh Parmesan and a handful of almonds, then toss gently to revive the crunch.
Frequently Asked Questions
Here are a few quick answers to common questions—because nobody likes waiting!
- Q: How long does it take to prepare this recipe?
A: It takes about 15–20 minutes to prepare this recipe. This includes trimming and shredding the Brussels sprouts (around 5–10 minutes), whisking the dressing (2 minutes), tossing everything together (2–3 minutes), and allowing the salad to rest for 10 minutes so the flavors meld and the sprouts soften slightly.
- Q: Can I prepare the Brussels sprouts and dressing ahead of time?
A: Yes. You can trim and shred the Brussels sprouts up to one day in advance and store them in an airtight container in the refrigerator. Keep the dressing separate in a sealed jar or container. When ready to serve, toss the shredded sprouts with the dressing, Parmesan, and almonds, then let the salad rest for the full 10 minutes at room temperature before serving.
- Q: What equipment works best for shredding Brussels sprouts?
A: A food processor fitted with a slicing blade is the fastest and most uniform method, taking just seconds to shred a pound of sprouts. A mandoline also yields consistent thin slices but requires careful handling. If you don’t have either, use a sharp chef’s knife on a cutting board: slice each sprout thinly, rotating as you go. The knife method is slower but still effective.
- Q: How can I adjust the dressing’s taste to suit different preferences?
A: To make the dressing sweeter, add an extra teaspoon of honey or a pinch of brown sugar. For more tang, increase the lemon juice by a half teaspoon or add a splash of apple cider vinegar. You can also stir in a small minced garlic clove or a pinch of red pepper flakes for heat. Adjust salt and pepper to taste after mixing.
- Q: Is there a nut-free alternative to slivered almonds?
A: Yes. To make this recipe nut-free, simply omit the slivered almonds and replace them with 2 tablespoons of toasted sunflower seeds or pumpkin seeds (pepitas). These will still provide a satisfying crunch without nuts, and they pair well with the Parmesan and Brussels sprouts.
- Q: How should I store and serve leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 2 days. Because the sprouts continue to absorb dressing, they will become softer over time. To refresh the salad before serving, add a sprinkle of fresh grated Parmesan and a handful of raw or toasted almonds or seeds, then toss gently to revive the texture.
What Makes This Special
There’s something delightfully surprising about turning humble Brussels sprouts into a slaw that’s both crisp and tender, tangy and sweet. The lemon-honey Dijon dressing perks up every shred, while Parmesan and almonds add savory depth and crunch. It’s a beginner-friendly recipe that still feels sophisticated—perfect for weeknight dinners or impressing guests. Go ahead and print this out or save it for later, and let me know how it went! I’d love to hear your comments, questions, or any twists you tried on this zesty slaw. Enjoy experimenting!
Shredded Brussels Sprouts
Description
Shredded Brussels sprouts coated in a zesty lemon-honey Dijon dressing mingle with salty Parmesan and crunchy almonds. This vibrant slaw softens slightly as flavors meld, offering a crisp, tangy bite with every forkful.
Ingredients
Instructions
-
Trim the stems and remove any yellow or damaged outer leaves from the Brussels sprouts.
-
Shred the Brussels sprouts using a food processor fitted with a slicing blade or a sharp knife on a cutting board.
-
In a large bowl whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until well combined.
-
Add the shredded Brussels sprouts to the bowl and toss thoroughly to coat evenly with the dressing.
-
Stir in the grated Parmesan cheese and slivered almonds until they are evenly distributed.
-
Let the salad rest at room temperature for 10 minutes to allow the flavors to meld and the sprouts to soften slightly.
Note
- For a nut-free version omit the almonds or replace with sunflower seeds.
- Use a mandoline or food processor slicer blade for quick and uniform shredding.
- Allowing the salad to sit briefly improves texture by softening the sprouts.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
