Shaved Brussels Sprout Salad
Thinly shaved raw Brussels sprouts tossed in a lemony Dijon vinaigrette with salty parmesan and toasted pecans — crunchy, fresh and sturdy enough to make ahead.
Nutrition per serving
1 cup- Net carbs
- 5.3g
- Calories
- 207kcal
- Protein
- 5.9g
- Fat
- 18g
- Total carbs
- 9.2 g
- Fiber
- 3.9 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
With bacon: Crispy bacon crumbled over the top adds smoky, salty crunch — a favorite on holiday tables.
- Scatter the bacon over the salad with the pecans and parmesan just before serving.
Kale & Brussels sprout: Half the sprouts swapped for thinly sliced lacinato kale — the café-style favorite, greener and with fewer carbs.
- Massage the kale with a third of the dressing for 1–2 minutes, until it darkens and softens, then add the sprouts and the rest of the dressing.
Dairy-free (pepitas): Toasted pumpkin seeds add crunch and savoriness in place of the parmesan.
- Leave out the parmesan, toast the pepitas along with the pecans and add a pinch more salt to the dressing.
- Salad
- Lemon-Dijon vinaigrette
- Salad
- Lemon-Dijon vinaigrette
- Also add
- Salad
- Lemon-Dijon vinaigrette
- Also add
- Salad
-
½ cup shaved or coarsely grated parmesanleave out - Lemon-Dijon vinaigrette
- Also add
Estimated cost $7.93 for 6 servings ($1.32 each) · how we estimate
Instructions
-
Toast the pecans in a dry skillet over medium-low heat for 3–4 minutes, shaking the pan, until fragrant. Let them cool.
-
Shave the sprouts: slice them as thinly as you can with a sharp knife, on a mandoline (use the guard) or with the slicing disc of a food processor. Separate the shreds with your fingers.
-
Whisk the olive oil, lemon juice and zest, Dijon, shallot, garlic, salt and pepper in a large bowl.
-
Add the shaved sprouts and toss well, massaging them for about 30 seconds so the dressing coats every shred. Let stand 10–15 minutes to soften slightly.
-
Just before serving, toss in most of the parmesan and pecans and scatter the rest on top.
Tips for success
-
Sliced paper-thin, raw Brussels sprouts taste sweet and nutty, like a more delicate cabbage. Thicker slices taste stronger and chew tougher. - Unlike leafy salads, this one holds its crunch for a day or two after dressing, which makes it ideal for potlucks and packed lunches.
- Serve with roast chicken, steak or salmon.
Nice to have, not needed
- The slicing disc of a food processor shaves a pound of sprouts in a minute — a sharp knife takes 10 minutes but works just as well.
Storage & meal prep
- Keeps 2 days in the fridge
- Doesn’t freeze well
Reheat: Serve cold or at room temperature
Prep tip: Shave the sprouts and make the dressing on prep day; dress a portion at a time and add the nuts just before eating.
Refrigerate dressed up to 2 days, with the pecans stored separately so they stay crunchy. Undressed shaved sprouts keep 4 days.
Variations
3 variations, each with its own ingredients and macrosWith bacon
FlavorCrispy bacon crumbled over the top adds smoky, salty crunch — a favorite on holiday tables.
- + 6 slices cooked bacon
5.4 g net · 253 kcal · 9.3 g protein · 21 g fat · ≈$1.47 per serving (+0.1 g net carbs vs the original)
Kale & Brussels sprout
VeggiesHalf the sprouts swapped for thinly sliced lacinato kale — the café-style favorite, greener and with fewer carbs.
- brussels sprouts → Brussels sprouts
- + 1 bunch lacinato (Tuscan) kale
3.4 g net · 199 kcal · 5.4 g protein · 18 g fat · ≈$1.26 per serving (−1.9 g net carbs vs the original)
Dairy-free (pepitas)
DietToasted pumpkin seeds add crunch and savoriness in place of the parmesan.
- + ¼ cup roasted pepitas (pumpkin seeds)
- no shaved or coarsely grated parmesan
5.3 g net · 207 kcal · 5 g protein · 18 g fat · ≈$1.18 per serving (same net carbs as the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
Save to Pinterest
