This shredded brussel sprout salad recipe with a homemade dressing is the perfect healthy holiday or brunch side dish that everyone loves.
Looking for a new Thanksgiving side dish this year? Our shredded brussel sprout salad with a vinaigrette dressing is amazing. Mixed with kale, even if you aren’t a big green vegetable lover this may change your mind. One of our favorite easy side dishes that is good for you. (affiliate links present)
Brussel Sprout Kale Salad
It took me until I was in my 40’s to really enjoy this love/hate veggie. My dad steamed them when I was a kid and all I can remember is my mom’s reaction when we entered the house “uggggg” she would say. I agree the smell wasn’t great.
Now there are so many great ways to cook brussel sprouts, and now they are one of my favorites. Add butter and bacon and everything becomes delicious right??!! Well, this is a healthier version than that. Served as a salad or main vegetarian salad for dinner, it has great flavor and texture to it.
Shredded Brussel Sprout Recipe
If you love simple when it comes to this green side dish, this isn’t for you. It’s packed with all sorts of things to amp up the flavors to the max.
Of course you can. Just about any vegetable can be eaten as is after it’s been rinsed off. I don’t know if I’d chomp down on one whole because they’re pretty hard BUT if you use shredded brussels they are great.
You could just use those, but adding some diced up kale is even better. If you wanted to use another type of lettuce that would be an option as well. Use all three if you like! The add ins and vinaigrette dressing is where it’s really at though. Use bottled or make your own using the instructions below and see what you think!
Are brussel sprouts okay to eat every day?
Yep. You can eat raw brussel sprouts. They are full of antioxidants which helps to lower your risk of chronic diseases. As you would imagine they contain a great amount of fiber too so if you have high cholesterol this would be a great dish for you too. Cook them all sorts of ways like cast iron brussel sprouts, steamed, etc…
Shaved Brussel Sprout Salad Recipe
When it comes to chopping, shredding or shaving them you can do all or one of them. The idea is to remove the stem, slice in half and then cut them into smaller pieces. This will make it easier to eat as well as allowing each piece to soak up the great dressing.
- Fresh brussel sprouts
- Kale leaves
- Some broccoli slaw was added but you could use anything like bagged cole slaw (without the dressing) as a 3rd greenery
- Dried cranberries adds a bit of sweetness
- Diced bacon is a must for me
- Crushed or halved pecans are great
- Pepitas or shelled pumpkin seeds are fabulous
- Olive oil and red wine vinegar
- Dijon mustard
- Salt and pepper
Of course you can use bottled dressing or just olive oil and lemon juice if you’d rather, but this is pretty easy to throw together. I personally would make air fryer croutons too and serve them on top but that is up to you.
You’ll want a large bowl, a sharp knife or mandolin handy to get going. You could use a food processor to get them really fine or buy pre shredded brussel sprouts. Those aren’t really common though, if so they’d be with the bagged salads.
- In a bowl add all of your greenery. For the kale you’ll want to cut out the thick stem and then dice it up into bite size pieces. Thinly slice the brussel sprouts small.
- Add all your add ins and toss to combine. We love this salad with pomegranate arils too if I can find them.
- Whisk together your dressing in a small bowl or mixing cup. Pour this on top your salad and toss gently so everything is coated nicely.
Sprinkle some nuts on top when serving this, or keep 1/2 cup of dressing to serve at the table for extra yum.
Generally I will say that salad leftovers don’t save well, but this is an exception. That is, for a day it keeps well enough. In a sealed bag since the leaves are tougher than traditional lettuce they will hold up. I wouldn’t push it beyond 24 hours though or it will be kinda’ slimy and no bueno.
Looking for other easy brussel sprout recipes? We have a bunch since I became a lover later in age like;
- Instant Pot brussel sprouts and brussels in the air fryer are great options that don’t use your oven.
- Another thing we love making after this are kale chips. Buy an extra bunch so you can give these a whirl. I kid you not even my kids say “Yay!” when I say these are cooking up for them as a snack. Many times I eat them all before sharing. 😉
- Use the oven to make roasted brussel sprouts with balsamic vinegar as a side.
There are lots of other kale recipes you will be surprised to try and love. That was another thing I thought there was no way I was going to like.
The first time someone said they cooked them into chips I thought they were nuts…and now I am saying the same thing to you! Believe me, I’m not kidding y’all. Rich in antioxidants this is another nutrient rich food that is a great snack. Start early with your kids when it comes to introducing veggies.
We did this as ours grew where they had to try one bite with every dinner served. Rotating throughout the week they eventually found ONE they liked and I’d serve that more often but with others in the mix. As time went on they learned to enjoy more than that one and you can see how that would go…….
Brussel sprouts were one of the last I have to say and cooked were preferred at first (with lots of parmesan cheese). Raw is a different texture for sure but now with this dressing it is a side dish I make rather often with burgers for sure.
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Shredded Brussel Sprout Salad
- 8 c kale stems removed, chopped
- 2 c brussel sprouts stems removed, shredded or thinly sliced
- 2 c broccoli slaw optional, or add 1 more cup of each above
- 1.5 c dried cranberries
- 1 c bacon precooked and diced
- 1/2 c pepitas
- 1/2 c pecans halved
- 1/2 c olive oil
- 3 tbsp red wine vinegar
- 2 tbsp honey
- 1 tbsp dijon mustard
- salt and pepper to taste
- Toss all ingredients for salad together. In a small bowl whisk together dressing and pour on top. Toss together and serve.