- Shave Brussels Sprouts
Carefully trim the Brussels sprouts by removing the outer leaves and cutting off the tough stem ends, ensuring only tender portions remain. Use a sharp chef's knife or mandoline slicer to shave the sprouts into thin, delicate strips resembling fine slaw. This technique maximizes surface area for dressing absorption while preserving a satisfying crunch. Transfer these slivers to a large mixing bowl to serve as the foundation of your shaved brussels sprouts salad.
- Toast and Chop Pecans
Place pecans in a dry skillet over medium heat and toast them for 3 to 4 minutes, stirring frequently to prevent burning. You’ll know they’re ready when they release a fragrant aroma and develop a golden brown color. Remove pecans promptly to cool on a plate, then roughly chop into varying sizes—this irregularity adds texture contrast in the salad. Add the toasted pecans to the bowl with the shaved Brussels sprouts, providing a rich nutty layer to the dish.
- Make the Dressing
In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, honey (if using), salt, and freshly ground black pepper. Continue whisking until the dressing becomes well emulsified—a smooth and slightly creamy mixture. This dressing combines tartness from the lemon, richness from the oil, and a touch of sweetness if honey is added, achieving a harmonious and light flavor that complements the parmesan salad ingredients.
- Combine and Toss
Drizzle the prepared dressing over the bowl containing shaved Brussels sprouts and toasted pecans. Using tongs or salad forks, gently toss the ingredients to ensure each piece is evenly coated. The acidity in the lemon juice helps tenderize the sprouts slightly without compromising their crispness, creating a balanced texture. Take care not to over-toss, as the goal is to preserve the delicate shreds while distributing flavor throughout the salad.
- Add Parmesan and Rest
Sprinkle the freshly grated Parmesan cheese evenly over the tossed salad, then gently toss once more to incorporate the cheese without crushing the sprouts. Allow the salad to rest for 5 minutes at room temperature; this resting period allows the flavors to meld and the cheese to integrate subtly. Serve the salad promptly to maintain its signature crunchy texture alongside the savory, nutty, and tangy flavor profile.
Measurement guide
tbsp = tablespoon · tsp = teaspoon. Use measuring spoons, not table cutlery. Metric equivalents are estimates. ¾ = three quarters; ½ = one half; ¼ = one quarter.
Shaved Brussels sprouts salad offers a unique and refreshing way to enjoy this often overlooked vegetable. By finely shaving the sprouts, this salad delivers an appealing crunch that harmonizes beautifully with savory, nutty, and tangy elements. This recipe highlights the versatility of Brussels sprouts in a no-cook dish that is both simple and elegant.
Perfect as a side or light meal, this shaved brussels sprouts salad combines the buttery texture of toasted pecans with the sharp, salty notes of Parmesan cheese. The dressing of lemon juice and olive oil brings a brightness that enhances the fresh, slightly bitter flavor of the sprouts without overpowering them.
Choosing thin shavings over chopped pieces elevates both texture and appearance, creating a salad that is visually striking and offers consistent bites. The balance between crisp sprouts, crunchy pecans, and creamy Parmesan, all tied together with a zesty dressing, makes this dish an excellent addition to any seasonal menu.
How to Make Shaved Brussels Sprouts Salad
- Shave Brussels Sprouts: Carefully trim the Brussels sprouts by removing the outer leaves and cutting off the tough stem ends, ensuring only tender portions remain. Use a sharp chef's knife or mandoline slicer to shave the sprouts into thin, delicate strips resembling fine slaw.
- Toast and Chop Pecans: Place pecans in a dry skillet over medium heat and toast them for 3 to 4 minutes, stirring frequently to prevent burning. You’ll know they’re ready when they release a fragrant aroma and develop a golden brown color.
- Make the Dressing: In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, honey (if using), salt, and freshly ground black pepper. Continue whisking until the dressing becomes well emulsified—a smooth and slightly creamy mixture.
- Combine and Toss: Drizzle the prepared dressing over the bowl containing shaved Brussels sprouts and toasted pecans. Using tongs or salad forks, gently toss the ingredients to ensure each piece is evenly coated.
- Add Parmesan and Rest: Sprinkle the freshly grated Parmesan cheese evenly over the tossed salad, then gently toss once more to incorporate the cheese without crushing the sprouts. Allow the salad to rest for 5 minutes at room temperature; this resting period allows the flavors to meld and the cheese to integrate subtly.
Equipment
- Sharp chef's knife or mandoline slicer
- Mixing bowl
- Small bowl
- Measuring spoons
- Whisk
Metric measurements
For the original 4 servings. These measurements stay fixed when portions change.
- Brussels sprouts: 450 g; washed and trimmed
- Pecans: 60 g; toasted and roughly chopped
- Parmesan cheese: 25 g; freshly grated
- Fresh lemon juice: 30 ml
- Extra virgin olive oil: 45 ml
- Honey: 5 ml; optional for mild sweetness (optional)
- Salt: 3 g
- Freshly ground black pepper: 0.5 g
Cooking tips
- For best texture, shave the Brussels sprouts just before serving to maintain crunch.
- To toast pecans evenly, stir frequently and watch closely to avoid burning.
- Use fresh lemon juice for bright flavor; bottled juice will alter the taste.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the dressing.
Substitutions
- Walnuts or almonds can replace pecans but will alter the flavor and texture.
- Grana Padano or Romano cheese can substitute Parmesan but will slightly change the saltiness and sharpness.
Storage and reheating
To store leftover shaved brussels sprouts salad, place it in an airtight container and refrigerate for up to 2 days. Over time, the Brussels sprouts will soften, losing some of their initial crunch, so it’s best enjoyed soon after preparation. Before serving leftovers, give the salad a gentle toss to redistribute any dressing and freshen the texture.
Avoid freezing this salad, as the freezing process can cause significant deterioration of the sprouts’ crispness and the cheese’s quality, adversely affecting flavor and mouthfeel.
Allergen notes
Potential allergens include Tree nuts (pecans), Dairy (Parmesan cheese). Check all labels and substitutions; this is not an exhaustive allergen assessment.
