Foodie Friday: Savor Shockingly Good Shaved Brussels Sprouts Salad

July 17, 2015


“I guess I’ll just have a salad.”

It’s the harrowing cry of resignation of dieters, healthy-eaters, vegetarians, and vegans everywhere when they discover there is nothing more suitable for them to eat. But what if we told you there was a delicious salad out there that will not only satisfy, but will also consist, in part of, Brussels sprouts? Before you guffaw and run to your freezer full of Lean Cuisines, please reconsider, because shaved vegetables have become very popular, especially on the West Coast, and for good reason.

Spiralizing (feeding fruits and veggies into a mandoline to shave them down or make them into noodles) is a new and trendy way to use garden fresh veggies in pastas and summer salads. Not only will you feel super fantastic because of all of the nutritious goodness you’re taking in, the flavor and texture of this particular recipe will have you feeling totally satisfied. Between the crunchiness of the hazelnuts and the sweetness of the apples, this is a salad that will keep you coming back for more. You can also add fresh blueberries and switch out hazelnuts for marcona almonds for some tasty variation. Finish off with Vietnamese hot pepper flakes for color and added dimension, and voila—you’ve created a nutritious, and above all, delicious dish!

Shaved Brussel Sprout Salad

Don’t believe that it could be this good? Try it for yourself!

  • 1/4 cup hazelnuts
  • 3/4 pound Brussels sprouts
  • 1 small (or 1/2 large) crisp, red-skinned apple
  • 4 tablespoons unsalted butter
  • 1 tablespoon white wine vinegar
  • 4 teaspoons lemon juice, divided
  • 1/2 teaspoon salt
  • 2 tablespoons grapeseed or other neutral oil


  1. Preheat the oven to 350°F. Spread the hazelnuts on a rimmed sheet pan and toast for 10-15 minutes, or until nuts are lightly golden and skins are peeling away. Wrap nuts in a clean dish towel and let steam for a minute. Rub nuts with the towel to remove as many skins as possible. (Not all of the skins will be removed, which is fine.) Roughly chop the nuts and set aside.
  2. Shave the Brussels sprouts by gripping the stem end with your fingers and using a mandoline to slice as thinly as possible down to the stem, or until the sprout is too short to safely slice. (Alternatively, you can use a food processor to shave the sprouts. Trim and discard the stems and use the slicing blade of the food processor to finely shred the sprouts.) Place shaved sprouts in a large mixing bowl. Halve and core the apple, then use the mandoline to cut into slices about 1/4-inch thick. Place apple slices in a small bowl and toss with 2 teaspoons lemon juice to prevent browning.
  3. Have a small Pyrex or other heatproof liquid measuring cup ready. Melt the butter in a small saucepan over medium heat. Cook, swirling occasionally, until butter is dark brown and smells nutty. Immediately pour into the measuring cup to stop the cooking. Let cool slightly.
  4. In a small bowl, whisk together the vinegar, remaining 2 teaspoons lemon juice and salt. Slowly drizzle in the brown butter, whisking constantly, until dressing is thick and emulsified. Repeat with the grapeseed oil. Taste for seasoning. Pour the dressing over the Brussels sprouts and mix in thoroughly with your hands. Add the apples and nuts and mix.
  5. Salad can be assembled ahead of time and refrigerated for several hours or up to overnight. Let sit at room temperature for 30 minutes before serving. If making more than 2 hours ahead, add the nuts just before serving for best texture.

This recipe was adapted from the Splendid Table, which you can find here:

Share this: