---
title: Shaved Brussels Sprouts Salad
servings: 4
course: salad
source:
  name: Rainbow Plant Life Fall Veggies Meal Plan 1
  author: Nisha Vora
prep time: 7 minutes
diet: Vegan
nutrition:
  calories: 189 kcal
  fat: 11 g
  carbohydrates: 22 g
  sugar: 13 g
  protein: 5 g
  fiber: 5 g
  sodium: 54 mg
tags: [salad, shaved, brussels, sprouts, vegan, meal-prep]
---

Gather: @shaved or shredded Brussels sprouts{4%cup}(see Note 1), @good-quality extra virgin olive oil{1.5-2%tbsp}, @freshly squeezed lemon juice{1-2%tbsp}, @Sea salt or kosher salt and freshly cracked black pepper, @Granny Smith apple or a ripe-but-firm pear{1}, @flat-leaf parsley leaves and tender stems{1%handful}, @roasted almonds or sunflower seeds or toasted pine nuts{0.25-0.33%cup}(see Notes 2 and 3), @dried tart cherries or cranberries or to Medjool dates{3%cup}(chopped).

Add the shaved Brussels sprouts to a serving bowl. Drizzle them with 1 1/2 tbsp olive oil and 1 tbsp lemon juice. Season with a few pinches of salt and pepper. Massage with your hands for ~{30%seconds} to slightly soften.

Let the salad rest while you prep the other ingredients: Core and thinly slice the apple (or pear). Chop the parsley. Chop the almonds (no need to chop sunflower seeds).

Add the apple (or pear), parsley, nuts/seeds, and dried fruit to the Brussels sprouts and toss again. Taste, adding salt and pepper, and more olive oil or lemon juice until well-seasoned and dressed to your liking.

> If you did not buy pre-shaved Brussels sprouts, shave 1 1/2 lb of whole Brussels sprouts. To do so, slice off a thin layer of the base of each sprout; remove any dried or wilted outer leaves. Use the slicing (or shredding) disc of your food processor and feed in the Brussels sprouts (video here). If you don’t have such a disc, you can (a) just add the sprouts to your food processor bowl and pulse until roughly shredded; (b) use a mandoline (with a safety glove!) to thinly slice the sprouts; or (c) slice them as thinly as you can with a knife (this option is most time-consuming).
> If you have toasted pine nuts, this salad is especially tasty with toasted pine nuts instead of almonds or sunflower seeds.
> If your almonds, sunflower seeds, or pine nuts are raw, toast them first. Heat a dry frying pan over medium heat. After a minute or two, add the nuts/seeds and toast for 3 to 5 minutes, shaking the pan occasionally, until golden brown. Or, add to a rimmed sheet pan and toast in a 350ºF / 175ºC oven for 7 to 10 minutes, shaking halfway through.
> Storage: This salad will keep dressed for about 2 days in the fridge, but it’s best fresh, so try to make only as much as you can eat.
> Nutrition boost: Top your salad with shredded carrots, pomegranate arils (de-seeding instructions here, video here), sliced persimmons, and/or a sprinkle of hemp seeds.