Raw Brussels Sprouts Salad with Parmesan and Citrus Vinaigrette Recipe

Introduction

This raw Brussels sprouts salad combines the crisp texture of shaved sprouts with the rich flavor of Parmesan and a bright citrus vinaigrette. It’s a fresh, vibrant dish perfect as a side or light lunch.

Ingredients

• 4 cups Brussels sprouts, shaved thinly
• 1 1/2 cups Parmesan cheese, finely grated
• 1/4 cup toasted nuts (such as Marcona almonds)
• 1/4 small red onion, thinly sliced
• 1/4 teaspoon sea salt
• 3/4 cup extra virgin olive oil
• 1/2 lemon, juiced
• 1/4 cup Parmesan cheese, finely grated (for finishing)
• 1/2 teaspoon sea salt

Instructions

1. Step 1: Make the citrus vinaigrette by combining the olive oil, lemon juice, 1/4 teaspoon sea salt, and 1/2 teaspoon sea salt in a small jar. Close the lid tightly and shake well until the mixture is emulsified.
2. Step 2: Prepare the Brussels sprouts by removing any wilted leaves and cutting them in half. Shave the sprouts thinly with a knife or mandoline, discarding the woody stem portions. Place the shaved sprouts in a large bowl.
3. Step 3: Thinly slice the red onion and add it to the bowl with the sprouts. Mix gently with your hands to combine.
4. Step 4: Roughly chop the toasted nuts and set them aside.
5. Step 5: Pour about three-quarters of the vinaigrette over the sprouts and onions. Toss until everything is coated, reserving some dressing to adjust if needed.
6. Step 6: Let the salad sit at room temperature for 10-15 minutes to let the sprouts soften and flavors meld.
7. Step 7: Just before serving, finely shave the remaining Parmesan cheese over the salad and sprinkle the toasted nuts on top. Taste and adjust seasoning if necessary.

Tips & Variations

• Use pecans, walnuts, or hazelnuts instead of almonds for different nutty flavors.
• Try adding a handful of dried cranberries or pomegranate seeds for a touch of sweetness and color.
• For a creamier dressing, whisk in a teaspoon of Dijon mustard or a splash of honey with the vinaigrette ingredients.
• Slicing the sprouts very thinly helps reduce bitterness and makes the salad easier to eat raw.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The dressing may cause the sprouts to soften further over time, so it’s best enjoyed fresh. If needed, toss again with a little extra olive oil before serving to refresh the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

It’s best to prepare the salad shortly before serving to keep the Brussels sprouts crisp. If you must make it ahead, store the vinaigrette and salad separately and combine them just before serving.

What can I substitute for Parmesan cheese?

For a dairy-free option, try nutritional yeast for a cheesy flavor or omit it entirely and add extra nuts for texture.

Raw Brussels Sprouts Salad with Parmesan and Citrus Vinaigrette Recipe

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★★★★★

5 from 86 reviews

• Author: Jake
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A refreshing and crunchy raw Brussels sprouts salad tossed with a bright citrus vinaigrette, topped with shaved Parmesan cheese and toasted nuts for added texture and flavor. This easy-to-make salad showcases the natural crispness of Brussels sprouts enhanced by zesty lemon juice and rich olive oil dressing.

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Ingredients

Scale 1x2x3x

Salad

• 4 cups Brussels sprouts (shaved thinly)
• 1 1/2 cups Parmesan cheese (finely grated)
• 1/4 cup toasted nuts (such as marcona almonds)
• 1/4 small red onion (thinly sliced)
• 1/4 teaspoon sea salt

Citrus Vinaigrette

• 3/4 cup extra virgin olive oil
• 1/2 lemon (juiced)
• 1/4 cup Parmesan cheese (finely grated)
• 1/2 teaspoon sea salt

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Instructions

1. Prepare the Citrus Vinaigrette: In a small mason jar, combine the extra virgin olive oil, lemon juice, 1/4 cup grated Parmesan cheese, and 1/2 teaspoon sea salt. Seal the jar tightly and shake well until the ingredients are fully emulsified and combined.
2. Prepare the Brussels Sprouts: Remove any wilted leaves from the Brussels sprouts and cut them in half. Thinly shave the sprouts, avoiding the tough stem part. Discard the stems and transfer the shaved Brussels sprouts into a large mixing bowl.
3. Add Onion and Salt: Thinly slice the red onion and add it to the bowl with the Brussels sprouts. Sprinkle 1/4 teaspoon sea salt over the mixture and gently toss together using your hands to combine evenly.
4. Add Dressing: Pour about three-quarters of the prepared citrus vinaigrette over the Brussels sprouts and onions, tossing again to coat thoroughly. Reserve the remaining dressing for additional use if needed.
5. Let Flavor Develop: Serve the salad immediately or let it rest at room temperature for 10 to 15 minutes. This resting time allows the Brussels sprouts to soften slightly and for the flavors to meld together beautifully.
6. Finish and Serve: Just before serving, finely shave the remaining Parmesan cheese over the salad and sprinkle the toasted nuts on top. Taste for seasoning and add more dressing or salt if desired. Serve chilled or at room temperature.

Notes

• For a nut-free version, omit the nuts or substitute with toasted seeds like pumpkin or sunflower seeds.
• Shaving the Brussels sprouts thinly ensures a tender texture instead of a tough chew.
• The salad can be made a few hours in advance; just add nuts and Parmesan before serving to maintain freshness.
• Use a microplane or sharp knife for finely grating and shaving Parmesan cheese for the best texture.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American

Keywords: Brussels sprouts salad, raw Brussels sprouts, citrus vinaigrette, Parmesan cheese salad, healthy salad recipe, easy vegetable salad, marcona almonds, fresh lemon dressing