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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
