I love Brussels sprouts when they are sauteed or roasted. They take on such a wonderfully sweet flavor and tender texture. Because I like them so much when they're cooked just right, I never thought about eating them raw. But when they are very finely shredded and tossed with a delicious dressing, they take on a whole new life. This salad is a staple for Brussels sprouts season, and is a great variation on a typical slaw salad that uses cabbage.
For the dressing, you can use raw cane sugar, maple syrup, or agave nectar — each of which provide a slightly different variation on the flavor of the dressing. Go with what you like best as your vegan sweetener. I went the non-vegan route and used honey in the dressing, and a very light sprinkle of Parmesan cheese over the top. I also added toasted almonds to the top of our salad, and the added crunch and nutty flavor brought a lot to an already delicious dish. This recipe is adapted from Food52.

Prep time: 25 minutes  

Total time: 30 minutes 

Yield: 4 servings

Shaved Brussels Sprout Salad with Red Onions and Lemon-Dijon Dressing


  • 1 small red onion, halved and thinly sliced
  • Juice from one lemon
  • 1/2 teaspoon agave nectar (or use 1 teaspoon honey for a non-vegan version)
  • 1 teaspoon whole grain mustard
  • Salt and freshly ground pepper
  • 1 tablespoon extra virgin olive oil
  • 3 cups large Brussels sprouts
  • 1/2 cup finely grated Pecorino Romano (optional, for a non-vegan version)
Cooking Directions
  1. In a small bowl, soak the sliced onions in cold water. Set aside while you prepare the rest of the salad.
  2. In a separate small bowl, combine the lemon juice, agave or honey, mustard and a pinch of salt and pepper. Slowly whisk in the olive oil until the dressing is well combined. Set aside.
  3. Trim all of the Brussels sprouts by cutting off any bruised outer leaves and slicing off the hard root end. Using a mandoline or a sharp knife, thinly slice the sprouts into a very fine slaw. Toss the leaves a bit to separate them.
  4. Drain the onions and in a large bowl, combine the onions, sliced sprouts and dressing. Toss a few times then add the cheese (optional) and toss again. Add salt and pepper to taste. Serve and enjoy!

brussels sprout salad

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Jaymi Heimbuch ( @jaymiheimbuch ) focuses on wildlife conservation and animal news from her home base in San Francisco.

Shaved Brussels Sprout Salad with Red Onions and Lemon-Dijon Dressing
Give Brussels sprouts a whole new dimension with this sweet and crunchy salad.