An easy and delicious Shaved Brussels Sprouts Salad tossed with kale, quinoa, feta, sunflower seeds and a simple lemon Dijon vinaigrette. Great for meal prep or when you need a dish for parties, holidays and more! Gluten-free, vegan-friendly.
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Lover of all things brussels sprouts? Make sure to make shredded brussels sprouts salad, stovetop shredded brussels sprouts, brussels sprouts with bacon, and ultimate roasted brussels sprouts.
Why You’ll Love This Recipe
- Packed full of nutrient-rich cruciferous vegetables, including brussels and kale
- Crunchy, creamy, salty, savory – basically everything you want in a salad!
- Ready in under 30 minutes and super delicious with plenty of ingredient variations
- Easy to make hours in advance and stores beautifully for the ultimate meal prep salad
Ingredients for Raw Brussel Sprout Salad
This brussels kale quinoa salad is actually inspired by a restaurant I recently went to with my sisters and friends after a bridesmaids dress shopping trip. Quinoa, kale and feta – this salad had FML written all over it. Here’s a list of what we need:
Brussel Sprouts Salad
- quinoa – use whichever variety of quinoa you have – white, tricolor – and cook according to the package directions.
- water or broth – cook the quinoa in your liquid of choice.
- kale – go for curly kale with sturdier leaves, which hold up much better with the dressing. You could go the pre-chopped bagged route if you’d like, but just make sure all the rough stems are removed.
- brussels sprouts – I take some help from my food processor and use the slicing tool, which shreds the brussels sprouts in no time. Feel free to use a handheld mandoline or sharp knife (more on this below). Or, if your grocer carries pre-shredded brussels sprouts, go for it. (One less step you have to do.)
- extra virgin olive oil – massaging the kale with the olive oil wilts it slightly and enhances its flavor.
- feta (optional) – I like to think feta is life, but you can sub Parmesan or leave it out for a dairy-free and vegan option.
- sunflower seeds (optional) – this adds that special crunch factor! Feel free to use pumpkin seeds, hemp seeds, pine nuts, walnuts, slivered almonds, pecans or whatever seed or nut you have on hand.
TIP: Want an extra layer of sweetness? Toss in some dried cranberries or dried cherries, too!
Lemon Dijon Vinaigrette
- lemon – fresh lemon juice provides the best flavor. You will need about 1 large or 2 small lemons.
- extra virgin olive oil – go for the good stuff!
- apple cider vinegar – for extra tang, white wine vinegar is also a good sub.
- Dijon mustard – for tang and spice, this adds a nice level of flavor and helps the dressing emulsify.
- garlic – finely mince one fresh garlic clove. Or, use 1/8 teaspoon garlic powder.
- honey – this adds a special floral sweetness. You can omit or swap it out for maple syrup to make it vegan.
- salt & pepper – start with a pinch of each, then adjust to taste at the very end.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Shred Brussels Sprouts
Brussels sprouts are miniature cabbages that first have to be sliced or shredded to make brussels sprouts salad. You can, of course, take a short cut and buy the pre-sliced bags of brussels sprouts at the grocery store, but it really is SO easy.
First, wash the brussels sprouts and remove any damaged leaves. Trim off the ends with a sharp knife. Then:
- Food Processor: Use the slicing attachment and pulse the brussels sprouts until they are shredded.
- Mandoline: Being very careful, use the guard or cut resistant glove and slice the brussels sprouts on the thinnest setting.
- Sharp Knife: Slice the brussels sprouts as thin as possible by hand.
Fun Fact: Did you know… brussels sprouts are a rich source of vitamin C and vitamin K, along with plenty of B vitamins, minerals and fiber. These edible buds are part of the brassica family (along with kale!), which contain high levels of sulforaphane – a powerhouse phytochemical!
How to Make
This kale and brussels sprouts salad is ready in no time. I like to start with the quinoa and while that’s cooking away on the stovetop, prepare the veggies and Dijon dressing.
Prepare Quinoa
Add quinoa and water or broth to a saucepan. Cook according to package instructions. Remove from heat and fluff with fork once finished cooking.
Prep Green Veggies
While the quinoa is cooking, prepare the kale by chopping into small leaves and and shredding the brussels sprouts using the slicing attachment of your food processor, mandoline or sharp knife.
Massage Kale
Place chopped kale in a large bowl and drizzle with olive oil. Massage oil into kale using fingertips. Add the brussels sprouts into the large bowl with kale; set aside.
Make the Dressing
In a medium bowl, whisk together lemon juice, olive oil, apple cider vinegar, Dijon mustard, garlic, honey, salt and pepper until smooth and emulsified.
Assemble Salad
Drizzle dressing over the brussels and kale. Add cooled quinoa, crumbled feta and sunflower seeds; toss gently with tongs until well mixed.
Serve it Cold
Guys…this one is delicious. It can be served straightaway, but I highly recommend keeping it chilled in the fridge for at least 30 minutes prior to serving. This keeps it cold and allows the ingredients to marry together.
Plus, it’s a great meal prep salad too. You can throw your favorite source of protein on it, or even load it up with chickpeas or lentils for some extra plant protein.
It’s a great compliment to soup dishes too, like this Instant Pot Carrot Soup or Chicken Vegetable Soup.
Meal Prep & Storage
Leftovers will keep in an airtight container for up to 1 week.
The recipe written makes about 4-6 servings, depending on how much of a salad lover you are. I enjoy it as a light lunch or side dish to dinner throughout the week.
Brussels Sprouts Salad FAQs
Can you eat raw shaved Brussels sprouts?
Yes, and they are delicious. Brussels sprouts in salad taste like cabbage and have a nice crunch that holds up well after tossed with the dressing.
Can you shave Brussels sprouts with a cheese grater?
The slicing attachment of a food processor, mandoline or sharp knife are the best methods for shaving brussels sprouts. I have never tried a cheese grater.
How do you get the bitterness out of Brussels sprouts?
Add salt – this takes away some of the bitterness. Salt the salad dressing first, toss, taste and then salt to taste at the very end.
More Salad Recipes You’ll Love:
If you make this Shaved Brussels Sprouts Salad recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Shaved Brussels Sprouts Salad with Lemon
Ingredients
Salad:
- 1/2 cup uncooked quinoa
- 1 cup water or broth
- 4 cups chopped kale, about 1 bunch
- 1 pound brussels sprouts, shredded (about 4 cups)
- 1 tablespoon extra virgin olive oil
- 5 ounces feta, crumbled
- 1/2 cup roasted & salted sunflower seeds
Lemon Dijon Vinaigrette:
- 1/4 cup freshly squeezed lemon juice, about 2 small lemons
- 1/4 cup extra virgin olive oil
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- 1 tablespoon honey
- salt & pepper, to taste
Instructions
- Cook Quinoa: Add quinoa and water or broth to a saucepan. Cook according to package instructions. Remove from heat and fluff with fork once finished cooking.
- Prepare brussels sprouts: While the quinoa is cooking, shred the brussels sprouts using the slicing attachment of your food processor, a mandoline or sharp knife (check out the post for details prepare the kale by chopping into small leaves).
- Prepare Kale: Place chopped kale in a large bowl and drizzle with olive oil. Massage oil into kale using fingertips – this slightly wilts the kale and enhances its flavor, just trust me. Add the brussels sprouts into the large bowl with kale; set aside.
- Make dressing: In a medium bowl, whisk together all of the dressing ingredients.
- Assemble: Drizzle dressing over the brussels and kale. Add cooled quinoa, crumbled feta and sunflower seeds; toss gently with tongs until well mixed.
- Chill in fridge until ready to serve. Enjoy on its own or with your favorite protein.
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