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Home Recipes Course Lunch & Dinner Salads Shaved Brussels Sprouts Salad
GF Gluten-Free VG Vegetarian

Shaved Brussels Sprouts Salad

Jump to Recipe Rate Recipe
Posted:3/17/22
Updated:3/17/22

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.

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.

close up of lemon brussels sprouts kale salad with quinoa, sunflower seeds and feta

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
lemon kale brussels sprouts salad with feta and sunflower seeds with metal serving spoons

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!

ingredients in bowls and plates for kale brussels sprouts salad; olive oil, sunflower seeds, lemon juice, feta, quinoa, brussels sprouts and kale

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.

Scroll below for the recipe card and measurements.

lemon dressing ingredients for kale brussels sprouts salad

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.

  • shredded brussels sprouts in food processor bowl with cooked quinoa, sunflower seeds, dressing, kale and feta surrounding bowl
  • shredded brussels sprouts & kale with quinoa in large bowl, with dressing, sunflower seeds, lemon, feta and bowl of kale surrounding bowl

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.

lemon vinaigrette dressing ingredients in small bowl with empty teaspoons, small bowl, juiced lemons on cutting board and citrus squeezer

Assemble Salad

Drizzle dressing over the brussels and kale. Add cooled quinoa, crumbled feta and sunflower seeds; toss gently with tongs until well mixed.

lemon kale brussels sprouts salad with feta and sunflower seeds with metal spoons in glass bowl

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.

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.

lemon kale brussels sprouts salad with feta and sunflower seeds in salad bowl

Shredded 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:

  • Kale Strawberry Cucumber Salad
  • Healthy Broccoli Salad
  • Strawberry Spinach Salad
  • Vegan Kale Caesar Salad
  • Cashew Quinoa Salad

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

Print

Shredded Brussels Sprouts Kale Quinoa Salad with Lemon Dijon Viniagrette

close up of lemon brussels sprouts kale salad with quinoa, sunflower seeds and feta
Print Recipe
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★★★★★

5 from 6 reviews

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.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4–6 servings 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Salad:

  • 1/2 cup uncooked quinoa
  • 1 cup water or broth
  • 4 cups chopped kale, about 1 bunch
  • 1lb brussels sprouts, shredded (about 4 cups)
  • 1 tablespoon extra virgin olive oil
  • 5 oz feta, crumbled
  • 1/2 cup 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

  1. Add quinoa and water or broth to a saucepan. Cook according to package instructions. Remove from heat and fluff with fork once finished cooking.
  2. 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, a mandoline or sharp knife (check out the post for details).
  3. 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.
  4. Add the brussels sprouts into the large bowl with kale; set aside.
  5. In a medium bowl, whisk together all of the dressing ingredients.
  6. Drizzle dressing over the brussels and kale. Add cooled quinoa, crumbled feta and sunflower seeds; toss gently with tongs until well mixed.
  7. Chill in fridge until ready to serve. Enjoy on its own or with your favorite protein.

Notes

Store leftovers in an airtight container in the fridge up to 1 week.

Nutrition

  • Serving Size: 1/6th with dressing
  • Calories: 253
  • Sugar: 6g
  • Sodium: 408mg
  • Fat: 23g
  • Saturated Fat: 6g
  • Unsaturated Fat: 11g
  • Trans Fat: 4g
  • Carbohydrates: 21g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 21mg

Keywords: brussels sprouts salad, healthy salad recipes, meal prep

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

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About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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Reader Interactions

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  1. noa says

    1/31/2018 at 9:02 am

    where is the dijon?

    Reply
    • Ashley says

      1/31/2018 at 9:23 am

      Hi Noa, thanks so much for your comment and pointing that out! I added it into the recipe, 1 TBS dijon 🙂

      Reply
  2. Lesli Schwartz says

    2/11/2018 at 1:39 pm

    This recipe has everything I dream of! Yes, I’m weird that way, but I crave brussels and kale! I am going to make this tonight because I just bought brussels at Whole Foods today. Yay!!

    Reply
    • Ashley says

      2/11/2018 at 2:28 pm

      Not weird at all! I crave them too 🙂

      Reply
  3. Lauren R says

    4/30/2018 at 7:50 pm

    I added the zest of the lemon too to make it more lemony. Husband approved as well!

    ★★★★★

    Reply
    • Ashley says

      5/1/2018 at 12:10 pm

      Awesome, Lauren! Thank you so very much for your comment and review! It means a ton. And I am so glad the husband approved as well – always a good sign! <3

      Reply
  4. Rachel says

    7/9/2018 at 8:39 am

    First of all, this looks great! Quick question: If meal prepping, would you still put the dressing on it or keep it aside until you’re about to eat it? Same thing with the olive oil on the kale, is that ok to prep?

    Reply
    • Ashley says

      7/9/2018 at 9:01 am

      Still do the dressing and olive oil with kale! It should be fine for several days – the dressing doesn’t make it soggy or anything, just adds more flavor as it sits 🙂 hope you enjoy!

      Reply
  5. Erin says

    4/29/2019 at 2:21 pm

    This is my go-to recipe for pretty much event event- potlucks, holidays, weekly meal prep, etc. 🙂 It is a crowd pleaser and I love that you can make it in advance!

    ★★★★★

    Reply
    • Ashley says

      5/6/2019 at 9:26 am

      Yay! Thanks so much for your comment and review Erin. So happy to hear it is enjoyed by many 🙂

      Reply
  6. Jessica Glick says

    3/7/2020 at 10:23 am

    Such a yummy and easy salad to throw together. I will for sure make it again!

    ★★★★★

    Reply
    • Ashley says

      3/10/2020 at 8:12 pm

      Thanks for sharing, Jessica! Glad you liked it 🙂

      Reply
  7. Katie says

    11/21/2020 at 11:59 pm

    Should have rated this salad a long time ago. I have been making it almost once a week for months now!! I love the fresh, simple ingredients. It is great for a simple side dish or for a work lunch. 10/10!!

    ★★★★★

    Reply
    • Ashley says

      11/23/2020 at 10:34 am

      Thanks so much for taking the time to comment and leave a review, Katie!

      Reply
  8. Maggie says

    12/8/2020 at 7:59 pm

    My boyfriend and I LOVED this salad. Will be a new staple for dinner in our house. Thanks!!

    ★★★★★

    Reply

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