This shaved brussels sprout salad, topped with Marcona almonds and pancetta for extra crunch and flavor, is a simple yet delicious side dish.
Veggies, veggies, veggies …..I’m back on the veggie quest and this shaved brussels sprout salad is the perfect solution to getting more veggies in your diet. Now, before you make a face, I promise, it really is good! My mom loves brussels sprouts – she used to cook them when I was a kid and I thought they smelled awfuI, so I’d never been a fan of brussels sprouts – sorry Mom! Cooked, even with butter and bacon, to me they still have an odd taste and smell. However, it turns out that raw, it’s a whole different story.
When you use a mandoline to shave them in thin slices you get a ton of fresh flavor from brussels sprouts. All I can say is YUM! I actually think I might be addicted to this shaved brussels sprout salad – which is a big statement coming from someone who doesn’t really like veggies all that much. I could eat this every day – oh, I actually have eaten it every day this week!
things you may want for this recipe
Mandoline – This OXO mandoline is reasonably priced and allows you to select the desired thickness of the slices. It also comes with a few different blades making it a pretty versatile kitchen tool.
Shaved Brussels Sprout Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2-3 servings 1x
- Category: Side Dishes
Description
This shaved brussels sprout salad, topped with Marc0na almonds and pancetta for extra crunch and flavor, is a simple yet delicious side dish.
Ingredients
- 2 oz pancetta, chopped
- 2 cups shaved brussels sprouts, about 3/4 pound
- 1/2 cup Marcona almonds
- 1/4 tsp lemon zest
- 2 tbsp champagne vinegar
- 1 tsp dijon mustard
- 1 tsp shallots, finely minced
- 1/4 tsp ground pepper
- 1 tbsp olive oil
- 1/4 cup shaved parmesan
Instructions
- Heat a small skillet over medium-low heat; add pancetta and cook for 10-12 minutes or until crisp. Remove from pan with a slotted spoon and place on a plate lined with paper towel to drain.
- Remove the tough outer leaves from the brussels sprouts. Using a mandoline, shave the brussels sprouts (if you don’t have a mandoline, you can slice them by hand). Place shaved brussels sprouts in a medium bowl. Add the almonds, lemon zest and pancetta.
- Whisk the vinegar, mustard, lemon juice, shallots and pepper together in a small bowl. Add olive oil and whisk until combined. Pour over salad and toss to coat. Top with shaved parmesan before serving.
Updated April 2017. Originally published May 2015.
I never liked brussel sprouts as a kid either. Can’t say they are on my good list now either. This salad might be just the ticket for me! I love almost all veggies raw. They taste so much better. I need to give this a try!
Hi Kathy –
Trying brussels raw really definitely changed my perspective! I’d love to hear what you think if you give it a try.
I love Brussels Sprouts but I’ve never eaten them in a salad. This looks like a must try for me.
Love the pancetta and almonds here. Brussels sprouts are so good shaved and raw. I’ve been using them a lot lately. Can’t wait to try this delicious salad. 🙂
★★★★★
I adore brussels sprouts, cooked, roasted and raw. This salad looks like the perfect way to enjoy them!
Brussels sprouts are hard to entice my family, so, I am always looking for clever ways to feed them. I am sure they will easily devour this dish.
★★★★★
I always wanted to try shaved brussels sprouts….what an amazing flavor profile in this recipe!
OMG!! I make this!!! I was inspired after I tried the salad at Siena Tavern!!! This looks really fantastic! I am finding that when I fill up on veggies I do not need much else for lunch or dinner 🙂