This shaved brussels sprouts salad is always a hit when I take it to parties. It makes an excellent Thanksgiving side dish, and also works great when you want a hearty, yet healthy recipe to start the New Year off right.
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This is the perfect dish to clean out all the crap you put in your gut during the holidays.
I really didn’t do too bad this year… Thanksgiving was late, and we traveled at Christmas, so I didn’t make cookies and candy with my mom like we usually do. I was able to say no to all of those treats that trotted through the office, steadfastly saving up my calories for things in New York City that would surely be 10 times better.
But there began the downward slide and it didn’t take long for it to become a gluttonous descent into a “what-the-hell” bingefest.
There was Chinese food on Christmas Day, there were tacos and margaritas, pecan bars and Prosecco, lamb burgers and lagers, Katz’s Deli pastrami sandwiches and Baby Cakes cupcakes, Brooklyn Brewery tall boys on the Staten Island Ferry, 4 courses at Felidia, and giant bowls of cafe au lait at brunch. Only to be followed by gin cocktails, artichoke dip and beef tenderloin on New Year’s Eve.
And after last night’s snow-maggedon finale of chocolate cupcakes with Ben and Jerry’s Americone Dream ice cream, it’s time to put a stop to the madness.
When I first got the idea for this brussels sprouts salad, I think I was inspired by something Giada made, where she actually used the leaves of the brussels sprouts. Well, I’ll be dipped if I can figure out how she peeled those suckers. So I just started slicing them into more of a slaw. Much easier.
I like the contrast between the sturdy shaved brussels sprouts and the soft texture of the mache, and their varying colors of green, and the cheese and walnuts add heartiness and crunch. Iberico is a Spanish cheese that is made with a blend of cow, sheep and goat’s milk and it’s got a firm texture that stands up to grating and won’t go soggy in your salad.
This shaved brussels sprouts salad is simple to make and very healthy, but it’s hearty enough to satisfy your winter appetite, too. The perfect dish to bring the green back into regular rotation in your meals.
Your gut will thank you for it.
More winter recipes:
- Sheet Pan Italian Sausages with Roasted Root Vegetables and Arugula
- Beer Cheese Potato Soup with Bacon
Shaved Brussels Sprout Salad with Mache and Tarragon Viniagrette
If you’re looking for easy brussels sprouts recipes that don’t involve roasting or sautéing, this is the one for you. It’s a great way to mix things up in your repertoire.
Now let’s talk about ratios of vinegar to oil in salad dressings. Many will say 2:1 oil to vinegar or even 3:1. I am not of that camp. I like my salads light and fluffy and still standing up straight on the plate. And since the vinegar is the only acid in this salad and the brussels sprouts are so darn sturdy, I think you need more acid to break them down a bit.
However, this is one of those things that is really up to your personal taste so feel free to fiddle with the ratio until it suits you. This will probably also be more dressing than you need but it’s delicious and you will want to put it on other things, so you’re welcome.
Coarsely chop walnuts (or buy them chopped already!) and toast them lightly in a dry skillet. Just until you begin to smell the aroma and they release their oils. Set aside to cool.
How to shave Brussels Sprouts
I usually shave my brussels sprouts by hand, using a good chef’s knife. I like this method because I can keep an eye on how far down into the sprout I’m going and avoid getting any of the hard stem in there. So here’s what I do:
Cut stems from sprouts. Thinly slice brussels sprouts starting at the rounded end, working your way toward the core or stem. Once you start getting to the hard stem, stop slicing. You just want to use the leafiest part of the sprout.
Can you shave brussels sprouts in a food processor?
Yes you can! You just want to trim the hard stem off the bottom before you put them in the food processor. This is really the fastest way (and safest for your fingers!) to shred brussels sprouts.
Sift through shaved brussels sprouts with your fingers, breaking them up into little ribbons and removing any bits of core.
Grate cheese finely – using the smaller holes of a box grater.
Combine brussels sprouts, mache, and walnuts in a large bowl.
In a small food processor (or separate bowl with a lid), combine vinegar, oil, chopped tarragon, kosher salt and cracked pepper. Blend or shake vigorously to emulsify ingredients.
Gradually mix dressing into salad – your hands work as the best kitchen tool for this task. Top with a little more cheese and nuts and serve.
This easy brussels sprouts recipe is great to take to potlucks because the brussels sprouts are sturdy and hold up well on a buffet table. I take the components separately, then assemble the salad once I arrive and it has always been a hit!
More winter recipes:
- Sheet Pan Italian Sausages with Roasted Root Vegetables and Arugula
- Beer Cheese Potato Soup with Bacon
Ingredients
Salad
- 1 lb Brussels sprouts
- 3 oz Mache rosettes
- 3/4 cup Iberico cheese finely grated
- 1 cup walnuts toasted and chopped
Tarragon Vinaigrette
- 1/3 cup white balsamic vinegar
- 1/4 cup olive oil
- 2 tbsp tarragon chopped
- kosher salt to taste
- cracked black pepper to taste
Instructions
- Coarsely chop walnuts (or buy them chopped already!) and toast them lightly in a dry skillet. Set aside to cool.
- Cut stems from brussels sprouts and thinly slice, starting at the rounded end, working your way toward the core or stem. Once you start getting to the hard stem, stop slicing. You just want to use the leafiest part. Sift through sliced brussels sprouts with your fingers, breaking them up into little ribbons and removing any bits of core.
- Grate cheese finely – using the smaller holes of a box grater.
- In a small food processor (or separate bowl with a lid), combine vinegar, oil, tarragon, kosher salt and cracked pepper. Blend or shake vigorously to emulsify ingredients.
- Combine sprouts, mache, and walnuts in a large bowl.
- Gradually mix dressing into salad – your hands work as the best kitchen tool for this task. Top with a little more cheese and walnuts and serve.
Notes
- If you’re going to shave the brussels sprouts by hand, you’ll need a good, sharp chef’s knife. I use my Global knife. It has a very comfortable handle, and since it’s one piece of seamless stainless steel, it’s lighter weight and easier to grip and use.
- When using a food processor to shave the brussels sprouts, you need a reliable one that can stand up to their sturdy texture. I have a KitchenAid food processor that never lets me down.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.
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