Lemony shredded Brussels sprouts salad will change your ideas about this petite green vegetable forever! Crunchy, fresh, crisp and satisfying, the salad is also vegan, keto and paleo.

lemony shredded brussels sprouts salad on a white dish atop a white linen napkin

Eating your Brussels sprouts suddenly got very straightforward. And incredibly satisfying.

Though the calendar says October, it still feels like summer here in Texas (possibly winter where you reside), which is why I am opting for a light, refreshing take on this traditional cold weather vegetable. It makes for reliable shift-of-the-seasons fare!

When Are Brussels Sprouts in Season?

Brussels sprouts can be found in grocery store almost year round (imported from around the world), but their peak season in North America is October into November.

The small green spouts prefer colder weather (much like their cousins, cabbage, broccoli, and kale) and will be optimal (less travel time to get to you!) in terms of freshness in flavor during their peak season.

Thinly Slice and Don’t Cook Your Brussels Sprouts

I have served this to many who claim to loathe Brussels sprouts, only to have them plead for the recipe. It’s probably because they have only had the adorable sprouts boiled into mushy oblivion.

But in this fresh take, they are very thinly sliced and served raw. The slicing renders the sprouts newly delicate, and a lemony dressing connects them with the earthy hazelnuts.

shredded brussels sprouts in a bowl atop a white linen napkin

You can use a very sharp knife to cut the sprouts, but a mandolin makes it especially fast and straightforward. If using a mandolin to slice the Brussels sprouts, hold each one by the stem end when slicing–it makes it straightforward to handle the little buggers! Don’t worry about reliable slices; a variety makes the salad all the more interesting.

Happy eating!

shredded brussels sprouts salad in a salad plate with a serving platter in the background

More Plain, Light, Delectable Salads:

Beet Salad with Lemon & Mint {5 ingredients, vegan}
Baby Bok Choy Chopped Salad (with Ginger Dressing)
Chopped Radicchio Salad (vegan, keto option)
Lemony Celery Crunch Salad (vegan, keto)
Moroccan Carrot Chickpea Salad {vegan}
Sesame-Ginger Edamame Carrot Salad {high-protein}

Lemony Shredded Brussels Sprouts Salad (vegan, keto)

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 servings

Ingredients

1 and 1/2 pounds Brussels sprouts trimmed
1 and 1/2 tablespoons extra virgin olive oil
2 teaspoons finely grated fresh lemon zest
1 and 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons maple syrup or liquid keto sweetener , if following keto diet
1/4 tsp fine sea salt
1/4 tsp freshly cracked black pepper
3 tablespoons chopped toasted or raw hazelnuts (see notes for options)
Optional: Vegan Parmesan cheese for sprinkling

Method

Using a very sharp knife or a mandolin, very thinly slice Brussels sprouts lengthwise. Use your fingers to separate the leaves.
In a small bowl , whisk together oil, lemon zest, lemon juice, mustard, maple syrup , salt and pepper.
In a large bowl , combine Brussels sprouts and hazelnuts. Add dressing and gently toss to coat. If desired, sprinkle with Vegan Parmesan Cheese .

Notes

Hazelnut Options: Almost any other chopped toasted nuts or seeds (e.g., almond, walnuts, pecans, pepitas , sunflower seeds) can be used in place of the hazelnuts.