This shaved Brussels sprout salad is simple, delicious, and perfect for the holidays! The recipe was created when Tina and I were trying to come up with a good way to make use of the Brussels sprouts that had been sitting around in her fridge forever, and we were both thrilled to see how well it turned out. Serve the salad while still slightly warm as a light lunch with multi-seed crackers on the side, or top the salad with leftover turkey for a heartier meal.
Notes
Don’t have a mandoline slicer? Just slice the sprouts as thinly as you can with a sharp knife.
No air fryer? Roast the sprouts in the oven instead. Preheat the oven to 425°F. Spread the shaved Brussels sprouts on a baking sheet in a single layer and roast for 12–15 minutes, tossing halfway through, until golden.
Holiday Recipes from Scandinavia and the US
Keep the screen of your device on
Recipe: Shaved Brussels Sprout Salad
1
small bowlIngredients
- Salad
Brussels sprouts (~ a dozen)
1 tablespoon 1 Olive oil
Salt and pepper to taste
Dried cranberries (~ a handful), chopped
A dash of cayenne pepper
2-3 tablespoons 2-3 feta cheese, crumbled
- Dressing
2 tablespoons 2 olive oil
1 teaspoon 1 Dijon mustard
1 tablespoon 1 honey
2 tablespoons 2 lemon juice
Salt and pepper to taste
Directions
- Dressing
- In a small bowl, whisk together the olive oil, Dijon mustard, honey, lemon juice, and salt and pepper to taste. Set aside for later.
- Salad
- Thinly slice the Brussels sprouts using a mandoline slicer or a sharp knife. Place the shaved Brussels sprouts in a bowl and toss with olive oil, salt, and pepper.
- Cook the Brussels sprouts
Air Fryer Method: Place the sprouts in an air fryer at 390°F for about 10 minutes, shaking the basket a couple of times for even cooking.
Oven Method: Preheat the oven to 425°F. Spread the sprouts on a baking sheet in a single layer and roast for 10–12 minutes, tossing halfway through, until they’re slightly golden. - Transfer the cooked sprouts to a bowl and stir in the chopped cranberries and a dash of cayenne.
- Toss the Brussels sprouts with the dressing until everything is nicely coated. Add the crumbled feta on top.
- Serve the salad while still slightly warm.
