What's the best way to shave brussels sprouts?

The absolute best and easiest way is to use a food processor that comes with a shredder attachment. This is the food processor that we use and it comes with the slicer attachment that we used to shred these brussels sprouts. If you don't have a food processor, you can also use a mandoline (although this is very tedious and a bit dangerous even with cut-proof gloves ), or you can just use a sharp knife to finely chop them. Lastly, you can also find pre-shredded brussels sprouts in many grocery stores!

Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans

Description

This shaved brussels sprout salad with pomegranate, candied pecans and a lemon dijon vinaigrette went viral on all of our social media platforms for good reason...it's the BEST holiday salad! It's also easy to make, can be made ahead of time, and packed with different flavors and textures.

Ingredients

Units Scale

Salad:

12 ounces shaved brussels sprouts, stems removed
1 1/2 cups pomegranate arils
1 1/2 cups honeycrisp apple, diced
1 cup pecans, candied (recipe below) or just toasted
3/4 cup dried cranberries
3/4 cup shaved parmesan

Vinaigrette:

3 tablespoons extra virgin olive oil
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons apple cider vinegar
2 tablespoons dijon mustard
1 tablespoon maple syrup or honey
1 teaspoon salt
1/2 teaspoon black pepper

Candied Pecans:

2 cups chopped pecans
1/3 cup brown sugar
1 tsp cinnamon
1/4-1/2 tsp cayenne
1 tsp vanilla extract
3/4 tsp salt
1 1/2 tbsp water

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Instructions

Candied Pecans:

Add everything but the pecans to a saucepan over medium heat and stir well, heating for 1 min. Add the pecans and stir well, then let cook for 3-5 minutes over medium heat, stirring often, until the glaze thickens and cooks down - it should look shiny and should be thick (if it's not, they will not set).
Transfer to parchment paper to cool completely before breaking up.  We only use half of this in the salad & the other half for snacking! If they are not crispy after cooling, you can put them in a 250˚F oven for ~10 minutes to further dry them out.

Salad:

Using the shredder attachment on your food processor, a mandoline, a knife, shred your brussels sprouts into 1/16” shreds. You can also buy a bag of pre-shredded brussels sprouts at most grocery stores.
Combine the brussels sprouts, pomegranate, apple, pecans, cranberries and parmesan in a bowl. Whisk together all of the dressing ingredients, pour over the salad, and toss.
Let the salad sit for about 30 minutes before serving. As it sits, the acid in the dressing will soften up the sprouts. Serve with extra parmesan, pomegranate, and pecans.

Notes

Brussels: If you're not a fan, you can sub them with shredded cabbage or finely chopped kale.

Make it ahead of time: This is the type of recipe that actually tastes better when you make it ahead of time. You can assemble the salad up to 24 hours in advance, including tossing it with the dressing. If you care about keeping the nuts super crunchy, wait to add those in until just before serving.

Add bacon: Several people that have already made this recipe said they added some crispy bacon and loved how it turned out!

Not a fan of brussels sprouts? Try it with finely shredded cabbage or finely chopped kale.

Storage: Store leftovers in the fridge for up to 4 days but note that it will get soggier the longer it sits.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Salads
Method: No cook
Cuisine: American

Nutrition

Serving Size:
Calories: 299
Sugar: 23.7 g
Sodium: 432.4 mg
Fat: 17.8 g
Carbohydrates: 32.7 g
Fiber: 5.7 g
Protein: 6.2 g