Stuffed pepper soup has everything you love about stuffed peppers—bell peppers, ground beef, tomatoes, rice—in a hearty bowl of soup! Easy Stuffed Pepper Soup Recipe I love soup weather and the convenience of making a big pot of soup that can be s…
Stuffed pepper soup has everything you love about stuffed peppers—bell peppers, ground beef, tomatoes, rice—in a hearty bowl of soup! Easy Stuffed Pepper Soup Recipe I love soup weather and the convenience of making a big pot of soup that can be served for several meals. This stuffed pepper soup is a fan favorite and always […]
This easy Slow Cooker Ramen with beef is perfect for those nights when you’re craving your favorite bowl of ramen in the cozy comfort of your home. Slow Cooker Ramen with Beef Nothing beats the slow cooker for making homemade ramen when you need an eas…
This easy Slow Cooker Ramen with beef is perfect for those nights when you’re craving your favorite bowl of ramen in the cozy comfort of your home. Slow Cooker Ramen with Beef Nothing beats the slow cooker for making homemade ramen when you need an easy dinner idea, especially when you’re craving ramen! It’s slow- […]
Baked Apple Cider Chicken and Cabbage is the perfect one-pot fall dish made with cider-marinated chicken, red cabbage and apples. Apple Cider Chicken and Cabbage This one-pot dish is great for an easy weeknight dinner idea. On a busy school night, I li…
Baked Apple Cider Chicken and Cabbage is the perfect one-pot fall dish made with cider-marinated chicken, red cabbage and apples. Apple Cider Chicken and Cabbage This one-pot dish is great for an easy weeknight dinner idea. On a busy school night, I like to keep dinners simple. Since everything bakes in one dish, cleanup won’t […]
Here’s my go-to method for oven roasted Brussel sprouts with a charred, caramelized outside and tender inside. This easy oven-roasting method is a delicious base recipe for experimenting with additional flavors. Roasted Brussel Sprouts Roasted Brussel …
Here’s my go-to method for oven roasted Brussel sprouts with a charred, caramelized outside and tender inside. This easy oven-roasting method is a delicious base recipe for experimenting with additional flavors. Roasted Brussel Sprouts Roasted Brussel Sprouts come out browned and tender if you halve them and cook them cut side down on a sheet […]
Brussels sprouts are in season in most places starting in October, peaking in December, making this tangy, sweet Shaved Brussels Sprouts Salad the perfect addition to your recipe rotation this season. It comes together in minutes, and the leftovers are fantastic (dare I say even better?!), so it’s also ideal for meal-prepping! And if you don’t like the flavor or texture of cooked Brussels sprouts, I promise this shaved raw salad is a totally different experience. With the finely sliced sprouts and tangy honey mustard dressing, it’s more like slaw!
My foray into the restaurant world happened because of my passion for seasonal ingredients and raw vegan cuisine. My former restaurant, AVO, which is still in business today under new ownership, was completely raw, vegan, and naturally gluten-free. It was a gamble to open a health-focused restaurant in the deep-fried south, but it was a hit! AVO propelled me into the world of touring and private chef work for over 7 years.
Now, whenever I can share a fresh plant-based dish with Budget Bytes readers, I jump on it! This shaved Brussels sprouts salad is bursting with flavor from the olive oil, Dijon mustard, honey, garlic, pecans, and craisins. It’s also packed with fiber, antioxidants, and vitamins (an 80-gram serving of Brussels sprouts contains more vitamin C than a small orange!), so it’s not only delicious but incredibly nutritious.
Ingredients
Here’s what you’ll need to make this easy shaved Brussels sprout salad:
Brussels Sprouts: Don’t let memories of mushy, over-boiled sprouts stop you from giving these little veggies another try. When served raw, Brussels sprouts have a milder, slightly sweeter taste with the perfect crunch. Be sure to wash them before slicing!
Craisins: Substitute raisins for craisins (dried cranberries) if you can’t find them. Raisins are also more budget-friendly, but I wanted to use craisins to make this winter salad a bit more festive!
Crushed Pecans: Adds a nutty flavor and crunchy texture.
Dijon Mustard & Honey: One of the best dressing combinations. The tangy and slightly sweet flavors go amazingly with the earthiness of the Brussels sprouts. If you love the sound of this flavor combo, then I think you’ll also love our honey mustard broccoli salad.
Apple Cider Vinegar: Adds a bright acidity to the dressing.
Olive Oil: Helps to emulsify the dressing and adds some healthy fats.
Garlic: Mince 2 cloves of garlic to give the dressing a slight kick. The longer it sits, the more the garlic flavor will infuse into the dressing!
Salt & Pepper: Basic seasonings that add depth of flavor to the salad.
What Else Can I Add?
This recipe has only 8 simple ingredients (plus salt & pepper), but you can totally mix in other goodies if you have ingredients to use up. Here are some ideas I think you’ll like:
Diced kale, arugula, or spinach for some extra greens.
Use different types of nuts, like walnuts or almonds. Candied pecans would be a fun alternative to regular chopped pecans, too!
Add cooked couscous or quinoa to the mix to make this hearty salad even heartier.
Leftover roasted veggies, like roasted cauliflower, would add a nice texture variation.
Crumble in feta, blue cheese, or shredded Parmesan.
Should I Use a Mandoline or a Knife?
What makes this raw Brussels sprout salad so good, in my opinion, is how finely sliced the sprouts are. I like to use a mandoline, but if you don’t have one, that’s okay! A sharp knife and some patience will work just fine. It’s a little harder to get them as thin with a knife, and it may take longer, but it can be done. I’ve also heard of people using a slicing attachment on their food processor to shred sprouts, so you could try that, too!
Make It Ahead!
This shredded Brussels sprouts salad recipe is perfect for meal prep over the holidays. It’s a healthy lunch option or side dish for holiday meals and is a welcome break from all the indulgent foods. You can easily make this crunchy, sweet salad the night before Thanksgiving, and rest assured, knowing it’ll be perfectly marinated and ready to go for the big day!
If making ahead, give the salad a little fluff and drain any excess liquid that has accumulated before serving. (The salt in the recipe will draw out moisture from the sprouts; you don’t have to strain it, but I like to.) It’ll be good in the fridge for up to 3-4 days.
This classic French Toast recipe is so delicious, easy to make and perfect for breakfast or brunch! Enjoy the BEST French toast in minutes with this recipe and helpful tips!
This classic French Toast recipe is so delicious, easy to make and perfect for breakfast or brunch! Enjoy the BEST French toast in minutes with this recipe and helpful tips!
Make perfect soft boiled eggs with fully cooked white and a deliciously runny yolk to add to grain bowls, ramen, or enjoy for breakfast with your favorite toast. How To Make Soft Boiled Eggs There’s something truly indulgent about the perfect sof…
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This classic French Toast recipe is so delicious, easy to make and perfect for breakfast or brunch! Enjoy the BEST French toast in minutes with this recipe and helpful tips! 
This easy Pork Roast recipe makes the most juicy, tender, and flavorful roast! Cooks in a slow cooker with only three…