To celebrate the start of fall and the promise of cooler weather, we’ve created the ultimate fall menu, from breakfast to dessert and everything in between. Check back often for new recipes to celebrate the autumn season. Next up: lunch!
Brussels sprouts are one of those polarizing foods that seem to get people fired up. You either really love them or you hate them with a passion. While I am firmly on team Brussels sprouts, 2 years ago I would have laughed in your face if you told me I’d be preaching to the lunch room about the amazingness of these mini cabbages.
If you’re one of the many who think “I’d rather die than eat another Brussels sprout,” I’m guessing you’ve only ever had them boiled to death and mushy beyond recognition. There’s another way! This shaved Brussels sprout salad will change your sprout-hating mind.
Now, you may think I’m crazy for suggesting you have a pound of Brussels sprouts for lunch and crazier still for suggesting you try them raw. Hear me out—slicing the sprouts this way takes away all that weird, cabbage-y flavor that turns off most haters, and the dressing tenderizes the sprouts without crossing into mushy territory.
I absolutely love this salad. It was the perfect lunch when I worked in an office, because it was easy to grab in the mornings and was filling enough to get me through the afternoon. I would make a double or triple batch of this stuff and eat it throughout the week. It shines as a side dish to some leftover protein, but it’s really perfect on its own if you’re looking for vegetarian options.
The salad is full of flavor and texture—creamy from the Parmesan cheese with tons of crunch from the Brussels and almonds, while the tangy citrus dressing has a hint of onion from the shallot. It’s so good!
Shredded Brussels Sprout Salad
Adapted from Pinch of Yum
1 small shallot, diced fine
Juice of 1 orange
Juice of 1 lemon
1/2 cup canola oil
1 teaspoon salt
To make the dressing, add all the ingredients to a jar with a lid. Seal the jar and shake vigorously until combined. Set aside while you prepare the salad ingredients.
1 pound Brussels sprouts
1 cup sliced almonds
1 cup freshly shredded Parmesan cheese (now’s not the time to use the stuff in a can)
To make the salad, start by shredding the Brussels sprouts using a very sharp knife or a mandolin slicer. (I have a cheap mandolin that has a hard time cutting through the layers in the sprouts, so I use a knife to slice the sprouts as thinly as I can, then I separate the layers into finer pieces with my fingers.) The thinner you can get the shreds, the less bitter the salad will be.
Toss the shredded sprouts with the almonds and the Parmesan cheese. Pour 1/2 to 3/4 of the dressing over the salad and toss to combine. Taste the salad and add more dressing if needed. Let sit for at least a half hour before eating, but the salad keeps for about a week in the fridge and the extra dressing will last even longer.
Jessica Lampe is a foodie, photographer, writer and DIY’er extraordinare from St. Louis, Missouri where she lives with her boyfriend and their incessantly adorable German Shepherd. When she isn’t serving up cupcakes to friends and strangers (baked goods don’t discriminate) she loves getting caught up in a good book and playing/coaching volleyball. Jessica has a bachelor’s degree in journalism and English from Bradley University, is obsessed with all things Harry Potter and lives and dies by the St. Louis Cardinals. Find her on Twitter@lampeshade12.