Shaved Brussels Sprouts Salad

Shaved Brussels Sprouts Salad

Shredded Brussels sprouts are a hearty stand-in for lettuce in this delicious, nutrient-packed, high fiber salad.

Brussels sprouts are one of my favorite vegetables to roast, but eating them raw in a salad with a tangy dressing, dried fruit, crunchy nuts and salty cheese has opened up a whole new world. Most of the time, I will vary the recipe based on what ingredients I have on hand. Dried cranberries make a good substitute for dates, and walnuts or pecans could substitute for almonds. I’ve also substituted white cheddar for manchego. It’s easy to make, especially if you have a food processor with a shredding attachment. Otherwise, you can thinly slice the sprouts by hand or purchase them pre-shredded. Because it holds up well even after it’s dressed, it’s one of my go-to dishes for a pot luck dinner. It will keep in the fridge, tightly covered, for 4-5 days.

This recipe comes from my daughter’s new cookbook, “It’s Not Complicated” by Katie Lee, which will be out this month. So, many of my favorite dishes are from her cookbooks. Hopefully, I’ve inspired some of the recipes.

Shaved Brussels Sprouts Salad with Dates, Manchego and Almonds

  • 1/2 cup lemon juice
  • 2 tablespoons minced shallots
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper
  • 1 lb. Brussels sprouts (or one 16-ounce bag shaved)
  • 1/4 cup chopped dates
  • 1/4 cup diced manchego cheese
  • 1/4 cup chopped almonds


In a small bowl, combine the lemon juice and shallots. Let stand 5 minutes, so the acidity in the lemon juice can begin to break down the shallots. Whisk in the Dijon and honey until well combined. Slowly whisk in the olive oil until emulsified. Season aggressively with salt and add pepper to taste.

Add the sprouts, dates, manchego and almonds and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.

Nutritional Information per serving
Yield: 6 servings per recipe
Calories: 275; Fat: 22g; Carbohydrates: 17g; Protein: 5g


Kim Becker

My name is Kim Becker. I live in Lavalette, W.Va. I love to eat! I also love to feel good about what I eat. That's why I'm always looking for healthy, seasonal recipes that don't require a lot of time or ingredients. The thrill of making a delicious, nourishing dish that came together with a minimum amount of effort and clean-up inspires me to continue on my quest to find another equally impressive dish to add to my repertoire. If you don't know where to begin when it comes to making healthy food choices, or if you are already following a healthy diet but need some recipe ideas, I hope you will find some inspiration in my monthly recipes and cooking tips.