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An Easy Shaved Brussels Sprouts Salad Recipe to Make
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Let’s talk about one of the most misunderstood veggies in the produce aisle: Brussels sprouts. Steamed or boiled whole sprouts have long been cast as the villain on holiday plates—overcooked, overlooked, and avoided. But raw, shaved Brussels sprouts in a hearty salad add a little California flair. Suddenly they’re not a dish to avoid—they’re a craveable masterpiece.
Who Knew Shaved Brussels Sprouts Could Be This Sexy?
We’re transforming raw Brussels sprouts into a crunchy, nutty, slightly sweet masterpiece. That honestly, you’ll want to eat straight from the bowl. Think CA GROWN almonds, golden raisins, tart dried apricots, and a punchy vinaigrette made with the whole lemon—yes, seeds and all. This is what happens when a humble veg gets a glow-up.
Why We’re Obsessed with Shaved Sprouts
Let’s be real—shaved Brussels sprouts are having a moment. By shaving them super thin using a slicing blade on a food processor (or going old-school with a sharp knife), you’re creating delicate ribbons that soak up flavor like a dream. Unlike whole sprouts that need roasting to tame their bitter streak these raw shredded sprouts taste fresh, vibrant, and surprisingly tender.
And the best part? You can prep this salad in less than 15 minutes. It’s simple enough for a weekday lunch and gorgeous enough for holiday meals. This is a side dish that shows up.
CA GROWN and Proud
California doesn’t just grow great produce—it grows the best produce. This salad really highlights that fact, and here’s how:
- Brussels sprouts: Crisp, nutrient-packed, and grown across California’s Central Coast and Salinas Valley.
- Lemons: California grows more than 92% of the lemons available in the U.S. Those vibrant little orbs are harvested year-round and bring unbeatable brightness to dressings like this one.
- Raisins and dried apricots: Our state’s sunshine is perfect for drying fruit naturally. Sweet, chewy, and rich in antioxidants.
- Almonds: California leads global almond production, and these slivered beauties add the perfect nutty crunch.
Every bite of this shaved Brussels sprout salad supports California farmers—and delivers big flavor while doing it.
Let’s Talk Dressing—Whole Lemon, Whole Lotta Flavor
Here’s where this salad goes from great to “holy wow.” The vinaigrette doesn’t just use lemon juice. It uses the whole lemon. Peel, pith, pulp, seeds—everything. Toss it all in the food processor along with garlic, honey, Creole mustard, and California extra virgin olive oil and boom: you’ve got a tangy, slightly creamy dressing that’s bold, bright, and just the right amount of funky.
It clings to the shaved sprouts, plays beautifully with the dried fruit, and transforms a humble pile of greens into something you could serve at your next dinner party with pride.
More Delicious Recipes to Make with Brussels Sprouts Next
Roasted Figs and Brussels Sprouts with Prosciutto
This recipe for Roasted Figs with Brussels Sprouts and Prosciutto comes from the Schafer family, fig growers in Central California. This sweet and savory dish will make a fig fan – and a Brussels sprouts fan – out of anyone.
The dish is easy enough for a weeknight meal and fancy enough for guests or your holiday table. Besides, who knows how to cook with figs better than fig farmers?
Kale and Brussels Sprouts Salad
This crazy delicious Kale And Brussels Sprouts Salad from G-Free Foodie is easy to make…and even easier to eat. It’s fancy enough for a holiday table, but quick enough for a weeknight meal. Plus, you can make it in advance – perfect for meal prep too!
Looking for More Hearty Salad Recipes for Cooler Weather?
- Easy Celery Slaw: This delicious salad recipe is packed with bright flavors and lots of crunch. Earthy celery is paired with tart apples, toasted almonds and pistachios, funky blue cheese, and punchy parsley. Then it’s tossed with a lemony olive oil vinaigrette that sings.
- Creamy, Tangy Napa Cabbage Slaw: If you’re looking for a fresh, crisp, and downright irresistible side dish, this Napa cabbage slaw is the answer. It’s creamy, tangy, and packed with crunch. This slaw is anything but ordinary.
- Shaved Apple Fennel Salad: When it comes to flavor, crunch, and color, this Shaved California Apple Fennel Salad with Cabbage checks all the boxes.
NEED A PLAYLIST FOR YOUR NEXT SALAD-MAKING SESH? CHECK OUT THIS CA GROWN SPOTIFY PLAYLIST:
Craving more delicious dishes? Check out our Pinterest for more CA GROWN recipes and ideas for innovative ways to use Brussels sprouts in your kitchen.
Do you have a favorite Brussels sprouts recipe we should try? Snap a pic and tag us with #CAGROWN—we’d love to see what you’re cooking up.
Shaved Brussels Sprout Salad
Equipment
- food processor
Ingredients
- 1 lb Brussels sprouts trimmed
- ¼ cup slivered almonds toasted
- ¼ cup raisins
- ¼ cup dried apricots sliced thin
- 2 TBSP fresh parsley roughly chopped
- 1 TBSP chives finely chopped
- ½ lemon zested and roughly chopped
- 1 clove garlic peeled and crushed
- ½ tsp honey
- ½ tsp creole mustard
- ¾ tsp kosher salt
- ½ tsp ground pepper
- ⅓ cup California extra virgin olive oil
- Optional: 2 oz aged Real California Milk cheddar grated or thinly peeled
Instructions
- Slice the brussels sprouts thin in a food processor with a slicing disk, or by hand using a sharp knife. Transfer to a large serving bowl, then add in the almonds, raisins, dried apricots, parsley, chives, and lemon zest. Gently toss to combine.
- Wipe the bowl of the food processor clean and swap the slicing disk for a chopping blade. To the bowl, add the lemon, garlic, honey, creole mustard, salt and pepper. Puree until smooth, then with the motor running, drizzle in the olive oil. Continue processing until emulsified. Pour the dressing over the slaw, along with the cheese if using. Toss to coat and serve!