The most underrated way of serving brussels sprouts is raw! Shred brussels sprouts in a food processor and toss with buttery marcona almonds, parmesan cheese and fresh lemon juice for a deliciously easy salad.
I like to think of this salad as a take on a Caesar salad, but with brussels sprouts and marcona almonds for a crunchy, buttery touch. What’s extra special about this recipe is that all ingredients are finely shredded, so each bite has a little bit of everything!
Serve as an appetizer or side dish for almost any dish, from Cacio e Pepe to Ham & Leek Quiche to Grilled Eggplant Paninis!
Brussels Sprout Salad Ingredients
- Sliced or quartered brussels sprouts – buying pre-sliced brussels sprouts is the easiest option. You can also buy whole brussels sprouts and trim and quarter them!
- Marcona almonds – marcona almonds add a sweet buttery crunch. They are my favorite ingredient in this recipe! You can typically find them near the antipasto or cheese section in the grocery store.
- Parmigiano-Reggiano (or parmesan) cheese – finely grated parmesan cheese flavors the entire salad with nutty saltiness.
- Fresh lemon juice – lemon juice adds acidity and a citrus touch!
- Garlic – garlic…no explanation needed.
- Extra virgin olive oil – olive oil moistens your salad, bringing everything together.
- Marcona almonds – substitute regular almonds for marcona almonds. Marcona almonds have a lot more flavor, so use them if at all possible! You can also completely remove this ingredient if preferred.
- Parmigiano-Reggiano (or parmesan) cheese – substitute grana padano or piave for parmesan cheese.
How to Trim Brussels Sprouts
If you buy whole brussels sprouts:
Trim brown bottom of each sprout. Remove the very outer leaves of each sprout if they are wilted or discolored. For this recipe, you’ll then want to slice each brussels sprout in quarters before adding to the food processor.
If you buy shaved brussels sprouts (recommended):
Avoid all of this prep by buying brussels sprouts that are pre-shaved (basically sliced), typically sold in a bag in the produce section. You can dump all of the pre-shaved brussels right in the food processor, without any prep!
How to Shred Brussels Sprouts
Place shaved or quartered brussels sprouts in a food processor, along with marcona almonds. Pulse until brussels and marconas are finely shredded (like the consistency of shredded coconut!)
What Are Marcona Almonds?
Marcona almonds are a type of gourmet Spanish nut that is rounder, sweeter, more buttery, and softer than your classic California almond.
Pulse your food processor until your brussels sprouts and marconas are shredded, unplugging and stopping once or twice to stir mixture with a spoon or spatula for even shredding.
Frequently Asked Questions (FAQs)
Absolutely! Raw brussels sprouts are quite dry like cabbage, so the best way to serve them is finely shredded, mixed with a vinaigrette!
Raw brussel sprouts typically last about a week in the fridge without browning. If they are raw and shredded, they’ll last up to 2 days in the fridge. Shredded and dressed with vinaigrette, brussels will last about a day in the fridge.
Brussels sprouts are a cool season vegetable. Although they’re typically available year-round, they’re most fresh September through March.
Can You Make This Salad Ahead?
Yes! You can shred the brussels sprouts and marconas in the food processor up to 2 days in advance, tossing with the vinaigrette right before serving.
What to Serve With Brussels Sprouts Salad
You can serve pretty much anything with this salad, as an appetizer or side dish! From Sausage Lasagna to Calzones to Lemon, Garlic & Herb Salmon to Chicken Saltimbocca – this salad is so versatile!
You can also add shrimp, chicken or hard-boiled eggs on top for a full meal!
More Salad Recipes on Tastefully Grace!
- Mushroom, Pecorino & Candied Nut Salad
- Roasted Garlic Dijon Green Bean Salad
- Balsamic Watermelon Salad
- Creamy Curry Lime Salad
- Food processor
- 12 ounces pre-sliced brussels sprouts or whole brussels that are quartered
- ½ cup marcona almonds
- ½ cup finely grated Parmigiano-Reggiano or parmesan cheese
- 1/3 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 large garlic clove minced
- Salt & pepper to taste
- Place pre-sliced or quartered brussels sprouts in a food processor along with marcona almonds.
- Pulse food processor until brussels and marconas are finely shredded (like the consistency of shredded coconut!). You may want to unplug and stop food processor once to scrape down the sides of the food processor for even shredding.
- Place shredded brussels sprout mixture in a big bowl.
- In a separate small bowl, whisk together garlic, lemon juice, olive oil, and salt and pepper to taste. Pour vinaigrette over brussels sprout mixture.
- Toss until combined. Add finely grated cheese and toss again. If dry, add a splash more olive oil. Serve room temperature or slightly chilled!