Easy Shaved Brussel Sprout Salad (V/GF)

Easy Shaved Brussel Sprout Salad (V/GF)

Enjoy a delicious brussel sprout salad filled with shaved brussels sprouts, crispy chickpeas, pickled cabbage, avocado, hazelnuts, and pecans all tossed in a simple lemon vinaigrette. It is a flavorful, crunchy, warm salad that is perfect for a filling lunch or a tasty side dish! (This recipe is completely vegan, gluten-free, and easily customizable.)

5 from 2 votes

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Course: Dinner, Lunch, Side Dish

Cuisine: American, Healthy Options, Vegan

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: people

Calories: 492kcal

Ingredients

1 lb Brussels Sprouts, washed, stems removed, and roughly chopped/shredded
1 Medium Ripe Avocado, thinly sliced pit removed
1/4 cup Chopped Hazelnuts
1/4 cup Chopped Pecans
1 1/2 cups Crispy Chickpeas plus more for garnish
1/3 cup Pickled Red Cabbage, optional (store bought or homemade)
2 tsp Avocado Oil, or cooking oil of choice

Creamy Lemon Basil Vinaigrette

1/3 cup Olive Oil
1/2 cup Fresh Basil, chopped packed
2 Garlic Cloves, minced
1 tbsp Agave Syrup or maple syrup or honey
1 tsp Dijon Mustard
1/4 cup Fresh Squeezed Lemon Juice
1/4 tsp Sea Salt, or to taste
1/4 tsp Black Pepper, or to taste
1/4 tsp Red Crushed Pepper, optional

Optional Add-ins

1 Shallot, thinly sliced and sauteed
1/2 cup Shredded Parmesan
1/3 cup Pomegranate or Dried Cranberries
1 Green Apple, skin removed and thinly sliced

Instructions

Make The Lemon Basil Vinaigrette

Toss the ingredients for the lemon vinaigrette into a blender, and blend until smooth. Store the dressing in the fridge until ready to use. (It can last in the fridge for up to one week.)

Prepare The Salad

In a large skillet over medium-high heat, warm the cooking oil. Add the shaved Brussels sprouts, and season with salt and black pepper. Cook for about 2-3 minutes, or until the brussels sprouts has wilted slightly. Stir often so that the brussels sprouts are evenly cooked.
Remove the brussels sprouts from the heat and transfer them to a large bowl. Add the nuts, crispy chickpeas, pickled cabbage, and optional add-ins. Toss the salad in the dressing.
Transfer to a serving dish, if desired. Add sliced avocado on top and garnish with more crispy chickpeas. Enjoy!

Notes

Storage And Leftovers

Store any leftover Brussels sprouts salad in an airtight container in the fridge for up to 2 days. The lemon juice in the vinaigrette will help preserve the salad and also give it more flavor over time. The salad is best enjoyed the same day it is prepared for the best texture but is still suitable for a tasty salad for lunch the next day. If enjoying leftovers, do not rewarm the salad, instead enjoy it cold.

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