I love an easy vegetable-based side dish that can be made in advance. This one doesn’t require any cooking and can be made 1-2 days before serving. I have never been a huge brussels sprouts fan but I find shredding them completely transforms the vegetable. It takes on a kale-like texture and has a satisfying chewy crunch that is somewhat addictive. I can never get my four year old to eat green vegetables and she devoured this and asked for seconds right after I took these photos. No lie!
To prepare, simply shred the brussels sprouts in your food processor and stir in the dried cranberries, red onion, almonds, olive oil, lemon, salt and pepper. I like to add a drizzle of balsamic glaze on top for some added tang and sweetness. Vegan parmesan cheese also works well as a last minute add-on. Just toss everything together and serve! It couldn’t be easier and always impresses people. I like to bring it as a side dish to spring and summer gatherings. This recipe would be perfect for Easter or Passover dinner this weekend since it pairs well with almost anything. It is light, fresh and full of flavor. It has a satisfying crunch and looks beautiful on the table.
Shredded brussels sprouts salad is great for meal prep and taking to lunch. I sometimes bulk it up with avocado and quinoa and/or wild rice to turn it into a meal. I provided some substitution options below including using candied walnuts instead of sliced almonds. You could also use both! This is a forgiving recipe and it is fine to switch things up like using green onions instead of red onions. Don’t overthink this one because you really cannot go wrong!
This recipe is raw, vegan, gluten-free, soy-free, refined sugar-free and peanut-free. If you give this recipe a try, please snap a pic and tag #eatingbyelaine and @eatingbyelaine on Instagram, Twitter or Facebook so I can see your creations.
- 5 cups raw brussels sprouts, shredded*
- ¼ cup good quality extra virgin olive oil
- 1-2 juicy lemons, juiced**
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup diced red onion (or substitute shallots or green onions)
- ½ cup unsalted sliced almonds (you could also sub chopped candied walnuts)
- ⅓ cup dried cranberries
- Optional: drizzle of balsamic glaze and sprinkle of vegan parmesan cheese***
- Place shredded brussels sprouts in a large mixing bowl and stir in olive oil, lemon, salt and pepper. Stir in the diced red onions, almonds and dried cranberries.
- Let sit at room temperature for at least 15 minutes. Stir well, taste and adjust as needed. You may want to add more olive oil to better coat the sprouts and for more of a fruity flavor. Sometimes I add more dried cranberries or almonds too.
- Serve with a drizzle of balsamic glaze if desired (I buy mine from Trader Joes). You can also sprinkle a couple tablespoons of vegan parmesan cheese on top as well (recipe in notes below).
- If making in advance store in an airtight container for up to three days. This salad will not get soggy like lettuce does once the dressing has been added.
** Start with one lemon and taste the salad after all ingredients have been added before adding the second lemon.
***To make a batch of my favorite easy vegan parmesan simply whisk these three ingredients together:
¾ cup almond flour (super fine from blanched whole almonds)
5 teaspoons nutritional yeast
1 teaspoon salt
I like to add 3-4 tablespoons of this to this recipe and save the rest for later.