Raw Shredded Brussels Sprouts Salad with Crispy Breadcrumbs

This shredded raw Brussels sprouts salad is a delicious way to enjoy Brussels sprouts! It’s a crunchy, zesty vegetarian salad recipe that’s easy to make and comes together in under 30 minutes.

As a Registered Dietitian, I’m no stranger to salad recipes. I’m a big fan of utilizing different vegetables as the base for salads instead of regular salad greens. Shredded Brussels sprouts salad recipes end up being some of my favorites!

This shaved Brussels sprouts salad is super simple but SO delicious. Raw shredded Brussels sprouts are mixed with arugula, parmesan cheese, and cherry tomatoes. The dressing is a zesty lemon vinaigrette, and everything is topped with the best crispy toasted breadcrumbs. The result is a salad that is crunchy, zippy, light, and so satisfying.

Can you eat raw Brussels sprouts?

Absolutely! It’s one of my favorite ways to enjoy this vegetable. While they are usually prepared sauteed, roasted, or air fried, raw Brussels sprouts are equally as delicious. They have a flavor similar to cabbage and add a desirable crunch to any dish.

Ingredients in shaved Brussels sprouts salad

Here is everything you need to make this salad recipe:

• Brussels sprouts
• Arugula
• Cherry tomatoes
• Parmesan cheese
• Panko breadcrumbs
• Olive oil
• Garlic powder
• Lemon juice
• Mayonnaise
• Salt
• Pepper

This recipe is vegetarian and nut free. It serves four generously as a main, or six to eight as a side dish.

How to make shredded Brussels sprouts salad

1. Wash the Brussels sprouts, trim off the ends, and pick off any dirty of blemished outer leaves. Shred them thinly, either using a food processor with a slicer attachment, or with a sharp knife by hand.
2. Add the shredded Brussels sprouts to a large salad bowl along with the arugula, parmesan cheese, and halved cherry tomatoes.
3. Toss the panko with olive oil, salt, pepper, and garlic powder. Toast in a nonstick skillet on the stovetop until they are a nice golden brown color.
4. Combine the salad dressing ingredients in a small jar and shake it up to emulsify.
5. Toss the salad in the dressing so everything is well coated.
6. Top everything with a generous sprinkle of the crispy toasted panko.

Best way to shred Brussels sprouts

The easiest and fastest way to shred brussels sprouts is to use your food processor with the slicer attachment. Before putting them in the food processor, wash the Brussels sprouts, cut off the woody ends, and remove any dirty outer leaves.

If you do not have a food processor, you can shred Brussels sprouts by finely slicing them with a knife. This method works perfectly fine, it just takes more time and a bit more focus.

Can I prepare this salad in advance?

Yes, you can prepare all the salad ingredients 1-2 days in advance. Store the shredded brussels sprouts, arugula, and cherry tomatoes together in an airtight container in the fridge. Store the dressing separately in the fridge, and the breadcrumbs separately at room temperature in an airtight container.

When you’re ready to eat, assemble everything together. This ensures everything stays crispy and crunchy!

Serving suggestions

This salad makes a delicious side dish for just about any meal. Pair it with anything from pasta, to salmon, to shrimp, to tofu.

This salad makes for a nice light lunch when paired with a protein like hard boiled eggs, grilled salmon, or tempeh. Make it an even more filling meal by enjoying a slice of sourdough bread on the side.

Brussels sprouts nutrition benefits

Brussels sprouts are quite nutritious! One cup of Brussels sprouts provides several nutrients, including:

• 3.3 grams of dietary fiber (12 percent of your daily needs)
• 3 grams of plant-based protein
• 0.122 mg thiamin (10 percent of your daily needs)
• 0.193 mg Vitamin B6 (15 percent of your daily needs)
• 53.68 mg folate (13 percent of your daily needs)
• 74.8 mg Vitamin C (83 percent of your daily needs)
• 155.8 mcg Vitamin K (130 percent of your daily needs)

Brussels sprouts, along with other cruciferous veggies like kale, broccoli, cabbage, and cauliflower, contain several plant compounds called phytochemicals. These compounds have benefits by reducing inflammation and aiding in immune function.

Let me know if you love this recipe by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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