Lemony shredded Brussels sprouts salad will change your ideas about this petite green vegetable forever! Crunchy, fresh, crisp and delicious, the salad is also vegan, keto and paleo.
Eating your Brussels sprouts suddenly got very easy. And incredibly delicious.
Though the calendar says October, it still feels like summer here in Texas (possibly winter where you reside), which is why I am opting for a light, refreshing take on this traditional cold weather vegetable. It makes for perfect shift-of-the-seasons fare!
When Are Brussels Sprouts in Season?
Brussels sprouts can be found in grocery store almost year round (imported from around the world), but their peak season in North America is October into November.
The small green spouts prefer colder weather (much like their cousins, cabbage, broccoli, and kale) and will be optimal (less travel time to get to you!) in terms of freshness in flavor during their peak season.
Thinly Slice and Don’t Cook Your Brussels Sprouts
I have served this to many who claim to loathe Brussels sprouts, only to have them plead for the recipe. It’s probably because they have only had the adorable sprouts boiled into mushy oblivion.
But in this fresh take, they are very thinly sliced and served raw. The slicing renders the sprouts newly delicate, and a lemony dressing connects them with the earthy hazelnuts.
You can use a very sharp knife to cut the sprouts, but a mandolin makes it super fast and easy. If using a mandolin to slice the Brussels sprouts, hold each one by the stem end when slicing–it makes it easy to handle the little buggers! Don’t worry about perfect slices; a variety makes the salad all the more interesting.