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lemony shredded brussels sprouts salad on a white dish atop a white linen napkin

Lemony Shredded Brussels Sprouts Salad (vegan, keto)

  • Author: Camilla
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 6 servings 1x
  • Diet: Vegan


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.


  • 1 and 1/2 pounds Brussels sprouts, trimmed
  • 1 and 1/2 tablespoons extra virgin olive oil
  • 2 teaspoons finely grated fresh lemon zest
  • 1 and 1/2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 2 teaspoons maple syrup (or liquid keto sweetener, if following keto diet)
  • 1/4 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper
  • 3 tablespoons chopped toasted (or raw) hazelnuts (see notes for options)
  • Optional: Vegan Parmesan cheese (for sprinkling)


  1. Using a very sharp knife or a mandolin, very thinly slice Brussels sprouts lengthwise. Use your fingers to separate the leaves.
  2. In a small bowl, whisk together oil, lemon zest, lemon juice, mustard, maple syrup, salt and pepper.
  3. In a large bowl, combine Brussels sprouts and hazelnuts. Add dressing and gently toss to coat. If desired, sprinkle with Vegan Parmesan Cheese.


Hazelnut Options: Almost any other chopped toasted nuts or seeds (e.g., almond, walnuts, pecans, pepitas, sunflower seeds) can be used in place of the hazelnuts.

  • Category: Salad
  • Method: No-Cook
  • Cuisine: American


  • Serving Size: 1/6 of recipe
  • Calories: 105
  • Sugar: 4.2 g
  • Sodium: 148.3 mg
  • Fat: 5.3 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 13.1 g
  • Fiber: 5 g
  • Protein: 4.6 g
  • Cholesterol: 0 mg

Keywords: shredded Brussels keto, sprouts salad, vegan, light, lemons, maple syrup, Thanksgiving, healthy Brussels sprouts, chopped salad

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