Shredded Brussels Sprouts Salad

I’ve found myself in a bit of a salad rut recently. I’m bored with romaine and baby spinach, and I already plow through kale at an absurd rate. Seriously – I can eat an entire head of kale on my own, especially when it’s in chip form, and still want more at my next meal.


Then I remembered the brussels sprouts I picked up at TJ’s over the weekend. No, not the crazy-looking ones still on the stalk (has anyone else seen these?), but the ones that actually fit in the refrigerator.

I thought about using my go-to method for vegetables and roasting them, but brussels sprouts are actually quite delicious raw, when you remove the bitter ends and slice them really thin.


I added in a few raisins and roasted sunflower seeds to create a nice combination of sweet and salty, and then dressed it all with a mix of lemon, agave, and olive oil. It’s almost too simple to be called a recipe, but it’s a great alternative to the more common romaine or spinach salads.

It’s perfect when you only have a few minutes to throw something together.


Shredded Brussels Sprouts Salad (Vegan, Gluten-Free)

Recipe Type: Salad
Author: Amanda Maguire
Prep time:
Total time:
Serves: serves 1
  • 1 cup brussels sprouts, thinly sliced
  • 2 tablespoons organic thompson raisins
  • 2 tablespoons roasted, lightly salted sunflower seeds
  • juice of 1/2 a lemon
  • 1/2 tablespoon extra virgin olive oil
  • 1/2 tablespoon raw agave nectar (or pure maple syrup)
  1. In a medium bowl, toss together the sliced brussels sprouts, raisins, and sunflower seeds.
  2. To make the dressing, whisk together the lemon juice, olive oil, and agave nectar (or maple syrup, if using).
  3. Pour the dressing over the greens and toss together to coat them evenly.
  4. Enjoy!
A little mustard would be great in this dressing, if you wanted to create more of a honey mustard flavor.


Leave a Comment

  1. this looks so fresh and perfect and love that you used a hint of sweet in the dressing…just enough probably to counter the brussles and any lil bit of bitterness. YUM!

    1. Amanda says

      Thanks, Averie! Hope you’re enjoying Aruba! I’m very jealous – it’s rainy in Boston right now.

  2. What a lovely salad! I love the addition of raisins.

    I have seen the huge stalks of brussel sprouts at trader joes..half the reason I buy it is because I think it looks cool, ha.

    Today for lunch I had a spinach salad with a side of homemade macaroni and cheese and sauteed mushrooms 🙂

    1. Amanda says

      Those stalks do look pretty cool.

  3. I’ve always wanted to do the raw thing with brussels sprouts. This looks amazingly fresh. I laughed at your kale obsession because I just downed half of a huge bag of it for lunch in a salad. And if it were in chip form, the whole bag would’ve been polished off. So, I hear ya.

  4. Sarah says

    Thats genius! I never would have thought to eat them raw.

  5. Emily says

    Yummy! I just bought some brussel sprouts that need to be put to use. I love that they’re raw in this dish- that’s something I rarely do!
    And kale obsession?! Ditto! I can’t get enough of the leafy, green goodness. 🙂

  6. OH YUM! I love brussels sprouts- the salad looks so fresh and delicious! I have a salad pretty much every single day for lunch, but have yet to be in a salad rut. I’m kind of shocked by that.
    And having a bird would drive me CRAZY. You’re a better woman than I for taking that little guy in!

  7. Oh, yum! I’ve never done brussels sprouts raw. Not sure why – it wouldn’t be too far off from coleslaw. I’m going to try this next time the sprouts find their way into my fridge.

  8. Kait says

    Quadrupled this tonight to have for the week…DELISH! Nom nom nom nom


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