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.