Shaved Brussels Sprouts with Pomegranates
Shaved Brussels Sprouts with pomegranates is my favourite way to enjoy Brussels sprouts. Unlike cooked Brussels sprouts (which I confess I don’t love), raw shaved Brussels sprouts are crisp, fresh, and downright delicious. Tossed in a simple maple vinaigrette and packed with colorful, crunchy toppings, this salad is easy to make ahead and perfect for fancy dinners. No last-minute timing stress of hot veggies here—just grab from the fridge, toss and serve.
Also Read: How to Open Pomegranate, Carrot and Apple Salad, Kale & Apple Salad, Pear and Pomegranate Salad
3 Ways to Shave Brussels Sprouts
For this salad you want beautiful thin ribbons of Brussels sprouts. Here are three ways to get them depending on your patience level and knife skills. Whichever method you choose – watch your fingers!
Start by washing the sprouts, trimming the ends and removing any blemishes and the toughest part of the cores. When finished shaving, give the slices a quick fluff to separate the layers.
- Knife: Use a sharp chef’s knife. Cut the sprout in half lengthwise to create a stable base. Lay flat and slice thinly. Flatten the slices and finely slice any pieces that may be too big.
- Mandoline: For even slices, use a mandoline slicer. Be sure to use the safety guard or wear a cut-resistant glove to protect your fingers.
- Food Processor: Use the slicing attachment of your food processor for super-fast shredding, especially for large batches. The shreds will be less uniform, but if you’re making a big batch, this is the way to go!
How Many Brussels Sprouts?
Of course, every sprout is different – but here are some general guidelines for how many Brussels sprouts to get.
1 lb medium sized Brussels sprouts (1-1/2 inches) will make about 4-5 cups shaved Brussels sprouts
1 lb medium Brussels sprouts is about 20-25 sprouts
For this recipe, you’ll likely need 15 to 20 medium sized Brussels sprouts, just under one pound. It’s always good to get a couple extra in case some require a little more trimming.
Shaved Brussels Sprouts Salad Recipe
Shaved Brussel Sprouts with Pomegranates
Ingredients
- 4 cups shaved Brussels sprouts (15-20 med)
- 1/2 cup thinly sliced or shaved red cabbage optional
- 1/3 cup toasted hazelnuts
- 1/3 cup crumbled feta cheese
- 1/3 cup pomegranate arils
- 1/3 cup olive oil
- 2 Tbsp white wine vinegar
- 1 Tbsp maple syrup
- 1/2 Tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Shave Brussels sprouts into thin ribbons using your preferred method (see full article). Use a sharp chef's knife, mandolin or food processor. Do the same with a small wedge of red cabbage. Toss in serving bowl.
- In small jar, combine olive oil, white wine vinegar, maple syrup, Dijon mustard, salt, and pepper. Shake well until emulsified.
- Pour dressing over shaved Brussels sprouts and red cabbage. Toss to coat.
- Top with toasted nuts, feta, and pomegranate arils. Gently toss again.
- Let rest for 15 minutes and enjoy.
- Store leftovers in tightly sealed container in fridge for 2-3 days.
Notes
- use your favourite salad oil
- swap maple syrup with honey
- use walnuts, pumpkin seeds or sunflower seeds instead of hazelnuts
- use dried dates, cranberries or apricots instead of pomegranates
- replace the red cabbage with grated apple
- mix in some romaine, kale or arugula
Nutrition Facts (per serving)
How to Store Leftovers
- Store any leftover salad in an airtight container in the fridge for 2 days. While it will still taste great, the sprouts may soften slightly as they absorb the dressing. For the freshest texture, consider storing the dressing separately and tossing just before serving.
Substitution Ideas to Make It Your Own
Use this recipe as a starting point to create your own version.
- use your favourite salad oil
- swap maple syrup with honey
- use walnuts, pumpkin seeds or sunflower seeds instead of hazelnuts
- use dried dates, cranberries or apricots instead of pomegranates
- replace the red cabbage with grated apple
- mix in some romaine, kale or arugula
Next time, I think I’ll use shredded Brussels Sprouts for a Caesar Salad with bacon and croutons – what do you think?
Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in delicious, simple, everyday meals. Sign up for seasonal tips and recipes delivered straight to your inbox, and dive deeper with my books, guides, or YouTube content.