Say it with us – Brussels sprouts aren’t just for Christmas! The best salad with shaved sprouts, bacon, parmesan and almonds. The dressing uses the fat rendered from the pancetta and creates the most thick, delicious dressing that coats the sprouts beautifully.
A shaved Brussels sprout salad is a crisp dish that showcases the delicate, thinly sliced Brussels sprouts as the star ingredient. Slicing them so thinly and tossing them in the thick dressing makes them beautifully tender. The punchy vinaigrette, toasted nuts, a hint of sweetness from the honey, and a savoury flavour from cheese, creates a well-balanced salad with no need for cream, no mayonnaise, no egg and definitely no tomato, cucumber or lettuce. Which can make a great salad but let’s face it, we are all about interesting salads over at Desert Island Dishes! This Thai chicken salad is anything but boring and my favourite salad ever is my my mum's Tuna Steak Salad.
Since eating Brussels sprouts in a salad form is less common, we know that you may have some questions, so we’ve collated all the most asked questions below:
Brussels sprouts are a vegetable from the cruciferous family (so in the same family as broccoli and cabbage for example). They are high in nutrients both cooked and raw and although roasting, steaming, or boiling are common ways to consume Brussels sprouts, they can also be eaten raw. But they are definitely best if sliced very thinly so as to break them down a bit.
Yes! They are great for you and when they are raw, they retain even more nutrients. They are rich in antioxidants, high in fibre and can help maintain healthy blood sugar levels.
We use a mandoline to shave it finely. Just make sure you use your guard or a glove and to be extremely cautious as they are very sharp. If you don’t have a mandoline, use a sharp knife. Chop the knobbly end off the sprout then chop thinly. Or use a box grater if it’s easiest for you!