Shaved Brussels Sprout Salad
A mandoline turns sprouts into ribbons in seconds; a sharp knife and patience gets you close enough..
Raw, crunchy, nothing like the boiled version
A mandoline turns sprouts into ribbons in seconds; a sharp knife and patience gets you close enough.
The dressing does the softening, so dress it 10 minutes before serving and the sprouts relax without wilting.
We tested with and without the apple. The apple adds the sweet counterpoint that makes people ask for seconds, so keep it.
Ingredients
Instructions
Shave the sprouts as thin as you can and put them in a big bowl.
Whisk the oil, lemon, honey, salt and pepper.
Toss the sprouts, apple and most of the almonds in the dressing; leave 10 minutes.
Top with parmesan and the rest of the almonds before serving.
Testing notes & substitutions
No mandoline
Slice as finely as possible by hand; thinner is better for raw sprouts.
Make it a meal
Add flaked salmon or shredded chicken and it becomes lunch.
Questions we get a lot
Will it keep?
Dressed, it holds an hour or two; undressed, the sprouts keep a day in the fridge.
Too bitter?
A touch more honey and the apple balance the sprout edge.
Dana Reyes
Dana has cooked professionally for eleven years and has been testing recipes for Hearth & Thyme since 2019. She writes about weeknight cooking, slow breads, and the small techniques that quietly change a dish. Every recipe she publishes is cooked at least twice, in an ordinary home oven.
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