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Shaved Brussels Sprouts Salad with Lemon-Chile Vinaigrette & Toasted Hazelnuts

  • 30 m
  • 30 m
EatingWell Test Kitchen
“Using the slicing blade of a food processor on Brussels sprouts creates a big, fluffy pile of crunchy sprout ribbons quickly. In this easy salad recipe, the shaved Brussels sprouts are dressed with a lemony vinaigrette spiked with crushed red pepper and sweetened with a bit of honey.”


    • 1 teaspoon finely grated lemon zest
    • 2 tablespoons lemon juice
    • 1 tablespoon honey
    • ½ teaspoon crushed red pepper
    • ½ teaspoon salt
    • ¼ teaspoon ground pepper
    • ¼ cup extra-virgin olive oil
    • 1¼ pounds Brussels sprouts, stem ends trimmed and outer leaves removed
    • 1 cup very thinly sliced red onion
    • ½ cup chopped hazelnuts, toasted (see Tip)


  • 1 Combine lemon zest, lemon juice, honey, crushed red pepper, salt and pepper in a large bowl. Whisking continuously, slowly drizzle in oil until all of it is incorporated and the mixture is thickened.
  • 2 Shred Brussels sprouts in a food processor fitted with the slicing disk. Transfer to the bowl. Add onion and hazelnuts and gently toss to combine.
  • Tip: Toasting nuts deepens the flavor and gives them a crisp, delightful crunch. To toast nuts, spread in a single layer in a small baking pan and bake in a 350°F oven until golden and fragrant, 5 to 7 minutes, stirring the nuts or shaking the pan once. Transfer to a small bowl or plate to cool. (When toasting hazelnuts, rub the nuts with a clean kitchen towel as soon as they come out of the oven to remove as much of the papery skin as possible.)
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