For all of my meal preppers: this recipe is for YOU. My Shaved Brussels Sprouts Salad with Dijon Dressing is the perfect make-ahead salad, because it stays fresh for days without getting wilted and soggy! That’s right – prepare this salad ahead of time and have a crispy, crunchy, tangy salad available anytime that you want it. This recipe is gluten-free, grain-free, and vegetarian-friendly as well!
If there’s one thing to know about me, it’s that I love almost all salads. And by almost, I mean that there are only two types of salads that I don’t like: first, ones that are loaded with mayo (it’s why you’ll find so many mayo-free recipes on my site, like my mayo-free egg salad) and second, ones that are soggy. I just can’t do a soggy salad!
But luckily, there are so many ways to make salads that are both free of mayo and free of any soggy-ness. And this recipe does just that!
By using brussels sprouts instead of lettuce, we’re ensuring that our salad will stay crispy and crunchy for days on end. Since brussels sprouts fall into the cruciferous veggie family (alongside veggies like cauliflower and broccoli), it naturally has a thicker texture that gives them that signature crunch. Plus, they also happen to be high in fiber, antioxidants, and Vitamin K, so they’re a little more nutrient dense than conventional lettuce, as well!
And if crispy, crunchy salads are the name of your game, then you’ve got to try my Ultimate Kale Salad with Creamy Tahini Lemon Dressing, or my Armenian Cucumber & Tomato Salad. Both of them pack a crunchy punch, and are sure to keep you full and satisfied!
Whenever I share a brussels sprouts recipe, I inevitably get a comment from someone who REALLY does not like them. And if that’s you, I don’t blame you! So many of us are slightly traumatized from being forced to eat brussels sprouts the WRONG way, as kids. And let’s be honest: the girls who get it, GET IT. 😉
I’d wager to say that many of us had our first introduction to these round little sprouts through being served a boiled, salted version of them. And to be honest, that is probably the worst way to cook brussels sprouts. Because they are naturally high in sulfur, when they are boiled, that sulfur content releases and they begin to take on a slightly… well, rotten egg like smell. Not good.
In my opinion, brussels sprouts should be served either baked and crispy, fried, or raw and shaved, just like in this salad! Once they soften a bit from the dressing, they take on a mild flavor and crunchy texture that is absolutely delicious.
And the best part is, you can generally find pre-shaved sprouts in your local health food store! That makes putting this salad together simple and easy. However, if not, you can easily shred them yourself. No boiling or sulfur smell required. 🙂
You only need a few simple and easy ingredients to make this salad shine! This recipe comes together in two parts – first with the salad itself, and second with the dressing!
This salad comes together in two parts: the dressing and the salad! To make the dressing, simply whisk all of the dressing ingredients together in a small bowl. Or, follow this easy “hack” to make your dressing straight in the mustard jar!
Next, add all of your salad ingredients to a large bowl and mix to combine. Toss the dressing on top, and let the salad sit for about 15-20 minutes, or until the sprouts begin to soften and the flavors really get to soak in. This is where the magic happens!
Serve immediately, or store in an airtight container in the fridge for up to one week. Enjoy!
And if you’re looking for some more crispy, crunch salad recipes to shake things up, then I highly recommend trying out my Cucumber Avocado Salad for an Asian-inspired dish, my Cabbage Carrot Salad with Tangy Peanut Dressing for another great, prep-ahead salad, or my Mediterranean Quinoa Salad, for a grain-free and delicious summertime salad!
I hope you guys love this recipe! If you make it, be sure to leave a comment below and let me know what you think! And if you post to Instagram, I repost your remakes on my IG stories! xx
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!