Photo credit Paula Shoyer

Shaved Brussels Sprout Salad

A crunchy salad full of flavor.

At every family meal I make sure to serve some raw vegetables in addition to the cooked ones. You will be surprised by how much you like this crunchy salad of raw brussels sprouts.

This recipe is reprinted with permission from “The New Passover Menu.” 

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Photo credit Paula Shoyer

Shaved Brussels Sprout Salad

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A crunchy, satisfying salad to liven up any meal.

  • Total Time: 20 minutes
  • Yield: Serves 6-8


  • 1 pound (450g) brussels sprouts (preferably larger-size ones), ends trimmed, 2 outer layers of leaves removed
  • ¾ cup (115g) whole almonds, toasted
  • ½ small red onion, chopped into small pieces (about ¼ cup/40g)
  • 3 Tbsp (45ml) fresh lemon juice (from 1 lemon)
  • ¼ cup (60ml) extra-virgin olive oil
  • 1 Tbsp honey
  • ⅛ tsp salt
  • ⅛ tsp black pepper


  1. Cut the brussels sprouts in half the long way, from the stem end to the top, and thinly slice. Place the sliced sprouts in a bowl.
  2. Roughly chop the toasted almonds and add to the bowl, along with the chopped onion.
  3. In a small bowl, whisk together the lemon juice, oil, honey, salt and black pepper. Pour the dressing over the salad and toss.
  • Author: Paula Shower
  • Prep Time: 20 minutes
  • Category: Side dish
  • Method: Quick
  • Cuisine: Vegetarian


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