Looking for an easy shredded or shaved brussels sprout salad? Look no further than our dressed up pomegranate and poppy seed shaved brussels sprout salad. A nice chilled side dish for your holiday table that can be made in advance.
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We recently spent Thanksgiving in Colorado visiting my sister. At the last minute, we all decided we needed another veggie side dish. This holiday side dish had to be light to offset all the carb-heavy side dishes we had planned, and it couldn’t take up oven space meaning it had to be chilled.
The whole family agreed a shredded brussels sprout salad was the way to go. We found a few recipes online but they either had bacon or cheese (not light) or cranberries (and we had already prepped our roasted cranberries). We just sort of threw this salad together, everyone contributing an element. AND IT WAS AWESOME!
I now present to you the best shaved brussels sprout salad!!! With pomegranate and a tangy poppy seed dressing. Woot woot.
Before we get the recipe I do want to clear up one little thing. Is it Brussel or Brussels? The Grammerist says Brussels Sprouts are indeed spelled with an "s" on the end. And yes I really hard to look that up.
We loved this brussels sprout salad so much we are planning to make it again at Christmas. It is the perfect festive holiday salad because…
- It only has two main ingredients (brussels sprouts and pomegranate arils)
- The poppy seed dressing can be made days in advance plus it is a sugar-free version (yea!)
- The salad can be dressed before your guests arrive, brussels sprouts are hardy and hold up much better than other greens like spinach, arugula or even kale (also making this great for your next potluck)
- It is gorgeous to look at, it appears much more festive and grand than it should
- Also, have we mentioned how EASY this recipe is to make? No? IT IS SO EASY!!!
- Perfect for accommodating vegetarians, vegans or those with food allergies
- And if you aren’t worried about food allergies or vegans feel free to jazz it up with chopped pecans or crumbled goat cheese
How to Make a Shaved Brussels Sprout Salad
- Prepare the Salad Dressing Start by making the sugar-free poppy seed dressing. Combine all the ingredients and shake well. Alternatively, you can combine all the ingredients, except the poppy seeds, in a blender and pulse until smooth. The poppy seed dressing can be made up to 4 days in advance. I typically put the poppy seeds in right before I serve, no idea why. That is just what I do Please note that the recipe card has the full recipe. I typically only use about ⅔ of the dressing unless the brussels sprouts are very dry.
- Shred the Brussel Sprouts- Hands down the most time-consuming part of the recipe is cutting up the brussels sprouts. My preference is to hand-cut, I think it yields the best results but let's go through some options.
- Shave by Hand- Slice each sprout thinly, while holding the end with the core. Discard the bottom ¼ inch.
- Buy Pre-Shredded Sprouts- I noticed my local grocery store is carrying pre-shredded brussels sprouts this holiday season. For the extra $1.50 I think that is worth my time to skip this step!
- Use a food processor or a mandolin. Either way, trim the ends. Then select the proper attachment/ slicing disk and shred.
- Dress the Salad- To serve, I drizzle on about half the dressing onto the brussels sprouts and half the pomegranate arils. Then toss to coat well. Test the salad and add more dressing as needed. I typically use ⅔ of the dressing.
- Serve- Put into your serving dish and sprinkle the remaining pomegranate arils on top. You don’t have to do it this way, but the pop of bright red on top is so appetizing. I prepare the salad a couple of hours before mealtime and keep in the fridge until 20 minutes before mealtime. I prefer any shaved brussels sprout salad chilled, but not ice cold.
This is one truly EASY make-ahead side dish!
Leftovers keep for several days in the fridge (and they hold up surprisingly well!). I loved my leftovers topped with shredded chicken for a great lunch salad.
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Shaved Brussels Sprout Salad
- 1 lb brussel sprouts, whole
- 1 cup pomegranate arils
- Remove any bruised outer leaves from the brussels sprouts. Holding each brussels sprout by stem end, cut into very thin slices. Toss in a bowl to separate layers.
- Add half the pomegranate arils to the brussels sprouts and toss.
- For the poppy seed dressing, combine all ingredients in a mason jar shake until well combined. Season to taste with salt and pepper.
- Start by adding half the poppy seed dressing. Toss the salad to coat. Continue to drizzle on the dressing until it is dressed to your liking.
- Arrange the salad on a platter and top with remaining pomegranate arils.