5 from 1 vote
raw brussels sprouts salad with red onions, parmesan cheese and almonds in a white bowls with citrus vinaigrette
RAW BRUSSELS SPROUTS SALAD WITH PARMESAN AND CITRUS VINAIGRETTE
Prep Time
20 mins
resting time
10 mins
 

This Raw Brussels Sprouts Salad with Parmesan is tossed in a citrus vinaigrette makes a delicious, crunchy salad.

Course: Dinner, Lunch, Salad, Side Dish
Cuisine: American
Keyword: 20 minute recipe, brussels sprouts, healthy salad, keto, low carb, salad
Servings: 6 SERVINGS
Calories: 758 kcal
Author: Lena Gladstone
Ingredients
RAW BRUSSELS SPROUT SALAD
  • 4 cups brussels sprouts shaved thinly
  • 1 1/2 cups parmesan cheese finely grated
  • 1/4 cup toasted nuts (I used marcona almonds)
  • 1/4 small red onion thinly sliced
  • 1/4 tsp sea salt
CITRUS VINAIGRETTE
  • 3/4 cup extra virgin olive oil
  • 1/2 lemon juiced
  • 1/4 cup parmesan cheese finely grated
  • 1/2 tsp sea salt
Instructions
CITRUS VINAIGRETTE
  1. In a small mason jar, add in all the CITRUS VINAIGRETTE ingredients together. Close lid and shake well.

RAW BRUSSELS SPROUT SALAD
  1. Remove any wilted leaves on the brussels sprouts, cut them in half. Finely shave the sprouts until you hit the stem part. Discard the stems and place the sliced brussels sprouts in a large bowl.

  2. Slice the red onion into really thin slices. Add to the bowl and mix well with your hands. Roughly chop the almonds or nuts of choice. Set nuts aside to be added last.

  3. Toss the sliced sprouts and onions with 3/4 of dressing until coated, reserve some for any extra dressing if needed. Serve immediately or let sit at room temperature for at least 10-15 minutes to allow the sprouts to soften and the flavors to combine. 

  4. Right before serving, fInely shave the parmesan cheese into the bowl and add nuts. Taste for additional seasoning.