This Shaved Brussels Sprouts Salad with Mustard and Parmesan is tossed in a light red wine vinaigrette and makes a delicious, crunchy side dish.
A couple weeks back, I found myself with an overabundance of Brussels sprouts. I’d asked Rick to pick some up at the store, so that I could make these Balsamic Roasted Brussels Sprouts with Cranberries as a side dish for a prime rib dinner that we were serving. My usual recipe for those sprouts calls for three pounds. I didn’t quite remember how many Brussels sprouts that actually is, and, we were only having a small party of four for dinner that night, so I ended up cutting the recipe in half.
So… What do to with the remaining sprouts sitting the fridge? Test out some new recipes, of course!
I’d wanted to try a shaved brussels sprouts salad for a while, and this seemed like to perfect opportunity. Raw brussels sprouts can seem like a bit of an odd thing – You would never think of serving raw Brussels sprouts on a crudité platter along with some dip. But, much like kale, which can be a bit tough and bitter in its raw state, if the sprouts are sliced thinly enough, and then left to meld with some vinaigrette for a while, they take on a softer, more delicate flavor, but still with a nice bite.
This has quickly become one of my favorite salads in my recipe box, rivaled only by this Fennel & Celery Salad and this Arugula Salad. It’s tangy, with a good bite from the mustard, and a bit salty and nutty at the end with the finishing of parmesan cheese. I also love that this is a salad that can sit for a bit – Meaning that it’s perfect for potlucks, or for grab and go lunches. The flavors will only continue to combine and the sprouts won’t lose their wonderful texture.
Do you have a favorite brussels sprouts recipe that you fix on the regular? Let me know in the comments below!
Brussels Sprouts Salad with Mustard and Parmesan
- 2 Tablespoons red wine vinegar
- 1 Tablespoon whole grain mustard
- 1 teaspoon sugar
- 1 Tablespoon olive oil
- 1 pound brussels sprouts
- ¼ cup finely grated Parmesan cheese
- Salt and Pepper to taste
- In a medium bowl, whisk together the red wine vinegar, mustard, sugar and olive oil. Season with salt and pepper, to taste.
- Holding the stem of the Brussels sprouts, thinly slice each one until you get to within ½ inch of the stem. Discard the stems and place the sliced Brussels sprouts in a large bowl, breaking them up with your hands and discarding any tough pieces.
- Toss the sliced sprouts with the dressing until coated. Let sit at room temperature for at least 15 minutes to allow the sprouts to soften and the flavors to combine.
- Before serving, toss in the grated parmesan and taste again for seasonings, adding more salt and pepper, if needed.
If you loved this Brussels Sprouts Salad I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me onInstagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Wine Pairings for Brussels Sprouts Salad:
- With its minerality and hints of stone fruit, a Dry Riesling will pop against the mustard vinaigrette on this salad.
- A light Pinot Noir with bright acidity and earthy notes will compliment the flavors in this salad nicely.