Shredded Brussels Sprouts Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
gluten-free, grain-free, egg-free, paleo-optional, vegan optional
  • 1 cup raw hazelnuts, skins removed (see notes)
  • 12 ounces Brussels sprouts
  • ½ cup freshly grated parmesan cheese, plus shaved Parmesan for garnish
  • ⅓ cup dried cranberries
  • Optional: cracked black pepper
Red Wine Dressing:
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoons Dijon mustard
  • ¼ teaspoon fine sea salt, or more to taste
  • Pinch of freshly ground black pepper
  1. Heat a small skillet over medium heat. Add the hazelnuts and toast in the pan for 5 minutes, tossing often to avoid burning. Set aside to cool, then roughly chop.
  2. Shred the Brussels sprouts, place them in a food processor and pulse until fine shreds form. (You should have about 5 cups.)
  3. Put the Brussels sprouts, toasted hazelnuts, grated parmesan cheese, and cranberries in a large serving bowl.
  4. In a small bowl, whisk together the ingredients for the dressing.
  5. Toss the salad with cracked pepper, if adding, and your desired amount of dressing. Serve immediately garnished with shave Parmesan cheese.
To remove the hazelnut skins, preheat the oven to 400ºF. Spread the hazelnuts on a timed baking sheet and bake for 10 minutes, until the nuts have darkened and the skins begin to flake off. Watch closely to avoid burning. Remove from the oven and let cool for 5 minutes. Then, place the hazelnuts in the center of a large, clean, kitchen towel, gather the sides of the towel together to form a pouch, and run and shake until the brown skins of the nuts start to peel off. Continue rubbing and shaking until most of the skins are removed – don't worry if a few stubborn ones remain.

Omit cheese to make this recipe paleo and vegan.

Want to make this salad a meal? Top it will grilled chicken or salmon.
Recipe by Tasty Yummies at