In Season: Shaved Brussels Sprouts Salad


Shaved Brussels Sprouts Salad
by Bella of Ful-Filled

Brussels sprouts may be one of the most misunderstood vegetables of all time. It is really quite a shame. Prepared properly (not over-boiled) brussel sprouts are something you can look forward to enjoying every fall and winter. We only discovered our new-found love for brussels sprouts a few years ago, so we make sure to take full advantage of their season now. Whether we oven roast them or shave them raw into a salad, we find it hard to believe we went so long without them.

This shaved brussels sprouts salad is our favorite way to eat the vegetable raw. It is our take on a traditional Greek cabbage salad called “lahanosalata.” In Greece, eating seasonally is part of the culture—the markets only carry what grows locally—so, solely during cool weather will you find cool-weather vegetables. While traditionally made with cabbage, we have found that brussels sprouts are a great substitute that we have come to prefer in this salad (brussels sprouts are like mini cabbages after all).

In this beautiful Greek representation of fall and winter, raw shaved brussels sprouts are paired with pomegranate arils, raisins, walnuts, green onion, and a lemon-yogurt dressing. Light, refreshing, and slightly sweet, this shaved brussels sprouts salad is a seasonal celebration that will change your mind about (if not make you fall in love with) brussels sprouts.

Give it a try…


1 stalk of fresh brussels sprouts (you can find this at a farmers market or Trader Joe’s)
1 pomegranate, arils extracted (approx. 1/2 cup)
1/2 cup roasted walnuts, chopped
1/3 cup raisins
2 green onions, finely diced

1 cup greek yogurt
1/4 cup olive oil (we love this olive oil)
2 tbsp rosemary honey mustard (I used this brand; you can substitute 1 tbsp dijon with 1/2 tsp fresh chopped rosemary)
1 tbsp honey (2 tbsp of honey if substituting dijon)
zest of 1 lemon
juice of 1 lemon
salt to taste


Remove brussels sprouts from the stalk. Peel the outer leaves from each sprout until you have clean, unblemished sprouts. (This is a great task for the kids to help out). Slice off the base of each sprout; then slice each sprout in half and shave each sprout half into 1/8″ wide shavings, placing shavings into a large bowl as you go.


Once all of your brussels sprouts are shaved, make the dressing: In a bowl, combine Greek yogurt, olive oil, mustard, honey, lemon zest, and lemon juice. Whisk dressing until well-combined. Salt to taste, and whisk once more.



Drizzle the dressing over the top of the shaved brussels sprouts. Top off the salad with pomegranates, walnuts, raisins, and green onions—arranging each ingredient in a beautiful display.

When ready to serve, toss the salad until dressing and toppings are well-combined.


Even if you are currently not a fan of brussels sprouts, this salad may make you one. We have found that we would choose shaved brussels sprouts over cabbage for this salad any day—they are that good! Don’t go another season without at least giving brussels sprouts a try!

Thank you, Bella! I’ve been slowly warming to them the past few years and can’t wait to give this a try! It looks wonderful, and would be perfect at a holiday table.  

Ful-filled is created by Bella and her husband, who share a passion for inspiring people to get excited about eating real food. They are firm believers that changing the current culture of food and health begins in our kitchens. They currently dwell in Roseville, California, with their two dogs, and dream of one day having their own farm.

I’m so excited that Bella has agreed to share some of her favorite market-inspired recipes, each week leading up to Thanksgiving.

P.S. Two unique takes on Butternut Squash Soup and Bella’s drool-worthy Honey Graham Hasselback Apples. Also, the mess-free way to de-seed a pomegranate.

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