Shaved brussels sprouts, oranges, almond slivers, and sliced snow peas are tossed with a light, refreshing, and flavorful dressing! Serve at your next get-together or have it for lunch, you can’t go wrong!
This salad is a game changer. Are you ready for it?
Spring break is in full effect, and after a little hiatus up north. That’s what us Minnesotans refer to as the northern part of the state, and it generally means hanging out in a cabin for several days doing Minnesotan-y things. I’m back and ready to eat only fresh vegetables after way too much indulging.
So since life is about balance, here we are with this refreshing, flavorful, and super healthy salad made with BRUSSELS SPROUTS!
All About Brussels
Only in the last few years have I come to adore brussels sprouts.
I think it started back in Baltimore at a pizza restaurant near my apartment. My friends and I would walk to it after a long week of teaching to drink wine, eat pizza, and order brussels sprouts of all things. They were cooked in duck fat and super crispy, so it’s no wonder I came to adore these little vegetables.
However, fried and fatty is not the only way to enjoy them (thank goodness, because that can only go on for so long).
Have you ever had them shredded and in a salad?! Because this is a serious game changer. For Thanksgiving, we made a version of Iowa Girl Eat’s Brussels Sprouts Salad. Even the brussels sprouts haters were convinced. So if you’re in that camp, don’t be afraid – give it a try and I promise your mind will be BLOWN.
The shredded brussels sprouts are light and have a very mild taste. Then add in the fruity and bright oranges, paired with crunchy snow peas and almonds – so light, so refreshing, and so SPRING!
How to Segment Oranges
Have you segmented oranges before?
If you made this Fennel and Citrus Salad, then you probably have some idea what I’m talking about.
First, peel the skin of the orange, then cut between the “membranes” of each orange piece.
I’d highly recommend doing this over the salad bowl, as the orange will drip with yummy juice and it’s going to add extra brightness to the salad! For added benefit, go ahead and squeeze that orange once all the slices are out.
Speaking of light and refreshing and bright… this dressing.
This dressing is so full of flavor.
It has garlic, ginger, white balsamic, sesame oil, jalapeños. All the favorite Asian flavors all whisked together for the perfect pairing to this Asian Shaved Brussels Sprout Salad!
It’s perfect as a main, served alongside a protein, or for lunch. With this super versatile salad, you can’t go wrong regardless of when or where it’s served!
Asian Shaved Brussels Sprout Salad
- 2 garlic cloves, finely chopped
- 1 1/2 teaspoons fresh ginger, grated
- 1/4 teaspoon onion powder
- 1/8 teaspoon red pepper flakes
- Sea salt, to taste
- 2 1/2 teaspoon jalapeno, finely chopped
- 1 Tablespoon shallot
- 2 Tablespoons white balsamic vinegar
- 1/2 lemon, juiced
- 2 Tablespoons olive oil
- 1 1/2 teaspoon sesame oil
- 1 pound brussels sprouts, thinly sliced
- 2 cups snow peas, thinly sliced
- 2 oranges, segmented and juiced
- 1/2 cup sliced almonds
- 1/2 cup cilantro, chopped
- To make the dressing, mix garlic, ginger, onion powder, red pepper flakes, salt, jalapeno, shallot, white balsamic vinegar, and lemon juice. Slowly whisk in olive oil and sesame oil.
- Thinly slice brussels sprouts either by using a food processor with a slice attachment or by thinly slicing with a knife. If using a knife, trim off the end, remove any damaged leaves, cut in half, and then thinly slice the short way.
- Segment the orange over the bowl of brussels sprouts (so it catches the juice). Add sliced snow peas (cut the long way). Toss in sliced almonds, snow peas, and cilantro. Mix with dressing and serve immediately. If serving later, reserve the dressing and toss when ready to serve.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.