Italian Shredded Brussels Sprout Salad

Savor the essence of this antipasto style Italian shredded brussels sprout salad. This dish combines finely shredded Brussels sprouts with aromatic Italian herbs, tangy sun-dried tomatoes, and rich parmesan, all tossed in a zesty olive oil and lemon dressing. It’s a perfect blend of health and flavor, ideal for a refreshing side dish or a light main course.

While summer salads often reign supreme, I love carrying them into the fall and winter months to break up some of those heavier comfort food recipes (life is about balance).

Keeping seasonal produce in mind, I love using fresh brussels sprouts as the base for a differentiated flavor and texture than traditional salads.

I was inspired by traditional antipasto flavors as well for this recipe and wanted to create an Italian chopped brussels sprouts salad recipe that would be perfect for dinner, meal prep, a side dish, or even for a holiday gathering.

Why This Recipe Works:

• Eating Brussels sprouts when they are shredded makes them less bitter and the texture is tender.
• Traditional lettuce wilts (especially when shaved) and doesn’t hold dressing well long term. Brussels is similar to cabbage and stays crispy and delicious and tastes even better as the salad marinates in the fridge.
• Classic Italian flavors like crispy and salty prosciutto, fresh mozzarella, parmesan, green olives, and sliced tomatoes make for a colorful and flavorful salad recipe.

Supplies Needed:

• Food Processor (optional but does make the process of shredding go faster)
• Knife & Cutting Board
• Large Mixing Bowl
• Small Bowl
• Whisk
• Cheese Grater (optional)
• Frying Pan
• Tongs

Salad Ingredients:

• Raw Brussels Sprouts: Larger sprouts work great for shredding.
• Radicchio: This small, purple-colored lettuce is slightly bitter and considered a bit “spicy” in terms of flavor (in the same way arugula is for example). Shred this like you would the brussels sprouts to add a pop of color and balance out all the flavors.
• Cherry Tomatoes: Slice or halve the cherry tomatoes so they easily mix into the salad.
• English Cucumber: I love the crunch of a good seedless cucumber. Dice into small pieces to evenly incorporate into the salad. Seedless works best to eliminate excess water leaking into the salad.
• Salami: You can use any style of salami you like here. I prefer to slice it into thin strips so it is easily mixed in with the rest of the salad.
• Pepperoncini Peppers: Thinly slice or roughly chop the peppers. Remove stems and excess liquid or brine before adding to the salad.
• Castelvetrano Olives: These are dark green, pitted olives. You can sub with other olives you like or leave them out if you do not like olives.
• Green Onions: Thinly slice the white and part of the green portion of the green onions for this salad.
• Fresh Mozzarella: I buy a large ball of mozzarella and dice it into small bite-sized pieces. Alternatively, you can purchase the mini mozzarella pearls for this recipe.
• Shaved Parmesan Cheese: I prefer shaved slices over grated, either will work.
• Salt and Pepper: Seasoning the salad is always important!

Tips For Shredding Brussels Sprouts:

I personally love to slice and shred my brussels sprouts by hand, but I can also see how this tends to be a bit tedious. If you want a short cut you can use a

• Food Processor (with the right attachment)
• Mandolin (with the right attachment)

For slicing and shredding by hand, I like to halve the brussels sprout to start. Then using a sharp chef’s knife, simply cut thin slices into each piece to get the shreds.

Place all the shredded pieces into a large mixing bowl and discard any dense stem pieces or discolored leaves.

Italian Dressing Recipe:

Here is what you need to make a simple homemade Italian dressing for this salad-

• Olive Oil
• Lemon Juice
• Red Wine Vinegar
• Fresh Garlic, minced
• Dijon Mustard
• Red Pepper Flakes
• Oregano
• Salt & Pepper

Pour all the ingredients into a bowl or shaker bottle and whisk/ blend until it emulsifies and becomes one mixture. The mustard helps bind the oil and vinegar together, so don’t skip that ingredient!

Preparation:

Salads aren’t complicated per se but do often involve a decent amount of hands-on prep work (all the slicing and dicing).

1. 1. Start by making the salad dressing base and setting it aside in a small bowl.
2. 2. Next. shred your brussels sprouts using the method that works best for you as well as slicing the radicchio. Add both of these to a large salad bowl.
3. 3. Add in the remaining vegetables- diced tomatoes, diced cucumbers, olives, pepperoncini peppers, and green onion.
4. 4. Toss in the diced fresh mozzarella and the salami. Mix the salad ingredients together.
5. 5. Finally pour the dressing over the salad and toss again until well coated and combined. Garnish with grated parmesan cheese over the top.
6. 6. You can serve this salad immediately or store it for 2-3 days in an airtight container. It will not get soggy and will continue to develop flavor as it chills.

Pro Tip: You can also add chicken, salmon, sliced turkey, shrimp, or even steak to this salad for some additional protein. Even cooked, cooled pasta is a great addition too. It’s the perfect base meal, appetizer, or side!

More Brussels Sprouts Recipes To Try:

• Brussels Sprouts Hash
• Roasted Brussels with Prosciutto, Goat Cheese, and Pecans
• Grilled Brussels Sprouts with Parmesan and Lemon
• Shredded Brussels Sprouts with Roasted Vegetables
• Brussel Sprout Slaw