Crunchy Lemon Parmesan Brussels (Printable)

Shaved Brussels sprouts tossed in lemon dressing with almonds and Parmesan for a fresh crunchy bite.

# Required Ingredients:

→ Vegetables

01 - 1.1 lb Brussels sprouts, trimmed and finely shredded
02 - 2 small shallots, thinly sliced

→ Nuts & Cheese

03 - 0.4 cup sliced almonds, toasted
04 - 1.75 oz Parmesan cheese, shaved or finely grated

→ Dressing

05 - 1 large lemon, zested and juiced
06 - 3 tbsp extra-virgin olive oil
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - 1 small garlic clove, finely minced
10 - Salt and freshly ground black pepper, to taste

# Preparation Steps:

01 - In a large bowl, mix the shredded Brussels sprouts and thinly sliced shallots until evenly distributed.
02 - Whisk together lemon zest, lemon juice, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl until emulsified.
03 - Pour the dressing over the Brussels sprouts mixture and toss thoroughly to coat all ingredients.
04 - Incorporate the toasted almonds and most of the Parmesan cheese, reserving some for garnish. Gently toss to combine.
05 - Transfer the salad to a serving dish. Sprinkle with the remaining Parmesan and additional almonds as desired.
06 - Present immediately to retain maximum crunch, or allow the salad to rest 10 to 15 minutes to soften flavors.

# Expert Suggestions:

01 -
  • Quick to prepare with no cooking required, perfect for busy days.
  • Fresh lemon dressing brightens the earthy Brussels sprouts.
  • Crunchy almonds and creamy Parmesan create delightful texture contrasts.
  • Vegetarian and gluten-free, fitting many dietary preferences.
02 -
  • Use a mandoline for perfect, uniform Brussels sprout shreds to ensure even texture.
  • Toast almonds until just golden to enhance their crunch and flavor without bitterness.
  • Let the salad rest 10–15 minutes after tossing for flavors to meld if you prefer a softer bite.
  • Adjust the honey in the dressing to balance the lemon’s acidity to your taste.
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