Greens Galore

Shaved Brussels Sprouts Salad

with blueberries, avocados and almonds

SOUND BITE

Let’s hear it for Brussels sprouts! Raw, raw, raw! Not gonna lie, I used to hate Brussels sprouts. Now I can’t get enough of them, especially thinly shaved in salads. And when blueberries are at their best, this salad beats the rest! It’s simple, pretty and full of flavor, thanks to a perfect mix of texture, crunch and sweetness—all dressed up in a light, bright, white balsamic dressing.

How to Shave Brussels Sprouts

Brussels sprouts are basically tiny cabbages, which means they’re sturdy and hold up beautifully in salads, even after being dressed. 

But they often get a bad rap—mostly from people who ate sprouts that were boiled into oblivion.  

When raw and thinly shaved, Brussels sprouts are completely different. They’re crisp, mild and make an excellent salad base. 

To get them salad-ready, you need to slice them paper thin.

How?  You’ve got three good options:

First, the fastest method: A food processor with a slicing blade. Just drop them in, and in seconds, you’ve got perfectly shredded sprouts. Easy, efficient, minimal effort.

Second, the hands-on method: A sharp knife and a cutting board. 

Trim the ends, then slice the Brussels sprouts as thinly as possible. I wear my reading glasses for this very important job (I know you aren’t surprised!). 

This method takes a little longer, but some people (like me) actually enjoy this step. There’s something satisfying about turning a pile of sprouts into thin, delicate ribbons. I know. I’m weird.

And third, for those who like to live on the edge: A mandoline slicer. It’ll give you ultra-thin, even shreds—but watch your fingers. 

A cut-resistant glove or hand guard is your best friend here. I’m too much of a klutz to use a mandoline slicer and I don’t trust myself to use this device unless paramedics on standby.

My point, and I do have one, is this: No matter how you slice ’em, Brussels sprouts prove that lettuce isn’t the only way to build a great salad.