A Shredded Brussels Salad Recipe for Spring Dinners

A Shredded Brussels Salad Recipe for Spring Dinners

As spring ushers in warmer weather and farmers’ market time, celebrate with a recipe that truly embraces the new season. Enter this colourful shaved Brussels salad with homemade citrus dressing.

This little number is satisfying enough to be a main dish, or it can shine on the side of something else. Plus, it’s good for a few days in the fridge, so it makes for satisfying leftover goodness.

Shredded Brussels Salad (serves 6)


  • 1 ½ pounds Brussels sprouts (or 1 pound pre-shredded)
  • 4 slices bacon (cooked, crispy, and crumbled)
  • 1/3 cup almonds
  • 1/3 cup golden raisins
  • 1/3 cup crumbled goat cheese
  • 1 tablespoon orange zest

For the dressing

  • 1 small orange
  • 1 regular lemon (or 2 Meyer lemons)
  • 3/4 cup olive oil
  • 1 tablespoon honey
  • 3 cloves minced garlic
  • Salt and pepper


  1. In a colander, wash the Brussels sprouts and then pat dry with a paper towel.
  2. Trim off the stems and add the sprouts to a food processor fitted with a shredding blade.
  3. Pulse until shredded, then add to a large mixing bowl.
  4. Add the golden raisins, almonds, goat cheese, and crumbled bacon to the bowl.
  5. Zest the orange and add 1 tablespoon of zest to the bowl.
  6. Using a citrus juicer, juice the lemon and orange, then add the juice to smaller bowl.
  7. There, combine the other dressing ingredients and whisk until smooth.
  8. Season with salt and pepper to taste. If it needs more sweetness, add a touch more honey; if it needs more acid, add some lemon zest.
  9. Add the dressing to the Brussels base and thoroughly combine.
  10. Let it sit for roughly 20 to 30 minutes before enjoying.

Recipe notes

  • To save time, purchase pre-shredded Brussels or sub with pre-shredded cabbage.
  • For a nuttier flavour, lightly toast the almonds, or purchase pre-slivered, toasted almonds for ease.
  • To sliver at home, almonds first must be blanched then chopped in a food processor.
  • Turkey bacon may be substituted for traditional bacon. For best results, bake the bacon on a parchment-lined cooking sheet at 400 degrees for 15 to 20 minutes, turning halfway through.
  • If golden raisins aren’t readily available, consider traditional raisins, dried cherries, or dried cranberries instead.
  • Half a cup of finely-minced red onion may be added for additional flavour.
  • Mandarin orange sections add more citrusy pop.
  • Goat cheese may be left out if needed for dairy-free diets.
  • For more protein power, add some shredded rotisserie chicken.
  • For best leftover results or to make ahead, only dress what you’ll eat right away. In that case, store the base and the dressing separately in the fridge, and then combine before serving.

This salad packs a powerful antioxidant punch and has none of the harmful chemicals and preservatives found in many store-bought salad dressings. It’s a beautiful way to step into spring.