This Balsamic Brussels Sprouts Salad is so easy to make! Toss shaved Brussels sprouts together with toasted pecans, fresh herbs, Parmesan, red onions, and a sweet ‘n tangy balsamic vinaigrette for a delicious low carb side. This is sure to become one of your favorite Brussels sprouts salad recipes. Trim Healthy Mamas be sure to read on for how to include this in your trim & healthy meal planning.
When you hear the term Brussels sprouts, what comes to mind? Bland, mushy, cabbage balls? I used to think that too!
One day I tried roasted Brussels sprouts and all that sad misconception just melted away. Caramelized sprouts are amazing! But, they are also time consuming.
This cold Brussels sprouts salad is a fast way to get those Brussels on the table. The best flavor does develop after a few hours chilling in the fridge, but it’s still delicious freshly made.
Did you know…many people would call this a cold brussel sprout salad or even a shaved brussel sprout salad. But the correct name for this recipe is a Brussels sprouts salad. Most people drop the “s” at the end of Brussels.
Brussels Sprouts Are Good For You!
I was shocked to discover that Brussels sprouts are so packed with nutritious health benefits. They are loaded with vitamin K, vitamin C, and minerals such as manganese.
Being high in fiber is a great thing too — it helps you feel full and provides digestive support. Plus the nutrient profile of these little cruciferous veggies also supports your body’s natural detox system.
However, the most surprising thing about Brussels sprouts is their anti-inflammatory benefits! They are rich in glucosinolate and also contain omega-3 fatty acids. Combined with vitamins C and K, that provides a powerful antioxidant punch on your plate! [source]
You can find them already pre-shredded in the packaged produce area of your grocery store. Or, buy whole sprouts and use a mandolin (very carefully, those things are SHARP) or a sharp knife to cut them very thinly.
Check out my Best THM Products page to find links to ingredients in this recipe.
Best Ways To Eat This Balsamic Brussels Sprouts Salad (THMs take note!)
While Brussels sprouts are similar to cabbage, they do tend to be a bit higher in carbs. On the THM plan, they are considered a Fuel Pull (FP) but…
- they are not suitable for Deep S
- it’s best to eat Brussels sprouts occasionally (unlike cabbage, kale, and other green leafy veg)
- don’t pile your plate high with this Balsamic Brussels Sprouts salad (even though you’ll want to 😉 )
One 3/4 cup serving of shaved Brussels sprouts has 5g net carbs, so I would stick to no more than one cup of this easy salad in an S meal if you plan to have any other carb sources.
However, if you wanted to just enjoy this as a main dish type salad, 1 1/2 cups plus some protein (such as grilled chicken) would be fine.
Because of the vinaigrette, my Balsamic Brussels Sprouts Salad is an S fuel for Trim Healthy Mama Plan followers. Enjoy alongside a nice grilled steak, chicken breast, or even my Spicy Dry Rubbed Grilled Tuna (salmon also works well).
You might also try lacto-fermented pickled onions or my Easy Pickled Onions instead of fresh red onion. And if you make soaked and dehydrated pecans, you can skip the toasting step in this recipe! Learn how to make them (and why you should) at Traditional Cooking School.
This Brussels sprouts recipe is also perfect for potlucks, picnics, and parties. Your guests won’t have a clue that this tasty salad is so good for them.
Will You Try This Balsamic Brussels Sprouts Salad?
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar (ACV would also work well)
- 1 teaspoon dijon mustard
- 2 cloves fresh garlic, pressed or minced
- 1/4 teaspoon high mineral salt
- 1/32 teaspoon THM Pure Stevia Extract (one THM "doonk") or preferred sweetening option to taste
- 1/4 cup pecan halves
- 6 cups shaved Brussels sprouts (a 9 oz package of pre-shredded sprouts)
- 1/4 cup red onion, diced (or pickled onions)
- 2 tablespoons fresh chives, snipped
- 2 tablespoons fresh parsley, chopped
- 1/4 cup shredded Parmesan cheese
Make the Vinaigrette
- In a small bowl, whisk together the oil, vinegar, dijon mustard, garlic, salt, and stevia
- Taste and adjust if desired then set aside
Toast the Pecans
- In a small skillet, toast the pecans over medium-high heat until fragrant.
- Watch carefully so they don't burn.
- Remove to a plate to cool then chop roughly.
Make the Salad
- In a mixing bowl add the shaved Brussels sprouts, onions, chives, parsley, chopped toasted pecans, and Parmesan cheese.
- Pour vinaigrette over the salad mixture and mix well to combine thoroughly.
- Refrigerate until serving or eat immediately.
Trim Healthy Mamas:
Brussels sprouts are technically considered a Fuel Pull (FP). However, they are higher in carbs than most other green, leafy non-starchies. Enjoy occasionally and with a reasonable serving amount.
This salad is an S recipe due to the olive oil in the vinaigrette.
I suggest no more than 1 cup of this salad if you have other carb sources in your S meal. Or if having as a main dish salad, add some protein such as grilled chicken breast to up to 1 1/2 cups of salad mixture.