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Brussels Sprout Slaw with Lemon Parmesan Vinaigrette

This raw veggie slaw is made with thinly shaved Brussels sprouts tossed in a bright lemon-parmesan vinaigrette. Great for prepping ahead!
Course Salad, Side
Cuisine American
Keyword Shaved Brussels Sprouts
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 203kcal
Author Liz Della Croce


  • 1 pound Brussels Sprouts trimmed and thinly sliced
  • 1 lemon zest and juice
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon salt
  • 1 clove garlic grated
  • 1/4 cup grated parmesan cheese
  • 1/4 cup pine nuts for added crunch (optional)


  • Thinly slice/shred the Brussels sprouts using a food processor with the slicing blade Alternatively, slice them thinly with a sharp chef's knife. Place in a large bowl.
  • Zest the lemon directly over the bowl. Next, drizzle the shaved Brussels with olive oil, lemon juice, garlic, salt and pepper. Toss well, ideally using hands, to slightly "massage" the vinaigrette into the Brussels.
  • Pre-heat oven to 350 degrees. Toast pine nuts until golden brown, about 6-7 minutes. Add toasted pine nuts and parmesan to slaw and toss once more before serving,


How Long Can you Keep Brussels Slaw in the Refrigerator?

This shaved Brussels sprouts slaw will last up to 3 days in the refrigerator stored in an air-tight container.

Can Other Nuts be Used as Garnish?

Absolutely! If you don't have pine nuts on hand, almonds, cashews or peanuts would work great too.


Serving: 1cup | Calories: 203kcal | Carbohydrates: 14g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 997mg | Potassium: 529mg | Fiber: 5g | Sugar: 4g | Vitamin A: 909IU | Vitamin C: 111mg | Calcium: 124mg | Iron: 2mg