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This shredded Brussels-sprout hazelnut crunch salad is a fresh and vibrant dish that brings a lovely balance of textures and flavors to your table. It’s perfect for when you want something light yet satisfying that comes together quickly without any cooking required.
I first made this salad during a spring gathering and immediately loved how the tangy dressing complemented the nutty crunch. Now it often appears at family meals when I want a healthy side that feels special.
Ingredients
- Brussels sprouts: finely shredded to ensure a tender bite that is easy to eat. Look for firm, bright green sprouts without yellowing for best freshness
- Fresh lemon juice: adds brightness and acidity that lifts the salad
- Extra-virgin olive oil: brings smooth richness and helps the dressing coat the sprouts evenly
- Hazelnut crunch: provides a deep nutty flavor and satisfying crunch. If possible, try to find fresh roasted hazelnuts or prepare your own by lightly toasting and chopping them
- Kosher salt: to bring out flavors without overpowering
- Freshly ground black pepper: adds a touch of warmth and spice
Step-by-Step Instructions
- Toss the Brussels Sprouts:
- In a large mixing bowl, combine the finely shredded Brussels sprouts with fresh lemon juice and extra-virgin olive oil. Toss gently but thoroughly until every strand is evenly coated. This gentle massage helps soften the sprouts, enhancing their natural sweetness and making them more tender.
- Fold in the Hazelnut Crunch:
- Add three quarters of a cup of the hazelnut crunch to the salad. Carefully fold it in with a spatula or large spoon to distribute the nuts without breaking them down too much. This ensures maximum texture in every bite.
- Season the Salad:
- Add kosher salt and freshly ground black pepper to taste. Start with a small amount and adjust gradually while tasting. Seasoning brings all the flavors into harmony.
- Finish and Serve:
- Transfer the salad to a serving platter and sprinkle the remaining one quarter cup of hazelnut crunch on top. This final layer offers a beautiful presentation and an extra crunch with each forkful. Serve immediately to enjoy the salad at its freshest.
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I adore the texture the hazelnuts bring to this salad. Their crunch against the tender shredded sprouts always makes me smile. Once, at a family dinner, the hazelnut topping disappeared first, sparking a playful scramble among the kids for the last handful.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to a day. The Brussels sprouts will release some moisture, softening the crunch, so it tastes best fresh. If needed, keep the hazelnut crunch separate and sprinkle them on just before serving to maintain their texture.
Ingredient Substitutions
If hazelnuts aren’t available, walnuts or pecans can be oily and crunchy replacements with a slightly different but equally pleasant flavor. For those avoiding nuts, pumpkin seeds toasted lightly make a good crunchy alternative. Use lime juice instead of lemon if you like a different citrus twist.
Serving Suggestions
This salad works beautifully as a vibrant side dish alongside roasted meats or grilled vegetables. It can also be a light standalone lunch paired with crusty bread or a simple grain bowl. Drizzle with a little extra olive oil just before serving for a glossy finish.
Cultural Context
Brussels sprouts have surged in popularity as a superfood known for their nutritional benefits and versatility. Pairing them with nuts and a simple dressing is a common technique in modern American and European cooking aimed at highlighting fresh, seasonal ingredients in healthy dishes.
Recipe FAQs
- → What’s the best way to shred Brussels sprouts?
Using a sharp knife or box grater works well for fine shredding. A food processor with a shredding blade can speed up the process while keeping texture consistent.
- → How can I enhance the crunch factor?
Lightly toasting the hazelnuts before adding intensifies their flavor and adds a warm, crisp bite that complements the sprouts beautifully.
- → Can this salad be prepared ahead of time?
It’s best served fresh to maintain the crunch. If preparing in advance, keep the hazelnuts separate and toss them in just before serving.
- → Is extra-virgin olive oil essential for the dressing?
Extra-virgin olive oil provides a fruity, rich flavor and smooth texture, enhancing the salad's freshness, but mild oils can be used as substitutes.
- → What are suitable seasonings to complement the flavors?
Simple kosher salt and freshly cracked black pepper highlight the sprouts and hazelnuts without overpowering, allowing natural flavors to shine.