If you’re looking for a fresh and flavorful salad that goes beyond traditional leafy greens, this Crispy Brussel Sprout Salad with Lemon Dressing is the perfect recipe to try. Thinly shaved Brussels sprouts create a crunchy and satisfying base, while toasted pecans, pumpkin seeds, and sunflower seeds add incredible texture and nutty flavor. Tossed in a bright lemon dressing, this salad is refreshing, hearty, and ideal for lunch, dinner, or as a side dish.
Why You’ll Love This Recipe
Packed with crunchy texture from toasted nuts and seeds
Fresh lemon dressing adds brightness and flavor
Naturally low-carb, keto-friendly, gluten-free, and vegan
Great make-ahead salad for meal prep
Uses simple pantry ingredients
Perfect alternative to lettuce-based salads
Rich in healthy fats and fiber
Comes together in only 25 minutes
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup olive oil
1 medium lemon, juiced and zested
Salt and pepper, to taste
Directions
Begin by gathering and preparing all of your ingredients. Wash the Brussels sprouts thoroughly and pat them dry.
Heat 1 tablespoon olive oil in a frying pan over low to medium heat. Stir in the chili paste until combined and fragrant.
Add the pecans to the pan and stir well so they are evenly coated in the chili oil mixture.
Mix in the pumpkin seeds and sunflower seeds. Sprinkle in the cumin and a pinch of salt. Continue sautéing for several minutes, stirring occasionally, until the nuts and seeds become lightly toasted and aromatic. Remove from heat and let cool slightly.
Trim the ends of the Brussels sprouts and slice them very thinly using a sharp knife or mandoline slicer. Place the shaved Brussels sprouts into a large mixing bowl.
In a separate small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper to create the dressing.
Pour the lemon dressing over the shaved Brussels sprouts. Toss well to coat evenly, then allow the salad to marinate for about 10 minutes. This helps soften the sprouts while enhancing their flavor.
Just before serving, add the toasted pecan and seed mixture to the salad. Toss gently until fully combined.
Taste and add additional salt and pepper if desired. Serve immediately and enjoy the fresh crunch.
Add sliced avocado for extra creaminess and healthy fats.
Mix in shredded cabbage for additional crunch.
Replace pecans with walnuts or almonds if preferred.
Add a sprinkle of red pepper flakes for extra heat.
Include fresh herbs like parsley or cilantro for added freshness.
Top with grilled chicken or salmon for a more filling meal.
Use lime juice instead of lemon for a slightly different citrus flavor.
Storage/Reheating
Store leftover salad in an airtight container in the refrigerator for up to 2 days. The Brussels sprouts will soften slightly as they absorb the dressing, but the flavor remains delicious.
For the best texture, store the toasted pecan and seed mixture separately and add it right before serving.
This salad is intended to be served cold, so reheating is not necessary. If refrigerated, allow the salad to sit at room temperature for about 10 minutes before serving for the best flavor.
FAQs
Can you eat Brussels sprouts raw?
Yes, raw Brussels sprouts are completely safe to eat and have a crunchy texture similar to cabbage.
How do I shave Brussels sprouts easily?
You can use a sharp knife, mandoline slicer, or food processor with a slicing attachment.
Is this salad keto-friendly?
Yes, this recipe is low in carbohydrates and high in healthy fats, making it suitable for a keto lifestyle.
Can I make this salad ahead of time?
Yes, you can prepare the salad several hours ahead. Keep the toasted seed mixture separate until serving.
What does raw Brussels sprouts taste like?
Raw Brussels sprouts have a mild, slightly nutty flavor with a crunchy texture.
Can I use bottled lemon juice?
Fresh lemon juice is recommended because it provides a brighter and fresher flavor.
How can I make this salad spicier?
Add extra chili paste or sprinkle in crushed red pepper flakes.
Can I substitute the sunflower seeds?
Yes, chopped almonds, walnuts, or additional pumpkin seeds work well.
Is this recipe vegan?
Yes, all ingredients in this recipe are plant-based and vegan-friendly.
What pairs well with this salad?
This salad pairs nicely with grilled meats, roasted vegetables, or light soups.
Conclusion
Crispy Brussel Sprout Salad with Lemon Dressing is a refreshing and satisfying dish packed with bold flavors and crunchy textures. The combination of shaved Brussels sprouts, toasted nuts and seeds, and bright lemon dressing creates a unique salad that feels both hearty and light. Whether you serve it as a healthy lunch, quick dinner side, or meal prep option, this easy keto-friendly recipe is sure to become a favorite.
This Crispy Brussel Sprout Salad with Lemon Dressing is a crunchy, refreshing salad made with thinly shaved Brussels sprouts, toasted pecans, pumpkin seeds, sunflower seeds, and a bright lemon dressing. It is hearty, flavorful, keto-friendly, and perfect for meal prep or a healthy side dish.
Ingredients
Brussel Sprout Salad:
1 tablespoon olive oil
1 teaspoon chili paste
2 ounces pecans
1 ounce pumpkin seeds
1 ounce sunflower seeds
1/2 teaspoon cumin
Salt, to taste
16 ounces Brussels sprouts
Lemon Dressing:
1/2 cup olive oil
1 medium lemon, juiced and zested
Salt and pepper, to taste
Instructions
Wash and dry the Brussels sprouts thoroughly.
Heat 1 tablespoon olive oil in a skillet over low to medium heat.
Stir in the chili paste and cook briefly until fragrant.
Add the pecans and stir to coat evenly in the chili oil mixture.
Add the pumpkin seeds, sunflower seeds, cumin, and a pinch of salt.
Cook for several minutes, stirring occasionally, until the nuts and seeds are lightly toasted.
Remove from heat and let cool slightly.
Trim the Brussels sprouts and slice them very thinly using a knife or mandoline.
Place the shaved Brussels sprouts into a large mixing bowl.
In a separate bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper.
Pour the dressing over the Brussels sprouts and toss well to coat evenly.
Let the salad marinate for about 10 minutes to soften the sprouts slightly.
Add the toasted nut and seed mixture just before serving.
Toss gently, adjust seasoning if needed, and serve immediately.
Notes
Store the toasted nuts and seeds separately for the best crunch.
Fresh lemon juice provides the brightest flavor.
Add avocado for extra creaminess and healthy fats.
Walnuts or almonds can replace pecans if preferred.
Use a mandoline slicer for evenly thin Brussels sprouts.
This salad is naturally keto-friendly, vegan, and gluten-free.
Store leftovers in the refrigerator for up to 2 days.
Allow refrigerated salad to sit at room temperature briefly before serving for best flavor.
