Shredded Brussels Hazelnut Crunch

This shredded Brussels Sprout Salad with Hazelnut Crunch is a bright and crunchy dish that wakes up any meal with its fresh flavors and delightful textures. Combining finely shredded Brussels sprouts with zesty lemon juice, fruity extra-virgin olive oil, and a toasty hazelnut crunch, this salad balances bitterness with brightness and nutty depth. It is perfect for serving immediately as a side or light entrée and shines with just a sprinkle of kosher salt and freshly ground pepper.

I first served this at my birthday brunch and was surprised when everyone immediately asked for the recipe. Now it is a star every holiday gathering and always gets requested again.

Ingredients

• Brussels sprouts: look for small tight bulbs with bright green color for maximum freshness and sweetness These shred easily and provide the best texture
• Fresh lemon juice: adds a bright acidity that balances the olive oil Choose lemons that are plump and roll them on the counter before juicing to get the most juice
• Extra-virgin olive oil: use a fruity high quality variety for flavor I always taste a small drizzle on a spoon first to confirm the quality
• Hazelnut crunch: provides toasty fragrance and crunch The mix of toasted hazelnuts and crisp bits gives the salad a nutty pop You can toast them yourself for extra flavor
• Kosher salt: sharpens the flavors and freshly ground black pepper adds gentle heat Grinding pepper fresh makes a big difference in flavor

Step-by-Step Instructions

Prep The Brussels Sprouts:

Shred the Brussels sprouts very finely using a sharp knife or food processor. The pieces should be thin and wispy to keep the salad light and ensure the dressing clings well. This shredding is crucial for the salad’s texture and overall experience.

Make The Dressing:

Whisk together fresh lemon juice and high quality extra-virgin olive oil vigorously in a small bowl until they emulsify and look slightly creamy. This signals that the lemon juice and oil are fully blended creating a bright and smooth dressing.

Toss The Salad:

Place the shredded Brussels sprouts in a large bowl. Pour the lemon olive oil dressing over them. Scatter approximately three fourths of the hazelnut crunch on top then toss well using clean hands or salad tongs so the dressing coats every shred. Distribute the crunch evenly but reserve some for the final garnish.

Season The Salad:

Sprinkle kosher salt and a few cracks of freshly ground black pepper over the tossed salad. Taste and adjust seasoning lightly at first adding more salt or pepper if needed. Allow the salad to sit for a minute or two so the sprouts tenderize slightly absorbing the flavors.

Finish And Serve:

Transfer the salad to a serving bowl or platter. Sprinkle the remaining hazelnut crunch on top for maximum texture contrast. Serve immediately to enjoy the salad crisp and lively.

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I adore the roasted hazelnuts because they remind me of gathering nuts with my grandpa when I was a kid. He would always top salads with those toasted crunchy bits and somehow made every dish feel special and elevated.

Storage Tips

Once tossed this salad can keep in the refrigerator for up to a full day if tightly covered. The sprouts will soften but maintain a pleasant bite. If you want extra crunch after storing sprinkle fresh hazelnuts over the top just before serving to revive the texture.

Ingredient Substitutions

If hazelnuts are not available almonds or pecans make great alternatives offering a similar crunch and nutty flavor. Red wine vinegar can replace fresh lemon juice providing a different but complementary acidity. For a milder oil swap avocado oil for the olive oil without overpowering the salad’s brightness.

Serving Suggestions

This salad pairs wonderfully with roast chicken or grilled salmon for a simple weeknight dinner. It also offers a fresh contrast alongside rich holiday mains or served inside sandwiches for added crunch. Adding fresh goat cheese turns it into a satisfying lunch option packed with flavor.

Seasonal Adaptations

In spring shred in thin raw asparagus slices for a green fresh boost. During autumn I like to add roasted pumpkin seeds and a small drizzle of maple syrup in the dressing to enhance warmth and sweetness. Winter calls for the addition of orange zest and pomegranate seeds to brighten color and add festive flavor.

Pro Tips

Let the lemon juice and olive oil sit on the shredded sprouts for at least five minutes before serving if you prefer the sprouts to soften a bit more and absorb flavors. Toast hazelnuts until they are golden and smell deeply nutty for the best crunch and fragrance. Use a very sharp chef knife or the slicing disk of a food processor to get delicate fine strands of Brussels sprout that catch the dressing with every bite. This salad brings a lively brightness to the table while keeping things delightfully simple. Enjoy every crunchy bite and let it become a fresh favorite in your kitchen.

Commonly Asked Questions

→ How do you shred Brussels sprouts easily?

A food processor with a slicing blade works well, or you can use a sharp knife or mandoline. Trim the ends and slice thinly for the best texture.

→ What is hazelnut crunch and how is it made?

Hazelnut crunch involves roasting hazelnuts until golden and mixing with crisp bits, often with sugar or honey baked in. It adds a fragrant, nutty pop to the dish.

→ Can I substitute another nut for hazelnuts?

Toasted almonds, pecans, or walnuts can be swapped for a similar crunch and flavor. Adjust seasonings to suit your preference.

→ How far ahead can I prepare this dish?

Brussels sprouts can be shredded ahead of time, but dress with lemon and oil just before serving to maintain crispness. Add crunch topping last to keep texture.

→ What pairs well with this salad?

This pairs beautifully with roasted meats, grilled fish, or adds a fresh, crunchy lift to vegetarian meals.

→ How can I enhance the flavors even more?

Let the lemon and olive oil rest with the shredded sprouts for five minutes to soften and meld flavors. Toast hazelnuts until fragrant for depth.