Salads

Shredded Brussels-Sprout Hazelnut Crunch

Name: Shredded Brussels-Sprout Hazelnut Crunch
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: Brussels sprouts; Hazelnuts; Olive oil; Garlic; Lemon juice; Salt; Pepper; Parmesan cheese (optional)

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A bright, crunchy salad that comes together fast. Thinly shredded Brussels sprouts make a crisp base. Toasted hazelnuts add a warm, nutty crunch. A lemony olive oil dressing wakes up the flavors. The result is fresh, slightly sweet, and satisfyingly crunchy. If you like a quick side with texture and bite, this is it. For another way to cook Brussels sprouts, try this air-fryer Brussels sprouts technique to add a roasted note before shredding.

Recipe Information

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

Calories per serving: ~230 kcal
Protein: ~7 g
Carbohydrates: ~13 g
Fat: ~18 g
Fiber: ~6 g
Sugar: ~3.5 g
Sodium: ~320 mg

Why Make This Shredded Brussels-Sprout Hazelnut Crunch

Make this salad for quick dinners, potlucks, or a bright side dish. It takes only a few minutes to prepare. The shredded sprouts are tender but still crisp. Toasted hazelnuts add a fragrant, buttery crunch. The lemony dressing keeps the flavors fresh and light. It pairs well with roasted meats, grain bowls, or as a light lunch. The dish looks pretty on the plate. It smells nutty and bright from lemon and garlic. Texture plays the lead role here: crisp greens and crunchy nuts.

How to Make Shredded Brussels-Sprout Hazelnut Crunch

This recipe uses simple steps: shred, toast, whisk, toss. Work in that order for the best texture and flavor. Keep the dressing bright to balance the nuttiness. Toast nuts until golden for aroma. Serve right away for crunch, or let it rest briefly to soften the sprouts slightly.

Ingredients:

Brussels sprouts
Hazelnuts
Olive oil
Garlic
Lemon juice
Salt
Pepper
Parmesan cheese (optional)

Directions:

Step 1: Preparation

Thinly slice the Brussels sprouts and place them in a large bowl. Trim the stem ends and remove any loose outer leaves first. Mince one clove of garlic and measure the lemon juice and olive oil.

Step 2: Mixing

In a separate bowl, whisk together olive oil, minced garlic, lemon juice, salt, and pepper. Taste the dressing and adjust the lemon or salt so it is bright and slightly tangy.

Step 3: Cooking

Toast hazelnuts in a dry pan over medium heat until they are golden and smell fragrant, about 3–5 minutes. Shake the pan often to prevent burning. Let them cool briefly, then chop coarsely so you keep chunky bites.

Step 4: Finishing

Pour the dressing over the shredded Brussels sprouts and toss to coat evenly. Stir in the toasted hazelnuts. Serve immediately, optionally topped with grated parmesan cheese for a salty, savory finish.

How to Serve Shredded Brussels-Sprout Hazelnut Crunch

Serve this salad as a side with roast chicken, pork, or grilled fish. It works well on a holiday table to add a fresh counterpoint to rich foods. For a light lunch, add cooked farro or quinoa and a scoop of soft cheese. Plate it chilled or at room temperature. Garnish with extra hazelnuts or a lemon wedge for brightness.

How to Store Shredded Brussels-Sprout Hazelnut Crunch

Store leftovers in an airtight container in the refrigerator. Keep dressing separate if you want the crunch to last longer. With dressing mixed in, enjoy within 1–2 days for best texture. If stored dry (no dressing), the shredded sprouts and toasted hazelnuts will keep well for 3–4 days — add dressing just before serving.

Expert Tips for Perfect Shredded Brussels-Sprout Hazelnut Crunch

Use a sharp knife or a mandoline to slice sprouts thin and even. Thin slices are tender and easy to eat.
Toast nuts slowly over medium heat. Watch them closely; nuts go from golden to burned quickly.
Let the hazelnuts cool before chopping so they stay crunchy.
Taste the dressing and add lemon or salt a little at a time. Brightness is key.
If you prefer a softer salad, let it sit 10–15 minutes after dressing to mellow the bite.
For easier peeling, rub toasted hazelnuts in a towel to remove extra skins if desired.
Substitute walnuts or almonds if hazelnuts are unavailable.

Delicious Variations

Add grated apple for a sweet crunch and more texture.
Swap lemon juice for apple cider vinegar for a milder tang.
Stir in diced roasted pear and crumbled blue cheese for a richer salad.
Use toasted almonds or chopped pecans if you don’t have hazelnuts.
Add cooked bacon or pancetta for a smoky, savory twist.
Fold in toasted quinoa or toasted farro to make it heartier and more filling.

Frequently Asked Questions

Q: Can I make this salad ahead of time?
A: Yes, you can prep the components ahead. Keep the dressing and hazelnuts separate. Shred the sprouts and store them in an airtight container for up to 1 day. Toss everything together just before serving to keep the nuts crunchy.

Q: Can I use pre-shredded Brussels sprouts?
A: Yes. Pre-shredded sprouts save time. Check for freshness and moisture. Pat them dry before dressing to avoid a soggy salad.

Q: How do I toast hazelnuts without burning them?
A: Use a dry skillet over medium heat. Stir or shake the pan frequently. When they smell nutty and turn golden, remove them from the pan immediately. They continue to brown from residual heat.

Q: Is this salad gluten-free and vegetarian?
A: Yes. The basic salad is gluten-free and vegetarian. Omit the parmesan to make it strictly vegetarian if the cheese concerns you, or use a vegetarian hard cheese alternative.

Q: Can I substitute another nut for hazelnuts?
A: Absolutely. Walnuts, almonds, or pecans work well. Each nut will change the flavor slightly. Choose toasted nuts for the best aroma and crunch.

Q: Will the dressing wilt the sprouts?
A: The lemon-olive oil dressing will slightly soften the shredded sprouts over time. If you want a very crisp salad, toss and serve right away. If you prefer a mellow texture, let the salad sit 10–20 minutes before serving.

Conclusion

This Shredded Brussels-Sprout Hazelnut Crunch is a quick, bright salad that balances crisp greens with warm, toasty nuts. It’s simple to make and easy to customize for meals and gatherings. For another version with shaved sprouts and a similar hazelnut crunch, see this shaved Brussels sprout salad with hazelnut crunch recipe. Give it a try—you’ll love the texture and fresh flavor.