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Shredded Brussels Sprouts Salad with Baby Peas, Toasted Almonds and Lemon

Salad with shredded raw Brussels Sprouts
Course: Salad
Cuisine: American
Servings: 4
Author: Angela Roberts


  • 1-2 shallots sliced thinly
  • 2 cloves garlic minced
  • 1 tablespoon olive oi maybe more for drizzling
  • 2 tablespoons sliced almonds
  • sea salt freshly ground black pepper
  • 1 cup frozen peas
  • 4 cups shredded Brussels sprouts
  • juice of one lemon with zest


  • Defrost frozen peas. Set aside
  • Rinse Brussels sprouts well, as there could be dirt hiding in between leaves. Trim stems. Shred brussels sprouts with mandolin for slice with chef's knife. If you do use a mandolin, be very careful and use the safety. I find it easier to use a sharp knife and slice very thinly.
  • Saute shallots in 1 tablespoon olive oil until softened. Add in garlic and almonds. Saute until almonds are toasted. Add in peas until they are warmed through. Add in Brussels sprouts. Turn off stove.
  • Zest lemon. Set aside. Drizzle with olive oil and lemon juice. Sprinkle with lemon zest. Season with salt and pepper.