Shaved Brussels Sprouts With Lemon-Chile Vinaigrette

Prep Time
Cook Time
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"This is out of the September 2019 Eating Well magazine...using the slicing blade of a food processor on Brussels sprouts quickly creates a big, fluffy pile of sprout ribbons, but you could use a mandoline or very thinly slice them by hand as well.. Want an even bigger shortcut? Buy a bag of presliced sprouts."

Original recipe yields 6 servings


  • Serving Size: 1 (145.1 g)
  • Calories 223
  • Total Fat - 16.1 g
  • Saturated Fat - 2 g
  • Cholesterol - 15.7 mg
  • Sodium - 461.9 mg
  • Total Carbohydrate - 14.2 g
  • Dietary Fiber - 4.7 g
  • Sugars - 5.5 g
  • Protein - 9.4 g
  • Calcium - 58.5 mg
  • Iron - 2.2 mg
  • Vitamin C - 83.3 mg
  • Thiamin - 0.2 mg

Step 1

Combine lemon zest, lemon juice, honey, crushed red pepper, salt and pepper in a large bowl. Whisking constantly, slowly drizzle in oil until combined.

Step 2

Shred Brussels sprouts in a food processor fitted with the slicing disk. Transfer to the bowl with dressing. along with onion and hazelnuts; gently toss to combine. (read description for more options on slicing the sprouts.)

Tips & Variations

No special items needed.


I really liked this recipe -- I'm a big fan of Brussels Sprouts but I don't often eat them raw. Using the food processor blade to thinly slice them was brilliant -- really let the dressing coat the Brussels Sprouts so they weren't quite as bitter as I sometimes find they get when they're uncooked. I used the same food processor blade to slice my red onion, since it was already being used. The honey and the crushed red pepper complimented each other.

review by:
(28 May 2021)