Brussels Sprout Salad with Lemon-Dijon Vinaigrette

Brussels Sprout Salad with Lemon-Dijon Vinaigrette

This delicious, low carb brussels sprout salad with dijon vinaigrette is raw, fresh and flavorful! This crowd-pleasing side salad is one of the simplest and easiest side dishes ever to make!

From Hater To Lover…

I have never met a person who was SO anti-Brussels sprouts, as my husband! He HATED them! He is not a fussy bloke, but when it came to this vegetable, he couldn’t stand them! When we first got together, he was adamant that he would NEVER try or like Brussels sprouts, as they are the only food that makes him “sick” (a little dramatic if you ask me!) So, when I suggested experimenting with them, I got the “stare”. You know the one. The one that screams “don’t you even think about it..I will not eat them! Why would you do that to me?”

So, you know what I did…I bought 3 1lb bags of these “little cabbages” to experiment with. My thoughts behind this was, that if I try making them three completely different ways and we still don’t like, then I wont bother with them again.

I roasted them, sautéd them and ate them raw. And you guys won’t even believe this, but my husband ENJOYED all three ways!

He has now gone from a hater of Brussels to a LOVER!

‘Tis The Season…

In the summer, we go through massive boxes of lettuce every week. We are all salad fiends! But, it’s now the end of the year, and every single box of lettuce I have recently bought has been soggy and gross. So, I’ve swapped from lettuce to kale and Brussells sprouts!

This is the best season for these little bad boys. They are best from September through to middle of February. Therefore, this side salad is perfect for the Holiday season!

Choosing The Best…

Being a new fan of Brussels sprouts means that I had to do my research on how to choose the very best ones. At my local store, they have these cute “little cabbages” in a large box so you can pick your own. Well, it may seem like they would all be the same, but no, this is where I was wrong. I did my research and learned that the smaller ones are better because they are sweeter!

Tips & Tricks…

  • Make this salad within a day or so of buying your Brussels sprouts. The longer you leave them in the fridge, the stronger flavor they get (which can be pretty unpleasant for some!)
  • You can slice them with a sharp knife, use a mandoline or use food processor to get them shaved/shredded to perfection. If you are going to opt for the sharp knife option, . My favorite methods is either using a sharp knife (slice the ends off, cut them in half and then slice away), however, when if I’m short on time, I always opt for the food processor.
  • Slicing the sprouts SUPER-THIN is crucial for soaking up the delicious flavors of the vinaigrette.
  • Massage them in the vinaigrette for optimal flavor. Not only does it soften the sprouts but this way they really absorb the flavors of the dressing.
  • Finally, cover and refrigerate the salad for a minimum of 30 minutes, but ideally for 2 hours!

Additions & Substitutions…

This delicious salad is so versatile! It’s almost like a blank slate. To make it your own, just add your preferred meat, cheese and nuts/seeds to it (or simply eat it, as is). Here are some ingredients that may take your fancy.


  • Bacon
  • Pancetta
  • Salami


  • Parmesan or Pecorino Romano
  • Feta
  • Goats Cheese

Nuts & Seeds (lightly toasted):

  • Almonds
  • Pumpkin Seeds
  • Sunflower Seeds
  • Pecans
  • Walnuts
  • Hazelnuts


  • Sugar-Free Dried Cranberries (or blueberries!)
  • Red Onion (finely chopped)
  • Kale (finely chopped)

This fresh and flavorful salad will last in the refrigerator (covered) for up to 2 days.

Brussels Sprout Salad with Lemon-Dijon Vinaigrette

This delicious, low carb brussels sprout salad with dijon vinaigrette is raw, fresh and flavorful! This crowd-pleasing side salad is one of the simplest and easiest side dishes ever to make!
Prep Time10 mins
Resting Time:30 mins
Total Time40 mins
Course: Salad
Cuisine: American, British
Keyword: brussels, dijon, keto, low carb, salad, sprouts, vinaigrette
Servings: 6
Calories: 120kcal
Author: Anna – everydayketorecipes


  • 1 lb (16oz) brussel sprouts shaved
  • 1/4 cup pine nuts (lightly toasted) (can substitute for almonds, hazelnuts or sunflower seeds)
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tsp dijon mustard
  • 1 tsp garlic minced
  • 1 tsp ginger juice
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Optional: sprinkle of parmesan cheese


  • Whisk the olive oil, lemon juice, Dijon mustard, garlic, ginger, salt and pepper together in a large bowl.
  • Add the sliced Brussels sprouts and toss everything together. Side note: massaging the brussels with your hands helps incorporate all the ingredients together quickly.
  • Stir in the toasted pine nuts (or nut/seed substitute) and parmesan cheese (optional), and season with salt and pepper.
  • Cover and refrigerate for at least 30 minutes, but ideally for 2 hours.
  • Serve & Enjoy!


This salad will last for 2 days (covered and refrigerated!) 

Nutrition Facts:
Servings:  6
Calories:  120
Fat:  9.4g
Carbohydrate:  8.4g
Fiber:  3.5g
Net Carbs: 4.9g
Protein:  3.6g

Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator

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