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Simple ingredients and no cooking required to make this Shaved Brussel Sprout Salad. With tangy feta, bright mint and of course a lemon garlic dressing - you will wonder why you never tried it before!

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Brussel sprouts get a bad wrap - but I can't blame some of the haters. I have a very FIRM rule about brussel sprouts, they must be raw or super crispy, anything in-between and I'm leaving them on the table.

Brussel sprouts are a very common dish around the holidays, including Thanksgiving. I never grew up eating them, cooked, raw or any other way truth be told. BUT, we do eat a ton of cabbage. Brussels are NOT actually mini cabbages but they are in the same family. So I thought, let's treat this fun seasonal veggie similar to how I would enjoy cabbage.

Ingredients

Our household is rarely ever without garlic, lemon and feta - true staples! This shaved brussel sprout salad is easy enough to enjoy on a weeknight but also creates a lovely acidic balance to a rich meal.

Brussel Sprouts - our star ingredient, you can buy them on the stalk if you'd like or already off and bagged. Either way is just fine, they'll need to be trimmed and shredded.
Garlic - if you are not a stranger to toum, go ahead and use it! Otherwise a few cloves of fresh garlic will do the trick.
Dried Mint - a lot of folks will want to use fresh mint, I promise you that using dried mint is the way to go. It embarks a much stronger flavor and really helps to balance the salad. If you don't have dried mint, you can certainly use fresh and add a little more.
Dried Parsley - I love have dried parsley on hand but you can also use a bit of fresh if you'd prefer. It's a nice addition to the salad.
Feta - Feta cheese really gives the salad a nice zing and who doesn't love feta?
Lemon, olive oil, salt

See recipe card for quantities.

Instructions

This simple salad comes together in no time. Save time by shredding your brussel sprouts ahead of time. You can also purchase pre-shredded brussel sprouts in many markets.

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Trim ends of your brussel sprouts and remove a few of the outer leaves that may appear wilted or soft.

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Using a sharp knife or mandoline cut your brussel sprouts thinly, you want them shaved. You can also use a food processor with shredding attachment.

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In a large bowl smash your garlic cloves with a mortar or use a microplane to finely crush garlic.

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Add your olive oil, dried mint, dried parsley, olive oil, lemon zest & juice, and salt. Whisk together.

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Add your shredded brussel sprouts to a large bowl.

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Add your shredded brussel sprouts and feta cheese and toss together until fully coated. Adjust salt and lemon as needed. Serve immediately.

Variations & Substitutions

Brussel Sprouts - This dish can easily be made with shaved cabbage if you can't find brussel sprouts or would like to use something larger in scale.
Feta - If you're looking to keep this vegan you can certainly skip the feta. Another great option if you are still using cheese would be halloumi.

Storage

This brussel sprout salad is best served the day it's made, it can handle a little bit of wait time unlike lettuce. I still love it the second day as well - a little softer but still pretty firm overall.

This salad should not be frozen.

I hope you enjoy this Shaved Brussel Sprout Salad with Feta and Mint as much my family does - feel free to adjust and make your own!

If you make Shaved Brussel Sprout Salad with Feta and Mint, please let me know by leaving a rating and review below!

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xoxo,
Cosette