Vegetarian Recipes

Shaved Brussels Sprouts Salad

Brussels sprouts are in season in most places starting in October, peaking in December, making this tangy, sweet Shaved Brussels Sprouts Salad the perfect addition to your recipe rotation this season. It comes together in minutes, and the leftovers are fantastic (dare I say even better?!), so it’s also ideal for meal-prepping! And if you don’t like the flavor or texture of cooked Brussels sprouts, I promise this shaved raw salad is a totally different experience. With the finely sliced sprouts and tangy honey mustard dressing, it’s more like slaw!

My foray into the restaurant world happened because of my passion for seasonal ingredients and raw vegan cuisine. My former restaurant, AVO, which is still in business today under new ownership, was completely raw, vegan, and naturally gluten-free. It was a gamble to open a health-focused restaurant in the deep-fried south, but it was a hit! AVO propelled me into the world of touring and private chef work for over 7 years.

Now, whenever I can share a fresh plant-based dish with Budget Bytes readers, I jump on it! This shaved Brussels sprouts salad is bursting with flavor from the olive oil, Dijon mustard, honey, garlic, pecans, and craisins. It’s also packed with fiber, antioxidants, and vitamins (an 80-gram serving of Brussels sprouts contains more vitamin C than a small orange!), so it’s not only delicious but incredibly nutritious.

Here’s what you’ll need to make this easy shaved Brussels sprout salad:

Brussels Sprouts: Don’t let memories of mushy, over-boiled sprouts stop you from giving these little veggies another try. When served raw, Brussels sprouts have a milder, slightly sweeter taste with the perfect crunch. Be sure to wash them before slicing!
Craisins: Substitute raisins for craisins (dried cranberries) if you can’t find them. Raisins are also more budget-friendly, but I wanted to use craisins to make this winter salad a bit more festive!
Crushed Pecans: Adds a nutty flavor and crunchy texture.
Dijon Mustard & Honey: One of the best dressing combinations. The tangy and slightly sweet flavors go amazingly with the earthiness of the Brussels sprouts. If you love the sound of this flavor combo, then I think you’ll also love our honey mustard broccoli salad.
Apple Cider Vinegar: Adds a bright acidity to the dressing.
Olive Oil: Helps to emulsify the dressing and adds some healthy fats.
Garlic: Mince 2 cloves of garlic to give the dressing a slight kick. The longer it sits, the more the garlic flavor will infuse into the dressing!
Salt & Pepper: Basic seasonings that add depth of flavor to the salad.

This recipe has only 8 simple ingredients (plus salt & pepper), but you can totally mix in other goodies if you have ingredients to use up. Here are some ideas I think you’ll like:

Diced kale, arugula, or spinach for some extra greens.
Cook bacon in the oven and crumble it over top.
Mix in chopped apples or sliced pears.
Use different types of nuts, like walnuts or almonds. Candied pecans would be a fun alternative to regular chopped pecans, too!
Add cooked couscous or quinoa to the mix to make this hearty salad even heartier.
Leftover roasted veggies, like roasted cauliflower, would add a nice texture variation.
Crumble in feta, blue cheese, or shredded Parmesan.

Should I Use a Mandoline or a Knife?

What makes this raw Brussels sprout salad so good, in my opinion, is how finely sliced the sprouts are. I like to use a mandoline, but if you don’t have one, that’s okay! A sharp knife and some patience will work just fine. It’s a little harder to get them as thin with a knife, and it may take longer, but it can be done. I’ve also heard of people using a slicing attachment on their food processor to shred sprouts, so you could try that, too!

Make It Ahead!

This shredded Brussels sprouts salad recipe is perfect for meal prep over the holidays. It’s a healthy lunch option or side dish for holiday meals and is a welcome break from all the indulgent foods. You can easily make this crunchy, sweet salad the night before Thanksgiving, and rest assured, knowing it’ll be perfectly marinated and ready to go for the big day!

If making ahead, give the salad a little fluff and drain any excess liquid that has accumulated before serving. (The salt in the recipe will draw out moisture from the sprouts; you don’t have to strain it, but I like to.) It’ll be good in the fridge for up to 3-4 days.

Side view of a bowl of shaved brussels sprouts salad in a bowl.

Shaved Brussels Sprouts Salad Recipe

This Shaved Brussels Sprouts Salad recipe is the perfect healthy side to meal prep for the holidays! It’s fresh, tangy, and SO easy to make.

Course Side Dish

Cuisine American

Total Cost ($5.45 recipe / $0.90 serving)

Prep Time 20

Total Time 20

Servings servings (½ cup per person)

Calories 158kcal

Author Jess – Budget Bytes

Equipment

Mandoline Slicer

Ingredients

1 bag Brussels sprouts (1lb) $2.98
1 Tbsp Dijon mustard $0.06
2 tsp honey $0.10
2 Tbsp apple cider vinegar $0.06
3 Tbsp olive oil $0.57
2 cloves garlic, minced $0.06
¼ tsp salt $0.01
⅓ cup craisins $0.72
¼ cup crushed pecans $0.86
¼ tsp freshly cracked black pepper $0.03

Instructions

Using a mandoline or a knife, shave brussels sprouts. Transfer to a serving bowl.
In a small mixing bowl, combine Dijon mustard, honey, apple cider vinegar, olive oil, minced garlic, and salt. Whisk to combine.
Add craisins and crushed pecans to the serving bowl with Brussels sprouts.
Drizzle dressing over the top of the salad.
Toss to combine and add black pepper to taste.

See how we calculate recipe costs here.

Nutrition

Overhead close up view of a shaved brussels sprouts salad in a serving bowl.

how to make Shaved Brussels Sprouts Salad – step by step photos

Shaved Brussels sprouts on a wooden chopping board.

Using a mandoline or a knife, shave 1lb of Brussels sprouts. Transfer to a serving bowl.

Olive oil, honey, garlic, and mustard in a mixing bowl to make a dressing for shaved Brussels sprouts salad.

In a small mixing bowl, combine 1 Tbsp Dijon mustard, 2 tsp honey, 2 Tbsp apple cider vinegar, 3 Tbsp olive oil, 2 cloves minced garlic, and ¼ tsp salt. Whisk to combine.

Pecans, craisins, and dressing added to a bowl with shaved brussels sprouts.

Add ⅓ cup craisins and ¼ cup crushed pecans to the serving bowl with Brussels sprouts. Drizzle dressing over the top of the salad.

Shaved Brussels sprouts salad in a bowl.

Toss to combine and add ¼ tsp black pepper to taste.

This shredded Brussels sprouts salad recipe will be a welcome addition to any holiday feast! It’s fresh, tangy, and couldn’t be any easier to make.

Roasted Brussels Sprouts Salad

$7.20 recipe / $1.44 serving

Sweet Crunch Winter Salad

$4.58 recipe / $1.15 serving

Butternut Squash Salad

$6.43 recipe / $1.61 serving

Apple Dijon Kale Salad

$5.53 recipe / $1.38 serving

The post Shaved Brussels Sprouts Salad appeared first on Budget Bytes.

Cheesy Vegetarian

Homity Pie (Cheesy Potato and Leek Pie)

If you’re not familiar with homity pie, let me introduce you:

Homity pie is a traditional British recipe, which is essentially a cheesy potato and leek pie. It’s just the sort of thing we Brits do perfectly – simple ingredients, combined to make incredible comfort food. Say what you like about British food, but it’s hard to argue with buttery sautéed leeks, cheesy crushed potatoes, and a flaky shortcrust pastry case.

A slice of homity pie (cheesy potato and leek pie).

I’m not going to lie, this homity pie is a bit of a labour of love. It’s not a quick weeknight meal like most of my recipes – this cheesy pie is definitely one to save for a special occasion (it would be perfect for a vegetarian Christmas dinner!).

Since cooking this pie takes a bit of time and patience, don’t try to cook it against the clock. Give yourself plenty of leeway – perhaps an afternoon where you’ve not got much else on. That way, it doesn’t matter if the potatoes have to sit for a little while so you can finish cooking the leeks, or if the pastry case is ready to fill before the filling is actually cooked – you can just potter away at your own pace, and it can all be assembled when you’re ready.

Overhead shot of a cheesy pie with a slice pulled away.

What’s in Homity Pie?

There are three parts to this recipe:

garlicky sautéed leeks and onion
buttery crushed potatoes (with a cheesy topping)
a crispy pastry case

These 3 elements can all be prepared simultaneously, or one at a time, depending on how good you are at multitasking. I’ve written the recipe in 3 separate parts, but if the timings work out (or if you have someone else helping you in the kitchen), you can prepare them all at the same time.

Once all three parts of the recipe are ready, they can be assembled, and baked one last time to complete your cheesy homity pie.

And by the way, I am 100% not a pastry expert. You may think my homity pie looks decidedly… rustic. But I like it that way If I wanted it to look perfect, I’d have saved myself a couple of hours, and bought one in a shop.

Becca’s Top Tip

Any extra scraps of pastry can be baked on their own, and eaten spread with strawberry jam – my kids love it when I cook with pastry as they always get little jam tarts!

Cheesy Vegetarian Bakes ebook on an ipad screen.

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Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

leek – It’s hard to get the scale from the picture, but the leek I used was absolutely enormous – a proper monster (probably as big as my forearm!). If your leeks are a more normal size, you’ll probably need at least two.
potatoes
shortcrust pastry – I used a ready-rolled sheet of shop-bought pastry, as making pastry is not my forte. Feel free to use homemade pastry if you prefer!
cheddar cheese – If possible, use freshly grated mature cheddar cheese rather than the pre-grated stuff, as it melts more nicely.
onion – I used red onion, but regular onions would also be good.
fresh parsley
egg
garlic – I used pre-minced garlic from a jar because I hate chopping large amounts of fresh garlic.
curry powder (optional, but it does add a lovely hint of warmth)

Becca’s Top Tip

If you’re using shop-bought pastry, take it out of the fridge an hour or so before you need to use it. This helps it to soften a little, and means it’s less likely to crack as you unroll it.

Recipe Video

Equipment

I like to use a loose bottomed springform cake tin for homemade pies. It works really well because:

The clip on the side and the loose bottom make it so easy to remove the pie from the tin once it’s finished baking.
It gives a nice tall pie, which looks great, and also gives a wonderfully thick layer of filling.
The metal heats up nicely and helps to crisp up the pastry.

You can use a shallower pie tin to make homity pie if that’s what you have, but I would always recommend a cake tin if you have one.

Here’s a similar one on Amazon, with great reviews:

8-Inch Springform Cake Tin

I love using a loose-bottomed springform cake tin to make homemade pie. If you’re in the UK or Australia, click ‘Buy on Amazon’ to view a local product.

A slice of homity pie with sautéed leeks, potatoes and cheese.

Printable Instructions

Homity Pie (Cheesy Potato and Leek Pie)

How to make the classic British recipe homity pie (cheesy potato and leek pie!) – a tasty vegetarian pie made with shortcrust pastry.

Course Main Course

Cuisine British, English

Diet Vegetarian

Prep Time 50

Cook Time 40

Total Time 1 30

Servings people

Calories 427kcal

Author Becca Heyes