This Italian inspired shredded brussel sprout salad recipe is a simple and easy make ahead dish using shredded raw brussels sprouts, crispy prosciutto, fresh mozzarella, and a homemade Italian dressing.
While summer salads often reign supreme, I love carrying them into the fall and winter months to break up some of those heavier comfort food recipes (life is about balance).
Keeping seasonal produce in mind, I love using fresh brussels sprouts as the base for a differentiated flavor and texture than traditional salads.
I was inspired by traditional antipasto flavors as well for this recipe and wanted to create an Italian chopped brussels sprouts salad recipe that would be perfect for dinner, meal prep, a side dish, or even for a holiday gathering.
Why This Recipe Works:
- Eating brussels sprouts when they are shredded makes them less bitter and the texture is tender.
- Traditional lettuce wilts (especially when shaved) and doesn’t hold dressing well long term. Brussels is similar to cabbage and stays crispy and delicious and tastes even better as the salad marinates in the fridge.
- Classic Italian flavors like crispy and salty prosciutto, fresh mozzarella, parmesan, green olives, and slice tomatoes make for a colorful and flavorful salad recipe.
- Food Processor (optional but does make the process of shredding go faster)
- Knife & Cutting Board
- Large Mixing Bowl
- Small Bowl
- Cheese Grater (optional)
- Frying Pan
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- Raw Brussels Sprouts: Larger sprouts work great for shredding.
- Crispy Prosciutto: I buy thinly sliced prosciutto from the deli counter and do a quick pan sear in a frying pan to get it nice and crispy. You could also sub with cooked pieces of pancetta too.
- Castelvetrano Olives: These are dark green, pitted olives. You can sub with other olives you like or leave them out if you do not like olives.
- Shallot: I prefer a shallot, but a thinly sliced and diced red onion would work here as well.
- Mini Fresh Mozzarella Pearls: I prefer the pre-packaged mini pieces already prepped for a nice visual in this salad. You could also use a fresh ball of mozzarella and dice it into bite sized pieces as well.
- Shaved Parmesan Cheese: I prefer shaved slices over grated, either will work.
- Salt and Pepper: Seasoning the salad is always important!
Tips For Shredding Brussels Sprouts:
I personally love to slice and shred my brussels sprouts by hand, but I can also see how this tends to be a bit tedious. If you want a short cut you can use a
For slicing and shredding by hand, I like to halve the brussels sprout to start. Then using a sharp chef’s knife, simply cut thin slices into each piece to get the shreds.
Place all the shredded pieces into a large mixing bowl and discard any dense stem pieces or discolored leaves.
Italian Dressing Recipe:
Here is what you need to make your own homemade Italian dressing for this salad-
- Olive Oil
- Lemon Juice
- Red Wine Vinegar
- Fresh Garlic, minced
- Dijon Mustard
- Red Pepper Flakes
- Salt & Pepper
Pour all the ingredients into a bowl or shaker bottle and whisk/ blend until it emulsifies and becomes one mixture. The mustard helps bind the oil and vinegar together, so don’t skip that ingredient!
Salads aren’t complicated per se but do often involve a decent amount of hands on prep work (all the slicing and dicing).
- Start by making the salad dressing base and setting it aside in a small bowl.
- I like to also use a small frying pan over medium heat to sear and crisp the pieces of prosciutto. Remove and let the prosciutto cool slightly on a plate or cutting board and then dice into smaller pieces.
- Next. shred your brussels sprouts using the method that works best for you.
- Once the Brussels are done, add them to a large mixing bowl. Add in the crispy prosciutto, sliced shallots, green olives, cherry tomato halves, fresh mozzarella, and shaved parmesan.
- Toss all the salad ingredients together and season lightly with salt and pepper. Then pour the dressing over the entire salad and continue to toss until the mixture is thoroughly coated in an even layer.
- Taste test and adjust seasonings as needed. You can serve this salad right away or allow it to continue to develop flavor and place it to store in the fridge. This salad tastes great after 24 hours and doesn’t get soggy!
More Brussels Sprouts Recipes To Try:
- Brussels Sprouts Hash
- Roasted Brussels with Prosciutto, Goat Cheese, and Pecans
- Grilled Brussels Sprouts with Parmesan and Lemon
- Shredded Brussels Sprouts with Roasted Vegetables
- Brussel Sprout Slaw
Italian Shaved Brussels Sprout Salad
- 1 lb. Brussels Sprouts shaved
- 8 oz. Proscioutto cooked and crispy
- 8 oz. Mini Mozarella Pearls
- 1/2 cup Shaved Parmesan Cheese
- 1 cup Cherry Tomatoes halved
- 1/2 cup Castelvetrano Olives halved
- 1 Shallot sliced thin
- 2/3 cup Olive Oil
- 2 tbsp. Dijon Mustard
- 2 tbsp. Red Wine Vinegar
- 1 tbsp. Fresh Lemon Juice
- 2 cloves Garlic minced
- 1 tsp. Oregano
- 1/2 tsp. Red Pepper Flakes optional, for heat
- Salt and Pepper to taste
Italian Salad Dressing
- In a bowl, combine all the salad dressing ingredients and whisk until fully combined and emulsified. Set aside.
- Place the prosciutto into a frying pan over medium heat and cook 2-3 minutes per side until it is crispy. Remove and cool and then dice into small pieces.
- Shred the brussels sprouts with a food processor or by hand per the notes in the article above. Place them into a large mixing bowl.
- Add the crispy prosciutto, mozzarella, parmesan cheese, shallot, tomato, and olives. Toss to combine and season with a little salt and pepper to taste.
- Pour the dressing over the entire mixture and toss again so the salad is thoroughly coated in the dressing.
- Serve immediately or store for 3-4 days. The brussels will not get soggy but the flavors will continue to marinade over time and become more flavorful!