Shaved Raw Brussels Sprout Salad with Grated Egg

Q: Can I make Raw Brussels Sprout Salad with grated egg ahead of time, and how should I store leftovers?

Yes—prepare components ahead: hard‑boil eggs and toast nuts up to 2 days in advance (eggs keep up to a week refrigerated), and keep vinaigrette separate. Shaved sprouts are best dressed just 5–10 minutes before serving to stay crisp; once dressed, the salad is best eaten the same day, though lightly dressed leftovers can be refrigerated in an airtight container for 1–2 days at most.

Q: How do I prevent the salad from tasting too bitter?

A little acid, salt and a touch of sweetener go a long way—whisk lemon juice with Dijon and a teaspoon of honey or maple to mellow bitterness, then taste and adjust. Massaging or briefly tossing the shreds with the vinaigrette and letting them sit 5–10 minutes also softens bitterness, and additions like grated cheese, apple slices or toasted nuts add contrast.

Q: Is Raw Brussels Sprout Salad with grated egg healthy — what should I know about nutrition?

This salad is moderately calorie‑dense (~260 kcal per serving, depending on amounts) with most fat coming from olive oil and nuts and good protein from the hard‑boiled eggs (about 10–12 g protein per serving). It also delivers fiber, vitamin C and B vitamins from sprouts, but sodium can vary with added cheese and salt—reduce oil, omit cheese, or swap a lighter dressing to lower calories or sodium.

Raw Brussels Sprout Salad with Grated Egg Bright Crunchy Easy

By Emma SterlingSeptember 21, 2025

Jump to Recipe

0 (0 Ratings)

Table of Contents

☷

Quick Hook

Raw Brussels Sprout Salad with a snowy grate of egg hooked me. It felt like an upgrade to coleslaw.
Bright lemon and Dijon cut the bitterness.

I asked myself, do raw sprouts belong in salads? Honestly, yes. They stay crunchy and sing.
This salad tastes bitter, nutty, and creamy together.

Fun fact: Brussels sprouts were cultivated in Belgium. They date back to the 13th century.
That little history gives this dish charm.

Brief Overview

This shaved Brussels sprout salad style is bistro-inspired. It’s a modern take on a classic vegetable.
Difficulty level is easy.

Prep time is 15 minutes active .
Cook time for eggs is 10– 12 minutes .
Total time about 25 30 minutes including cooling.

Yields 4 side-salad servings.
Or 2 generous main-course servings.

Main Benefits

Top health benefit is vitamin C and fiber. Eggs add protein and a silky mouthfeel.
This is balanced, low-effort healthy cooking.

Perfect for a light lunch or healthy dinner. Also brilliant for holiday sides and winter meals.
Think winter shredded Brussels sprouts salad recipe energy.

What makes this recipe special is texture. Thin ribbons of sprout, crunchy toasted nuts, and egg.
I love the grated hard-boiled egg salad topping.

Try the lemon Dijon vinaigrette Brussels sprout slaw dressing. It brightens and tames the green bitterness.
The raw Brussels sprout slaw with toasted almonds pops.

I’ll admit I struggled with even shaves. A mandoline fixed that in one go.
Pro tip: don’t overdress. Start light.

I first served this to friends last winter. They called it a delicious salads revelation.
One friend said, “This is salad magic.”

Next up, ingredients and equipment. Grab your knife, grater, and a big bowl.
Let’s move to the ingredients list.

Ingredients & Equipment

I’m writing this for the Shaved Raw Brussels Sprout Salad with Grated Hard-Boiled Egg. It’s crunchy and bright. Brussels sprouts give about 3 g fiber per cup .

That’s a nice health stat. This salad sits right in the Delicious Salads lane. It works as a Healthy Dinner or side.

Main Ingredients

12 oz (340 g) Brussels sprouts, trimmed and core removed. Choose firm, bright green heads. Avoid yellow leaves.
4 large eggs for hard-boiling. Use fresh but not ultra-fresh eggs. They peel easier when slightly older.
1/3 cup (35 g) toasted sliced almonds or chopped walnuts. Freshly toasted for best flavor.
1/4 cup (20 g) grated Parmesan or Pecorino (optional). Look for a dry, aged wedge.
1 small shallot, very finely minced. Or 2 3 tbsp sliced scallion.
Freshly ground black pepper and flaky sea salt, to taste.

For the vinaigrette

2 tbsp fresh lemon juice (about 1 medium lemon). Or 1½ tbsp apple cider vinegar.
1 tsp Dijon mustard.
1 tsp honey or maple syrup (optional).
3 tbsp (45 ml) extra-virgin olive oil.
Salt and pepper, to taste.

I call this a shaved Brussels sprout salad with grated egg. It’s similar to lemon Dijon vinaigrette Brussels sprout slaw.

It can also be approached like a winter shredded Brussels sprouts salad recipe.

Seasoning Notes

Use salt, lemon, and Dijon as the backbone. Add a pinch of sugar if the sprouts taste too bitter. Throw in 1 2 tbsp capers for a briny kick.

Swap honey for maple to keep it vegan. If you like smoke, add chopped bacon or prosciutto.

Equipment Needed

Large mixing bowl. A big bowl helps toss evenly.
Chef’s knife and cutting board. Or use a mandoline for thin shaves.
Box grater or Microplane for eggs. Grate into fluffy flakes.
Medium saucepan and slotted spoon. For boiling eggs.
Jar with lid for shaking vinaigrette (optional).

I once nearly sliced a thumb shaving sprouts. True story. Use a mandoline guard or a sharp knife. This salad is a winner for Healthy Cooking fans.

Try raw Brussels sprout slaw with toasted almonds next time. Want tips on make-ahead prep? I’ve got you.

Cooking Method

Shaved Raw Brussels Sprout Salad with Grated Egg presentation

I call this Raw Brussels Sprout Salad with grated egg my winter showstopper. Honestly, it wakes up any dull weeknight.

Julia Child said, People who love to eat are always the best people. I agree. This is one of those Delicious Salads that proves Healthy Cooking can still feel indulgent.

Prep Steps

Essential mise en place: trim 12 oz Brussels sprouts, hard-boil 4 large eggs , measure 2 tbsp lemon juice and 3 tbsp olive oil. Have your grater, skillet, and bowl ready.
Time-saving tips: toast nuts while eggs simmer. Shave sprouts with a mandoline or peeler to save five minutes.
Safety reminders: use a stable mandoline guard. Handle hot eggs carefully. Cool eggs in an ice bath 5– 10 minutes .

step-by-step Process

Hard-boil eggs: cover eggs with cold water by 1 inch , bring to a gentle boil, then simmer 9– 10 minutes . Transfer to ice bath 5 10 minutes .
Shave sprouts thinly. Aim for ribboned, even pieces.
Whisk vinaigrette: 2 tbsp lemon juice, 1 tsp Dijon, 1 tsp honey, salt, pepper, and 3 tbsp olive oil.
Toast 1/3 cup nuts in a dry skillet 2– 3 minutes until fragrant.
Toss sprouts with most dressing and let sit 5 minutes to soften.
Grate cooled eggs over salad. Scatter nuts and cheese, then serve.

Visual cues and doneness

Sprouts: thin, bright, and slightly crisp.
Eggs: firm yolks after 9– 10 minutes ; grated into fluffy flakes.
Nuts: golden, not burned.

Pro Tips

Technique: grate eggs on the large holes for snowy texture. It feels fancier than it is.
Shortcut: make vinaigrette in a jar and shake. Easy cleanup.
Mistakes to avoid: shaving too thick. Don’t overdress early.
Make-ahead: hard-boil eggs and toast nuts up to 48 hours ahead. Toss sprouts just before serving.

This isn’t just a winter shredded Brussels sprouts salad recipe. It’s a little crunchy, a little creamy, and always hits the spot for a Healthy Dinner.

Trust me once you try this shaved Brussels sprout salad with grated egg, you’ll make it again.

Recipe Notes

If you've ever tried a Brussel Sprout Salad and loved it, this is for you. Honestly, my friends call this salad my crunchy little secret.

Raw vegetables feel fancy sometimes. Raw Brussels Sprout with a grated egg? Game changer.

Serving Suggestions

Serve this as a light side or a healthy dinner. Pair it with roast chicken or grilled salmon. The lemon Dijon vinaigrette Brussels sprout slaw cuts through rich, fatty mains.

A crisp Sauvignon Blanc works well. For lunch, pile it on crusty bread. I once served it with warm baguette.

People went quiet. That’s a good sign.

Storage Tips

Refrigerate leftovers in an airtight container. They keep well for up to 2 days . Don’t overdress before storing. The sprouts go soggy otherwise.

Freezing the assembled salad is not recommended. You can freeze extra vinaigrette though. Hard-boiled eggs do not freeze well. Reheat protein sides separately.

Serve the salad cold or at room temperature.

Variations

Try vegan swaps easily. Replace grated hard-boiled egg with crumbled smoked tofu. Use maple syrup instead of honey. For winter, make a winter shredded Brussels sprouts salad recipe.

Add orange segments and more Parmesan for brightness. For crunch, try raw Brussels sprout slaw with toasted almonds. For indulgence, toss in crispy bacon or prosciutto.

Nutrition Basics

This shaved Brussels sprout salad with grated egg is nutrient dense. It’s rich in vitamin C and K. It offers fiber and plant compounds from cruciferous veggies.

A typical serving has about 260 calories . Expect ~10 12 grams of protein. Fat mostly comes from olive oil and nuts.

One study links cruciferous vegetables to reduced inflammation. Small note: salt and cheese raise sodium.

I love how this salad balances bitter, nutty, and creamy notes. The grated hard-boiled egg salad topping melts into the ribbons.

The texture is why I keep making it. Try it tonight. You’ll probably make it again next week.

Irresistible Brussel Sprout Salad Shaved Sprouts Grated Egg

Frequently Asked Questions

What is Raw Brussels Sprout Salad with grated egg, and how is it different from coleslaw?

Raw Brussels Sprout Salad with grated egg is a bright, textural dish of very thinly shaved sprouts tossed in a mustard-lemon vinaigrette and finished with a snow of grated hard-boiled egg and toasted nuts.

Unlike coleslaw, the sprouts are narrower, nuttier and slightly bitter, so the dressing and grated egg add a delicate creaminess that balances that edge think bistro style upgrade rather than classic mayo slaw.

How do I shave Brussels sprouts for Raw Brussels Sprout Salad with a mandoline or knife?

Trim the core and any yellow outer leaves, then halve the sprout and either use a mandoline on a thin setting, a very sharp chef’s knife to slice finely, or a vegetable peeler/box grater to make ribbons.

Aim for consistency: uniformly thin shreds are easier to eat raw and absorb dressing better; work slowly and curl your fingers away from the blade for safety.

Can I make Raw Brussels Sprout Salad with grated egg ahead of time, and how should I store leftovers?

Yes prepare components ahead: hard-boil eggs and toast nuts up to 2 days in advance (eggs keep up to a week refrigerated), and keep vinaigrette separate. Shaved sprouts are best dressed just 5 10 minutes before serving to stay crisp; once dressed, the salad is best eaten the same day, though lightly dressed leftovers can be refrigerated in an airtight container for 1 2 days at most.

How do I prevent the salad from tasting too bitter?

A little acid, salt and a touch of sweetener go a long way whisk lemon juice with Dijon and a teaspoon of honey or maple to mellow bitterness, then taste and adjust. Massaging or briefly tossing the shreds with the vinaigrette and letting them sit 5 10 minutes also softens bitterness, and additions like grated cheese, apple slices or toasted nuts add contrast.

What are easy variations or substitutions for Raw Brussels Sprout Salad with grated egg?

Try a citrus & Parmesan version with orange segments and extra zest, or go bacon-forward with a warm bacon vinaigrette and lardons for a classic bistro twist. For a vegan option replace the grated egg with crumbled smoked tofu or toasted chickpea crumbs, swap honey for maple, and use seeds instead of nuts for allergies.

Is Raw Brussels Sprout Salad with grated egg healthy what should I know about nutrition?

This salad is moderately calorie-dense (~260 kcal per serving, depending on amounts) with most fat coming from olive oil and nuts and good protein from the hard-boiled eggs (about 10 12 g protein per serving).

It also delivers fiber, vitamin C and B vitamins from sprouts, but sodium can vary with added cheese and salt reduce oil, omit cheese, or swap a lighter dressing to lower calories or sodium.