Gluten-Free Shaved Brussels Sprout Salad
By the Gluten Free Recipes team ·
This vibrant salad features thinly sliced Brussels sprouts offering a delightful crunch, tossed in a zesty lemon-Dijon vinaigrette. Toasted almonds add a nutty depth and satisfying texture, making it a perfect light lunch or a flavorful side dish.
At a glance: This easy salads and sides recipe yields 4 servings in about 40 minutes (10 min prep, 30 min cook). It uses 8 ingredients — including brussels sprouts, sliced almonds, extra virgin olive oil — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Shaved Brussels Sprout Salad: When preparing this salads and sides recipe, always verify that all ingredients, especially packaged and processed items like Dijon mustard, are certified gluten-free. Cross-contamination can occur during manufacturing, so checking for a gluten-free label is crucial In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Shaved Brussels Sprout Salad: This recipe is naturally gluten-free, relying on fresh produce and certified gluten-free pantry staples. Ensure your Dijon mustard is certified gluten-free.
Ingredients
- 1 pound Brussels sprouts, trimmed and thinly sliced
- 1/4 cup sliced almonds, toasted
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard (verify GF)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 clove garlic, minced (optional)
Instructions
- 1
Prepare the Brussels sprouts by trimming off the tough ends and removing any discolored outer leaves. Then, thinly slice the Brussels sprouts into ribbons, aiming for a consistent thickness for even cooking and texture. This process should take about 5-7 minutes.
- 2
Toast the sliced almonds in a dry skillet over medium heat for about 3-5 minutes, stirring frequently, until they are fragrant and lightly golden brown. Watch them closely as they can burn quickly. Set aside to cool.
- 3
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, gluten-free Dijon mustard, salt, black pepper, and minced garlic (if using). Continue whisking until the dressing is well emulsified and creamy, which should take about 1-2 minutes.
- 4
In a large serving bowl, combine the thinly sliced Brussels sprouts and the toasted sliced almonds. Pour the prepared lemon-Dijon vinaigrette over the sprouts and almonds. Gently toss everything together for about 2-3 minutes, ensuring all the Brussels sprouts are evenly coated with the dressing.
- 5
Allow the salad to marinate for at least 15-20 minutes at room temperature, or up to 30 minutes in the refrigerator, to soften the Brussels sprouts slightly and allow the flavors to meld. Before serving, give the salad another gentle toss and taste to adjust seasoning if needed.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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