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Ways to Use Pre-Shredded Brussels Sprouts

By Karen Rankin
September 14, 2017
Photo: Caitlin Bensel
Shaved Brussels sprouts (with the prepared produce) is fall's answer to coleslaw mix. Use it to speed up slaws, salads, and sautés.
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Caesar Brussels Sprouts Salad with Almonds

Photo: Jennifer Causey
View Recipe: Caesar Brussels Sprouts Salad with Almonds

Sturdy shaved Brussels sprouts hold the crunchy almonds and a garlicky Parmesan vinaigrette without wilting. Serve with roast chicken or lamb.

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Pomegranate, Avocado, and Citrus Brussels Sprouts Salad

Photo: Jennifer Causey
View Recipe: Pomegranate, Avocado, and Citrus Brussels Sprouts Salad

Be sure to toss the salad gently so the pieces of orange and avocado keep their shape. Pair with a fall chili or tacos.

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Brussels Sprouts Sauté with Pecans and Blue Cheese

Photo: Jennifer Causey
View Recipe: Brussels Sprouts Sauté with Pecans and Blue Cheese

Apple cider vinegar helps to quickly braise the Brussels sprouts until tender and adds a gentle tang. You can substitute goat or pecorino Romano cheese for the blue cheese.

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Shaved Brussels Sprouts Salad

Photo: Alison Miksch; Styling: Lindsey Lower
View Recipe: Shaved Brussels Sprouts Salad

Chef Jonathan Waxman taught Cooking Light Editor Hunter Lewis how to make this fall salad many years ago. Riff with the ingredients to find the flavor balance you prefer. For a vegan version, omit the Parmesan cheese.

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Creamy Carrot-and-Broccoli Slaw

Photo: Caitlin Bensel
View Recipe: Creamy Carrot-and-Broccoli Slaw

Prepared slaw mix has gone beyond traditional cabbage to include shaved broccoli and even Brussels sprouts, making it a great quick side for busy weeknights. Broccoli slaw is as endlessly adaptable as any package of mixed greens: Try it with a creamy yogurt dressing, a rice vinegar–sesame oil vinaigrette, or a warm curry powder–cumin vinaigrette. 

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