Recipe: Shaved Brussels Sprouts Salad

Simple and flavorful
recipe shaved brussel sprouts and shallots

This easy recipe shows off these cruciferous veggies in their best light. Dressed simply, the bright flavors really shine.

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1¾ pounds Brussels sprouts, trimmed, outer leaves removed
5 tablespoons extra-virgin olive oil
12 medium-size shallots, thinly sliced (about 2 cups)
6 garlic cloves, thinly sliced
2 tablespoons freshly squeezed lemon juice
Sea salt and freshly ground black pepper


  1. Working in small batches, place the Brussels sprouts in the feeding tube of a food processor that has been fitted with a thin slicing disk and slice the sprouts. Alternatively, slice them by hand into thin slices.
  2. Heat the olive oil in a large pot over medium heat and sauté the shallots until they’re almost translucent, about 3 minutes.
  3. Add the garlic and cook, stirring, for 1 minute, then add the Brussels sprouts. Increase the heat to medium-high and sauté the Brussels sprouts until tender, about 8 minutes.
  4. Stir in the lemon juice, then season to taste with salt and pepper. Transfer to a serving bowl.

Nutrition information

Each serving contains:

Calories 132
Total fat 8.8g
Saturated fat 1.3 g
Trans fat 0g
Cholesterol 0mg
Sodium 170mg
Total Carbohydrate 12.1g
Fiber 4.3g
Sugars 3.5g
Protein 3.8g

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Source: Skinny Liver: A Proven Program to Prevent andReverse the New Silent Epidemic —Fatty Liver Disease by Kristin Kirkpatrick, MS, RD, with Ibrahim Hanouneh, MD (© 2017 Da Capo Lifelong Books)

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