Wooden spoon filled with shaved Brussels sprouts salad held over bowl with more salad

Brussels Sprout Salad with Red Cabbage, Lemon Juice, Olive Oil, and Pecans

Do you have a health-related resolution for 2020? I hope that you do and that this year will be your healthiest year yet. As an advocate for home cooking, I salute you! Home cooking isn’t only an answer to health resolutions, it is also a way to save money. Whatever your reasoning is, you can always rely on Babushka Cooking for easy, quick, wholesome recipes to help you stick to your health-oriented goals, without sacrificing the taste.

This salad is a wonderful “cleanser” after heavy holiday eating. I certainly am guilty of overindulging over Christmas and New Year’s. Brussels Sprouts are hearty, flavorful, and perfect for a winter side dish such as this. But they are also wonderful raw – grated (or chopped finely), and topped with healthy fat & a protein of your choice. My favorite way to eat it is with salmon and avocado.


Be very careful grating Brussel sprouts. You want them grated finely, but not so much that it’s paste-like. I highly recommend investing in these protective gloves. I have a pair, and I use them every time I grate anything, because otherwise I end up with too many cuts and scratches. If grating is not an option (maybe the Brussel sprouts you have are too small?), simply cut them in half, remove the tough center carefully and chop finely.

Brussels Sprout Salad with Red Cabbage, Lemon Juice, Olive Oil, and Pecans

Yana, babushkacooking.com
Total Time 30 minutes
Servings 2


  • 8 Oz Brussel sprouts, grated or shaved
  • 1/2 lemon, juice
  • 1/2 C red cabbage, thinly sliced
  • 1/4 C pecans, quartered
  • 1/4 tsp salt
  • freshly ground black pepper
  • 1/4 C olive oil


  • Toss the grated Brussel sprouts with lemon juice, olive oil, and salt. Give it a light squeeze and let sit for 15 minutes.
  • Add red cabbage, pecans, and sprinkle generously with freshly ground black pepper.
  • Toss well, and adjust seasoning, if needed.

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