If your only experience with Brussels sprouts is with the overcooked and mushy version, you really should try them in this raw salad.  The slight bitterness of the sprouts is offset by the sweet citrus, and the texture is wonderful.  The key is to slice them pretty thin (thus the “shaved” part of the title–I went back and forth on that one…). I do this by pulling off any discolored outer leaves, then cutting thin slices from the top down until I reach the core of the sprout.  Cut a little around the edges there and then discard the tough core.

Brussels Sprouts and Grapefruit Salad

This is best if you let the citrus break down the sprouts a bit before you serve it, so I would make it at least a half an hour in advance.  Red or pink grapefruit add both a prettier contrast and a sweeter flavor, but white grapefruit will do in a pinch.  If you want a visual step-by-step on how to make citrus supremes (that’s just the segments cut out without the pith), there is a nice visual here.

Shaved Brussels Sprouts and Grapefruit Salad
Cuisine: Salad
Prep time: 
Total time: 
Serves: 4
  • About a pound of fresh Brussels sprouts
  • 2 red or pink grapefruit
  • 1/4 cup extra virgin olive oil
  • salt, to taste
  • 1/4 cup pecan pieces (optional)
  1. Trim any discolored leaves from the sprouts and then use a sharp knife to cut them into thin slices, discarding the core. Add the sliced sprouts to a medium salad bowl.
  2. Use a sharp knife to remove the peel and the pith from the grapefruits. Hold each peeled grapefruit over the sprouts and use the knife to slice out the citrus sections into the bowl. When you have finished removing the segments from each grapefruit, squeeze the remaining juice out of the grapefruit guts so you get all of the juice into the salad bowl.
  3. Add in the olive oil and salt and gently toss the mixture to coat. Let the salad rest for a half an hour and then add the pecans just before serving. This is good chilled or at room temperature.

 Shaved Brussels Sprouts and Grapefruit Salad

It’s just that simple!  It’s a great way to enjoy sprouts without turning on the stove.  I would add here that if you have thyroid issues (I do) you should not overdo it on the raw sprouts or on any other raw, cruciferous vegetables (cabbage, broccoli, cauliflower, etc.).  They are goitrogens and cooking greatly reduces that problem, so I usually stick with cooked versions.  However, in moderation there is no reason to avoid a nice raw salad.

Thanks for reading,


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  1. Looks yummy Angela! I was never a fan of brussels sprouts, but am starting to like them. Love grapefruit! Thanks for the recipe! ( :

    1. I didn’t like them when I was growing up, but I love them now–definitely not a fan when they are overcooked.

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