Shaved Brussels Sprouts Salad w/ Sherry Reduction

My Shaved Brussels Sprouts Salad with Sherry Reduction is crunchy, bright, and a perfect way to welcome the spring weather. Serve this easy 15-minute dish either warm or cold for a delicious vegan side dish.

Disclosure: This post may contain affiliate links.

This post was sponsored by Holland House Cooking Wine. All thoughts and opinions are mine.

Springtime is right around the corner, but the bounty of the season is still underground. Enter trusty Brussels sprouts, the small but mighty cruciferous that is at its peak from late fall to early spring.

Akin to cabbage, thinly shaved Brussels sprouts have a sweet, nutty flavor with a bit of crunch. Thin slices of red onion provide crunch and spiciness, while almonds add richness.

Tossed with a warm sherry reduction with notes of garlic and pungent mustard, the sprouts wilt ever so slightly for a delicious study in textural and flavorful contrasts. This is a salad you’re sure to come back to, time and again.

Recommended Ingredients and Equipment

With fewer than 10 ingredients, many of which are shelf stable pantry heroes, this shaved Brussels sprout salad is attainable any night of the week.

Here is everything you need.

Ingredient Notes

• Sherry Cooking Wine – For this recipe, I suggest using Holland House Sherry Cooking Wine. It is a mild, dry flavor with notes of nut and caramel that are a perfect foil for the almonds and nutty Brussels sprouts.
• Brussels Sprouts – When choosing Brussels sprouts, opt for firm heads with bright green leaves. Avoid yellowing leaves or black spots.
• Spicy Mustard – Spicy mustard plays very nicely with Holland House Sherry Cooking Wine, but you can substitute brown or Dijon mustard instead.
• Red Onions – I personally prefer red onions for any kind of raw application. They are a bit sweeter and milder than their yellow or white counterparts. I also love the color they add to this salad. If you prefer, you can opt for either shallots or a sweet yellow onion instead.
• Slivered Almonds – When it comes to cooking, shape and size matter! Slivered almonds provide an excellent bit of richness to this salad without having an overpowering crunch.

Go-To Sherry Cooking Wine

When recipes call for so few ingredients, it is of utmost importance to reach for the very best. Holland House Cooking Wines is my go-to brand when I need a lot of flavor without a lot of effort.

Holland House has been a trusted name in the kitchen for over 150 years, and with good reason! Their cooking wines are perfectly aged and seasoned for the kitchen, offering bold, bright flavors to make your meal extra delectable.

I also love that Holland House has five different varieties of cooking wines to fit all of my recipe needs. For this shaved Brussels sprouts salad, I rely on Holland House Sherry Cooking Wine. Lightly golden in color and lightly sweet in aroma, this ingredient is what pulls the whole salad into the realm of the extraordinary.

Next time you’re at the grocery store, do yourself a favor and pick up a bottle or two of Holland House Cooking Wine so you can see what all the fuss is about!

Step-by-Step Instructions

Step One – Prepare the Brussels Sprouts

Begin by shaving the Brussels sprouts. Place the Brussels sprouts in a colander and thoroughly rinse them. Pat them dry and transfer to a large cutting board.

Trim the bottoms off of the Brussels sprouts and remove any loose, dry, or browned outer leaves. Discard the root bottoms and outer leaves.

To shred them, hold the Brussels sprouts with the root end facing the cutting board. Using a sharp knife, carefully slice the sprouts thinly into small shavings. Pull apart any larger pieces by hand.

Pro Tip: Short on time? Use the shredder attachment of your food processor instead of a knife.

Step Two – Make the Sherry Reduction

To make the sherry reduction, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the minced garlic and sauté for 30 seconds.

Once the garlic is fragrant and golden, add the Sherry Cooking Wine. Bring to a boil and boil lightly for 5 minutes, until the sherry has reduced in volume and most of the alcohol is cooked off. You should be left with a sweet and acidic sherry syrup.

Remove from heat and stir in the remaining olive oil, mustard, salt, and pepper. Taste and adjust seasonings.

Step Three – Toss Together

In a large salad bowl mix together the shaved Brussels sprouts and the thinly sliced onions and almonds. Toss with the sherry reduction and serve warm.

Pro Tip: If cold salads are more your speed, simply place the salad in the refrigerator after tossing it with the dressing for a minimum of 30 minutes before serving.

Serving and Storing

Serving – I love serving this shaved Brussels sprouts salad while the sherry reduction is still warm. That said, you can absolutely pop it in the refrigerator for at least 30 minutes prior to serving if you prefer cold salads. If you wish, add a light grating of vegan parmesan and a fresh crack of black pepper to serve.

Storing – Any leftovers can keep in a lidded container in the refrigerator for up to three days. You can either opt to eat the salad cold from the refrigerator or microwave it in 30-second increments to take the chill off of it.

Tips & Tricks

1. Looking for perfect Brussels sprouts? Look for dense, firm sprouts that are heavy for their size. Avoid yellow leaves and black spots.
2. Running short on time? Use the shredder attachment on your food processor to get your Brussels prepared in no time.
3. Have an extra minute? Lightly toast your slivered almonds in a dry skillet over medium-low heat. It will release the natural oils of the nuts for a superior flavor and texture.

Frequently Asked Questions

More Spring Salad Recipes

• Green Goddess Detox Salad
• Vegan Quinoa Salad with Strawberries and Lemon Vinaigrette
• Vegan Caesar Salad with Soy Curls
• Cucumber Lemon Orzo Salad

Shaved Brussels Sprouts Salad with Sherry Reduction

My Shaved Brussels Sprouts Salad with Sherry Reduction is crunchy, bright, and a perfect way to welcome the spring weather. Serve this easy 15-minute dish either warm or cold for a delicious vegan side dish.

5 from 1 vote

Print Pin Rate

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 6

Calories: 182kcal

Author: Sarah McMinn

Ingredients

Shredded Brussels Sprouts

• 1 lb. Brussels sprouts, shredded
• 1 small red onion, thinly sliced
• 1/3 cup slivered almonds

Sherry Reduction

• 1/4 cup olive oil, divided
• 3-4 clove garlic, minced
• 3/4 cup Holland House Sherry Cooking Wine
• 1 tsp. spicy mustard
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper

Instructions

• Begin by shaving the Brussels sprouts. Place the Brussels sprouts in a colander and thoroughly rinse them. Pat them dry and transfer to a large cutting board. Trim the bottoms off of the Brussels sprouts and remove any loose, dry, or browned outer leaves. Discard the bottoms and outer leaves.

  To shred them, hold the Brussels sprouts with the root end facing the cutting board. Using a sharp knife, carefully slice the sprouts thinly into small shavings. Pull apart any larger pieces by hand. Alternatively, you can use the shredder attachment of your food processor.
• To make the sherry reduction, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the minced garlic and sauté for 30 seconds. Once the garlic is fragrant and golden, add the Sherry Cooking Wine. Bring to a boil and boil lightly for 5 minutes, until the sherry has reduced in volume and most of the alcohol is cooked off. You should be left with a sweet and acidic sherry syrup. Remove from heat and stir in the remaining olive oil, mustard, salt, and pepper. Taste and adjust seasonings.
• In a large salad bowl mix together the shaved Brussels sprouts and the thinly sliced onions and almonds. Toss with the sherry reduction and serve warm. If you would rather serve chilled, simply chill the salad 30 minutes before serving.

Notes

Serving & Storing- I love serving this shaved Brussels sprouts salad while the sherry reduction is still warm. That said, you can absolutely pop it in the refrigerator for at least 30 minutes prior to serving if you prefer cold salads. If you wish, add a light grating of vegan parmesan and a fresh crack of black pepper to serve. Any leftovers can keep in a lidded container in the refrigerator for up to five days. You can either opt to eat the salad cold from the refrigerator, or microwave it in 30 second increments to take the chill off of it.

Tips & Tricks

1. Running short on time? Use the shredder attachment on your food processor to get your Brussels prepared in no time.
2. Have an extra minute? Lightly toast your slivered almonds in a dry skillet over medium-low heat. It will release the natural oils of the nuts for a superior flavor and texture.

Nutrition

Calories: 182kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 190mg | Potassium: 394mg | Fiber: 4g | Sugar: 3g | Vitamin A: 572IU | Vitamin C: 66mg | Calcium: 59mg | Iron: 2mg

Find more recipe inspiration at Holland House Slow Cooker Recipes.