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Raw Brussels Sprout Salad with Toasted Hazelnuts

A crisp and refreshing holiday side.

By Izzy Johnson
Nov 10, 2022
brussels sprouts image
25 Minutes
8 - 10 Servings

In the cannon of unfairly maligned foods, Brussels sprouts long reigned supreme, but once it became widely known how tasty they could be when roasted, attitudes began to shift. When oven space is at a premium during the holidays however, this recipe showcases the opposite end of the spectrum—thinly sliced raw Brussels sprouts.

This salad is a low maintenance side that’s big on bright, zesty flavor. The hazelnuts add another layer of crunch to the crisp sprouts. If difficult to find, you can also substitute raw almonds or omit if nut-free and use seeds. You’ll only need to toast the nuts on the stove for 10 minutes and the rest of the salad is assembled in bowls on the countertop. It can sit out at room temperature or sit in the fridge until you’re ready to serve. This recipe can easily be scaled up or down depending on the number of guests you’re serving.

Raw Brussels Sprout Salad with Toasted Hazelnuts

A crisp and refreshing holiday side.

Izzy Johnson

25 Minutes
8 - 10 Servings
  • 2 pounds Brussels sprouts, outer leaves removed
  • 4 ounces raw hazelnuts (½ cup) (or substitute raw almonds)
  • 4 ounces seasoned rice wine vinegar (½ cup)
  • 4 ounces extra-virgin olive oil (½ cup)
  • 1 large orange, zested and juiced (about 2 tablespoons zest and ¼ cup juice)
  • 2 tablespoons honey
  • 2 tablespoons whole grain mustard
  • Salt and freshly ground black pepper to taste

    Heat a medium Frying Pan over medium heat. Add hazelnuts and dry toast until golden brown and fragrant, 5 minutes, stirring to ensure even browning. Transfer to a plate and set aside to cool.


    Using a sharp Chef Knife, slice Brussel sprouts in half, then thinly slice. You should have about 4 cups. Place in a Serving Bowl.


    Once the hazelnuts have cooled, lightly crush with the side of the Chef Knife and roughly chop. Add to the bowl with the Brussel sprouts.


    For the dressing, combine rice wine vinegar, extra-virgin olive oil, orange juice and zest, honey, mustard, and a generous amount of freshly ground black pepper in a small bowl. Whisk until emulsified and taste, adjusting seasonings if needed. Seasoned rice wine vinegar is quite salty, so you may not need to add salt.


    Pour dressing over the Brussels sprouts and hazelnuts, then toss to combine. Salad will keep in the fridge for up to 3 days and can be made in advance.

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