Go Back
–+ cups shredded brussels sprouts
Print Pin
5 stars (1 rating)

Shredded Brussels Sprouts

Learn how to shred brussel sprouts with these 4 easy tested and perfected methods, using a knife, mandolin, grater or food processor!
Servings: 8 cups shredded brussels sprouts
Prep Time: 5 minutes
Total Time: 5 minutes
Author: Whitney Bond
Course: Salad, Side Dish
Cuisine: American

Ingredients

  • 1 pound brussels sprouts

Instructions

Knife

  • Slice the tough end off of each of the brussels sprouts, then remove any tough outer layers with your hands.
  • Cut each of the brussels sprouts in half, lengthwise from root to top.
  • Starting at the top of the brussel sprout, thinly slice from top to root.
  • Separate the brussel sprout shreds, then they’re ready to eat or use in a recipe.

Mandolin

  • Slice the tough end off of each of the brussels sprouts, then remove any tough outer layers with your hands.
  • To shred the brussels sprouts with a mandolin, you can cut them in half or keep them whole.
  • Slide each brussel sprout down on the thinnest setting of your mandolin. I always recommend using a guard to shred the brussels sprouts with a mandolin. Because they’re such a small vegetable, you can easily cut yourself using a sharp mandolin to shred them.
  • Repeat until all of the sprouts are shredded.

Food processor

  • Add the brussels sprouts whole (with the stems and outer leaves removed) to the feed tube of the food processor, or KitchenAid attachment.
  • With the slicer disk, or slicer blade attached, turn the food processor or KitchenAid on the “high” speed setting until all of the brussels sprouts have been shredded.

Notes

  • Brussels sprouts are best stored whole, but you can keep shredded brussels sprouts for up to 2 days in an airtight container in the fridge.
  • If you shred too many, quickly blanch the shredded brussels and then freeze them in an airtight container or vacuum sealed bag.
  • One pound of brussels sprouts will equal approximately 8 cups of shredded brussels sprouts.
  • Shredded brussels sprouts can be roasted at 400°F for 20-25 minutes, or sautéed on the stove for 10-12 minutes.

Nutrition Facts

Calories 24kcal (1%)Carbohydrates 5g (2%)Protein 2g (4%)Fat 0.2gSodium 14mg (1%)Potassium 221mg (6%)Fiber 2g (8%)Sugar 1g (1%)Vitamin A 428mg (9%)Vitamin C 48mg (58%)Calcium 24mg (2%)Iron 1mg (6%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!