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This Brussels sprouts recipe sounds delicious! Tasty shredded Brussels Sprouts salad recipe inspired by RPM Italian in Chicago pares fresh Brussels sprouts with Italian peppers and parmesan cheese in a creamy avocado dressing. It’s a delicious way to enjoy Brussels sprouts. Restaurant starter salad taste at home! Creamy Shredded Brussels Sprouts Side Salad

Shredded Brussels Sprouts Salad Recipe

  • Author: Bren
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 cups 1x
  • Category: Salad
  • Cuisine: Italian


This tasty salad recipe inspired by RPM Italian pares fresh Brussels sprouts with Italian peppers and parmesan cheese in a creamy avocado dressing. It’s a delicious new way to enjoy Brussels sprouts.




  • 1 lb Brussels sprouts (ends trimmed and chopped to a fine shred)
  • 2 hot chili peppers (diced, about 1 inch each)
  • 2 sweet hot peppadew peppers (diced, about 1 inch each, you can also use sweet cherry peppers)
  • 3 banana pepper rings (hot, diced, about 11.5 diameter)
  • 1/31/2 cup Parmesan cheese (freshly grated)


  • 1 ripe avocado
  • 2 tbsp olive oil
  • ½ tsp salt
  • 1 tbsp lemon juice
  • ¾ tsp minced fresh garlic
  • 1 tbsp hot chili pepper brine
  • 1 tbsp sweet cherry chili pepper or peppadew brine (optional)
  • 4 tbsp water (use less for a thicker dressing)


  • 2 cups cubes of stale baguette or Italian bread (sliced into ½ inch cubes)
  • 1 tbsp olive oil
  • ½1 tsp garlic powder


  1. Make the croutons by tossing together 2 cups of cubed baguette or Italian bread with 1 tbsp olive oil and garlic powder to taste (I used ½ tsp). If you have an oil mister it works great to evenly coat the bread. Broil on low for 5 minutes and stir, repeat until the croutons are golden brown and crisp. Set aside to cool.
  2. Wash and trim the Brussels spouts. Use a mandolin or thin slicer blade on a food processor to shave the Brussels sprouts (you want thin coleslaw like pieces, not diced sprouts) and place in a large serving bowl (check the bowl and break up any solid pieces of the sliced sprout that stuck together).
  3. De-stem and dice the peppers (I used the seeds but you can remove them if desired).
  4. Add parmesan cheese and diced peppers to the bowl of shredded sprouts.
  5. Make the dressing. Combine avocado, olive oil, lemon juice garlic, chili pepper juice, and water in a large jar or food processor. Use an immersion blender (or your food processor to puree until creamy). This is a very thick, mayonnaise like dressing. Taste the dressing then add salt and pepper and optional peppadew juice (or extra chili pepper brine if you like more zing).
  6. Toss the dressing with the salad.
  7. Top each plate with croutons. Serve immediately. You may also add a light sprinkle of crushed red pepper flakes to the top of each plate to turn up the heat. The original salad was cool and creamy with a chili pepper kick at the end.
  8. To store any extra salad pack it tightly in a small container and press a piece of plastic wrap onto the surface. This keeps the air away from the salad and prevents it from browning quickly. Use any leftovers in the next day or two. Store the croutons separately in an airtight container.


  • Serving Size: 1 1/2 cups
  • Calories: 294

Keywords: Brussels sprouts, Brussels sprouts salad

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