This Shaved Brussels Sprout Salad is a crisp, fresh, and flavorful dish I love making when I want something light but satisfying. Thinly sliced Brussels sprouts create a crunchy base that holds up beautifully to bold dressings and savory toppings. It’s bright, healthy, and just as perfect for a holiday table as it is for a weekday lunch.
Why I’ll Love This Recipe
I love this recipe because it transforms humble Brussels sprouts into something vibrant and elegant. Shaving them thin makes them tender and easy to eat raw, and the flavors only get better as the salad sits. It’s easy to customize with nuts, cheese, or fruit — and it holds up well in the fridge, making it great for meal prep too.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Fresh Brussels sprouts, trimmed and thinly sliced or shaved
- Olive oil
- Lemon juice or apple cider vinegar
- Dijon mustard
- Maple syrup or honey
- Salt and pepper
- Grated Parmesan or Pecorino cheese
- Sliced almonds or chopped walnuts (toasted)
- Dried cranberries or chopped apples (optional for sweetness)
Directions
- Shave the Brussels sprouts
I trim the ends off the Brussels sprouts and either use a sharp knife, mandoline, or food processor to slice them very thinly. I fluff the slices with my hands to separate the layers. - Make the dressing
In a small bowl or jar, I whisk together olive oil, lemon juice (or vinegar), Dijon mustard, maple syrup, salt, and pepper until well combined. - Toss the salad
In a large bowl, I combine the shaved Brussels sprouts with the dressing. I toss everything thoroughly so the sprouts are well coated. - Add toppings
I mix in the grated cheese, nuts, and dried cranberries or apples. I let the salad sit for at least 10 minutes before serving to let the flavors meld. - Serve
I serve chilled or at room temperature. It’s great as a side dish or topped with grilled chicken or salmon for a complete meal.
Servings and timing
Servings: 4–6
Prep time: ~15 minutes
Resting time: ~10 minutes
Total time: ~25 minutes
Variations
- I swap lemon juice for balsamic or red wine vinegar for a deeper flavor
- I use goat cheese or feta instead of Parmesan
- I toss in pomegranate seeds for color and crunch
- I use hazelnuts or pecans in place of almonds or walnuts
storage/reheating
Refrigerator: I store leftovers in an airtight container for up to 3 days. The salad actually tastes better the next day as the flavors develop.
Freezer: I don’t recommend freezing — the texture of raw Brussels sprouts doesn’t hold up after thawing.
Reheating: No reheating needed — this salad is best served chilled or at room temperature.
FAQs
Can I use pre-shredded Brussels sprouts?
Yes, I often grab a bag of pre-shaved sprouts to save time. I just check that they’re fresh and not too thick.
Do Brussels sprouts need to be cooked first?
Nope — that’s what makes this salad so quick. Shaving them thin enough makes them tender and perfect for raw eating.
Can I make this salad ahead?
Yes, I usually make it a few hours ahead or even the night before. It holds up really well and the flavor improves with time.
What’s the best way to shave Brussels sprouts?
I use a mandoline for speed and uniformity, but a sharp knife works fine. A food processor with a slicing blade is also quick and easy.
Can I make it vegan?
Absolutely. I just skip the cheese or use a vegan Parmesan substitute and make sure the sweetener (maple syrup or agave) fits my preference.
Conclusion
This Shaved Brussels Sprout Salad is one of those simple dishes that surprises everyone. It’s crisp, flavorful, and easy to make — perfect for both everyday meals and holiday spreads. I love how customizable it is and how it turns a classic winter veggie into something light, bright, and totally crave-worthy.
PrintShaved Brussels Sprout Salad
This Shaved Brussels Sprout Salad is a crisp, fresh, and flavorful dish featuring thinly sliced Brussels sprouts tossed in a bright dressing and topped with cheese, nuts, and optional fruit. Light but satisfying — perfect for side dishes or lunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings
- Category: Side / Salad
- Method: Raw / Tossed
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Fresh Brussels sprouts, trimmed and thinly sliced or shaved
- Olive oil
- Lemon juice or apple cider vinegar
- Dijon mustard
- Maple syrup or honey
- Salt and pepper
- Grated Parmesan or Pecorino cheese
- Sliced almonds or chopped walnuts (toasted)
- Dried cranberries or chopped apples (optional)
Instructions
- Trim the ends off Brussels sprouts and shave them very thinly using a sharp knife, mandoline, or food processor. Fluff with your hands to separate layers.
- Whisk together olive oil, lemon juice (or vinegar), Dijon mustard, maple syrup (or honey), salt, and pepper in a bowl or jar to make the dressing.
- In a large bowl, toss the shaved Brussels sprouts with the dressing until well coated.
- Add the cheese, nuts, and optional dried cranberries or apples, tossing gently to combine.
- Let the salad sit for at least 10 minutes to let flavors meld. Serve chilled or at room temperature.
Notes
- Use balsamic or red wine vinegar instead of lemon juice for a richer flavor.
- Swap Parmesan with goat cheese or feta for a tangy twist.
- Mix in pomegranate seeds for extra color and texture.
- Use hazelnuts or pecans in place of almonds or walnuts.
- Pre‑shredded or pre‑shaved Brussels sprouts work fine if fresh.
Nutrition
- Serving Size: 1 serving
