Shaved Brussels Sprout Salad is a crisp, refreshing dish that transforms a cold-weather vegetable into a bright, zesty side or main. With finely shredded sprouts, crunchy toppings, and a tangy vinaigrette, it’s the kind of salad I can enjoy year-round—whether it’s for a holiday table or a light lunch.
Why You’ll Love This Recipe
I love how this salad combines texture and flavor in every bite. The Brussels sprouts stay firm and crunchy, unlike traditional leafy greens that wilt quickly. It’s easy to make ahead, holds up well for hours, and pairs beautifully with everything from roasted meats to sandwiches. Plus, the lemony dressing balances the natural bitterness of the sprouts, and the optional additions—like nuts, cheese, and dried fruit—make every version feel unique.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Fresh Brussels sprouts
-
Olive oil
-
Lemon juice (or vinegar)
-
Dijon mustard
-
Maple syrup or honey
-
Salt and pepper
-
Grated Parmesan or Pecorino cheese (optional)
-
Sliced almonds, walnuts, or pecans
-
Dried cranberries or chopped apples (optional)
Directions
-
I start by trimming the ends of the Brussels sprouts and removing any tough outer leaves.
-
Using a sharp knife, mandoline, or food processor, I thinly shave the sprouts into fine ribbons.
-
In a small bowl or jar, I whisk together the dressing: olive oil, lemon juice, Dijon mustard, a touch of maple syrup, salt, and pepper.
-
I pour the dressing over the shaved sprouts and toss well to coat everything evenly.
-
I let the salad sit for 10–15 minutes so the sprouts can soften slightly and absorb the flavors.
-
I fold in cheese, nuts, and dried fruit if I’m using them, then taste and adjust seasoning as needed.
-
I serve it chilled or at room temperature, depending on the occasion.
Servings and timing
This recipe serves about 4 people as a side or 2 as a main. Prep time is around 15 minutes, and there’s no cooking required—just a brief rest for the flavors to develop, so the total time is about 20 minutes.
Variations
Sometimes I swap lemon juice for apple cider vinegar for a fruitier kick. For a dairy-free version, I skip the cheese or use a plant-based alternative. When I want extra crunch, I add sunflower seeds or chopped hazelnuts. I’ve also made it with shredded kale mixed in for a more robust salad.
Storage/Reheating
I store this salad in an airtight container in the fridge for up to 2 days. It holds up better than most leafy salads because the Brussels sprouts don’t wilt as quickly. I don’t reheat it—it’s meant to be enjoyed cold or at room temperature.
FAQs
Do I need to cook the Brussels sprouts first?
No, I don’t cook them. Shaving them thinly makes them tender enough to eat raw, especially after sitting in the dressing for a bit.
Can I make this salad ahead of time?
Yes, I often prep it a few hours ahead. It gets better as it sits and the flavors meld. Just add any nuts or apples right before serving to keep them crunchy.
What’s the best way to shave the sprouts?
I use a mandoline for the most even slices, but a sharp knife or a food processor with a slicing attachment works too.
Is this salad good for potlucks or holiday meals?
Absolutely. I love bringing it to gatherings because it travels well and doesn’t wilt. It’s a great contrast to heavier dishes.
Can I make this salad vegan?
Yes, I leave out the cheese or use a vegan substitute, and stick with maple syrup for the sweetener.
Conclusion
Shaved Brussels Sprout Salad is a fresh and flavorful way to enjoy this often-overlooked vegetable. It’s simple, flexible, and full of texture—perfect for everyday meals or special occasions. I always feel good about serving it, and it never fails to impress with its crunch and zing.
Print
Shaved Brussels Sprout Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Shaved Brussels Sprout Salad is a crisp, vibrant salad featuring thinly sliced Brussels sprouts tossed in a zesty lemon-Dijon vinaigrette. With optional toppings like cheese, nuts, and dried fruit, it’s a refreshing and versatile dish perfect for any season.
Ingredients
- 1 lb fresh Brussels sprouts
- 3 tbsp olive oil
- 2 tbsp lemon juice (or apple cider vinegar)
- 1 tsp Dijon mustard
- 1 tsp maple syrup or honey
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan or Pecorino cheese (optional)
- 1/4 cup sliced almonds, walnuts, or pecans
- 1/4 cup dried cranberries or 1 small chopped apple (optional)
Instructions
- Trim the ends of the Brussels sprouts and remove any tough outer leaves.
- Thinly shave the sprouts using a sharp knife, mandoline, or food processor.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper.
- Pour the dressing over the shaved sprouts and toss well to coat.
- Let the salad sit for 10–15 minutes to soften and absorb the flavors.
- Fold in cheese, nuts, and dried fruit or apple if using. Adjust seasoning to taste.
- Serve chilled or at room temperature.
Notes
- Use apple cider vinegar instead of lemon juice for a fruitier twist.
- For a dairy-free or vegan version, skip the cheese or use a plant-based alternative.
- Add sunflower seeds or hazelnuts for more crunch.
- Mix in shredded kale for a heartier salad.
- Add apples or nuts just before serving for best texture.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
