Shaved Brussels Sprouts Salad

Why You’ll Love This Recipe

I love this salad because it gives me plenty of texture in every bite. The shaved Brussels sprouts are crisp, the nuts add crunch, and fresh apple provides a juicy sweetness that balances the slightly bitter vegetables.

I also like the contrast created by the dressing. Dijon mustard, lemon juice, and olive oil give me a tangy vinaigrette that softens the Brussels sprouts as the salad rests.

Another reason I make this recipe often is its make-ahead potential. I can assemble it before a meal and let it sit briefly so the sprouts absorb the dressing and become more tender.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad

• Fresh Brussels sprouts
• Crisp apple
• Toasted almonds, walnuts, or pecans
• Dried cranberries
• Parmesan cheese
• Fresh parsley, optional
• Freshly ground black pepper

For the Dressing

• Extra-virgin olive oil
• Fresh lemon juice
• Dijon mustard
• Honey or maple syrup
• Apple cider vinegar
• Garlic
• Salt
• Freshly ground black pepper

Directions

1. Prepare the Brussels Sprouts

I trim the tough ends from the Brussels sprouts and remove any damaged outer leaves. I slice each sprout as thinly as possible using a sharp knife.

When I am making a larger batch, I use a mandoline or the slicing attachment of my food processor to save time. I always use the appropriate hand guard when working with a mandoline.

2. Make the Dressing

I whisk the olive oil, lemon juice, Dijon mustard, honey or maple syrup, apple cider vinegar, finely grated garlic, salt, and black pepper together in a small bowl.

I taste the dressing and adjust it until I have the balance of acidity and sweetness I prefer.

3. Dress the Brussels Sprouts

I place the shaved Brussels sprouts in a large mixing bowl and pour most of the dressing over them.

I toss everything thoroughly, then gently massage the sprouts for about a minute with clean hands. I find this helps soften their texture while allowing the dressing to coat all the thin layers.

4. Add the Remaining Ingredients

I thinly slice or chop the apple and add it to the bowl along with the toasted nuts, dried cranberries, and Parmesan.

I toss everything again, adding more dressing as needed.

5. Let the Salad Rest

I let the salad sit for about 10 to 15 minutes before serving. This short resting period gives the Brussels sprouts time to soften slightly without losing their characteristic crunch.

6. Serve

I give the salad one final toss and finish it with extra Parmesan and freshly ground black pepper. I serve it at room temperature or slightly chilled.

Servings and Timing

I usually get about 4 to 6 servings from this Shaved Brussels Sprouts Salad.

• Prep time: 20 minutes
• Resting time: 10–15 minutes
• Total time: about 30–35 minutes
• Servings: 4–6

There is no cooking required unless I need to toast the nuts, so I find this an especially convenient salad when I am preparing several dishes at once.

Variations

Shaved Brussels Sprouts Salad with Pear

I replace the apple with a ripe but firm pear. Its delicate sweetness pairs particularly well with toasted walnuts and Parmesan.

Brussels Sprouts Salad with Pomegranate

I replace the dried cranberries with fresh pomegranate arils. I love the bright color and juicy bursts of sweet-tart flavor they add.

Vegan Shaved Brussels Sprouts Salad

I leave out the Parmesan or replace it with my preferred dairy-free alternative. I also use maple syrup instead of honey in the dressing.

Brussels Sprouts Salad with Goat Cheese

I replace the Parmesan with crumbled goat cheese. I find its creamy texture and tangy flavor create a nice contrast with the crunchy sprouts and nuts.

Shaved Brussels Sprouts Salad with Bacon

I add cooked, crumbled bacon when I want a smoky, savory variation. I reduce the additional salt in the salad if my bacon is particularly salty.

Storage/Reheating

I store leftover Shaved Brussels Sprouts Salad in an airtight container in the refrigerator for up to 2 to 3 days.

Unlike delicate lettuce, Brussels sprouts hold their texture relatively well after dressing. The salad will gradually soften as it sits, but I often find it still has plenty of crunch the following day.

If I prepare the components ahead of time, I keep the shaved sprouts, dressing, nuts, and other toppings separate. I slice the apple closer to serving so it stays fresh and doesn’t discolor.

I don’t reheat this salad. I serve it chilled or let it sit at room temperature briefly before eating. If the refrigerated salad seems a little dry, I refresh it with a squeeze of lemon juice or a small drizzle of olive oil.

FAQs

Can I eat Brussels sprouts raw in a salad?

Yes. I use raw Brussels sprouts in this salad, but I shave them very thinly. Tossing and gently massaging them with an acidic dressing also helps me create a more tender and enjoyable texture.

How do I shave Brussels sprouts thinly?

I use a sharp chef’s knife for a small batch. For larger quantities, I find a food processor with a slicing attachment particularly convenient. A mandoline also produces very thin slices, although I always use its safety guard to protect my hands.

Can I make Shaved Brussels Sprouts Salad ahead of time?

Yes. I can dress the shaved Brussels sprouts several hours ahead and refrigerate them. I prefer adding nuts and some of the other toppings closer to serving so they maintain their texture.

How do I make raw Brussels sprouts less bitter?

I balance their natural bitterness with acidity, sweetness, salt, and rich ingredients. Lemon juice, apple, dried cranberries, honey or maple syrup, nuts, and Parmesan all help me create a more balanced flavor. Letting the shaved sprouts sit in the dressing also mellows them.

What can I serve with Shaved Brussels Sprouts Salad?

I serve this salad alongside roasted vegetables, soups, sandwiches, pasta, or grain dishes. When I want to turn it into a more substantial meal, I add chickpeas, lentils, quinoa, grilled chicken, salmon, or another protein I enjoy.

Conclusion

Shaved Brussels Sprouts Salad is a crunchy, refreshing dish I love when I want an alternative to a traditional leafy green salad. Thinly shaving the sprouts and tossing them with a tangy lemon-Dijon dressing gives me a flavorful base that pairs beautifully with sweet fruit, toasted nuts, and savory Parmesan.

Shaved Brussels Sprouts Salad

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A fresh, crunchy salad featuring thinly shaved Brussels sprouts, crisp apple, toasted nuts, dried cranberries, and Parmesan tossed with a bright lemon-Dijon dressing. A short rest softens the sprouts while preserving their satisfying crunch.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 10-15 minutes resting
• Total Time: 30-35 minutes
• Yield: 4-6 servings
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

• Fresh Brussels sprouts
• Crisp apple
• Toasted almonds, walnuts, or pecans
• Dried cranberries
• Parmesan cheese
• Fresh parsley, optional
• Freshly ground black pepper
• Extra-virgin olive oil
• Fresh lemon juice
• Dijon mustard
• Honey or maple syrup
• Apple cider vinegar
• Garlic
• Salt
• Freshly ground black pepper, for the dressing

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Instructions

1. Trim the tough ends from the Brussels sprouts and remove any damaged outer leaves. Slice the sprouts as thinly as possible using a sharp knife, mandoline with its safety guard, or a food processor fitted with a slicing attachment.
2. Whisk together the extra-virgin olive oil, lemon juice, Dijon mustard, honey or maple syrup, apple cider vinegar, finely grated garlic, salt, and black pepper. Taste and adjust the acidity and sweetness as desired.
3. Place the shaved Brussels sprouts in a large mixing bowl and pour most of the dressing over them. Toss thoroughly, then gently massage the sprouts with clean hands for about 1 minute to soften them slightly.
4. Thinly slice or chop the apple and add it to the bowl with the toasted nuts, dried cranberries, Parmesan, and optional parsley. Toss again, adding more dressing as needed.
5. Let the dressed salad rest for 10 to 15 minutes so the Brussels sprouts can absorb the dressing and become slightly more tender while retaining their crunch.
6. Give the salad a final toss and finish with additional Parmesan and freshly ground black pepper. Serve at room temperature or slightly chilled.

Notes

• Shave the Brussels sprouts very thinly for the most tender raw texture.
• For a pear variation, replace the apple with a ripe but firm pear. Pomegranate arils can replace the dried cranberries.
• For a vegan version, omit the Parmesan or use a dairy-free alternative and choose maple syrup instead of honey.
• Goat cheese can replace Parmesan, or cooked crumbled bacon can be added for a smoky variation.
• For make-ahead preparation, keep the shaved sprouts, dressing, nuts, and toppings separate and slice the apple closer to serving.
• Store leftover dressed salad in an airtight container in the refrigerator for up to 2 to 3 days.
• Refresh refrigerated leftovers with a squeeze of lemon juice or a small drizzle of olive oil if the salad seems dry.

Nutrition

• Serving Size: 1 serving
• Calories: 240 kcal
• Sugar: 11 g
• Sodium: 290 mg
• Fat: 17 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 5 g
• Protein: 6 g
• Cholesterol: 7 mg