Why You’ll Love This Recipe
I love this salad because it gives Brussels sprouts a completely different texture from roasting or sautéing. When I shave them very thinly, they become crisp and tender enough to enjoy raw, especially after I massage them briefly with the dressing.
I also appreciate that I can prepare this salad ahead of time. Unlike delicate lettuce, Brussels sprouts hold up well after being dressed. That makes this one of my favorite salads for holiday meals, potlucks, lunches, and meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Salad
- 1 pound fresh Brussels sprouts
- 1 crisp apple, thinly sliced or chopped
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans or walnuts, roughly chopped
- 1/2 cup shaved or finely grated Parmesan cheese
- 1/4 cup thinly sliced red onion
- 2 tablespoons chopped fresh parsley
For the Lemon-Dijon Dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 small garlic clove, finely grated
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions
1. Prepare the Brussels Sprouts
I trim the dry stem ends from the Brussels sprouts and remove any damaged outer leaves.
I slice each sprout as thinly as possible using a sharp knife, mandoline, or the slicing attachment on my food processor. I separate any larger pieces with my fingers after slicing.
2. Make the Dressing
I add the olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, garlic, salt, and black pepper to a small bowl or jar.
I whisk everything together until emulsified. If I use a jar, I simply close the lid tightly and shake until the dressing is smooth and combined.
3. Dress the Brussels Sprouts
I place the shaved Brussels sprouts in a large mixing bowl and pour about two-thirds of the dressing over them.
I use clean hands to gently massage the dressing into the sprouts for about 1 to 2 minutes. This helps soften their texture while keeping plenty of crunch.
4. Add the Remaining Ingredients
I add the apple, dried cranberries, toasted nuts, Parmesan, red onion, and parsley to the bowl.
I gently toss everything together until the ingredients are evenly distributed.
5. Adjust the Flavor
I taste the salad and add more dressing as needed.
I adjust the salt, black pepper, lemon juice, or honey depending on whether I want the final salad more savory, tart, or sweet.
6. Rest and Serve
I let the salad rest for about 10 to 15 minutes before serving.
I find that this short resting time allows the dressing to soften the Brussels sprouts slightly and gives the flavors time to come together.
Servings and Timing
This recipe makes approximately 6 servings as a side salad.
- Prep time: 20 minutes
- Resting time: 10 to 15 minutes
- Cook time: 0 minutes
- Total time: approximately 30 to 35 minutes
- Servings: 6
Variations
For a pear and walnut version, I replace the apple with a ripe but firm pear and use toasted walnuts. I especially like this combination for fall and winter meals.
For a vegan shaved Brussels sprouts salad, I leave out the Parmesan or replace it with my favorite dairy-free alternative. I use maple syrup instead of honey in the dressing.
For extra crunch, I add toasted pumpkin seeds, sunflower seeds, almonds, or pistachios. I can also add crispy chickpeas when I want a heartier salad.
For a citrus variation, I add orange segments and replace some of the lemon juice with fresh orange juice. The sweet citrus pairs especially well with dried cranberries and Brussels sprouts.
When I want to turn the salad into a more substantial meal, I add cooked quinoa, farro, lentils, chickpeas, or my favorite protein.
Storage/Reheating
I store leftover shaved Brussels sprouts salad in an airtight container in the refrigerator for up to 3 days.
The Brussels sprouts gradually soften as they sit in the dressing, but I find that they maintain their texture much better than most leafy salads. The apple can brown slightly during storage, although the acidic dressing helps slow this process.
If I am preparing the salad well ahead of time, I keep the nuts separate and add them shortly before serving so they remain crunchy.
I do not reheat this salad because I serve it chilled or at room temperature. I usually remove it from the refrigerator about 10 to 15 minutes before serving and toss it again to redistribute the dressing.
FAQs
Can I eat Brussels sprouts raw in a salad?
Yes. I enjoy Brussels sprouts raw when they are fresh and very thinly sliced. Shaving them creates a much more pleasant texture than leaving them in large pieces, and massaging them briefly with an acidic dressing helps soften them further.
How do I shave Brussels sprouts?
I can use a sharp chef’s knife, a mandoline, or a food processor fitted with a slicing attachment. I trim the stems first and then slice the sprouts as thinly as possible. When using a mandoline, I take extra care to protect my fingers.
Can I make shaved Brussels sprouts salad ahead of time?
Yes. I can make this salad several hours ahead because Brussels sprouts hold up well after dressing. If I want maximum crunch, I add the toasted nuts immediately before serving.
How do I make raw Brussels sprouts less bitter?
I slice the sprouts very thinly and toss them with a dressing containing lemon juice, vinegar, Dijon mustard, and a little sweetness. I also find that apples, dried cranberries, Parmesan, and toasted nuts help balance their naturally assertive flavor.
What can I use instead of dried cranberries?
I can use raisins, dried cherries, chopped dates, dried apricots, or pomegranate seeds. I choose whichever option gives me the balance of sweetness and texture I want.
Conclusion
Shaved Brussels sprouts salad is one of my favorite ways to serve Brussels sprouts when I want something fresh rather than roasted. Thinly sliced sprouts create a wonderfully crunchy base, while apples, cranberries, toasted nuts, Parmesan, and lemon-Dijon dressing provide a balance of sweet, salty, tangy, and savory flavors.
PrintShaved Brussels Sprouts Salad Recipe
This shaved Brussels sprouts salad combines crisp raw sprouts, apple, dried cranberries, toasted nuts, and Parmesan with a bright lemon-Dijon dressing. It is crunchy, tangy, slightly sweet, and sturdy enough to prepare ahead.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 30 to 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 pound fresh Brussels sprouts
- 1 crisp apple, thinly sliced or chopped
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans or walnuts, roughly chopped
- 1/2 cup shaved or finely grated Parmesan cheese
- 1/4 cup thinly sliced red onion
- 2 tablespoons chopped fresh parsley
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 small garlic clove, finely grated
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Trim the dry stem ends from the Brussels sprouts and remove any damaged outer leaves. Slice the sprouts as thinly as possible using a sharp knife, mandoline, or food processor fitted with a slicing attachment.
- Whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, garlic, salt, and black pepper until emulsified.
- Place the shaved Brussels sprouts in a large bowl and pour about two-thirds of the dressing over them. Gently massage the sprouts with clean hands for 1–2 minutes to soften them slightly.
- Add the apple, dried cranberries, toasted pecans or walnuts, Parmesan, red onion, and parsley. Toss gently until evenly combined.
- Taste and add more dressing as needed. Adjust with additional salt, pepper, lemon juice, or sweetener to taste.
- Let the salad rest for 10–15 minutes before serving so the sprouts soften slightly and the flavors meld.
Notes
- Use a mandoline, sharp knife, or food processor to shave the Brussels sprouts very thinly; use appropriate hand protection when working with a mandoline.
- For a vegan version, omit the Parmesan or use a dairy-free alternative and choose maple syrup instead of honey.
- Pears can replace the apple, while raisins, dried cherries, dates, apricots, or pomegranate seeds can replace the cranberries.
- For maximum crunch when preparing ahead, store the toasted nuts separately and add them just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature; reheating is not necessary.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 310 kcal
- Sugar: 16 g
- Sodium: 430 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 9 mg
