Shaved Brussels Sprout Salad

Why You’ll Love This Recipe

I love this salad because I can prepare much of it ahead of time. Unlike delicate lettuce, Brussels sprouts hold their texture well after dressing, making this a particularly useful option for meal prep or holiday dinners.

I also enjoy the contrast in every bite. The Brussels sprouts provide crunch, apple adds fresh sweetness, dried cranberries bring a chewy texture, and toasted nuts add richness. Parmesan gives me a salty, savory finish that balances the sweet ingredients.

The dressing is equally simple. I make it with olive oil, fresh lemon juice, Dijon mustard, honey, and seasonings, so I get plenty of flavor without needing a complicated ingredient list.

Ingredients

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

• Fresh Brussels sprouts
• Crisp apple
• Dried cranberries
• Toasted pecans or walnuts
• Shaved or grated Parmesan cheese
• Extra virgin olive oil
• Fresh lemon juice
• Dijon mustard
• Honey or maple syrup
• Salt
• Freshly ground black pepper

I look for firm, bright green Brussels sprouts without heavily damaged outer leaves. For the apple, I like a crisp variety that provides a sweet-tart contrast to the savory ingredients.

Directions

I start by trimming the stem ends from the Brussels sprouts and removing any damaged outer leaves. Using a sharp knife, mandoline, or food processor with a slicing attachment, I shave them into very thin pieces.

I place the shaved Brussels sprouts in a large salad bowl and separate any slices that are still tightly packed together.

Next, I prepare the dressing. In a small bowl or jar, I combine the olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper. I whisk or shake everything until the dressing is well combined.

I pour some of the dressing over the Brussels sprouts and gently massage it into the leaves for a minute or two. I find that this helps soften the raw sprouts and makes them more pleasant to eat.

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

I add additional dressing as needed and toss everything until evenly coated. I taste the salad and adjust the salt, pepper, lemon juice, or sweetness before serving.

I like letting the finished salad rest for about 10–15 minutes before eating so the flavors have time to come together.

Servings and Timing

This Shaved Brussels Sprout Salad makes approximately 4–6 servings as a side dish.

I allow around 20 minutes for preparation, and no cooking is required unless I choose to toast the nuts myself. My total time is approximately 20–25 minutes.

If I use a food processor to shred the Brussels sprouts, I can reduce the preparation time considerably.

Variations

For a fall-inspired salad, I replace the apple with sliced pear and add toasted pecans. I can also add pomegranate seeds for extra color, sweetness, and crunch.

When I want a creamier, tangier flavor, I replace the Parmesan with crumbled goat cheese or feta.

For additional protein, I top the salad with grilled chicken, roasted chicken, salmon, chickpeas, or hard-boiled eggs. This turns my side salad into a more substantial meal.

I can replace the dried cranberries with raisins, chopped dates, dried cherries, or another dried fruit. I can also use almonds, pistachios, sunflower seeds, or pumpkin seeds instead of pecans or walnuts.

For extra savory flavor, I sometimes add crispy cooked bacon. When I want to keep the salad vegetarian, I simply leave it out.

Storage/Reheating

I store leftover Shaved Brussels Sprout Salad in an airtight container in the refrigerator for up to 2–3 days. Because Brussels sprouts are sturdy, I find they hold up better after dressing than many leafy green salads.

If I am preparing the salad well ahead of serving, I store the components separately. I keep the shaved Brussels sprouts refrigerated, prepare the dressing in a separate container, and add the apple, nuts, cheese, and dressing closer to serving time.

To keep sliced apple from browning, I toss it with a small amount of fresh lemon juice.

I don’t reheat this salad because I serve it chilled or at room temperature. I usually let refrigerated leftovers sit out briefly before serving so the dressing isn’t quite as cold and thick.

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 so they are easier to chew. Massaging them briefly with the dressing also helps soften their texture.

How do I shave Brussels sprouts?

I trim the stem ends and slice each Brussels sprout very thinly with a sharp knife. When I have a large batch, I can use a mandoline or the slicing attachment on my food processor to make the process faster.

Can I make Shaved Brussels Sprout Salad ahead of time?

Yes. I can shave the Brussels sprouts and prepare the dressing ahead of time. Since Brussels sprouts are much sturdier than lettuce, I can also dress them before serving and let them sit for a while without immediately becoming soggy.

What dressing goes well with Brussels Sprout Salad?

I like a lemon-Dijon vinaigrette because its acidity balances the slightly earthy flavor of raw Brussels sprouts. Honey adds a little sweetness, while olive oil rounds out the dressing. A balsamic or apple cider vinaigrette can also work well.

What can I serve with Shaved Brussels Sprout Salad?

I serve this salad alongside roasted chicken, turkey, salmon, pork, or other hearty main dishes. I also like adding chicken, chickpeas, or another protein directly to the salad when I want to turn it into a complete meal.

Conclusion

Shaved Brussels Sprout Salad is a fresh and crunchy side dish I can prepare with simple ingredients and no complicated cooking. Thinly shaved Brussels sprouts create a sturdy base, while apple, dried cranberries, toasted nuts, Parmesan, and lemon-Dijon dressing provide a satisfying combination of sweet, savory, tangy, and nutty flavors.

Shaved Brussels Sprout Salad

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Shaved Brussels Sprout Salad combines crisp raw Brussels sprouts with apple, dried cranberries, toasted nuts, and Parmesan in a bright lemon-Dijon dressing. It is a fresh, crunchy side dish that holds up beautifully for meal prep and entertaining.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20–25 minutes
• Yield: 4–6 servings
• Category: Salad
• Method: No Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 lb fresh Brussels sprouts, trimmed and thinly shaved
• 1 crisp apple, thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans or walnuts, chopped
• 1/2 cup shaved or grated Parmesan cheese
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

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Instructions

1. Trim the stem ends from the Brussels sprouts and remove any damaged outer leaves. Using a sharp knife, mandoline, or food processor with a slicing attachment, shave the Brussels sprouts into very thin pieces.
2. Place the shaved Brussels sprouts in a large salad bowl and separate any slices that remain tightly packed together.
3. In a small bowl or jar, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, salt, and black pepper. Whisk or shake until well combined.
4. Pour some of the dressing over the shaved Brussels sprouts and gently massage it into the leaves for 1–2 minutes to soften their texture.
5. Add the thinly sliced apple, dried cranberries, toasted pecans or walnuts, and Parmesan cheese.
6. Add additional dressing as needed and toss until all the ingredients are evenly coated.
7. Taste and adjust the salt, black pepper, lemon juice, or sweetness as desired.
8. Let the salad rest for 10–15 minutes before serving so the flavors can develop.

Notes

• Choose firm, bright green Brussels sprouts and shave them very thinly for the best raw texture.
• A mandoline or food processor slicing attachment makes preparing a large quantity of Brussels sprouts faster.
• Toss sliced apple with a little fresh lemon juice if preparing it ahead to help prevent browning.
• For a fall variation, replace the apple with sliced pear and add pomegranate seeds.
• Goat cheese or feta can replace the Parmesan for a creamier, tangier flavor.
• Dried cranberries can be replaced with raisins, chopped dates, or dried cherries.
• Almonds, pistachios, sunflower seeds, or pumpkin seeds can replace the pecans or walnuts.
• Add grilled chicken, roasted chicken, salmon, chickpeas, or hard-boiled eggs to make the salad more substantial.
• Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
• For advance preparation, store the shaved Brussels sprouts, dressing, apple, nuts, and cheese separately and combine closer to serving time.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 260 kcal
• Sugar: 14 g
• Sodium: 350 mg
• Fat: 17 g
• Saturated Fat: 4 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 5 g
• Protein: 7 g
• Cholesterol: 10 mg