You know, there are some dishes that just have a special place in your heart. For me, this shaved brussels sprout salad is one of them. It’s one of those recipes I pull out when I need something that’s both incredibly healthy and ridiculously delicious, a real showstopper that doesn’t require a degree in culinary arts. I remember the first time I made it, I was trying to impress some friends who were visiting, and I was a little nervous because, well, Brussels sprouts have a bit of a reputation, don’t they? But this salad? It completely changed my mind and theirs! It’s got this amazing mix of textures and flavors – a little sweet, a little tangy, a little nutty – all tossed together in a way that just *works*. It’s become my go-to when I want to sneak in some extra greens without anyone even noticing, and honestly, that’s saying something in my house. If you’ve ever found yourself staring at a bag of Brussels sprouts wondering what to do with them besides roast them (which, don’t get me wrong, I love!), then this shaved brussels sprout salad is about to become your new best friend.
Thank you for reading this post, don't forget to subscribe!What is a shaved Brussels sprout salad?
So, what exactly is this shaved brussels sprout salad we’re talking about? Think of it as the super-charged, incredibly flavorful cousin of your standard green salad. Instead of ripping apart those little green buds, we’re taking them and, you guessed it, shaving them super thin. This changes *everything*. It softens them up just enough, making them a dream to eat raw, and they soak up dressings like a sponge. It’s essentially a vibrant, textured salad base that’s far more interesting than your average lettuce. The name is pretty literal – it’s all about those thinly shaved sprouts. We’re not talking limp, sad leaves here; we’re talking crisp, fresh, and ready to mingle with all sorts of delicious additions. It’s simple, yet elegant, and proves that sometimes, the best transformations come from a simple change in how you prepare an ingredient. It’s the kind of dish that makes you feel good about what you’re eating, and more importantly, it’s just plain delicious.
Why you’ll love this recipe?
Oh, where do I even begin with why this shaved brussels sprout salad is just *so* good? First off, the flavor is absolutely dynamite. You get that slightly bitter, earthy note from the Brussels sprouts, but it’s perfectly balanced by a creamy, tangy dressing and the sweetness of dried cranberries. Then there’s the crunch from the toasted almonds – it’s just a symphony of deliciousness in every single bite. It’s the kind of salad that even picky eaters (and by that, I mean my husband, bless his heart) go back for seconds of. And simplicity? This recipe is a lifesaver on busy weeknights. Seriously, once you’ve got your sprouts shaved, the rest comes together in minutes. I can whip this up before the kids even finish their homework. Plus, it’s surprisingly budget-friendly. Brussels sprouts are usually pretty affordable, and the other ingredients are pantry staples for me. But the real magic? Its versatility. This isn’t just a side dish; it can totally be a light lunch all on its own, or you can jazz it up with some grilled chicken or salmon to make it a full meal. It’s the kind of dish that feels fancy but is secretly ridiculously easy to make. What I love most about this is that it’s a fantastic way to enjoy Brussels sprouts raw, which is a game-changer if you’ve only ever had them cooked. It truly stands out, and I can’t tell you how many compliments I’ve gotten on this shaved brussels sprout salad!
How do I make a salad with Brussels sprouts?
Quick Overview
Making this shaved brussels sprout salad is honestly a breeze, which is why I love it so much. The key is in the prep – getting those sprouts nice and thin! Once they’re shaved, it’s just a matter of tossing everything together in a big bowl. You’ll be amazed at how quickly it comes together, and the final result is a vibrant, flavorful salad that’s way more exciting than your average side dish. It’s the perfect example of how a simple technique can elevate humble ingredients into something truly special.
Ingredients
For the main salad: What is the best way to prepare it?
1.5 lbs fresh Brussels sprouts, trimmed and tough outer leaves removed
1/2 cup dried cranberries (or cherries, if you prefer!)
1/2 cup slivered almonds, toasted
1/4 cup finely chopped red onion (or shallots, for a milder flavor)
For the Lemon-Dijon Vinaigrette:
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice (about 1.5 lemons)
1 tablespoon Dijon mustard
1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
1 clove garlic, minced (or 1/4 teaspoon garlic powder)
Salt and freshly ground Black Pepper, to taste
“Packed with flavor and so simple. Exactly what I wanted from this shaved brussels sprout salad!”
Optional Add-ins:
Crumbled goat cheese or feta
Chopped cooked bacon
Diced apple or pear
Toasted pecans or walnuts
Step-by-Step Instructions
Step 1: Prepare the Brussels Sprouts
This is the most important step for getting that perfect texture. You want to trim the very end of the stem off the Brussels sprouts. Then, peel away any yellowed or tough outer leaves. The easiest way to shave them is either with a sharp chef’s knife on a cutting board or using a mandoline slicer (be super careful with a mandoline!). If you’re using a knife, cut the sprouts in half lengthwise, then thinly slice them crosswise into ribbons. You’re looking for thin, delicate shreds, almost like confetti. If they’re too thick, they won’t soften up as nicely in the salad.
Step 2: Toast the Almonds
This step adds a wonderful nutty flavor and crucial crunch. Spread your slivered almonds in a dry skillet over medium heat. Toast them for about 3-5 minutes, stirring frequently, until they’re fragrant and lightly golden brown. Watch them closely, because they can go from perfectly toasted to burnt in a flash! Once done, immediately transfer them to a plate to cool down so they don’t continue cooking in the hot pan.
Step 3: Make the Vinaigrette
In a small bowl or a jar with a tight-fitting lid, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey (if using), and minced garlic. Season generously with salt and freshly ground Black Pepper. If you’re using a jar, just close the lid and shake it really well until everything is emulsified and looks creamy. Taste it and adjust the seasonings – you might want a little more lemon, a pinch more salt, or a touch more sweetness. This dressing is what ties everything together beautifully.
Step 4: Assemble the Salad
In a large salad bowl, combine the shaved Brussels sprouts, dried cranberries, toasted slivered almonds, and finely chopped red onion. Pour about half of the vinaigrette over the mixture. Gently toss everything together with your hands or salad tongs, making sure all the sprouts are lightly coated. You want to massage the dressing into the sprouts a little, which helps to soften them even more. Add more dressing as needed, until the salad is dressed to your liking. Don’t drown it; you can always add more!
Step 5: Let it Marinate (Optional but Recommended!)
This is a little trick I learned that makes a huge difference. If you have at least 15-20 minutes before you plan to serve, cover the bowl and let the shaved brussels sprout salad sit at room temperature. This allows the flavors to meld and the sprouts to soften up even further, making them incredibly tender and delicious. Honestly, I’ve made this the night before and just added the almonds right before serving, and it’s still fantastic. The sprouts get even better as they sit!
Step 6: Add Final Touches
Just before serving, give the salad another quick toss. If you’re adding any optional ingredients like cheese, bacon, or fruit, now’s the time to gently fold them in. A sprinkle of fresh herbs like parsley or chives can also add a lovely touch of freshness and color.
Step 7: Serve and Enjoy
Serve this gorgeous shaved brussels sprout salad immediately. It’s delicious at room temperature or even slightly chilled. It looks so pretty on a platter, and I promise, people will be asking for the recipe!
“Made the shaved brussels sprout salad tonight and wow — perfect weeknight dinner. Will definitely make again!”
What to Serve It With
This shaved brussels sprout salad is so versatile, it can seriously go with almost anything! For breakfast or brunch, it’s a fantastic light and healthy side dish. Imagine serving it alongside some fluffy scrambled eggs and a side of crispy bacon. Or, if you’re feeling a bit fancy, serve it with a poached egg on top for a delightful brunch bowl. It’s a welcome change from heavier brunch fare. As a main dish for a light lunch or dinner, I love adding some grilled chicken or salmon to it. The protein holds up beautifully against the vibrant flavors of the salad. For potlucks or holiday gatherings, this shaved brussels sprout salad is always a huge hit. It’s a great way to balance out richer dishes like roasted meats or creamy casseroles. My family also loves it as a simple side with our weeknight dinners, especially when we’re having grilled fish or Pork Tenderloin. And if you’re looking for a slightly more substantial side for a holiday meal, try adding some toasted pecans and a crumble of blue cheese – it feels extra special then. It’s truly a dish that can adapt to any meal, from a casual lunch to a festive feast.
Top Tips for Perfecting Your Shaved Brussels Sprout Salad
Okay, so you’ve got the basic idea, but let me share a few little secrets I’ve picked up over the years to make this shaved brussels sprout salad absolutely perfect every single time. First off, when it comes to the Brussels sprouts themselves, freshness is key. Look for firm, bright green sprouts. If they’re a bit tired, they might be tougher. Trimming the very end of the stem is crucial; it’s usually the toughest part and can be a bit bitter. For shaving, while a mandoline is super fast, a sharp knife and a steady hand work just as well. The goal is thin ribbons, not chunky pieces, so they soften up beautifully in the dressing. Don’t be afraid to get in there and really “massage” the dressing into the sprouts with your hands (wash them first, of course!). This might sound weird, but it truly tenderizes them and helps them absorb all those amazing flavors. It’s a trick I learned from making coleslaw and it works wonders here. When it comes to the vinaigrette, tasting and adjusting is non-negotiable. Everyone’s preference for tanginess or sweetness is different, so make it yours! I sometimes add a tiny pinch of sugar or a bit more lemon juice depending on my mood and the sprouts. The toasted almonds are non-negotiable for me – that crunch is everything. Make sure to toast them until they’re fragrant, but don’t walk away! Burnt almonds are a sad, sad thing. If you’re making this ahead of time, I strongly suggest toasting your nuts and prepping your dressing separately, then tossing everything together closer to serving time. This keeps the almonds nice and crispy. And if you’re feeling adventurous with ingredient swaps, try using dried cherries instead of cranberries for a different kind of sweetness, or swap the almonds for toasted walnuts or pecans. A little sprinkle of crumbled feta or goat cheese is also a divine addition, adding a salty creaminess that’s just heaven. Trust me on this one, a little attention to these details makes all the difference!
Storing and Reheating Tips
This shaved brussels sprout salad is best enjoyed fresh, but it does store surprisingly well, which is always a plus in my book! If you have leftovers, the key is how you store them. You can keep the dressed salad in an airtight container in the refrigerator for up to 2-3 days. The sprouts will continue to soften as they sit, which I actually don’t mind – they get even more tender and flavorful. However, if you prefer a crisper salad, it’s best to store the undressed sprouts and any crunchy additions (like the almonds) separately, and then toss everything with the dressing right before serving. I often find that if I’m packing this for lunch, I’ll put the dressing on the side in a small container and toss it when I’m ready to eat. This preserves the texture of the sprouts and the crunch of the nuts beautifully. If you’ve dressed the salad and it’s been in the fridge for a day or two, don’t worry about reheating it. It’s meant to be served cold or at room temperature. You might just need to give it a good stir to redistribute the dressing. If you’ve added any cheese, it will be perfectly fine. The only thing I would recommend is maybe adding a few more fresh toasted almonds right before serving if the original ones have softened a bit too much for your liking. It’s all about maintaining those delightful textures that make this salad so special!
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite shaved brussels sprout salad! It’s one of those recipes that has truly earned its spot in my weekly rotation. It’s proof that healthy eating can be absolutely delicious and surprisingly simple. The way the thin shreds of Brussels sprouts soak up that bright, tangy dressing, combined with the sweet pop of cranberries and the satisfying crunch of toasted almonds, is just pure magic. I really hope you give this a try, especially if you’ve been a little hesitant about Brussels sprouts in the past. It’s a game-changer, I promise! It’s perfect as a side dish, a light lunch, or even as part of a larger meal spread. If you love this salad, you might also enjoy my recipe for a vibrant kale and quinoa salad or my simple roasted broccoli with lemon zest. They share that same focus on fresh ingredients and bright flavors. I can’t wait to hear what you think, so please leave a comment below and let me know how your shaved brussels sprout salad turns out! Happy cooking!
shaved brussels sprout salad
Ingredients
Main Ingredients
- 1 pound brussels sprouts trimmed and thinly sliced
- 0.5 cup pecans chopped and toasted
- 0.33 cup dried cranberries
- 0.25 cup parmesan cheese shredded
Lemon Vinaigrette
- 0.25 cup olive oil
- 2 tablespoon lemon juice freshly squeezed
- 1 teaspoon dijon mustard
- 1 clove garlic minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- In a large bowl, combine the thinly sliced brussels sprouts, toasted pecans, and dried cranberries.
- In a small bowl, whisk together the olive oil, fresh lemon juice, dijon mustard, minced garlic, salt, and black pepper until well combined.
- Pour the vinaigrette over the brussels sprout mixture and toss to coat evenly. Add the shredded parmesan cheese and toss again.
- Serve immediately or let it sit for about 10-15 minutes to allow the flavors to meld.
