You know those recipes that just become a staple? The ones you can whip up without even looking at a recipe card, that always get rave reviews, and that somehow manage to make everyone, even the picky eaters, ask for seconds? Well, this shaved Brussels sprout salad is *that* recipe for me. It’s bright, it’s fresh, and it’s got this incredible balance of textures and flavors that just sings. Honestly, I used to think Brussels sprouts were only good roasted until they were crispy and a little sweet, but this salad completely changed my mind. It’s like a revelation in a bowl! I first stumbled upon this idea when I was trying to find a lighter side dish for a big holiday meal, and I wanted something that wouldn’t feel too heavy but still had that satisfying, “wow” factor. Little did I know, this simple shaved Brussels sprout salad would become my go-to for everything from weeknight dinners to potlucks and backyard barbecues. It’s surprisingly easy to throw together, and the way the dressing coats every single sprout? Pure magic.
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What is a shaved Brussels sprout salad?
So, what exactly *is* this delightful creation? Think of it as a vibrant, refreshing salad where the star ingredient is Brussels sprouts, but with a twist. Instead of roasting them whole or in halves, we shave them super thin, almost like confetti. This makes them incredibly tender and allows them to soak up all the deliciousness of the dressing beautifully. It’s not just about the sprouts, though. We’re talking about a medley of crunchy nuts, sweet dried fruit, and a tangy, zesty dressing that ties it all together. It’s essentially a way to enjoy Brussels sprouts raw, but in a way that’s approachable and dare I say, downright addictive. It’s a far cry from the sometimes-bitter, mushy sprouts you might remember from childhood. This shaved Brussels sprout salad is alive with flavor and crunch, making it a refreshing change from heavier greens.
Why you’ll love this recipe?
There are so many reasons why this shaved Brussels sprout salad has earned a permanent spot in my recipe rotation, and I have a feeling it’ll do the same for you. First off, the flavor! It’s this amazing combination of earthy Brussels sprouts, the nutty crunch of toasted pecans or walnuts (your choice!), the chewy sweetness of dried cranberries or cherries, and sometimes, I like to add a little pop of flavor with some sharp Parmesan cheese. The dressing is usually a simple vinaigrette, but I’ve got a few variations that I’ll share later that really elevate it. What I truly adore about this recipe is its sheer simplicity. You don’t need fancy equipment or a culinary degree. Shaving the sprouts is the most involved step, and honestly, a mandoline makes it a breeze. Plus, it’s so budget-friendly! Brussels sprouts are usually quite affordable, and the other ingredients are pantry staples for many of us. It’s also ridiculously versatile. I serve this as a side dish, but honestly, if I add some grilled chicken or chickpeas, it makes a fantastic light lunch. It’s perfect for those warmer months when you want something light, but it’s also hearty enough to stand up to richer winter meals. Compared to a simple green salad, this shaved Brussels sprout salad offers so much more substance and interesting textures, and it holds up so well, meaning you can make it ahead of time without it getting soggy. It’s a true lifesaver on busy nights!
How do I make a salad with Brussels sprouts?
Quick Overview
Making this shaved Brussels sprout salad is surprisingly quick and easy, making it perfect for even your busiest days. The key is getting those Brussels sprouts thinly shaved, which allows them to soften just enough to be tender and absorb all the wonderful flavors. Once shaved, they’re tossed with some classic salad additions, dressed, and ready to go. It’s a vibrant, no-fuss salad that tastes way more complex than it is to make. You’ll be amazed at how fast it comes together, and the smell as you toss it all together is just divine!
Ingredients
For the Shaved Sprouts Base:
2 pounds Brussels sprouts, trimmed and outer leaves removed. Look for firm, bright green ones – they’re the sweetest! I usually buy mine from the farmer’s market when they’re in season.
1/2 cup toasted pecans or walnuts, roughly chopped. Toasting them in a dry pan for a few minutes makes a world of difference in flavor. Seriously, don’t skip this!
For the Flavor Boosters:
1/4 cup dried cranberries or dried cherries. I’m a big fan of dried cherries for a slightly more tart note, but cranberries work beautifully too.
1/4 cup finely grated Parmesan cheese (optional, but highly recommended for that salty kick!). If you’re going dairy-free, a sprinkle of nutritional yeast can add a lovely cheesy umami.
2-3 tablespoons thinly sliced red onion or shallots. If you’re not a fan of raw onion bite, soak the slices in ice water for 10 minutes, then drain well.
“New family favorite! This shaved brussels sprout salad was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
For the Lemon-Dijon Vinaigrette:
1/4 cup extra virgin olive oil. A good quality olive oil makes a difference here!
2 tablespoons fresh lemon juice. Always fresh! Bottled just doesn’t have the same zing.
1 teaspoon Dijon mustard. This helps emulsify the dressing and adds a lovely tang.
1/2 teaspoon honey or maple syrup. Just a touch to balance the acidity.
Salt and freshly ground Black Pepper, to taste. Don’t be shy with the pepper!
Step-by-Step Instructions
Step 1: Prepare the Brussels Sprouts
First things first, we need to get those Brussels sprouts ready. Trim off any tough or discolored ends. Then, peel off any loose outer leaves – these can sometimes be a bit bruised or less appealing. Now, for the shaving! You can do this a couple of ways. The fastest and easiest method for me is using a mandoline slicer. Set it to a thin setting (about 1/16th of an inch) and carefully run the sprouts through. Be super careful with your fingers! If you don’t have a mandoline, you can use a sharp knife and slice them as thinly as possible by hand. It takes a little more time, but it’s totally doable. The goal is to get them super fine, almost like ribbons. Once shaved, place them in a large mixing bowl.
Step 2: Toast the Nuts
This step is crucial for flavor! Place your chopped pecans or walnuts in a dry skillet over medium heat. Stir them frequently for about 3-5 minutes, or until they become fragrant and lightly golden. Keep a close eye on them because they can go from toasted to burnt in a flash! Once toasted, immediately transfer them to a plate to cool so they don’t continue to cook in the hot pan. This really brings out their nutty depth.
Step 3: Assemble the Salad Base
To your bowl of shaved Brussels sprouts, add the toasted nuts, dried cranberries (or cherries), and the thinly sliced red onion or shallots. If you’re using Parmesan cheese, add that in now too. Give everything a gentle toss to start distributing the ingredients.
Step 4: Whisk Up the Vinaigrette
In a small bowl or a jar with a lid, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, and honey (or maple syrup). Season generously with salt and freshly ground Black Pepper. Whisk vigorously or shake the jar until the dressing is well combined and emulsified. Taste it and adjust seasonings if needed – you might want a little more lemon for tang or a touch more honey for sweetness. It should taste bright and balanced.
Step 5: Dress and Toss
Pour about half of the vinaigrette over the salad ingredients. Gently toss everything together using your hands or salad tongs. The idea is to lightly coat everything without drowning it. Add more dressing as needed, tossing until the sprouts are just coated and everything is nicely mixed. You want to be able to see the beautiful colors and textures!
Step 6: Let it Marinate (Optional, but Recommended!)
This is where the magic happens and where this salad really shines. For the best flavor, let the shaved Brussels sprout salad sit for at least 10-15 minutes at room temperature, or even up to 30 minutes. This allows the tough outer layers of the Brussels sprouts to soften slightly and absorb all the wonderful flavors from the dressing. I’ve found that the longer it sits (within reason!), the more tender and delicious it becomes. It’s amazing how much this short marinating time transforms the sprouts.
Step 7: Final Taste and Serve
Give the salad one last gentle toss. Taste it again and add any last-minute salt or pepper if needed. Serve immediately or at room temperature. This salad is fantastic served slightly chilled or at room temperature, which is why it’s so great for picnics and potlucks!
“Packed with flavor and so simple. Exactly what I wanted from this shaved brussels sprout salad!”
What to Serve It With
This shaved Brussels sprout salad is a true chameleon in the kitchen! It plays well with so many different flavors and dishes, which is why I love it so much. For breakfast? Okay, maybe not *this* salad for breakfast, but if you were making something like savory Breakfast Muffins, a little side of this salad would be a refreshing contrast! For brunch, though? Absolutely! It’s a perfect addition to a mimosa-filled spread. Imagine it alongside some fluffy scrambled eggs, crispy bacon, and maybe even a quiche. The bright, tangy flavors cut through the richness beautifully. And as a dessert? Well, not as a dessert itself, but as a delicious accompaniment to a main course that might be on the richer side, it’s ideal. Think of it alongside roasted chicken or pork tenderloin. It balances out those heavier flavors wonderfully. For cozy snacks or lighter meals, I’ve already mentioned it’s fantastic as a light lunch on its own, especially with some added protein. My family particularly loves it as a side to grilled salmon or burgers. My kids used to be *so* anti-Brussels sprouts, but they devour this salad. They love the crunch from the nuts and the little bursts of sweetness from the cranberries. We often have it with weeknight grilled chicken, and it’s on the table in under 30 minutes from start to finish, which is a win in my book!
Top Tips for Perfecting Your Shaved Brussels Sprout Salad
I’ve made this shaved Brussels sprout salad more times than I can count, and along the way, I’ve picked up a few tricks that I think really make a difference. For the sprouts themselves, the key is getting them thinly shaved. I mentioned using a mandoline, and honestly, it’s a game-changer. If you’re doing it by hand, just take your time and aim for consistent thinness. It really impacts the texture, making them tender rather than tough. My biggest mistake early on was not letting the salad marinate enough. Seriously, give it at least 15-20 minutes after dressing. This is the secret to making those raw sprouts palatable and delicious. They soften up just enough, and the flavors meld beautifully. Don’t be tempted to serve it immediately! When it comes to nuts, toasting them is non-negotiable in my kitchen. It brings out such a deep, rich flavor that raw nuts just don’t have. And watch them closely – they burn fast! For the dressing, I’ve found that using fresh lemon juice is so much brighter and more vibrant than bottled. And that little bit of honey or maple syrup? It’s essential for balancing the acidity of the lemon and the slight bitterness of the sprouts. Without it, the dressing can taste a bit too sharp. Sometimes, I’ll even add a tiny pinch of red pepper flakes to the dressing for a hint of warmth. Ingredient swaps are totally welcome here! If you don’t have pecans, almonds or even pepitas work well. Dried apricots or currants can replace cranberries. And while Parmesan is my favorite, crumbled feta or goat cheese can also be delicious additions, though they’ll change the flavor profile quite a bit. Remember to taste and adjust as you go. Cooking is all about personal preference, and this salad is no exception!
Storing and Reheating Tips
This shaved Brussels sprout salad is actually fantastic for making ahead, which is a huge plus for busy schedules. If you plan to store it at room temperature, it’s best to dress it just before serving or only a few hours ahead at most, especially if you prefer your sprouts on the crisper side. However, for optimal flavor and texture, I highly recommend storing the undressed salad in an airtight container in the refrigerator. It will keep beautifully this way for about 2 to 3 days. The dressing can be stored separately in a small jar or container and then added right before you’re ready to eat. If you do dress the salad ahead of time and refrigerate it, the sprouts will soften considerably, which some people actually prefer! They become almost like a tender slaw. Just give it a good stir before serving, as the dressing might settle. Reheating isn’t really necessary or recommended for this salad, as it’s meant to be served fresh and cool. If you do decide to dress it ahead and refrigerate, simply take it out of the fridge about 20-30 minutes before serving to take the chill off. I’ve never tried freezing this salad, and I honestly don’t think it would fare well because of the raw vegetables and dressing. The texture would be all wrong upon thawing. So, stick to refrigeration for keeping it fresh!
Frequently Asked Questions
Final Thoughts
I really hope you give this shaved Brussels sprout salad a try. It’s one of those dishes that’s deceptively simple but delivers so much flavor and freshness. It’s a testament to how incredible humble vegetables can be when treated right. It’s healthy, it’s satisfying, and it’s just plain delicious. It’s the kind of recipe that makes you feel good about what you’re eating and, even better, makes you feel good about sharing it with the people you love. If you’re looking for more vibrant side dishes that are easy on the wallet and big on flavor, you might also enjoy my [Link to another recipe, e.g., Quinoa Salad with Roasted Vegetables] or my [Link to another recipe, e.g., Best Ever Coleslaw]. They have that same fresh, satisfying vibe! I can’t wait to hear what you think of this shaved Brussels sprout salad, and I’d love for you to share your own twists and favorite additions in the comments below. Happy cooking, and I hope this salad brings as much joy to your table as it does to mine!
Shaved Brussels Sprout Salad
Ingredients
Main Ingredients
- 0.5 lb Brussels sprouts thinly shaved
- 0.5 cup Walnuts chopped and toasted
- 0.3 cup Dried cranberries
- 0.25 cup Parmesan cheese shaved
Lemon Vinaigrette
- 0.25 cup Olive oil
- 2 tbsp Lemon juice
- 1 tsp Dijon mustard
- 0.5 tsp Honey
- Salt to taste
- Black pepper to taste
Instructions
Preparation Steps
- In a large bowl, combine the shaved Brussels sprouts, toasted walnuts, dried cranberries, and shaved Parmesan cheese.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and honey. Season with salt and pepper to taste.
- Pour the vinaigrette over the salad ingredients and toss gently to combine. Serve immediately or chill for later.
