Shaved Brussels Sprouts Salad: A Fresh, Crunchy, and Flavor-Packed Delight

Crunchy, refreshing, and bursting with vibrant flavors, a shaved Brussels sprouts salad is the kind of dish that transforms how you think about this humble vegetable. Forget the overcooked Brussels sprouts you might remember from childhood—when sliced thin and tossed with the right ingredients, these mini cabbages turn into something beautifully crisp and unexpectedly addictive.

Perfect for any season, this salad pairs earthy greens with bright citrus, crunchy nuts, creamy cheese, and a tangy vinaigrette that ties everything together. Whether served as a side for a cozy dinner, a nutritious lunch option, or a potluck favorite, it’s a versatile recipe that adds both elegance and nutrition to your table.

Ingredients Needed

Before diving into the steps, let’s gather the essentials. Each ingredient plays a role in balancing texture and flavor. Below is a simple table listing the ingredients and their approximate calorie count per serving:

Ingredient	Quantity	Calories (Approx.)
Brussels sprouts (shaved)	4 cups (about 1 lb)	160
Olive oil	3 tbsp	360
Fresh lemon juice	2 tbsp	10
Dijon mustard	1 tsp	5
Honey (or maple syrup)	1 tsp	20
Grated Parmesan cheese	¼ cup	110
Sliced almonds (toasted)	¼ cup	130
Dried cranberries (optional)	¼ cup	90
Salt and black pepper	To taste	0

Step-by-Step Cooking Instructions

1. Prepare the Brussels Sprouts:
   Rinse and pat dry your Brussels sprouts. Trim the ends and remove any wilted outer leaves. Using a mandoline slicer, sharp knife, or food processor with a slicing attachment, shave them into thin ribbons. Place them in a large mixing bowl.
2. Make the Dressing:
   In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, and honey until emulsified. Season with a pinch of salt and freshly ground black pepper.
3. Combine the Salad:
   Pour the dressing over the shaved Brussels sprouts and toss well to coat every strand evenly. The acidity from the lemon juice helps soften the sprouts slightly while keeping their crunch.
4. Add the Extras:
   Fold in Parmesan cheese, toasted almonds, and cranberries. These add layers of flavor—nutty, sweet, and savory all at once.
5. Let It Rest:
   For the best flavor, let the salad sit for at least 10–15 minutes before serving. This allows the dressing to absorb into the sprouts, making them even more flavorful.
6. Taste and Adjust:
   Before serving, give it a final toss and adjust seasoning if needed. Add a bit more lemon juice for brightness or salt for balance.

Tips for Customizing the Recipe

• Make it vegan: Swap Parmesan for nutritional yeast or a vegan cheese alternative.
• Add protein: Toss in grilled chicken, crispy chickpeas, or quinoa for a satisfying main course.
• Play with flavors: Try apples or pears instead of cranberries, or substitute almonds with walnuts or pecans.
• Boost the dressing: Add a clove of minced garlic or a splash of apple cider vinegar for extra punch.
• Make ahead: The salad keeps well in the fridge for up to 2 days—perfect for meal prep.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	~220
Protein	6g
Carbohydrates	14g
Fiber	5g
Fat	16g
Saturated Fat	3g
Sugar	6g
Vitamin C	120% DV
Calcium	10% DV
Iron	8% DV

Serving Suggestions

This salad pairs wonderfully with a wide range of dishes:

• Serve it alongside roasted chicken, grilled salmon, or steak for a refreshing contrast.
• Top it with soft-boiled eggs or avocado slices for a satisfying lunch.
• Use it as a base for grain bowls—add farro, quinoa, or brown rice.
• For a festive touch, sprinkle pomegranate seeds on top for color and sweetness.

It’s equally at home on a holiday table or a weekday meal prep list. The flavors only deepen over time, making it a smart choice for gatherings or make-ahead lunches.

FAQs

1. Can I make shaved Brussels sprouts salad ahead of time?

Yes! In fact, it tastes even better after sitting for a few hours. The dressing helps soften the Brussels sprouts slightly, making them more flavorful without turning soggy. You can prepare it up to 24 hours in advance and store it in an airtight container in the refrigerator.

2. What’s the best way to shave Brussels sprouts?

You can use a mandoline slicer, food processor with a slicing blade, or a sharp chef’s knife. If using a knife, cut each sprout in half lengthwise and then slice thinly across to create ribbons. A mandoline gives the most consistent thin slices.

3. Can I use pre-shredded Brussels sprouts?

Absolutely! Many grocery stores sell pre-shaved Brussels sprouts in the produce section. They save time and work perfectly for this salad. Just give them a quick rinse and pat dry before mixing in the dressing.

4. How long does shaved Brussels sprouts salad last in the fridge?

Properly stored in an airtight container, the salad will stay fresh for 2–3 days. The sprouts hold up well because they’re hearty and don’t wilt easily. For the best texture, add nuts and cheese just before serving.

5. Can I make the salad vegan or dairy-free?

Yes! To make it vegan, replace Parmesan cheese with nutritional yeast, vegan Parmesan, or crumbled cashew cheese. The rest of the ingredients are naturally plant-based.

Conclusion

A shaved Brussels sprouts salad is proof that simple ingredients can create something extraordinary. Fresh, crunchy, and full of life, it brings out the best in Brussels sprouts—transforming them from a side dish into a star. With its versatility, nutritional benefits, and crowd-pleasing taste, this salad deserves a permanent place in your kitchen rotation.