The Best Shaved Brussels Sprout Salad

This shaved Brussels sprout salad transformed my entire relationship with these misunderstood vegetables. After years of teaching knife skills in professional kitchens and watching countless students struggle with Brussels sprouts, I discovered that the secret isn’t in the cooking—it’s in not cooking them at all. Through months of testing different slicing techniques and dressings with Lina as my brutally honest taste tester, we’ve perfected a version that converts even the most dedicated Brussels sprouts skeptics.

Why You’ll Fall in Love with This Shaved Brussels Sprout Salad

After serving this shaved Brussels sprout salad to hundreds of dinner guests and teaching it in countless cooking classes, I can tell you exactly why it never disappoints. Raw Brussels sprouts have a completely different personality than their cooked counterparts—crisp, fresh, and surprisingly sweet without any of that sulfur bite that develops during cooking. The paper-thin slices create incredible texture, while the right dressing transforms them into something that tastes like the best coleslaw you’ve ever had, but with far more complexity and nutrition.

This recipe has become our go-to for everything from weeknight dinners to Thanksgiving tables. It’s one of those rare dishes that’s simultaneously healthy enough for meal prep and elegant enough for company. Lina loves helping with the slicing (under careful supervision), and I love that it actually gets better after sitting in the fridge for a day as the flavors meld together.

Ingredients for Perfect Shaved Brussels Sprout Salad

The Brussels Sprouts Foundation:

• Fresh Brussels sprouts
• Sharp knife or mandoline

The Perfect Dressing:

• Fresh lemon juice
• Extra virgin olive oil
• Dijon mustard
• Honey
• Garlic clove
• Sea salt
• Fresh black pepper

Flavor Enhancers:

• Fresh herbs
• Parmesan cheese
• Dried cranberries
• Toasted almonds or walnuts

See recipe card for quantities.

How To Make Shaved Brussels Sprout Salad Step By Step

Prep the Brussels Sprouts:

• Remove outer leaves and trim stem end
• Cut in half lengthwise
• Use sharp knife to slice paper-thin
• Alternatively, use mandoline on thinnest setting
• Aim for translucent slices

Create the Dressing:

• Whisk lemon juice with Dijon mustard
• Slowly drizzle in olive oil while whisking
• Add minced garlic and honey
• Season with salt and pepper
• Taste and adjust acidity

Assemble the Salad:

• Place shaved Brussels sprouts in large bowl
• Pour half the dressing over sprouts
• Massage gently with clean hands for 2 minutes
• Let stand 10 minutes to soften
• Add remaining ingredients
• Toss with remaining dressing

The Finishing Touch:

• Serve immediately or chill
• Taste and adjust seasoning
• Add extra lemon juice if needed
• Top with freshly grated Parmesan

Smart Swaps for Your Shaved Brussels Sprout Salad

Cheese Alternatives:

• Parmesan → Pecorino Romano
• Dairy → Nutritional yeast
• Hard cheese → Feta crumbles
• Regular → Goat cheese

Nut Options:

• Almonds → Walnuts or pecans
• Tree nuts → Sunflower seeds
• Toasted → Raw versions
• Whole → Chopped varieties

Dried Fruit Swaps:

• Cranberries → Dried cherries
• Sweet → Golden raisins
• Regular → Pomegranate seeds
• Traditional → Dried apricots

Dressing Variations:

• Olive oil → Avocado oil
• Lemon → Apple cider vinegar
• Honey → Maple syrup
• Dijon → Whole grain mustard

Shaved Brussels Sprout Salad Variations

Autumn Harvest:

• Add diced apples
• Include toasted pumpkin seeds
• Use maple-balsamic dressing
• Finish with crispy sage

Asian-Inspired:

• Rice vinegar and sesame oil dressing
• Toasted sesame seeds
• Sliced almonds
• Touch of soy sauce and ginger

Caesar Style:

• Anchovy-garlic dressing
• Extra Parmesan
• Sourdough croutons
• Lemon zest

Holiday Special:

• Pomegranate seeds
• Candied pecans
• Orange zest
• Champagne vinegar

Equipment For Shaved Brussels Sprout Salad

• Sharp chef’s knife
• Large mixing bowl
• Whisk for dressing
• Microplane for cheese

Storing Your Shaved Brussels Sprout Salad

Short-term Storage (2-3 days):

• Store in airtight container
• Keep dressing separate if possible
• Refrigerate immediately
• Add nuts just before serving

Make-Ahead Tips:

• Prep Brussels sprouts up to 24 hours ahead
• Store sliced sprouts in damp paper towels
• Make dressing separately
• Combine 1 hour before serving

Best Results:

• Perfect for meal prep
• This salad actually improves overnight
• Flavors meld beautifully
• Sprouts soften slightly but stay crunchy

What to Serve with Shaved Brussels Sprout Salad

Back years of serving this at dinner parties, I’ve discovered the perfect pairings that complement this shaved Brussels sprout salad. This Brussels sprouts slaw works beautifully as a side dish for grilled meats like chicken, pork tenderloin, or salmon. The bright acidity cuts through rich proteins perfectly. For vegetarian meals, pair it with roasted sweet potatoes, quinoa bowls, or creamy pasta dishes. The shaved Brussels sprout salad fresh crunch balances heavier, warming foods especially well during fall and winter months.

For special occasions, serve it alongside roasted turkey or ham during holidays – the tangy dressing and crisp texture provide a refreshing contrast to traditional heavy sides. It also makes an excellent base for grain bowls when you add cooked farro, quinoa, or wild rice directly to the shaved Brussels sprout salad. The sturdy Brussels sprouts hold up beautifully to warm grains without wilting, making it perfect for meal prep or potluck gatherings.

The Dish My Mother Swore By (And Still Does!)

My mother discovered this shaved Brussels sprout salad back in 1995 when she was desperately trying to get more vegetables into our family meals without complaints from my picky younger brother. She stumbled across a version at a small café and immediately asked for the recipe. The owner shared her secret: slicing the Brussels sprouts so thin they almost looked like green confetti, then tossing them with a bright lemon dressing that masked any bitter notes.

What started as a clever way to sneak vegetables onto our dinner table became Mom’s signature dish at every family gathering. Even now, at 72, she still brings this salad to every holiday meal and swears it’s the reason our family actually enjoys eating Brussels sprouts. She always tells new family members joining our gatherings, “Trust me on this one – even the vegetable haters will ask for seconds.” And she’s never been wrong. The funny part is, she still makes it exactly the same way, right down to massaging the leaves with her hands while muttering about how important that step is.

FAQ

Time to Create Your New Favorite Salad!

Now you have all the secrets to create the perfect shaved Brussels sprout salad—from proper slicing techniques to Lina’s tiny leaf discovery and Mom’s decades of wisdom. This fresh, nutritious dish proves that raw vegetables can be just as satisfying as any cooked side, and sometimes the best recipes come from happy accidents and family traditions.

Craving more fresh, healthy recipes? Try our flavorful Easy Hibachi Steak Recipe that brings restaurant-quality cooking to your home kitchen. For lighter fare, discover our Healthy Japanese Eggplant Recipe that transforms this versatile vegetable into something spectacular. When you want to impress, our Easy Cornish Hen Recipe Baked delivers elegant results with surprisingly simple techniques!

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Pairing

These are my favorite dishes to serve with Shaved Brussels Sprout Salad

Shaved Brussels Sprout Salad

A crisp and refreshing shaved Brussels sprout salad with lemon-Dijon dressing, Parmesan, cranberries, and toasted nuts. Perfect as a healthy weeknight side or an elegant holiday dish.

Ingredients  

1x2x3x?

• 1 lb Fresh Brussels sprouts – Trimmed & thinly sliced
• 1 clove Garlic – Minced
• 3 tablespoon Fresh lemon juice – About 1 large lemon
• 1 teaspoon Dijon mustard – Or whole-grain
• 1 teaspoon Honey – Or maple syrup
• ⅓ cup Extra virgin olive oil – High quality
• ¼ teaspoon Sea salt – To taste
• ¼ teaspoon Fresh black pepper – To taste
• ⅓ cup Dried cranberries – Or cherries/raisins
• ⅓ cup Toasted almonds – Or walnuts/pecans
• ¼ cup Parmesan cheese – Grated

Equipment

• 1 Sharp chef’s knife or mandoline (For shaving sprouts)

• 1 Large mixing bowl (For tossing salad)

• 1 Whisk (For dressing)

• 1 Microplane or grater (For Parmesan)

Method 

1. Remove outer leaves, trim stem, cut in half, then slice very thinly using a sharp knife or mandoline.

2. In a small bowl, whisk together lemon juice and Dijon mustard. Slowly drizzle in olive oil while whisking. Add garlic, honey, salt, and pepper. Taste and adjust.

3. Add shaved sprouts to a large mixing bowl. Pour half the dressing over and massage gently with clean hands for 2 minutes. Let rest for 10 minutes.

4. Add dried cranberries, toasted nuts, and Parmesan. Pour in remaining dressing and toss well.

5. Taste, adjust seasoning, add extra lemon if needed. Top with tender inner sprout leaves for garnish. Serve chilled or immediately.

Nutrition

Serving: 150gCalories: 220kcalCarbohydrates: 18gProtein: 5gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 180mgPotassium: 470mgFiber: 5gSugar: 9gVitamin A: 450IUVitamin C: 75mgCalcium: 90mgIron: 1.5mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.