I’ll never forget the first time I tried a shaved Brussels sprouts salad—it was a total game-changer! I’d always roasted my sprouts until they were crispy, but shaving them raw? Oh my gosh, the texture is unbeatable—crisp, fresh, and just a little bit nutty. Plus, it’s so easy to throw together, even on busy weeknights. This salad is packed with flavor from tangy lemon dressing, sweet cranberries, and crunchy almonds, with a salty Parmesan finish that makes it downright addictive. And let’s not forget how good it is for you—Brussels sprouts are little vitamin powerhouses! Trust me, once you try this salad, you’ll wonder why you ever cooked them another way.
Why You’ll Love This Shaved Brussels Sprouts Salad
This isn’t your average salad—it’s the kind of dish that makes people actually excited to eat their veggies. Here’s why it’s a total winner:
- Crazy-quick to make: 20 minutes tops, and that includes toasting the almonds! Perfect for when you need something impressive but don’t have hours to spend in the kitchen.
- Texture heaven: The shaved sprouts stay crisp, the almonds add crunch, and the cranberries give little bursts of chewiness—every bite’s different.
- Flavor that balances itself: Tangy lemon dressing cuts through the sprouts’ earthiness, sweet cranberries mellow it out, and salty Parmesan ties it all together.
- Healthier than most salads: No sad, wilted greens here—Brussels sprouts hold up for days and pack way more nutrients than your basic lettuce.
- Adapts to anything: Serve it as a side, bulk it up with protein for a main dish, or pack it for lunches—it won’t get soggy like other salads do.
Seriously, this salad checks all the boxes. Even my “I-don’t-do-veggies” uncle asked for seconds last Thanksgiving!
Ingredients for Shaved Brussels Sprouts Salad
Gathering the right ingredients makes all the difference in this salad – trust me, I learned the hard way when I once tried substituting pre-shredded Brussels sprouts (big mistake). Here’s what you’ll need:
- 1 lb Brussels sprouts – Look for firm, bright green ones about the size of walnuts, and shave them yourself right before tossing (those bagged pre-shredded ones dry out too fast)
- 1/2 cup raw almonds – We’ll toast them ourselves for maximum crunch; sliced works too if you’re short on time
- 1/4 cup dried cranberries – The sweet-tart pop that makes this salad irresistible (I sometimes use golden raisins when I’m feeling fancy)
- 1/4 cup freshly grated Parmesan – None of that shelf-stable powder stuff – a microplane makes it fluffy like snow
- 2 tbsp good olive oil – This is your dressing base, so use something fruity and fresh
- 1 tbsp lemon juice – Freshly squeezed, please – bottled just doesn’t have the same zing
- 1 tsp Dijon mustard – My secret for dressing that clings perfectly to every shaving
- 1/2 tsp kosher salt – Flakes dissolve better than table salt here
- 1/4 tsp black pepper – Freshly cracked for that little flavor kick
See? Nothing weird or hard to find – just simple ingredients that become magic when combined. I always double the recipe because this disappears fast!
How to Make Shaved Brussels Sprouts Salad
Okay, let’s get to the fun part – turning those ingredients into the most addictive salad you’ve ever tasted! Don’t worry if you’re new to working with Brussels sprouts – I’ll walk you through each step with all the little tricks I’ve picked up over the years.
Step 1: Prepare the Brussels Sprouts
First things first – we need to transform those cute little cabbage-looking sprouts into delicate shavings. Here’s my method: trim off the dry ends, then peel away any rough outer leaves. Now comes the satisfying part – slicing them paper-thin. You’ve got options here:
- Knife method: My grandma’s way – slice each sprout vertically as thin as you can (about 1/8-inch). Takes patience but gives you beautiful ribbons.
- Mandoline: My weeknight lifesaver! Use the guard and slice on the thinnest setting. Watch those fingers!
- Food processor: If you’re making a big batch, the slicing blade works wonders. Pulse gently to avoid mush.
The key is thin, even slices – they’ll soften just enough when dressed but keep that perfect crunch.
Step 2: Toast the Almonds
While your sprouts are resting (they’ll relax a bit after cutting), let’s toast those almonds. Dry pan, medium heat – no oil needed! Toss them frequently until you catch that irresistible nutty aroma (about 3-5 minutes). They’ll go from perfect to burnt fast, so stay close! Once golden, chop roughly – I like some big pieces for texture.
Step 3: Make the Dressing
Now for the magic potion that ties it all together! Grab a small bowl and whisk together the olive oil, lemon juice, and Dijon mustard until creamy. The mustard helps emulsify everything beautifully. Then stir in the salt and pepper – taste it! It should make your mouth water with that perfect balance of tangy and rich.
If you’re interested in learning more about the science behind emulsification in cooking, check out this resource.
Step 4: Assemble the Salad
Time to bring it all home! In your biggest mixing bowl, combine the shaved sprouts, toasted almonds, and cranberries. Drizzle that gorgeous dressing over everything and toss like you mean it – you want every single shred coated. Finally, shower it with that fluffy Parmesan (this is when I always “accidentally” add extra). Let it sit for about 10 minutes – the sprouts will soften just enough while still staying crisp. Then dig in!
Tips for the Best Shaved Brussels Sprouts Salad
Want to take your salad from good to “can’t-stop-eating-it” great? Here are my tried-and-true tricks:
- Patience pays off: Let the dressed salad sit for 10 minutes before serving – those sprouts soften just enough without losing their crunch.
- Bacon makes everything better: Toss in some crispy crumbled bacon if you want next-level flavor (I use about 3 slices for this recipe).
- Massage your sprouts: After shaving, give them a quick rub between your hands to tenderize them slightly.
- Toast nuts ahead: Make extra toasted almonds and store them airtight – they’ll keep for weeks!
- Dress it light: Start with half the dressing, toss, then add more as needed – you can always add but can’t take away!
My biggest tip? Make a double batch – this salad disappears faster than you’d think!
Ingredient Substitutions & Variations
One of my favorite things about this salad is how easily you can mix it up based on what’s in your pantry or your mood! Here are some delicious swaps I’ve tested over the years:
- Nuts: Out of almonds? Try pecans for their buttery flavor, or walnuts for extra crunch. Sunflower seeds work great for nut-free versions too!
- Cheese: While Parmesan is classic, crumbled feta adds a nice tang, or aged gouda brings a deeper flavor. For vegan friends, nutritional yeast gives that umami kick.
- Fruit: Swap cranberries for pomegranate seeds when they’re in season – those ruby jewels look stunning! Diced apples or Asian pear add fresh crunch too.
- Protein boost: Toss in roasted chickpeas, shredded chicken, or even leftover steak strips to turn this into a main dish.
The possibilities are endless – this salad’s like a blank canvas for your fridge clean-out creativity!
Serving Suggestions for Shaved Brussels Sprouts Salad
This salad plays so well with others! Here’s how I love to serve it:
- Simple protein pairings: Pile it next to grilled chicken or salmon for an easy weeknight dinner—the bright flavors cut through rich meats perfectly.
- Fall feasts: It’s magical with roasted squash or sweet potatoes at Thanksgiving—the textures and temperatures balance beautifully.
- Bread basket bonus: Scoop it up with warm crusty bread (I’m partial to sourdough) to soak up every last drop of dressing.
- Meal prep magic: Pack it in lunches with hard-boiled eggs or cheese for a no-soggy-salad win.
Honestly? I’ve been known to eat it straight from the mixing bowl with just a fork—no judgment here!
Storage & Reheating Instructions
Here’s the beautiful thing about this salad – it actually gets better as it sits! Store the undressed salad (sprouts, nuts, and cranberries) in an airtight container for up to 2 days – the sprouts stay surprisingly crisp. Keep the dressing separate and toss just before serving. No reheating needed (who wants warm sprouts anyway?), though I sometimes let it sit at room temp for 10 minutes to take the chill off.
Shaved Brussels Sprouts Salad FAQs
I get asked the same questions about this salad all the time – here are the answers straight from my kitchen!
Can I make this salad ahead? Absolutely! Just keep the dressing separate until you’re ready to serve – the sprouts stay crisp for days. I’ve even prepped everything (including toasting the nuts) 3 days before a party and it was perfect.
Can I use a food processor to shave the sprouts? Yes, and it’s a total time-saver! Use the slicing disc and pulse gently – you want ribbons, not mush. My food processor changed my Brussels sprout game forever.
Why does my salad taste bitter? Older sprouts can be harsh – always choose bright green, firm ones. And don’t skip the lemon juice in the dressing! That acidity balances any bitterness beautifully.
Can I freeze leftovers? Honestly? Don’t bother. The texture turns weird, but it’s so good fresh that you won’t have leftovers anyway!
Nutritional Information
Okay, let’s talk about what’s actually in this delicious salad – because yes, healthy can taste this good! Here’s the scoop per serving (based on my exact recipe, but your mileage may vary depending on ingredient brands and how generous you are with that Parmesan):
- 180 calories – Light but satisfying
- 12g fat – The good kind from olive oil and nuts
- 5g fiber – Thanks to those mighty Brussels sprouts!
- 6g protein – Not bad for a veggie dish
- 8g sugar – Mostly from the natural fruit sugars in cranberries
Remember – nutrition changes if you tweak ingredients (I’m looking at you, extra bacon lovers!). But honestly? When something tastes this fresh and makes you feel this good, the numbers just become fun facts!
For more information on the general nutritional benefits of cruciferous vegetables like Brussels sprouts, you can consult resources like the Harvard T.H. Chan School of Public Health.
Print20-Minute Shaved Brussels Sprouts Salad That’s Irresistible
A fresh and crunchy salad made with shaved Brussels sprouts, nuts, and a tangy dressing.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 mins
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 lb Brussels sprouts, shaved
- 1/2 cup toasted almonds, chopped
- 1/4 cup dried cranberries
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Wash and shave the Brussels sprouts thinly using a knife or mandoline.
- Toast the almonds in a dry pan over medium heat until fragrant, then chop.
- In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Add the shaved Brussels sprouts, almonds, and dried cranberries to the bowl.
- Toss well to coat evenly with the dressing.
- Sprinkle with grated Parmesan cheese before serving.
Notes
- For extra flavor, add crumbled bacon or roasted chickpeas.
- Let the salad sit for 10 minutes before serving to soften the sprouts slightly.
- Use a sharp knife or food processor for easier shaving.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg
