Shaved Brussel Sprout Salad
Updated Sep 28, 2025
This Shaved Brussel Sprout Salad takes just 15 minutes to make and includes a lemony dressing, cranberries, pecans, and Parmesan.
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make my shaved brussel sprout salad this fall
I first had a version of this Shaved Brussel Sprout Salad at a friend’s house and I knew I had to figure out how to make it. Before, I’d cooked Brussel sprouts all sorts of ways including smashed Brussel sprouts, air fryer Brussel sprouts, and even a Brussel sprout casserole, but this salad takes the vegetable to the next level. The thinly shaved Brussel sprouts are crunchy, but tender enough to easily eat and they soak up the dressing!
One of the keys to this Brussel sprout salad recipe is the homemade dressing, which has just 4 ingredients and is whisked together in the serving bowl (less dishes!). Unlike regular salad greens, this Brussel sprout salad won’t wilt and can be made ahead! This makes it perfect for busy cooking holidays.
Happy Cooking!
– Yumna
Shaved Brussel Sprout Salad Ingredients
- Brussel sprouts: You can read more about how to cut Brussel sprouts, but you want to thinly slice or shave them for this salad!
- Nuts: I use pecans, but walnuts, almonds, or hazelnuts also work. This is optional, but I like toasting the nuts for the best flavor! You can follow my how to toast walnuts tutorial (it works for other nuts).
- Dried fruit: I make this Brussel sprouts salad with cranberries, but golden raisins or chopped dates could be used instead. You could also try fresh, diced apples or pears!
- Cheese: Freshly grated or shaved parmesan has a better texture than pre-grated cheese! I want to also try this salad with crumbled feta or goat cheese.
- For the dressing: You need olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper. A balsamic vinaigrette would also be delicious!
How to Make Shaved Brussel Sprout Salad
Shaved Brussel Sprout Salad Recipe
This Shaved Brussel Sprout Salad takes just 15 minutes to make and includes a lemony dressing, cranberries, pecans, and Parmesan.
Ingredients
- 1 pound brussel sprouts thinly sliced
- ¼ cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup dried cranberries
- ¼ cup chopped pecans
- ¼ cup shaved parmesan cheese
Instructions
- Using a large sharp knife, trim the brussel sprouts stem, cut in half and then thinly slice both halves. Set aside.
- In a large serving bowl, add the olive oil, lemon juice, dijon mustard, garlic powder, salt, and pepper. Whisk to combine the dressing ingredients until no longer separated.
- Transfer the shaved Brussel sprouts to the serving bowl and toss well to combine. Set in the fridge to soften the sprouts until ready to serve.
- When you’re ready to serve, add the cranberries, pecans, and parmesan cheese on top.
Equipment
Notes
- Slice the Brussel sprouts very thinly. If you have a mandoline or a food processor with a slicing attachment, it will make it faster to to shave the Brussel sprouts! If you don’t, grab a sharp knife and thinly slice them after cutting off their stems and halving them.
- Toss the Brussels with the dressing before adding the other ingredients. This will allow them to soften and absorb the dressing! The other ingredients will stay fresher if they’re added right before eating.
Nutrition
Serving: 1cup, Calories: 270kcal, Carbohydrates: 19g, Protein: 7g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 4mg, Sodium: 461mg, Potassium: 504mg, Fiber: 6g, Sugar: 9g, Vitamin A: 912IU, Vitamin C: 101mg, Calcium: 132mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Slice the Brussel sprouts very thinly. If you have a mandoline or a food processor with a slicing attachment, it will make it faster to to shave the Brussel sprouts! If you don’t, grab a sharp knife and thinly slice them after cutting off their stems and halving them.
- Toss the Brussels with the dressing before adding the other ingredients. This will allow them to soften and absorb the dressing! The other ingredients will stay fresher if they’re added right before eating.
- Make the dressing bolder by using fresh garlic. I love using fresh garlic whenever possible, but in this case, I find garlic powder easier and it mixes into the dressing seamlessly. If you’re adding fresh garlic, use 1 clove and a microplane to grate it.
- Add more ingredients to make it a full meal. This raw Brussel sprout salad makes for a great side dish, but you can easily turn it into a fuller meal. Add in some shredded leftover roasted chicken or roasted chickpeas.
Serving Ideas
- With roast chicken. I make a roasted chicken every week and this salad would be a delicious side for it! For something that cooks a bit faster, try my one pan chicken and potatoes.
- With turkey. I make this shaved Brussel sprout salad nearly every Thanksgiving. My easy Thanksgiving turkey is a go-to, but I also like this air fryer turkey breast, which cooks in under an hour!
- With potatoes. I’d have potatoes at every meal if I could! This salad would go great with parmesan potatoes, roasted sweet potatoes, or mashed potatoes.
- With salmon. Salmon cooks fast, which makes it a great weeknight protein! Try my harissa glazed salmon, air fryer salmon, or baked feta salmon.
Comments
I love everything you make!!!!
You’re too sweet!! Thank you Elle for making my recipes!
Iโve been meaning to make this salad for a long time. We had a cookout last night and I made this instead of my usual cole slaw recipe. It was so delicious! I made a lot of food, but this salad was mostly what I ate. My daughter-in-law loved it so much that she took the leftovers with her to have for lunch. Thank you so much for sharing this!
I’m so glad you got around to making it and enjoyed! That’s great to hear that your daughter-in-law enjoyed it too. You’re so welcome!!
I am totally addicted to this recipe. It is so filling and delicious that it can serve as a main or side dish. That was my dinner last night.
Glad you’re loving it! Yay!!