Shaved Brussel Sprout Salad
Updated Sep 28, 2025
This shaved Brussels sprout salad is made with a lemon Dijon dressing, dried cranberries, pecans, and Parmesan. Easy to make ahead for holidays!
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The first time I had shaved Brussel sprout salad was at a friend’s house, and I remember thinking, why haven’t I been eating Brussel sprouts like this? I’ve made them just about every other way, from smashed Brussel sprouts to air fryer Brussel sprouts and even Brussel sprout casserole. But I’d never really thought to shave them into a salad. They’re so crunchy, and once tossed with the dressing, they soften up just enough.
And unlike a green salad, I can make this shaved Brussel sprout salad ahead of time without worrying about it getting all soggy and wilted. Which is really helpful around the holidays when I’m trying to get as much done ahead of time as I can.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
The first few times I made this salad, I wasn’t slicing the Brussels sprouts thin enough. They were still good, but wow, it was a lot of chewing! I started slicing them thinner, and I liked the texture so much better. I still get plenty of crunch, but they’re a lot easier to eat.
I also found that I like to eat shaved Brussel sprout salad more after it’s been in the fridge for a bit. The Brussel sprouts are pretty firm when you first toss them with the dressing, but after an hour or two, they soften up just enough. And the lemon and Dijon really get into everything. I usually make the dressing right in the serving bowl, toss the sprouts in, and leave it in the fridge until we’re ready to eat.
I do wait to add the cranberries, pecans, and Parmesan, though. The pecans get a little soft if they sit in the dressing too long, and I’d rather have them crunchy. So those go on right before serving.
Happy Cooking!
– Yumna
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Shaved Brussel Sprout Salad Ingredients
- Brussel sprouts: Slice the sprouts very thinly with a mandoline or pulse with a food processor with a slicing attachment. If you don’t have either, use a very sharp knife. Read more of my tips on how to cut Brussel sprouts.
- Toppings: I add dried cranberries, chopped pecans, and shaved Parmesan cheese to the salad. You can swap the cranberries with golden raisins or chopped dates. And you can swap the pecans with walnuts, almonds, or hazelnuts. It’s optional, but I like toasting the pecans first for the best flavor. Crumbled feta and goat cheese are good alternatives to Parmesan.
- For the dressing: Extra-virgin olive oil, fresh lemon juice, Dijon mustard, garlic powder, salt, and black pepper. A balsamic vinaigrette is also delicious!
How to Make a Shaved Brussel Sprout Salad
These step-by-step photos walk you through how to make a Shaved Brussel Sprout Salad. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Shaved Brussel Sprout Salad recipe below
1. Whisk the dressing
Add the olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper to a large serving bowl. Whisk until combined and no longer separated.
2. Add the shaved sprouts
Transfer the thinly sliced sprouts to the bowl with the dressing. Leave enough room to toss without spilling over the sides.
3. Toss with dressing and refrigerate
Turn the sprouts through the dressing until evenly coated, then refrigerate until ready to serve. They’ll soften as they sit.
4. Finish Shaved Brussel Sprout Salad
Scatter the dried cranberries, chopped pecans, and shaved Parmesan over the salad just before serving.
Full Shaved Brussel Sprout Salad Recipe
Shaved Brussel Sprout Salad Recipe
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 stems, cut them in half, and 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
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Apple: Add 1 small apple, thinly sliced, just before serving.
- Chickpeas: Toss in 1 cup drained and rinsed chickpeas to make the salad more filling. Dry them well first so they don’t water down the dressing.
- Maple syrup: If you prefer a sweeter dressing, whisk in 1 teaspoon maple syrup, then taste before adding more.
Recipe Tips
- Dry the sprouts after washing. Excess water will dilute the dressing. Pat them dry before slicing, or use a salad spinner after shredding.
- Toss the sprouts with the dressing before adding the other ingredients. This lets them soften and absorb the dressing better.
- Keep the toppings separate until serving. This matters most for the pecans, which lose their crunch as they sit in the dressing.
Serving Ideas
- With roast chicken. I make a roasted chicken every week, and this salad goes so well with 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 salmon. Salmon cooks fast, which makes it a great weeknight protein. Try my harissa glazed salmon, air fryer salmon, or baked feta salmon.
- 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.
Troubleshooting
The sprouts may be sliced too thickly or need more time in the dressing. Thin, even shavings are easier to chew. Toss thoroughly so the dressing reaches all the leaves, then refrigerate a little longer before serving.
Yes. Use the slicing disc to make a shredded Brussel sprout salad with thin pieces. Avoid the regular chopping blade, which can leave a mix of large chunks and very small bits.
Comments
I love everything you make!!!!
You’re too sweet!! Thank you Elle for making my recipes!
I’ve 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 hooked on 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!!