I turned Shaved Brussel Sprouts into the kind of salad that gets guests trading their mains for seconds, so you should definitely keep scrolling.
I can’t stop saying yes to this Shaved Brussel Sprouts thing, and I love how raw and crunchy it is. I adore a Brussel Sprout Salad that snaps in your mouth, bright with fresh lemon juice and salty Parmesan cheese.
It’s not polite; it demands attention at the table. But mostly I like the contrast, leafy ribbons, chewy dried fruit, and a hit of acid.
I make it when I want food that actually tastes like something, not filler. Messy, bright, impossible to ignore.
Try it and you’ll get why I’m obsessed. No pretension, just loud, crunchy, tangy joy here.
Ingredients
- Brussels sprouts: bright, crunchy base that’s surprisingly tender when shaved.
- Extra virgin olive oil: silky mouthfeel and healthy fat that ties stuff together.
- Fresh lemon juice: zippy brightness that wakes the whole salad up.
- Apple cider vinegar: a tangy little punch, adds depth without being harsh.
- Dijon mustard: slight bite and creaminess, it helps the dressing cling.
- Honey or maple syrup: balances the acid with a gentle, warm sweetness.
- Shallot: mild oniony pop, thin slices add subtle savory layers.
- Kosher salt: brings out natural flavors, don’t skip tasting it.
- Black pepper: small heat kick that keeps the salad lively.
- Parmesan cheese: nutty, salty richness that makes it feel indulgent.
- Sliced almonds: crunchy, toasted nuttiness and pleasant toothsome texture.
- Dried cranberries or cherries: chewy bursts of tart-sweet fruitiness.
- Optional garlic: Basically a little punchy garlic if you want extra zip.
Ingredient Quantities
- 1 pound Brussels sprouts, outer leaves removed and thinly shaved
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small shallot, very thinly sliced
- 1/2 teaspoon kosher salt, more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup freshly grated or shaved Parmesan cheese
- 1/3 cup sliced almonds, toasted
- 1/4 cup dried cranberries or cherries
- Optional: 1 small garlic clove, minced
How to Make this
1. Trim and core the Brussels sprouts, remove any ragged outer leaves, then very thinly shave them with a sharp knife or mandoline into a large bowl — you want paper thin pieces so they are tender when raw.
2. Toast the sliced almonds in a dry skillet over medium heat, shaking the pan often, until fragrant and lightly browned; watch them closely so they dont burn, then set aside to cool.
3. In a small bowl whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, kosher salt, black pepper and the minced garlic if using; taste and adjust acid or sweetness as needed.
4. Add the very thinly sliced shallot to the dressing and let it sit for a minute so the flavor softens and the shallot loses some bite.
5. Pour about two thirds of the dressing over the shaved sprouts and toss well with tongs or your hands, massaging the sprouts gently so they soften and take on the dressing.
6. Let the dressed sprouts sit for 10 to 15 minutes at room temperature so they wilt slightly and soak up the flavors, then toss again and add more dressing if it seems dry.
7. Stir in half of the grated or shaved Parmesan, the toasted almonds, and the dried cranberries or cherries; toss to combine and taste for seasoning, adding more salt or lemon if needed.
8. Transfer to a serving bowl, sprinkle the remaining Parmesan on top, and garnish with a few extra almonds or cranberries for texture and color.
9. Serve right away or chill up to an hour before serving; the salad holds for a day but is best eaten the same day so the sprouts stay bright and crunchy.
Equipment Needed
1. Large cutting board
2. Very sharp chef knife or mandoline for paper thin slicing
3. Large mixing bowl for the shaved sprouts and tossing
4. Small bowl and a whisk for the dressing
5. Dry skillet or sauté pan to toast the almonds
6. Measuring spoons and measuring cups
7. Tongs or clean hands for massaging and tossing the salad
8. Microplane or box grater for the Parmesan and a serving bowl
FAQ
Raw Shaved Brussels Sprouts Salad Recipe Substitutions and Variations
- Brussels sprouts: swap with finely shredded green cabbage or thinly sliced kale. Cabbage gives the same crunchy bite and kale stands up well to dressing, but massage it a bit so it softens.
- Extra virgin olive oil: use avocado oil or light walnut oil instead. Avocado oil is neutral and good for people who dont like a strong olive flavor, walnut oil adds a toasty note but use a little less since it’s richer.
- Parmesan cheese: try Pecorino Romano for a sharper, saltier hit or nutritional yeast for a dairy free, cheesy flavor.
- Sliced almonds: substitute toasted pepitas (pumpkin seeds) or chopped toasted walnuts for a similar crunch and toasty flavor.
Pro Tips
1. Use a mandoline or a very sharp knife and shave the sprouts paper thin. If your slices are even a little thick they stay tough, so take your time. Don’t cram too many in the bowl at once or you wont get consistent shaves.
2. Massage the dressing into the sprouts for at least a minute, then let it rest 10 to 15 minutes. That little “sit” is the secret to softer, less bitter sprouts. If it still feels stiff after resting, add a splash more lemon or oil and massage again.
3. Toast the almonds and let them cool fully before adding. Hot nuts will steam the salad and make it soggy, plus they keep crispness and flavor better when cooled. If you like extra crunch, reserve a few whole almonds to add just before serving.
4. Balance the bite of shallot and garlic by macerating them in the dressing for a minute or two. That tames sharpness but keeps the flavor. Taste the dressing before you pour it on so you can adjust honey, lemon, or salt first instead of trying to fix the whole bowl later.
Raw Shaved Brussels Sprouts Salad Recipe
I turned Shaved Brussel Sprouts into the kind of salad that gets guests trading their mains for seconds, so you should definitely keep scrolling.
4
servings
278
kcal
Equipment: 1. Large cutting board
2. Very sharp chef knife or mandoline for paper thin slicing
3. Large mixing bowl for the shaved sprouts and tossing
4. Small bowl and a whisk for the dressing
5. Dry skillet or sauté pan to toast the almonds
6. Measuring spoons and measuring cups
7. Tongs or clean hands for massaging and tossing the salad
8. Microplane or box grater for the Parmesan and a serving bowl
Ingredients
1 pound Brussels sprouts, outer leaves removed and thinly shaved
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice (about 1 lemon)
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 small shallot, very thinly sliced
1/2 teaspoon kosher salt, more to taste
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated or shaved Parmesan cheese
1/3 cup sliced almonds, toasted
1/4 cup dried cranberries or cherries
Optional: 1 small garlic clove, minced
Directions
- Trim and core the Brussels sprouts, remove any ragged outer leaves, then very thinly shave them with a sharp knife or mandoline into a large bowl — you want paper thin pieces so they are tender when raw.
- Toast the sliced almonds in a dry skillet over medium heat, shaking the pan often, until fragrant and lightly browned; watch them closely so they dont burn, then set aside to cool.
- In a small bowl whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, kosher salt, black pepper and the minced garlic if using; taste and adjust acid or sweetness as needed.
- Add the very thinly sliced shallot to the dressing and let it sit for a minute so the flavor softens and the shallot loses some bite.
- Pour about two thirds of the dressing over the shaved sprouts and toss well with tongs or your hands, massaging the sprouts gently so they soften and take on the dressing.
- Let the dressed sprouts sit for 10 to 15 minutes at room temperature so they wilt slightly and soak up the flavors, then toss again and add more dressing if it seems dry.
- Stir in half of the grated or shaved Parmesan, the toasted almonds, and the dried cranberries or cherries; toss to combine and taste for seasoning, adding more salt or lemon if needed.
- Transfer to a serving bowl, sprinkle the remaining Parmesan on top, and garnish with a few extra almonds or cranberries for texture and color.
- Serve right away or chill up to an hour before serving; the salad holds for a day but is best eaten the same day so the sprouts stay bright and crunchy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 154g
- Total number of serves: 4
- Calories: 278kcal
- Fat: 18.3g
- Saturated Fat: 4.1g
- Trans Fat: 0g
- Polyunsaturated: 2.3g
- Monounsaturated: 11.3g
- Cholesterol: 11mg
- Sodium: 375mg
- Potassium: 538mg
- Carbohydrates: 18.7g
- Fiber: 5.6g
- Sugar: 8.8g
- Protein: 10.3g
- Vitamin A: 150IU
- Vitamin C: 96.5mg
- Calcium: 216mg
- Iron: 2.2mg
