Let me tell you about the salad that made me fall in love with Brussels sprouts all over again. This isn’t just a bowl of greens—it’s a textural masterpiece, a harmony of crunch and tenderness, with flavors that dance between sharp, sweet, and nutty. Picture this: delicate ribbons of Brussels sprouts, so thin they practically melt in your mouth, mingling with golden-toasted almonds, chewy cranberries, and salty Parmesan shavings. All of it tied together with a dressing so bright and tangy, it’ll make your taste buds sing.
This salad is the kind of dish that surprises people. You bring it to a potluck, and someone inevitably says, “Wait, this is Brussels sprouts? I thought I hated these!” And just like that, a vegetable skeptic is converted.
Craving a delicious Shaved Brussels Sprout Salad? You've come to the right spot! From Salad favorites to amazing Burgers recipes, there's something here for everyone.
Why This Recipe Works
- The Texture Game: Shaved Brussels sprouts have this incredible crisp-yet-tender quality—like the best coleslaw you’ve ever had, but with way more personality.
- Flavor Balance: Sweet cranberries, salty cheese, and toasty nuts create a flavor trifecta that keeps every bite interesting.
- Meal Prep Magic: Unlike wimpy lettuce that turns to mush by lunchtime, this salad actually gets better as it sits. The sprouts soften just enough without losing their satisfying crunch.
- Nutrition That Doesn’t Quit: Fiber, vitamins, healthy fats—this salad is basically a multivitamin in delicious disguise.
Essential Ingredients & Tools
Ingredients
- Brussels sprouts (1 lb): The star of the show. Shave them thin, and they transform from tough little cabbages into elegant, slaw-like ribbons. (No sprouts? Swap in kale or cabbage.)
- Toasted almonds (½ cup): Because everything’s better with a little crunch. Toast them just until they smell like heaven. (Walnuts or pecans work too.)
- Dried cranberries (⅓ cup): Tiny bursts of sweetness to balance the sprouts’ natural bite. (Golden raisins or chopped dates are great alternatives.)
- Parmesan (½ cup, shaved): That salty, umami punch that makes you go back for another forkful. (Nutritional yeast for a vegan twist.)
- Salt and black pepper (to taste): For seasoning.
Ingredients for the Dressing
- Olive oil (¼ cup): The silky base that brings it all together. (Avocado oil for a milder taste.)
- Apple Cider vinegar (2 tbsp): Bright, tangy, and just acidic enough to wake up the flavors. (Lemon juice or white wine vinegar in a pinch.)
- Dijon mustard (1 tbsp): For depth and a subtle kick. (Whole-grain mustard adds texture.)
- Honey or maple syrup (1 tsp): A touch of sweetness to round things out. (Omit for sugar-free.)
- Garlic (1 small clove, minced): Because no great dressing is complete without garlic. (¼ tsp garlic powder if fresh isn’t handy.)
Tools
- Mandoline or sharp knife: For those perfect, whisper-thin slices. (A box grater’s slicing side works too.)
- Large mixing bowl: For tossing without making a mess.
- Dry skillet: To toast nuts to golden perfection.
How to Make Shaved Brussels Sprout Salad
Shave Those Sprouts
Trim off the tough ends of 1 lb Brussels sprouts, slice them in half, and then shave them into delicate ribbons. If you’re using a knife, angle it slightly—like you’re slicing prosciutto—for wider, more elegant pieces. Why? Thinner slices absorb dressing better and soften just enough.
Toast the Nuts
Heat a dry skillet over medium-low, toss in ½ cup almonds, and let them toast until they’re fragrant and golden. (Pro tip: Shake the pan often—burnt nuts are a tragedy.) Why toast? Dry heat unlocks the nuts’ natural oils, deepening their flavor.
Whisk the Dressing
In a small bowl, combine ¼ cup olive oil, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tsp honey or maple syrup, and 1 small minced garlic clove. Whisk until it’s smooth and emulsified—no one wants a separated dressing. Pro move: Drizzle the oil in slowly while whisking for a stable blend. Season with salt and black pepper to taste.
Bring It All Together
Toss the shaved sprouts, ½ cup toasted almonds, ⅓ cup dried cranberries, and ½ cup shaved Parmesan in a big bowl. Drizzle the dressing over the top and mix gently but thoroughly. Let it sit for 5-10 minutes—this softens the sprouts just enough to take the edge off.
Pro Technique
- Massage the Sprouts: If you’re worried about bitterness, sprinkle them with a pinch of salt and give them a quick massage. It softens them up and mellows the flavor.
- Toast Like a Pro: Nuts burn fast, so keep the heat low and stir often. Listen for a faint crackling sound—that’s the oils waking up and releasing flavor.
- Make It Ahead: This salad actually improves with time. Prep it a few hours before serving, and the flavors meld beautifully.
Perfect Pairings
Complementary Dishes
- Grilled Chicken Breast: The salad’s acidity cuts through the richness of juicy, herb-marinated chicken. Serve warm or chilled for contrast.
- Roasted Butternut Squash: Sweet, caramelized squash balances the sprouts’ bitterness. Cube and roast with olive oil and rosemary.
Drinks
- Sauvignon Blanc: The wine’s crisp citrus notes mirror the dressing’s acidity. Chilled to 50°F, it cleanses the palate.
- Sparkling Water with Lime: For a non-alcoholic option, bubbles and citrus refresh between bites.
Something Sweet
- Dark Chocolate Almond Clusters: A duo of almonds and bitter chocolate echoes the salad’s nutty profile.
- Honey-Drizzled Figs: Fresh figs add lush sweetness without overpowering the savory elements.
Chef’s Wisdom
This salad is proof that Brussels sprouts deserve a second chance. It’s fresh, it’s flavorful, and it’s anything but boring. Whether you’re serving it at a dinner party or packing it for lunch, it’s a dish that delivers every time. So grab your knife, shave those sprouts, and get ready to fall in love with salad all over again.
Shaved Brussels Sprout Salad: A Crisp, Nutty Symphony for Your Taste Buds
Try this easy Shaved Brussels Sprout Salad recipe! Crisp, tangy, and loaded with almonds, cranberries, and Parmesan. Perfect for meal prep or potlucks. Get the recipe now!
Ingredients
For the Salad
-
1 lb Brussels sprouts (shaved)
-
½ cup toasted almonds
-
⅓ cup dried cranberries
-
½ cup shaved Parmesan
For the Dressing
-
¼ cup olive oil
-
2 tbsp apple cider vinegar
-
1 tbsp Dijon mustard
-
1 tsp honey or maple syrup
-
1 small garlic clove (minced)
-
Salt and black pepper (to taste)
Instructions
-
Trim and shave Brussels sprouts into thin ribbons.01
-
Toast almonds in a dry skillet over medium-low heat until fragrant.02
-
Whisk together dressing ingredients until emulsified.03
-
Toss salad ingredients with dressing and let sit for 5-10 minutes before serving.04
Not what you're looking for?
