Let’s be honest—Brussels sprouts don’t always get the love they deserve. But this shaved Brussels sprouts salad? It’s the game-changer you need in your life. Imagine delicate ribbons of sprouts, toasted almonds that crunch like autumn leaves underfoot, and a tangy-sweet dressing that ties it all together. This isn’t just a salad; it’s a textural masterpiece that even the most skeptical veggie avoiders will devour.
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Why This Recipe Works
- No more bitter sprouts: Shaving them thin tames their bite and lets the other flavors shine. The sulfur compounds in raw sprouts can taste harsh, but slicing them thinly and massaging with dressing softens their edge.
- Endless swaps: Not into almonds? Try pecans. Prefer feta over Pecorino? Go for it. This salad bends to your cravings without losing its integrity.
- Meal-prep magic: Toss it together on Sunday, and it’ll still taste fresh by Wednesday. The sturdy sprouts hold up better than leafy greens, and the flavors meld beautifully over time.
- A vitamin C bomb: These little greens pack more of it than oranges, plus fiber and antioxidants.
- Healthy fats: Olive oil and nuts add satiating richness without heaviness.
- Quick & no-cook: Perfect for when you’re too busy to turn on the stove. Just toast the nuts (if you have 5 minutes) and whisk the dressing.
Essential Ingredients & Tools
Ingredients for the Salad
- 1 lb Brussels sprouts – Shaved whisper-thin (a mandoline is ideal, but a sharp knife works too).
- ½ cup toasted almonds – For crunch and nutty depth. Swap in walnuts or pecans if preferred.
- ⅓ cup grated Pecorino Romano – Salty, sharp, and utterly irresistible. Parmesan or aged Gouda are fine substitutes.
- ¼ cup dried cranberries – For sweet contrast. Golden raisins or chopped dates also work.
Ingredients for the Dressing
- 3 tbsp extra-virgin olive oil – The base for richness. Avocado oil works for a milder taste.
- 1 tbsp Apple Cider vinegar – Brightens the sprouts. Lemon juice or white wine vinegar can sub in.
- 1 tsp Dijon mustard – Adds depth and helps emulsify. Whole-grain mustard adds texture if you prefer.
- 1 tsp honey – Balances acidity. Maple syrup keeps it vegan.
- Salt & black pepper – Essential for seasoning layers.
Tools
- Mandoline or sharp chef’s knife – For even, thin slices. If using a knife, halve sprouts first for stability.
- Large mixing bowl – Plenty of room to toss without crushing the sprouts.
- Small jar or whisk – To blend the dressing smoothly.
- Dry skillet or baking sheet – For toasting nuts (optional but recommended).
Serves 4 | Ready in 20 minutes
How to Make Shaved Brussels Sprouts Salad
- Shave Those Sprouts
Trim the stems and peel off any wilted outer leaves. Using a mandoline on the thinnest setting or a sharp knife held at a 45° angle, slice the 1 lb Brussels sprouts into delicate ribbons. Halve larger sprouts first to prevent rolling. Avoid a food processor—it bruises the leaves, making them bitter.
- Toast the Nuts (Worth It, I Promise)
Heat a dry skillet over medium heat. Add the ½ cup almonds and toast for 3–4 minutes, stirring often, until golden and fragrant. Cool completely before adding to the salad to prevent wilting. For deeper flavor, toast in a 325°F oven for 10–12 minutes, shaking the tray halfway.
- Whisk the Dressing
In a small bowl, combine the 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, salt, and pepper. Whisk until fully emulsified (thickened and smooth). Taste and adjust—add more vinegar for tang or honey for sweetness. For creaminess, stir in 1 tsp Greek yogurt or tahini.
- Assemble the Salad
In a large bowl, combine the shaved sprouts, ½ cup toasted almonds, ⅓ cup grated Pecorino Romano, and ¼ cup dried cranberries. Drizzle with dressing and toss gently but thoroughly, lifting the strands to coat evenly. Use your hands or tongs to avoid crushing the sprouts.
- Let It Hang Out
Let the salad rest for 5–10 minutes before serving. This softens the sprouts slightly and allows the flavors to meld. Taste again and add a pinch more salt if needed—raw greens often need extra seasoning after resting.
Pro Technique
The Art of Shaving
Uniform, thin slices are key. A mandoline delivers precision, but if using a knife, angle it at 45° for maximum surface area. Bruised leaves turn bitter, so slice with care. For extra tenderness, massage the shaved sprouts with a pinch of salt before dressing—this subtly breaks down fibers without sacrificing crunch.
Toasting for Depth
Toasting nuts unlocks their Maillard reaction, creating complex, savory flavors. Use a dry skillet or low oven for even browning. Cool nuts completely before adding to the salad. For nut-free options, toast pumpkin or sunflower seeds at 300°F for 8–10 minutes to preserve their delicate oils.
Chef’s Wisdom
Balancing Bitterness
The acid in the dressing (vinegar or lemon juice) neutralizes the sprouts’ natural bitterness. Sweetness from honey or dried fruit and umami from cheese (like Pecorino) round out the flavors.
Meal-Prep Mastery
This salad improves with a short rest, but for make-ahead meals, store the dressing separately and combine just before serving. Dressed salad keeps for 1–2 days—revive leftovers with a splash of fresh lemon juice and a drizzle of oil.
Storage & Freshness Guide
Undressed Salad
Store shaved sprouts, nuts, and cheese in an airtight container for up to 3 days. Keep dried fruit separate to prevent moisture transfer.
Dressed Salad
Once dressed, the salad holds for 1–2 days in the fridge. The nuts soften, but the flavors meld beautifully. Add fresh nuts or cheese before serving to restore texture.
Freezing Tips
Freeze shaved sprouts alone (undressed) in a single layer on a tray before transferring to a bag. Thaw in the fridge overnight. Avoid freezing dressed salad—it becomes mushy.
Nutrition Profile
| Nutrient | Per Serving |
|---|---|
| Calories | 220 |
| Fat | 16g |
| Protein | 7g |
| Carbs | 15g |
| Fiber | 5g |
Ingredient Variations and Their Impact
- Kale-Sprout Hybrid
- Swap: Replace half the sprouts with chopped kale. Massage kale with a bit of dressing first to soften.
- Upgrade: Add Roasted Chickpeas for extra protein and crunch.
- Radicchio for Bitterness
- Swap: Use shaved radicchio for a bold, bitter contrast. Pair with a sweeter dressing like balsamic-honey.
- Upgrade: Toss with crispy pancetta for a salty, savory punch.
- Blue Cheese Boldness
- Swap: Substitute Pecorino with crumbled blue cheese for a funky, creamy element.
- Upgrade: Drizzle with pear-infused vinegar to balance the cheese’s intensity.
- Pine Nut Luxury
- Swap: Replace almonds with toasted pine nuts for a buttery, delicate crunch.
- Upgrade: Add sundried tomatoes for a Mediterranean twist.
- Tahini-Lemon Dressing
- Swap: Use tahini, lemon juice, and garlic for a creamy, nut-free dressing.
- Upgrade: Stir in za’atar spice for Middle Eastern flair.
Perfect Pairings
Complementary Dishes
- Roasted Chicken: The salad’s acidity cuts through the richness of the chicken, while the nuts mirror the crispy skin. Serve warm or cold for contrast.
- Seared Salmon: The fatty omega-3s in salmon pair beautifully with the bright, crunchy salad. Add avocado slices for extra creaminess.
Drinks
- Sauvignon Blanc: This wine’s crisp citrus notes highlight the salad’s acidity. Choose a New Zealand bottle for grassy undertones.
- Light Pinot Noir: A fruity, low-tannin red complements the nutty cheese without overpowering the greens.
Something Sweet
- Grilled Peaches: Charred peaches add smoky sweetness that contrasts the salad’s sharpness. Drizzle with honey and serve warm.
- Dark Chocolate Almonds: A handful of dark chocolate-covered almonds echoes the salad’s nutty profile for a dessert-like finish.
Shaved Brussels Sprouts Salad: The Crispy, Nutty Side Dish You’ll Crave All Season
Try my easy Shaved Brussels Sprouts Salad recipe! Crisp, nutty, and tossed with a tangy dressing—perfect for meal prep or a quick side. Get the recipe now!
Ingredients
For the Salad
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1 lb Brussels sprouts (shaved thinly)
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½ cup toasted almonds
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⅓ cup grated Pecorino Romano
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¼ cup dried cranberries
For the Dressing
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3 tbsp extra-virgin olive oil
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1 tbsp apple cider vinegar
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1 tsp Dijon mustard
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1 tsp honey
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Salt and black pepper (to taste)
Instructions
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Trim and shave Brussels sprouts using a mandoline or sharp knife.01
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Toast almonds in a dry skillet or oven until golden. Cool completely.02
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Whisk dressing ingredients until emulsified. Adjust seasoning to taste.03
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Toss sprouts, nuts, cheese, and cranberries in a large bowl. Drizzle with dressing and mix gently.04
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Let salad rest 5–10 minutes before serving.05
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