Easy Shaved Brussel Sprout Salad Recipe

I absolutely love this Brussels sprouts salad recipe because it’s the perfect blend of tangy, sweet, and savory, thanks to the lemony Dijon dressing, sweet cranberries, and nutty Parmesan. Plus, it’s super easy to throw together and makes for a fresh, crunchy side dish that’s both healthy and delicious!

I enjoy making lively and fresh dishes, and this Easy Shaved Brussels Sprout Salad is one of my top picks. With crunchy Brussels sprouts and rich extra-virgin olive oil, plus a zesty blend of lemon juice with Dijon mustard, this salad is all about balance.

Sweet honey, grated Parmesan, and toasted almonds add flavor and nutrition.

Ingredients

Brussels sprouts: Fiber and vitamin C are at high levels, which adds crunchiness.

Olive oil, in its finest expression, has so much to say for itself: a source of healthful fats; a smooth, inviting liquid; a condiment in its own right.

Lemon juice, richly infused with vitamin C, brings a sharp, zesty taste that brings the flavor profile into balance.

Dijon mustard: Offers a faintly fiery, creamy depth.

Natural sweetener that brings balance to tart and tangy elements: honey.

Parmesan cheese: Contributes savory umami taste and a hint of saltiness.

Sweetened, dried cranberries: Provide sweetness and a chewy texture that complements the crunch.

Almonds that have been sliced: They yield a nutty flavor and a crunch that is toasted and satisfying.

Ingredient Quantities

• 1 pound Brussels sprouts, trimmed and thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/2 cup grated Parmesan cheese
• 1/4 cup dried cranberries
• 1/4 cup sliced almonds, toasted
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large mixing bowl, add the Brussels sprouts. Cut them into thin slices, as you would for coleslaw.

2. In a small bowl, whisk the olive oil, lemon juice, Dijon mustard, and honey together until they are well combined.

3. Pour the dressing on the Brussels sprouts and toss to coat them evenly.

4. Toss the salad again to combine with the grated Parmesan cheese.

5. Mix in the sliced almonds, which have been toasted, and the cranberries, which have been dried.

6. To taste, add salt and freshly ground black pepper.

7. All ingredients should be mixed together until well combined; they should be mixed gently, if you want the truth, because if you don’t, the kale will lose all structural integrity and will be something more akin to a smoothie and less of a green salad.

8. Allow the flavors to meld by letting the salad sit for 10-15 minutes.

9. Place in a serving dish and sprinkle with more Parmesan, if you like.

10. For optimal flavor, serve the salad either chilled or at room temperature.

Equipment Needed

1. Large mixing bowl
2. Small bowl
3. Whisk
4. Knife
5. Cutting board
6. Measuring cups
7. Measuring spoons
8. Spoon or salad tongs for tossing
9. Grater (for Parmesan cheese)
10. Serving dish

FAQ

• Can I prepare the salad in advance?Certainly! It is possible to shave and combine the Brussels sprouts with the dressing a few hours in advance. However, be sure to add the Parmesan, cranberries, and almonds just before serving to ensure optimal freshness.
• How do I shave the Brussels sprouts?Using a sharp knife, a mandoline, or the slicing attachment on a food processor, you can slice them very thinly.
• Can I substitute the Parmesan cheese?Indeed, you may use Pecorino Romano or another cheese of similar hardness to electrify your palate with a different flavor profile.
• Is there a substitute for dried cranberries?As a substitute, you could use dried cherries or raisins. Though sweet, they offer a different flavor dimension.
• What if I’m allergic to nuts?Avoid almonds or use sunflower seeds in their place for a pleasing crunch that doesn’t involve tree nuts.
• Can I use bottled lemon juice?The best flavor comes from using freshly squeezed lemon juice, but bottled lemon juice can be used in a pinch.
• How do I toast the almonds?To brown almonds, put them in a skillet that is not heated, then place it over medium heat. Stir them nearly constantly until they are golden brown. Then, remove from heat and let cool.

Substitutions and Variations

Whole grain mustard: Substitute with mild mustard or a small amount of Dijon mustard for a bolder flavor.
Honey: Substitute maple syrup or agave syrup if you want a different flavor profile.
Parmesan cheese: Use Pecorino Romano or nutritional yeast for a dairy-free option.
Cranberries that have been dried: Try dried cherries or raisins if you want to swap them for an alternative flavor in your baked goods.
Almonds, sliced: Replace with chopped walnuts or pecans for a nutty variation.

Pro Tips

1. Brussels Sprouts Preparation Use a mandoline slicer for perfectly even, thin slices of Brussels sprouts. This will ensure they absorb the dressing uniformly and have the right texture.

2. Dressing Enhancement Consider adding a minced garlic clove or a pinch of red pepper flakes to the dressing for an extra layer of flavor. The garlic adds depth, while the red pepper flakes give a subtle kick.

3. Toasting Almonds Toast the sliced almonds in a dry skillet over medium heat for a few minutes until they’re golden brown and fragrant. This enhances their nutty flavor and adds crunch to the salad.

4. Balancing Sweetness and Acidity If you prefer a slightly sweeter salad, soak the dried cranberries in orange juice before adding them. This also gives an extra citrusy note that complements the lemon juice in the dressing.

5. Flavor Meld Make the salad a few hours in advance and let it sit in the refrigerator. This allows the Brussels sprouts to soften slightly and the flavors to blend more thoroughly, resulting in a well-rounded taste.