Raw Shaved Brussels Sprouts Salad Recipe

I’m excited to share my Shaved Brussel Sprouts salad, a simple mix of sweet, salty, crunchy and tangy elements that’s perfect for Thanksgiving or Christmas dinner.

I usually avoid salads that try too hard, yet this Shaved Brussel Sprouts salad keeps pulling me back. Raw brussels sprouts feel bold, they crunch in a way that surprises, and when a few toasted sliced almonds show up it flips the whole thing into something addicting.

There is a bit of sweetness, a flash of salt, and that tang that makes you want another forkful, especially during holiday spreads. I promise its not fussy, and honestly might be the easiest standout among your Christmas Salads, the one guests ask about but you cant quite explain why it works.

Ingredients

• Brussels sprouts: Crunchy, raw, high in fiber and vitamin C, kinda bitter but really fresh.
• Olive oil: Extra virgin adds healthy fats and silkiness, helps flavors stick, yum.
• Lemon juice: Bright acidity, cuts richness, gives tangy zip, keeps salad lively.
• Dijon mustard: Emulsifies dressing, sharp mustardy bite, makes it taste more complex.
• Honey or maple: Adds mellow sweetness to balance lemon, just a little goes far.
• Parmesan: Umami salty cheese, adds protein and savory depth, helps bind flavors.
• Toasted nuts: Almonds or pecans give crunch, healthy fats, a toasty nutty note.
• Dried cranberries: Sweet tart chew, higher in sugar but gives pop of color.

Ingredient Quantities

• 1 lb brussels sprouts, trimmed and very thinly shaved (about 450 g)
• 1/3 cup extra virgin olive oil (80 ml)
• 2 tbsp fresh lemon juice from 1 lemon
• 1 tbsp dijon mustard
• 1 tbsp honey or pure maple syrup
• 1 small shallot very thinly sliced or 2 tbsp red onion
• 1/4 cup finely grated Parmesan or pecorino (about 25 g)
• 1/3 cup toasted sliced almonds or chopped pecans (about 35 g)
• 1/3 cup dried cranberries or pomegranate arils (about 45 g)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Optional 1 small tart apple thinly sliced for extra crunch

How to Make this

1. Trim the stem ends and peel any tough outer leaves off 1 lb brussels sprouts, then very thinly shave them into ribbons with a sharp knife, mandoline or the slicing disk of a food processor; you want fine shreds not chunks.

2. Toast 1/3 cup sliced almonds or chopped pecans in a dry skillet over medium, shaking the pan, until golden and fragrant, about 3 to 5 minutes, then let cool.

3. In a small bowl whisk together 1/3 cup extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp dijon mustard, 1 tbsp honey or maple syrup, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper until emulsified.

4. Finely mince or very thinly slice 1 small shallot (or use 2 tbsp red onion) and stir it into the dressing so the sharp onion flavor mellows a bit.

5. Put the shaved sprouts in a large bowl, pour most of the dressing over them and toss; then massage the sprouts gently with your hands or tongs for 1 to 2 minutes to help them soften and absorb the dressing.

6. Add 1/4 cup finely grated Parmesan or pecorino, the toasted nuts, and 1/3 cup dried cranberries or pomegranate arils; toss again and taste, adding the rest of the dressing if you want it saucier.

7. If using the optional apple, thinly slice 1 small tart apple and fold it in last so it stays crisp.

8. Let the salad sit for 10 to 15 minutes at room temp so the flavors marry and the sprouts wilt slightly, then give it a final toss and adjust salt, pepper or a squeeze more lemon if needed.

9. Serve at room temperature or chilled, sprinkle a little extra grated cheese and nuts on top if you like.

10. Store leftovers in an airtight container up to 2 days; salad will soften more in the fridge, refresh with a quick squeeze of lemon or extra grated cheese before serving.

Equipment Needed

1. Sharp chef’s knife, or mandoline, or food processor with a slicing disk (for very thin shaved sprouts)
2. Sturdy cutting board
3. Large mixing bowl (to toss and massage the salad)
4. Small bowl and whisk, or a jar with a tight lid (to make and shake up the dressing)
5. Dry skillet (for toasting the nuts)
6. Measuring cups and spoons
7. Microplane or fine grater (for the Parmesan or pecorino)
8. Tongs or clean hands and a set of salad servers, plus an airtight container for leftovers if needed

FAQ

Raw Shaved Brussels Sprouts Salad Recipe Substitutions and Variations

• Extra virgin olive oil: swap with avocado oil, light olive oil or walnut oil, same amount. Avocado’s neutral, walnut gives a toasty flavor.
• Dijon mustard: use whole grain mustard or 1 tbsp plain Greek yogurt + 1 tsp lemon juice if you want a milder tang.
• Parmesan or pecorino: swap with grana padano or asiago for similar salty, nutty bite, or 2 tbsp nutritional yeast if you need a vegan option.
• Toasted sliced almonds or chopped pecans: use toasted walnuts or hazelnuts, or 1/3 cup toasted pumpkin or sunflower seeds for a nut free swap.

Pro Tips

1. Chill the sprouts for 10 to 15 minutes before you shave them so they slice cleaner, and use a very sharp knife or a mandoline with a cut glove if you have one. Dont skimp on the thinness — big pieces stay chewy and wont absorb the dressing as well.

2. Toast the nuts in a dry pan but dont walk away, they go from perfect to burned in seconds. Toss a tiny pinch of salt on them while theyre still hot to make the flavor pop, and chop some into smaller bits while leaving a few bigger pieces for crunch variety.

3. Make the dressing ahead and let the minced shallot sit in it for at least 10 minutes so the bite mellows, or soak the sliced shallot in lemon for 10 minutes if you want even less sharpness. Taste as you go, if its too tart add a little more honey or maple syrup, if its too sweet add another squeeze of lemon.

4. For make ahead plans keep the dressing separate and add just before serving to keep the salad crisp, or if youve already dressed it let it rest at room temp 10 to 15 minutes so flavors marry. If you add apple, store the slices separately or toss them in right before serving so they stay snappy, and revive leftovers with a quick squeeze of lemon and extra grated cheese.