Raw Shaved Brussels Sprouts Salad Recipe

I made a Shaved Brussel Sprout Salad that hits sweet, salty, crunchy and tangy all at once, so if you care about the holidays’ food you’ll want to keep scrolling.

I’m obsessed with this Shaved Brussel Sprouts salad because it tastes like a holiday in the mouth. I love the bright snap of shaved sprouts and the sweet hit from dried cranberries, plus the crunch of toasted sliced almonds makes every bite interesting.

And yeah, it ranks high in Brussel Sprout Salad Recipes for Thanksgiving or Christmas without being thousand steps. I enjoy that bitter-green thing going on with salty cheese or dressing.

But mostly I love how it balances sweet, salty, crunchy and tangy so you want another forkful. Pin it.

You’ll really thank me later I swear promise.

Ingredients

• Brussels sprouts: crunchy, bright, kind of nutty; the salad’s crisp backbone.
• Dry cranberries or pomegranate: sweet pop that keeps each bite lively.
• Toasted almonds or pecans: warm crunch and a little toasty richness.
• Parmesan: salty, savory finish that’s a little grown-up and cheesy.
• Red onion or shallot: sharp bite that wakes up the whole bowl.
• Olive oil: silky mouthfeel that smooths everything together, not greasy.
• Apple cider vinegar or lemon: bright tang that cuts the richness.
• Dijon mustard: subtle zip and body so the dressing sticks to leaves.
• Honey or maple syrup: soft sweetness to balance the acid and spice.
• Kosher salt: brings out the greens’ natural flavor, don’t skip it.
• Black pepper: warm finish with a little bite, keeps it interesting.
• Basically, this combo feels fresh, crunchy, and kinda addicting every time.

Ingredient Quantities

• 1 pound Brussels sprouts, trimmed and very thinly shaved or sliced
• 1/2 cup dried cranberries or pomegranate arils for sweet pop
• 1/2 cup toasted sliced almonds or chopped pecans for crunch
• 1/4 cup freshly grated Parmesan cheese, packed a little
• 1 small red onion, very thinly sliced or 2 tablespoons shallot minced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar or fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or pure maple syrup
• Kosher salt, about 3/4 teaspoon or to taste
• Freshly ground black pepper, about 1/2 teaspoon or to taste

How to Make this

1. Trim the ends off the Brussels sprouts and remove any yellow outer leaves, then shave them very thinly with a sharp knife, mandoline or food processor until you have about 1 pound of fine ribbons.

2. If using nuts, toast 1/2 cup sliced almonds or chopped pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring, until fragrant and lightly browned; let cool.

3. Very thinly slice 1 small red onion, or mince 2 tablespoons shallot if you prefer a milder bite; if onion is strong, soak slices in cold water for 5 minutes and drain.

4. Make the dressing by whisking together 3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar or fresh lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon honey or pure maple syrup, about 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until it emulsifies.

5. In a large bowl combine the shaved Brussels sprouts, 1/2 cup dried cranberries or pomegranate arils, the cooled toasted nuts, and the sliced onion or minced shallot.

6. Pour the dressing over the salad and toss really well so every ribbon gets coated; use your hands if you wanna be sure its evenly dressed.

7. Add 1/4 cup freshly grated Parmesan cheese, toss gently again, then taste and adjust seasoning with more salt, pepper, or a splash more vinegar or lemon if it needs brightness.

8. Let the salad sit for 10 to 15 minutes at room temperature so the leaves soften a bit and flavors meld; it can also chill for an hour if you like it cold.

9. Give it one final toss before serving and finish with a few extra grated Parmesan shavings and a sprinkle of the toasted nuts for crunch.

10. Serve within a few hours for best texture; leftover will keep in the fridge up to 2 days but might get a bit softer, so add extra nuts and cheese before serving again.

Equipment Needed

1. Sharp chef knife (for shaving the sprouts; be careful, its sharp)
2. Cutting board
3. Mandoline or food processor with slicing blade (optional if you wanna go faster)
4. Large mixing bowl
5. Dry skillet (for toasting the nuts)
6. Whisk and measuring spoons/cups (for the dressing)
7. Microplane or box grater (for the Parmesan)
8. Salad tongs or clean hands for tossing and serving

FAQ

Raw Shaved Brussels Sprouts Salad Recipe Substitutions and Variations

• Brussels sprouts: swap for shredded green cabbage or thinly sliced kale (massage kale with a little oil so it softens, it wont be as crunchy as sprouts).
• Dried cranberries: use chopped apples for fresh sweet-tart bites or extra pomegranate arils if you want juicier pop.
• Toasted sliced almonds: replace with chopped pecans or toasted pumpkin seeds for a nut-free crunch.
• Freshly grated Parmesan: try crumbled feta for tang or shaved Pecorino Romano for a stronger salty bite.

Pro Tips

1. Toast the nuts longer than you think, seriously. They go from bland to awesome in just a minute or two, so keep’em moving in the pan and smell for that toasty scent. If you burn a few it’s ok, scoop the rest out right away.

2. Don’t overdress the salad at first. Start with about three quarters of the dressing, toss and taste after 5 minutes, then add more if needed. If you dump it all on, the shaved sprouts get soggy fast and you lose that nice crisp bite.

3. If the red onion is too sharp, soak the slices in cold water for 5 to 10 minutes and pat dry. It mellows the bite but keeps the color and texture, which is way better than trying to hide raw onion in a forkful.

4. Let it sit a little before serving, like 10 to 20 minutes. The flavors settle and the sprouts soften just enough to be tender but still have crunch. If you make it ahead, keep extra nuts and cheese on the side to add right before serving so it stays fresh.