Why You’ll Love This Shaved Brussels Sprout Salad

• It’s the ultimate make-ahead salad. Unlike delicate greens that wilt the second dressing touches them, shaved Brussels sprouts are wonderfully sturdy. You can dress this salad hours ahead of time, and it just gets better as the flavors meld together.
• A total texture explosion. You get the satisfying crunch from the raw sprouts and toasted almonds, a chewy pop from the dried fruit, and a salty, crumbly bite from the cheese. Every single forkful is interesting.
• It feels both rustic and elegant. This salad has a hearty, wholesome vibe that’s perfect for a casual family meal, but it’s also beautiful and sophisticated enough to serve at a dinner party. It’s incredibly versatile.
• It’s a nutrient-packed powerhouse. We’re talking about a base of pure, unadulterated green veg. It’s a fantastic way to get a serious dose of vitamins and fiber in a dish that tastes absolutely delicious—no health-food-store austerity here.

Ingredients & Tools

• 1 lb Brussels sprouts, ends trimmed
• 1/2 cup raw almonds, sliced or slivered
• 1/2 cup dried cranberries or cherries
• 2/3 cup freshly grated Parmesan cheese
• 1/4 cup extra virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 1 small garlic clove, minced
• 1/2 tsp honey or maple syrup
• Kosher salt and freshly ground black pepper to taste

Tools: A sharp chef’s knife, a large mixing bowl, a small bowl for the dressing, a whisk, and (optional but highly recommended) a food processor with a slicing disc.

The real star here is, of course, the Brussels sprouts—look for firm, bright green heads with tightly packed leaves. Freshly grated Parmesan makes a world of difference compared to the pre-shredded stuff, as it melts into the dressing beautifully. And that touch of honey? It’s not to make it sweet, but to perfectly balance the sharpness of the lemon and mustard.

Serves: 4-6 as a side | Prep Time: 20 minutes | Cook Time: 0 minutes (toasting almonds optional) | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

• To shave or not to shave? You have two great options here. The fastest way is to use a food processor with the slicing disc attachment—it’s a game-changer. If you’re doing it by hand, just slice the sprouts as thinly as possible with a sharp knife. The key is to aim for confetti-like shreds.
• What’s the deal with toasting the almonds? Toasting the almonds is an optional step, but honestly, it’s one I never skip. It deepens their flavor immensely and adds another layer of nutty, warm complexity to the salad. It only takes a few minutes in a dry pan over medium heat until they’re fragrant and lightly golden.
• Can I use a different cheese? Absolutely. While Parmesan is classic, Pecorino Romano would offer a sharper, saltier punch. For a creamier element, crumbled goat cheese or feta would be delightful. Feel free to experiment based on what you have.
• Don’t skip the massaging! This might sound strange, but giving your shaved sprouts a gentle massage with the dressing for a minute or so is the real secret. It tenderizes them just slightly, making them less tough and more receptive to the flavors.

How to Make Shaved Brussels Sprout Salad

Serving Suggestions

Complementary Dishes

• Roasted Chicken or Turkey — The bright, acidic salad cuts beautifully through the richness of roasted poultry, making it a classic holiday side or a perfect Sunday dinner companion.
• Pan-Seared Salmon — The hearty texture of the salad stands up wonderfully to a flaky, oily fish like salmon. It’s a well-balanced, restaurant-quality meal that’s surprisingly easy to pull off.
• Creamy Soup — Serve a small mound of this salad alongside a bowl of creamy potato or mushroom soup. The crunch provides a fantastic contrast to the smooth, velvety soup.

Drinks

• A Crisp Sauvignon Blanc — The herbaceous and citrus notes in a good Sauvignon Blanc mirror the flavors in the salad’s dressing, creating a harmonious pairing that feels light and refreshing.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between bites, highlighting the salad’s vibrant flavors without overpowering them.
• Light Pale Ale — The slight bitterness of a pale ale can be a fantastic counterpoint to the sweetness of the cranberries and the sharpness of the Parmesan.

Something Sweet

• Simple Apple Galette — The simplicity of a rustic apple dessert feels right at home after this salad. It’s not too heavy and the warm spices are a lovely follow-up.
• Dark Chocolate Bark with Sea Salt — A few pieces of rich, bittersweet chocolate provide a sophisticated and simple ending that doesn’t require any baking.
• Lemon Sorbet — Continuing the citrus theme, a scoop of tangy, clean lemon sorbet is the perfect palate-cleansing finish to a meal featuring this bold salad.

Top Mistakes to Avoid

• Mistake: Using a dull knife. Shaving Brussels sprouts with a dull knife is a frustrating and potentially dangerous task. A sharp knife will glide through them, giving you clean, even slices instead of crushed, bruised pieces.
• Mistake: Skipping the massage step. I know it seems odd, but this is the step that transforms the sprouts from tough and cabbage-like to tender and salad-ready. Just a minute of gentle squeezing makes all the difference in the final texture.
• Mistake: Adding the almonds too early if you’re making it ahead. If you’re preparing the salad hours in advance, wait to add the toasted almonds until just before serving. This ensures they retain their signature crunch and don’t get soft from the dressing.
• Mistake: Not tasting the dressing as you go. Your palate is your best tool. Always taste the dressing before you add it and again before serving the final salad. You might find it needs more salt, acid, or sweetness to suit your taste.

Expert Tips

• Tip: Add a breadcrumb crunch. For an extra layer of texture, toast some panko breadcrumbs in a little olive oil until golden and crispy. Sprinkle them over the top right before serving for an incredible crunch that contrasts with the chewy cranberries.
• Tip: Turn it into a main course. This salad is robust enough to be a meal. Just add a protein! Leftover shredded roast chicken, a can of drained chickpeas, or even some cooked and cooled quinoa would make it a fantastic, satisfying lunch.
• Tip: Play with the acid. While lemon juice is classic, don’t be afraid to experiment. A good apple cider vinegar or even a tangy white wine vinegar can be a delicious substitute, each bringing its own unique character to the dish.
• Tip: Use the leftovers creatively. Any leftover salad is fantastic the next day stuffed into a pita or wrap with some hummus, or even piled on top of a piece of crusty bread for an impromptu bruschetta.

FAQs

Can I make this salad ahead of time?
Absolutely, and that’s one of its best features! You can fully assemble the salad (including the dressing) up to 24 hours in advance. Store it covered in the refrigerator. The sprouts will soften slightly but remain deliciously crunchy. I’d recommend waiting to add the toasted almonds until right before you serve to keep them crisp. Give it a good toss and a final taste for seasoning after it comes out of the fridge.

My sprouts seem a bit tough. What did I do wrong?
You probably just need to massage them a bit more! The massage step is crucial for tenderizing the raw sprouts. If they still seem too tough after the initial massage, let the dressed salad sit for another 15-30 minutes. The acid in the lemon juice will continue to gently “cook” and soften them. Also, make sure you’re slicing them as thinly as possible—thicker pieces will be more resistant.

What can I use instead of a food processor to shave the sprouts?
A sharp chef’s knife is your best bet. The trick is to trim the end, slice the sprout in half from top to bottom, and then place the flat side down on your cutting board. This creates a stable base. Then, using a rocking motion, slice as thinly as you can. Some stores also sell Brussels sprouts already pre-shredded in bags, which is a fantastic time-saver if you can find them.

Is there a substitute for the Parmesan cheese to make it dairy-free?
For sure! To replicate that salty, umami kick, you can use nutritional yeast, which will give you a cheesy flavor without the dairy. Another great option is a vegan Parmesan alternative, or even a sprinkle of toasted sunflower seeds for a different kind of salty crunch.

Can I use a different nut?
Of course! The recipe is very adaptable. Pecans or walnuts would be lovely, offering a richer, buttery flavor. For a nut-free version, toasted pumpkin seeds (pepitas) or sunflower seeds work beautifully and still provide that essential crunchy element.