This simple Shaved Brussels Sprout Salad comes together in about 20 minutes and is a definite crowd-pleaser. A creamy Dijon-based dressing, good olive oil, lemon juice and a pinch of salt and pepper are all you need—likely items you already have on hand.
This recipe was originally published December 2015 and updated June 2020.
Raw Brussels sprouts are surprisingly delicious. While roasting with maple and balsamic is wonderful, thinly shredded sprouts make a crisp, refreshing salad that’s easy to toss together and enjoy.
This shaved Brussels sprout salad was inspired by a favorite restaurant version and is perfect when you want something bright, crunchy, and simple.
Make it quickly and enjoy!
Why You Will Love This Shaved Brussels Sprout Salad
- Ready in under 20 minutes. The food processor does most of the work—shredding the sprouts and even the onion if you like—so prep is fast. Toss the ingredients and the dressing and you’re done.
- Meal-prep friendly. The salad keeps well in the refrigerator for about 3–4 days. Pack it with grilled chicken or rice for an easy lunch or make-ahead meal.
- A refreshing change from everyday greens. If you’re stuck in a salad rut, this crunchy, flavorful option adds variety while packing in vegetables and texture.
Ingredient Notes:
- Brussels sprouts: Use fresh, raw sprouts—no cooking required. Pre-shredded sprouts from the store work well when you need to save time.
- Walnuts: Chopped, raw or toasted. Toasting in a skillet for 5–7 minutes deepens their flavor. If you have a nut allergy, substitute pecans, sliced almonds or sunflower seeds.
- Dijon mustard: The key flavor for the dressing—creamy, tangy and perfectly balanced with lemon and olive oil.
- Optional sweetener: A teaspoon of honey or maple syrup in the dressing will mellow the sharpness if you prefer a touch of sweetness.
See the recipe card below for full printable measurements and details.
Recipe Variations and Add-Ins:
- Add diced or cubed cooked chicken for a hearty salad.
- Stir in crispy bacon crumbles for smoky flavor.
- Swap the Parmesan for blue cheese, feta, or another favorite cheese.
- Replace walnuts with another nut or seed to suit preferences or allergies.
- Make it dairy-free by omitting the cheese or using a plant-based alternative.
How to make this recipe:
Step 1: Trim the stem ends and halve each sprout. Use a food processor to shred them quickly—work in batches if needed.
Step 2: Pulse until the sprouts are finely shredded. Transfer them to a large bowl and re-process any large pieces if necessary.
Step 3: Add chopped walnuts, shredded Parmesan and diced red onion to the shredded sprouts.
Step 4: Toss the ingredients together. Add optional mix-ins like dried cranberries or cooked chicken now if using.
Step 5: In a small bowl whisk together Dijon mustard, lemon juice, olive oil, salt and pepper. Add a teaspoon of honey or maple syrup if you like a touch of sweetness.
Step 6: Pour the dressing over the salad and toss to coat evenly. Sprinkle extra Parmesan on top if desired. Serve immediately or chill until ready to enjoy.
Recipe Tips
- Suggested add-ins: dried cranberries, golden raisins, pomegranate arils, crispy bacon, diced apples, pumpkin seeds, hard-boiled egg, pecans and more.
- Make-ahead tip: For best texture, prepare the salad within 24 hours of serving. Consider dressing only half at first, then add the rest just before serving to keep it crisp.
Storage:
Keep the salad in an airtight container in the refrigerator for 3–4 days. It’s freshest the first two days. Before serving, let it sit at room temperature a few minutes and toss; add a little olive oil when tossing if it seems dry.
What to Serve With This Shaved Brussels Sprout Salad:
- Top with grilled lemon-pepper chicken or maple-glazed salmon for added protein.
- Pair with a warm soup like a chunky vegetable soup or sausage gnocchi for a comforting meal.
- Serve alongside a sandwich—Havarti with avocado and arugula or a flavorful grilled cheese make great companions.
- Use the salad as a side for roasted chicken or pork to add a bright, crunchy contrast.
Other Salad Recipes:
- Chickpea Avocado Salad
- Easy Lemon Orzo Salad
- Strawberry Summer Quinoa Salad
- Tortellini Caprese Salad
- Black Bean Cauliflower Rice Salad
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Shaved Brussels Sprout Salad
Ingredients
- 1 ½ lb. fresh Brussels sprouts
- 1 cup chopped walnuts, toasted or raw
- ½ red onion, small diced
- 1 cup shredded Parmesan cheese
- Juice of 1 lemon
- ¼ cup Dijon mustard
- 1–2 tsp honey or maple syrup (optional)
- ⅓ cup extra virgin olive oil
- ½ tsp black pepper
- Salt to taste
Instructions
- Rinse the Brussels sprouts, trim the ends and halve each sprout.
- Pulse the sprouts in a food processor (or use a mandoline) until shredded. Transfer to a large bowl. Add the diced onion, walnuts and Parmesan, tossing to combine.
- Whisk together Dijon, lemon juice, olive oil, salt and pepper (and honey or maple syrup if using). Pour over the salad and toss to coat evenly.
- Serve immediately or chill until ready to enjoy.
Notes
Make-ahead tip: If preparing in advance, dress only part of the salad and add the remaining dressing right before serving to keep it crisp.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.