Name: Shaved Brussels Salad
Ingredients: 1 pound Brussels sprouts, thinly sliced; 1/2 cup dried cranberries; 1/3 cup sliced almonds, toasted; 1/3 cup shaved parmesan cheese; 1/4 cup olive oil; 2 tablespoons lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon honey; Salt and pepper, to taste

Light, crisp, and bursting with texture, this Shaved Brussels Salad is one of those recipes you’ll find yourself making over and over. The first bite gives you that fresh, satisfying crunch, followed by sweet bursts of cranberry, nutty almonds, and the salty richness of parmesan. It’s refreshing yet comforting, bold yet balanced. And let me tell you, it’s worth every bite.

Behind the Recipe

This salad actually started as a happy accident. I had a bag of Brussels sprouts and not much else, so I shredded them up, tossed in a few pantry staples, and drizzled on a quick dressing. It was supposed to be a side dish, but it totally stole the show that night. Ever since, it’s been a go-to whenever I want something easy, fresh, and impressive.

Recipe Origin or Trivia

Brussels sprouts may not have always been everyone’s favorite, but in recent years, they’ve gone from a dinnertime dread to a culinary darling. Originally cultivated in Belgium (hence the name), these tiny cabbages are part of the cruciferous family and pack a powerful nutritional punch. Shaving them thin turns their hearty crunch into a delicate texture that pairs beautifully with both savory and sweet additions.

Why You’ll Love Shaved Brussels Salad

This salad checks all the boxes. It’s easy, tasty, and fits a ton of occasions.

Versatile: Serve it as a light lunch, a holiday side, or even topped with protein for a full meal.

Budget-Friendly: Brussels sprouts are affordable and easy to find year-round.

Quick and Easy: With a food processor or mandoline, it comes together in minutes.

Customizable: Add apples, swap nuts, or change the cheese to make it your own.

Crowd-Pleasing: The vibrant colors and textures make it a hit at potlucks and dinner parties.

Make-Ahead Friendly: It actually gets better as it sits, making it perfect for prepping ahead.

Great for Leftovers: It holds up beautifully for a couple of days in the fridge.

Chef’s Pro Tips for Perfect Results

A little extra attention here makes a big difference.

Use a mandoline or sharp knife to get super thin slices of Brussels sprouts.
Let the salad sit for at least 15 minutes before serving so the flavors can mingle.
Toast your almonds lightly to bring out their aroma and crunch.
Use freshly shaved parmesan for the best flavor and texture.
If you like a little tang, add a splash of apple cider vinegar to the dressing.

Kitchen Tools You’ll Need

No fancy gadgets needed, just a few basics.

Mandoline or sharp knife: For thinly shaving the Brussels sprouts.

Large mixing bowl: To toss everything together.

Small jar or bowl: For mixing the dressing.

Vegetable peeler: To shave parmesan into delicate ribbons.

Ingredients in Shaved Brussels Salad

The ingredients in this salad come together like a symphony, each adding their own note of flavor and texture.

Brussels Sprouts: 1 pound, thinly sliced. The crunchy, earthy base of the salad.
Dried Cranberries: ½ cup. Adds a chewy, sweet contrast.
Sliced Almonds: ⅓ cup, lightly toasted. Brings nuttiness and crunch.
Parmesan Cheese: ⅓ cup, shaved. Offers savory depth and creaminess.
Olive Oil: ¼ cup. Forms the base of the dressing and coats the salad.
Lemon Juice: 2 tablespoons. Adds a bright, citrusy zing.
Dijon Mustard: 1 teaspoon. Gives the dressing a gentle kick.
Honey: 1 teaspoon. Balances acidity with a touch of sweetness.
Salt and Pepper: To taste. Enhances all the flavors.

Ingredient Substitutions

Need to swap something? Here’s how to keep it delicious.

Brussels Sprouts: Shredded kale or cabbage.

Dried Cranberries: Chopped dried cherries or golden raisins.

Sliced Almonds: Toasted pecans or sunflower seeds.

Parmesan Cheese: Crumbled feta or shaved manchego.

Lemon Juice: Apple cider vinegar or white wine vinegar.

Honey: Maple syrup or agave.

Ingredient Spotlight

Brussels Sprouts: When raw and shaved thin, Brussels sprouts offer a tender crunch and mild flavor that takes well to vinaigrettes and toppings.

Parmesan Cheese: A hard, aged cheese that lends salty, umami-rich notes and a lovely texture when shaved into delicate slivers.

Instructions for Making Shaved Brussels Salad

Making this salad is quick and satisfying. Here are the steps you’re going to follow:

Preheat Your Equipment:
No actual cooking, but toast your almonds in a dry skillet over medium heat for 2 to 3 minutes until fragrant and lightly golden.
Combine Ingredients:
In a large bowl, toss together the shaved Brussels sprouts, dried cranberries, almonds, and parmesan.
Prepare Your Cooking Vessel:
In a small bowl or jar, whisk or shake together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
Assemble the Dish:
Pour the dressing over the salad and toss well to coat every ribbon and sprinkle.
Cook to Perfection:
Let the salad rest at room temperature for 10 to 15 minutes. This softens the sprouts just slightly and allows the flavors to meld.
Finishing Touches:
Taste and adjust seasoning with extra salt, pepper, or lemon juice as needed.
Serve and Enjoy:
Plate it up and garnish with extra almonds or cheese if you’re feeling fancy.

Texture & Flavor Secrets

The magic here is all about contrast. You get a fresh crunch from the Brussels sprouts, chewy sweetness from cranberries, buttery notes from almonds, and salty richness from the cheese. The dressing ties it all together with zing and creaminess that clings to every bite.

Cooking Tips & Tricks

Making it just right is easier than you think:

Always toast your nuts for extra aroma and depth.
Use a sharp knife if you don’t have a mandoline.
Letting the salad sit makes a big difference in flavor.

What to Avoid

A few things can throw off the final dish. Here’s what to watch for:

Overdressing: Add the dressing gradually so the salad doesn’t get soggy.
Thick slices: If your sprouts are too thick, they won’t soak up the flavor well.
Skipping the rest time: Don’t serve it immediately, give it a moment to absorb flavor.

Nutrition Facts

Servings: 4
Calories per serving: 220
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 3 minutes (toasting almonds)
Total Time: 18 minutes

Make-Ahead and Storage Tips

This salad holds up beautifully, even after a day or two. You can shred the Brussels and mix the dressing a day in advance. Once dressed, it keeps well in the fridge for up to 3 days. Just give it a quick toss before serving again. It’s not ideal for freezing, but it does reheat surprisingly well if slightly warmed.

How to Serve Shaved Brussels Salad

Serve it alongside roasted chicken or baked salmon, or pile it on a grain bowl. It’s a beautiful, colorful addition to holiday spreads or backyard dinners. You can even tuck it into wraps for a crunchy lunch.

Creative Leftover Transformations

Got extras? Here’s how to bring new life to them:

Mix into quinoa for a power bowl.
Top it with a poached egg for brunch.
Use it as a filling in veggie wraps.
Add it to your next sandwich as a crunchy layer.

Additional Tips

Want to take it even further? Here’s how:

Add sliced apples or pears for extra sweetness and juiciness.
Swap out nuts and cheese depending on the season.
Add a pinch of chili flakes for gentle heat.

Make It a Showstopper

Presentation is everything. Serve the salad in a wide shallow bowl so the layers are visible. Sprinkle a few bright cranberries or almond slivers on top right before serving. A drizzle of dressing over the top adds that final glossy finish.

Variations to Try

Apple Walnut Brussels Salad: Swap cranberries for apples and almonds for walnuts.
Brussels Caesar: Toss with Caesar dressing and croutons.
Asian-Inspired Version: Add sesame oil, soy sauce, and mandarin oranges.
Creamy Version: Use Greek yogurt in the dressing for richness.
Winter Twist: Add roasted butternut squash cubes for a heartier salad.

FAQ’s

Q1: Can I use pre-shredded Brussels sprouts?

Yes, they work great and save time. Just make sure they’re fresh and not too thick.

Q2: How long does this salad last in the fridge?

About 3 days. The flavor gets better with time.

Q3: Is it okay to make it a few hours ahead?

Absolutely. It’s actually better if it sits for a little while.

Q4: What kind of nuts can I use instead of almonds?

Pecans, walnuts, or even sunflower seeds all work well.

Q5: Can I make this vegan?

Yes. Skip the parmesan or use a vegan cheese substitute.

Q6: What can I use instead of honey?

Maple syrup or agave nectar work just as well.

Q7: Can I add protein to make it a full meal?

Definitely. Add grilled tofu, chickpeas, or even quinoa.

Q8: Do I have to toast the almonds?

Not required, but it adds a great flavor boost.

Q9: Can I use another citrus instead of lemon?

Lime or even orange juice can work in a pinch.

Q10: Is this recipe gluten-free?

Yes, it’s naturally gluten-free.

Conclusion

This Shaved Brussels Salad is the kind of dish that sneaks up on you. It looks simple, but it’s layered with textures, flavors, and little surprises in every bite. It’s healthy, hearty, and so easy to make. Trust me, you’re going to love this one.