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Our shaved Brussels sprouts salad is easy to make with just 3 ingredients for the salad, and 4 for a delicious lemon-mustard dressing.
This is our favorite way of eating Brussels sprouts, and this salad is perfect for the holidays, or as a side for a delicious everyday dinner.
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What is a shaved Brussels sprouts salad?
A shaved Brussels sprouts salad is a raw salad made with thinly cut Brussels sprouts, mixed with walnut and dried cranberries, and seasoned with a lemon and maple syrup dressing.
This salad is perfect for the fall and winter seasons when Brussels sprouts are readily available.
This recipe is crunchy, refreshing, light, and packed with flavor thanks to the sweet, sour, and slightly tangy maple syrup dressing (which by the way, is one of our favorite dressings in the world).
Ingredients & Substitutions
For the salad
- Brussels sprouts: try to get the freshest you can find since we are not going to cook them in this recipe.
- Dried cranberries: you can also use other dried fruits like raisins, figs, or dates. If you use bigger dried fruits like figs or dates, make sure to cut them into smalle pieces.
- Walnuts: you can also use other nuts such as pine nuts, peacan nuts, and almonds.
For the dressing
- Olive oil: since we use a few ingredients for this shaved Brussels sprouts salad, it would be best to get extra virgin olive oil.
- Maple syrup: you can also use agave syrup.
- Mustard: I use mustard from a squeeze bottle, but any mustard would do here, including Dijon mustard.
- Lemon juice, salt and pepper
How to make shaved Brussels sprouts salad?
Cut off the stem of the Brussels sprouts and remove the outer leaves if they are not fresh.
Thinly slice the Brussels sprouts with a knife or with a mandoline. If you use a knife, cut the sprouts in half first, then slice them thin. If you use a mandoline, use a handguard!
Place the shaved sprouts in a bowl, add chopped walnuts, and chopped dried cranberries.
In a small bowl, prepare the dressing by mixing together olive oil, lemon juice, mustard, maple syrup, salt, and pepper. Mix well with a whisk or with a fork.
Drizzle the dressing onto the salad and mix, but save some to serve at the table for the ones who like to add more to their portion.
Storage
Store this shaved Brussels sprouts salad for up to 1 - 2 days in the refrigerator. The sprouts will get less crunchy as time goes by.
Dinner ideas
Did you know that we develop our recipes to go together for a complete dinner meal plan? Serve this shaved Brussels sprouts salad as a side with:
Pan-fried tofu with mushrooms as a main dish.
Roasted Brussels sprouts with maple syrup as a second side dish.
Hasselback baked apples with cinnamon as a dessert.
YouTube
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Recipe
Shaved Brussels sprouts salad
Equipment
- Sharp knife or mandoline to slice the sprouts
Ingredients
For the salad
- 10.5 ounces (300 grams) Brussels sprouts
- ⅓ cup (30 grams) dried cranberries or raisins
- ⅓ cup (30 grams) walnuts or pine nuts
For the dressing
- 2 tablespoons (30 grams) olive oil extra virgin
- 2 tablespoons (30 grams) lemon juice
- 1 tablespoon (20 grams) maple syrup or agave syrup
- 2 teaspoons (12 grams) mustard
- 1 teaspoon (5 grams) salt
- 3 twists (2 grams) pepper
Instructions
- Cut off the stem of the Brussels sprouts and remove the outer leaves if they are not fresh.
- Thinly slice the Brussels sprouts with a knife or with a mandoline.If you use a knife, cut the sprouts in half first, then slice thin.If you use a mandoline, use a hand guard!
- Place the shaved sprouts in a bowl, add chopped walnuts and chopped dried cranberries.
- In a small bowl, prepare the dressing by mixing together olive oil, lemon juice, mustard, maple syrup, salt and pepper. Mix well with a whisk or with a fork.
- Drizzle the dressing onto the salad and mix, but save some to serve at the table for the ones who like to add more to their portion.
Nutritional Values
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Did you try this recipe at home? Let us know in the comments below 🙂
Buon appetito!
Nico
itsangie
Nice recipe! I've recently started slicing Brussels sprouts as well and it's such a nice way to use them.
Nico
Thanks, Angie! Yes, it was an eye opener to make shaved brussels sprouts, it's a milder (and nicer) flavour 🙂