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.
Check out our best vegetable sides recipes collection!
What to expect
A shaved Brussels sprout salad is a raw salad made with thinly cut Brussels sprouts, mixed with walnut and dried cranberries. It's seasoned with a finger-licking mustard dressing.
This salad is perfect for the fall and winter seasons when Brussels sprouts are readily available.
It's crunchy, refreshing, light, and packed with flavor thanks to the sweet, sour, and slightly tangy maple syrup dressing. A wonderful side, quick vegan lunch idea or dinner - especially when paired with plant-based protein such as fried tofu or marinated tofu.
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 smaller pieces.
- Walnuts: you can also use other nuts such as pine nuts, pecan 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
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 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.
For many more side dishes ideas, check out our sides category page.
Recipe
Shaved Brussels sprouts salad
Equipment
- Sharp knife or mandoline to slice the sprouts
Ingredients
For the salad
- 10 ounces Brussels sprouts
- ⅓ cup dried cranberries or raisins
- ⅓ cup walnuts or pine nuts
For the dressing
- 2 tablespoons olive oil extra virgin
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup or agave syrup
- 2 teaspoons mustard
- 1 teaspoon salt
- 3 twists 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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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 🙂