Our shaved Brussels sprouts salad is a crunchy and tasty side dish, easy to make with three simple ingredients and a finger-liking mustard-maple syrup dressing.
It’s our favorite way of eating Brussels sprouts; it’s perfect for the holidays or a special weeknight dinner.
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A shaved Brussels sprout salad is a crunchy raw salad made with thinly cut or shredded Brussels sprouts mixed with crushed walnuts and dried cranberries.
You can cut the sprouts with a sharp knife or with a mandoline slicer, or for the quickest option, you can use a food processor with the slicing attachment.
We season it with a finger-licking mustard-maple syrup dressing that makes it super tasty and irresistible.
This salad is the perfect side dish for the fall and winter seasons when Brussels sprouts are readily available.
It has a crunchy texture, a refreshing and light feel, and it’s packed with flavor. It’s also nutritious and pairs well with many of our plant-based meals.
It’s a beautiful and different side dish for a quick lunch or everyday dinner, and it’s also perfect for a special holiday meal, from Thanksgiving through Christmas and new years eve.
For the salad
- Brussels sprouts: try to get the freshest you can find since we are not going to cook them; freshest equals crunchiest. You can substitute the raw Brussels sprouts with green or red cabbage.
- Dried cranberries: you can also use other dried fruits like raisins, figs, or dates. Cut them into smaller pieces if you use bigger dried fruits like figs or dates. You can also use pomegranate seeds.
- Walnuts: you can also use other nuts such as pine nuts, pecan nuts, pistachios, and almonds. You can also add pumpkin seeds and sunflower seeds.
For the dressing
- Olive oil: since we use a few ingredients for this shaved Brussels sprout salad recipe, it would be best to get a good quality extra virgin olive oil to add a fruity and nutty flavor.
- Maple syrup: to add a touch of sweetness. You can substitute agave syrup or honey for maple syrup.
- Mustard: Dijon mustard or American yellow mustard are both excellent. Mustard makes the dressing stick to the sprouts and adds a tangy, almost spicy taste.
- Lemon juice, salt, and black pepper. You can substitute apple cider vinegar for lemon juice and make a mustard vinaigrette.
Cut off the woody stem of the Brussels sprouts and discard the outer leaves if they are not fresh. Rinse the sprouts and dry them well.
Thinly slice the Brussels sprouts with a knife, mandoline, or food processor with a slicing attachment.
Note: If you use a knife, make sure it has a sharp blade. Cut the sprouts in half first, then slice them thin. If you use a mandoline, use a hand guard!
Place the shaved sprouts in a bowl, and add chopped walnuts and dried cranberries.
To a small jar, add olive oil, lemon juice, mustard, maple syrup, salt, and pepper. Shake well to combine.
You can also whisk the ingredients together in a small bowl.
Drizzle the dressing onto the salad, mix well, and serve.
Serve this salad as a side dish for a special weeknight dinner or the holidays. If you are looking for a complete plant-based dinner, then we recommend serving it with:
Carrot and Brussels Sprout Salad
Shredded carrots and shaved Brussels sprouts are incredible together, especially when paired with the mustard-maple syrup dressing.
Carrots make the salad colorful and sweeter.
Our recommendation is to finely shred the carrots with the fine grating cone attachment of an electric salad shredder or with a food processor with a shredding disc with small holes.
Store this shaved Brussels sprouts salad for up to 3 days in the fridge in an airtight container. The sprouts will lose some crunch as time passes, but the salad will still be tasty. For this reason, you can use this for meal prep if you like.
Yes, you can eat shaved Brussels sprouts raw. Brussels sprouts and other cruciferous vegetables like cabbage and broccoli are safe to eat raw for most people and contain many health benefits.
They might, however, taste a little too bitter for some people. That’s why we use our mustard-maple syrup dressing to sweeten them up and make them more palatable.
The most common side effect of eating raw Brussels sprouts is increased gas due to their indigestible fiber content.
There are three main ways to shave Brussels sprouts. With a sharp chef’s knife, a mandoline slicer, and a food processor with a slicing attachment.
While the food processor method is faster, doing so with a knife is also very effective, provided you have good knife skills.
Being part of the cruciferous family, which includes broccoli, cauliflower, and other types of cabbage, Brussels sprouts provide a wealth of health benefits, both in the raw and cooked state.
More salad recipes
- Red cabbage slaw with walnuts
- Green bean salad with creamy mustard dressing
- Lentil sweet potato salad with cumin dressing
- Refreshing fennel and orange salad
- Creamy avocado salad
- Cauliflower salad with tahini dressing
- Mediterranean-inspired lentil cauliflower salad
- Sweet potato salad with mustard dressing and avocado
Shaved Brussels Sprouts Salad
- Sharp knife or mandoline slicer, or food processor with slicing attachment
- 12 ounces Brussels sprouts fresh
- ⅓ cup dried cranberries or other dried fruits
- ⅓ cup walnuts or other nuts
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2 teaspoons mustard
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Cut off the woody stem of the Brussels sprouts and discard the outer leaves if they are not fresh. Rinse the sprouts and dry them well.Thinly slice the Brussels sprouts with a knife, mandoline, or food processor with a slicing attachment.
- Place the shaved sprouts in a bowl, and add chopped walnuts and dried cranberries.
- To a small jar, add olive oil, lemon juice, mustard, maple syrup, salt, and pepper. Shake well to combine.You can also whisk the ingredients together in a small bowl.
- Drizzle the dressing onto the salad, mix well, and serve.
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