This Shaved Brussels Sprouts Salad gives you a fresh, crunchy, and nutritious side dish with simple ingredients and a bright honey-mustard dressing.
If you love fresh, hearty salads like this one, try our Broccoli Slaw With Greek Yogurt, Apple Chickpea Salad, or Lentil Apple Salad next.
Don’t Lose This Recipe
Enter your email to save this recipe. We'll send it to your inbox, and you'll also be subscribed to our FREE recipe newsletter. Unsubscribe anytime.
Why you’ll love this Brussels Sprouts Salad!
This shaved Brussels sprouts salad is fresh, crunchy, and packed with simple, wholesome ingredients. 🥗 Thinly sliced Brussels sprouts make a crisp, fiber-rich base, while walnuts add satisfying richness and dried cranberries bring little bursts of sweetness.
Everything gets tossed in a bright honey-mustard dressing with extra virgin olive oil and fresh lemon juice. 🍋 It’s tangy, lightly sweet, and just creamy enough to coat all those finely shaved sprouts.
Louise and I love how this salad turns everyday Brussels sprouts into something fresh, colorful, and genuinely satisfying. It’s a nutritious way to add more vegetables to your table, with nuts and olive oil providing wholesome fats as part of a balanced eating pattern.
Best of all, there’s no cooking required. 🌱 Serve it as a quick side dish, bring it to a holiday table, or enjoy it with your favorite protein or grain for an easy, vegetable-packed meal.
P.S: For more colorful fall and winter favorites, try our Butternut Squash Salad, Roasted Brussels Sprouts and Orzo, or Broccoli Cauliflower Salad.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Brussels sprouts: Choose firm, bright green sprouts for the best crunch. Pre-shredded Brussels sprouts are a handy shortcut for this raw Brussels sprouts salad.
- Dried cranberries: Add chewy texture and sweet-tart flavor. Substitute raisins, dried cherries, chopped dates, or dried apricots.
- Walnuts: Add crunch and nutty richness. Substitute pecans, almonds, pistachios, hazelnuts, or sunflower seeds for a nut-free option.
- Extra virgin olive oil: Forms the rich, smooth base of the dressing. Substitute regular olive oil or avocado oil.
- Lemon juice: Adds fresh acidity and brightness. Substitute apple cider vinegar, white wine vinegar, or orange juice for a sweeter Brussels sprout slaw.
- Honey: Balances the tart lemon and mustard. Substitute maple syrup or agave for a vegan option.
- Dijon mustard: Gives the lemon Dijon dressing tang and helps it come together. Substitute whole-grain mustard for extra texture.
- Salt: Brings the flavors together. Adjust to taste.
- Black pepper: Adds gentle warmth. Substitute freshly cracked mixed peppercorns.
How to Make Shaved Brussels Sprouts Salad
Step 1. Prep the Brussels sprouts
Cut off the woody ends and remove any damaged outer leaves.
Rinse the Brussels sprouts, then dry them well.
Thinly slice them with a sharp knife, mandoline, or food processor fitted with a slicing attachment.
Step 2. Add the cranberries and walnuts
Transfer the shaved Brussels sprouts to a large bowl.
Add the dried cranberries and roughly chopped walnuts.
Step 3. Make the dressing
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until well combined.
Step 4. Toss and serve
Pour the dressing over the salad and toss well until everything is evenly coated.
Serve right away, or let it sit briefly so the Brussels sprouts can absorb some of the dressing.
Serving Suggestions
- Add protein for a complete meal: Top with grilled chicken, salmon, shrimp, hard-boiled eggs, chickpeas, or lentils.
- Serve with a cozy main: Pair it with roasted chicken, turkey, meatloaf, baked salmon, or a hearty vegetarian main.
- Bring it to a potluck: The sturdy Brussels sprouts hold up better than delicate greens, making this a practical choice for gatherings and buffets.
- Add it to your holiday table: The cranberries and walnuts make it a natural side for Thanksgiving or Christmas dinner.
- Make it ahead for meal prep: Shave the sprouts and prepare the dressing ahead, then assemble when you’re ready to eat.
- Turn it into a grain bowl: Add quinoa, farro, brown rice, or wild rice, plus your favorite protein for a satisfying lunch.
Tips
- Slice the Brussels sprouts very thinly: Fine shreds are easier to eat and absorb the dressing better. A sharp knife, mandoline, or food processor with a slicing attachment all work well.
- Dry them thoroughly: After rinsing, remove as much water as possible so the dressing coats the sprouts instead of becoming diluted.
- Remove tough outer leaves: Trim the woody ends and discard any yellow, damaged, or tough leaves before slicing.
- Separate the shreds: After slicing, gently loosen the Brussels sprout layers with your fingers so you don’t have large clumps in the salad.
- Toast the walnuts: A few minutes in a dry skillet makes them crunchier and brings out their nutty flavor. Let them cool before adding them.
- Let it rest: For slightly softer sprouts and more developed flavor, let the dressed salad sit for about 10 to 20 minutes before serving.
- Taste before serving: Depending on the sweetness of your cranberries and acidity of your lemon, you may want a little more lemon, salt, or honey.
- Make it ahead: You can shave the Brussels sprouts and prepare the dressing in advance. Keep them refrigerated, then assemble when needed.
- Store leftovers: Keep the salad in an airtight container in the refrigerator for up to 2 to 3 days. The sprouts will soften but should retain some crunch.
Frequently Asked Questions
Yes. Brussels sprouts can be eaten raw, and shaving them thinly makes them crisp and pleasant to eat. The dressing also helps soften them slightly.
Trim the ends, then slice the sprouts very thinly with a sharp knife, mandoline, or food processor fitted with a slicing attachment.
You don’t need to. Tossing them thoroughly with the dressing and letting them rest for 10 to 20 minutes helps soften their texture.
Yes. Shaved Brussels sprouts are sturdy and hold up well after dressing, making this a convenient make-ahead salad.
Try adding chickpeas, lentils, quinoa, farro, or your favorite protein to turn this winter Brussels sprouts salad into a more substantial meal.
Store leftovers in an airtight container in the refrigerator for 2 to 3 days. The sprouts will gradually soften but should retain some crunch. Freezing is not recommended because the vegetables lose their crisp texture after thawing.
More Easy Salads
- Dense Bean Salad
- Chickpea Salad
- Lentil Salad
- White Bean Salad
- Black Bean Salad
- Mediterranean Couscous Salad
- Orzo Salad
- Quinoa Salad
If you try this Shaved Brussels Sprouts Salad Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Shaved Brussels Sprouts Salad (Honey-Mustard Dressing)
Video
Ingredients
- 1 pound Brussels sprouts
- ⅓ cup dried cranberries
- ⅓ cup walnuts
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prep the Brussels sprouts: Cut off the woody ends and remove any damaged outer leaves. Rinse and dry well, then slice very thinly with a sharp knife, mandoline, or food processor.
- Add the mix-ins: Transfer the shaved Brussels sprouts to a large bowl. Add the dried cranberries and roughly chopped walnuts.
- Make the dressing: In a small bowl, whisk together 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon honey, 1 tablespoon Dijon mustard, 1 teaspoon salt, and ¼ teaspoon black pepper until smooth and well combined.
- Toss and serve: Pour the dressing over the salad and toss well until everything is evenly coated. Serve right away, or let it sit for 10 to 20 minutes for slightly softer Brussels sprouts.
Notes
- Brussels sprouts → Pre-shredded Brussels sprouts.
- Dried cranberries → Raisins, dried cherries, chopped dates, or dried apricots.
- Walnuts → Pecans, almonds, pistachios, hazelnuts, or sunflower seeds.
- Extra virgin olive oil → Regular olive oil or avocado oil.
- Lemon juice → Apple cider vinegar, white wine vinegar, or orange juice.
- Honey → Maple syrup or agave.
- Dijon mustard → Whole-grain mustard.
- Salt → Adjust to taste.
- Black pepper → Freshly cracked mixed peppercorns.
- Slice thinly: Fine shreds are easier to eat and soak up the dressing.
- Dry well: Wet sprouts can dilute the dressing.
- Trim first: Remove woody ends and any tough or damaged outer leaves.
- Separate the shreds: Gently loosen the layers after slicing to prevent clumps.
- Toast the walnuts: Toast briefly in a dry skillet, then let them cool.
- Let it rest: Give the dressed salad 10–20 minutes for slightly softer sprouts and more flavor.
- Taste and adjust: Add more lemon, salt, or honey if needed.
- Make ahead: Shave the sprouts and prepare the dressing separately, then refrigerate until needed.
- Store: Refrigerate leftovers in an airtight container for 2–3 days; the sprouts will soften but keep some crunch.
Nutrition
Don’t Lose This Recipe
Enter your email to save this recipe. We’ll send it to your inbox, and you’ll also be subscribed to our FREE recipe newsletter. Unsubscribe anytime.
Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
Made a batch this afternoon as I received a package of sprouts along with my grocery delivery that I hadn’t ordered (and wasn’t charged for) and was looking for simple, tasty way to enjoy them. I didn’t have maple syrup on hand, so I substituted agave syrup. Otherwise, I stuck to the recipe as written, shaving the sprouts on my Benriner mandolin (very carefully). Having a small bit of red onion on hand, I minced up about two teaspoons and added them to the serving I plated for myself after trying it without. Good either way. Will certainly make again.
This was quick and easy to make, and had a nice fresh flavour to it. We had it with the vegan mushroom pasta. It was a good combination.
I made this salad with pointed cabbage instead of Brussels sprouts and balsamic vinegar instead of lemon juice. It was delicious! Plus it keeps in the fridge for a couple of days. This is something I will definitely be making more often.
Love the simple recipes and clear instructions on this website.
Hi P, I’m happy you like this salad, great substitution tips with pointed cabbage and balsamic vinegar 🙂
We are delighted you enjoy your food, thank you for your kind words!
All the best, Louise
Nice recipe! I’ve recently started slicing Brussels sprouts as well and it’s such a nice way to use them.
Thanks, Angie! Yes, it was an eye opener to make shaved brussels sprouts, it’s a milder (and nicer) flavour 🙂