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–+ servings
Shaved Brussels Sprouts Salad piled with cranberries and chopped walnuts.

Shaved Brussels Sprouts Salad (Honey-Mustard Dressing)

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 6 people
Author: Nico Pallotta

  • 1 pound (450 g) Brussels sprouts
  • ⅓ cup (40 g) dried cranberries
  • ⅓ cup (40 g) 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

  • 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.
    Step 1 Brussels sprouts trimmed and cleaned then thinly sliced.
  • Add the mix-ins: Transfer the shaved Brussels sprouts to a large bowl. Add the dried cranberries and roughly chopped walnuts.
    Step 2 Shaved Brussels sprouts topped with dried cranberries and 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.
    Step 3 Olive oil, lemon, honey, Dijon, salt, and pepper whisked together.
  • 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.
    Step 4 Brussels sprouts, cranberries, and walnuts tossed evenly with dressing.
Substitutions
  • 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.
 
Tips
  • 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.
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