Brussels Sprouts Salad

Too tired to cook something complicated? This works. If you’re craving something fresh and crunchy, you’ve found it. This Shaved Brussels Sprouts Salad is the ultimate healthy reset.

It delivers a bright pop of flavor in every bite. You get plenty of texture without much effort. It is the perfect way to start your spring on a light note.

Why You’ll Make This Again

You will love how this salad stays crisp for days. It is the perfect meal prep solution for busy weeks. The bright lemon dressing makes every bite feel refreshing.

This recipe is ready in 25 minutes total. It uses simple pantry staples you likely have now. It’s a reliable side dish that never fails to impress.

How This Comes Together

This recipe is incredibly straightforward for any home cook. You just whisk the dressing and shave the sprouts. Using a mandoline makes the prep fast and easy. It is a great way to eat more greens without stress.

What You’ll Need

The ingredients are simple and provide a perfect flavor balance. Here is what you need to gather:

• 1 lb Brussels sprouts, trimmed and thinly sliced
• 1/2 cup sliced almonds, toasted
• 1/2 cup dried cranberries
• 1/2 cup shaved Parmesan cheese
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Step-By-Step Directions

1. Whisk together the oil, lemon juice, mustard, honey, salt, and pepper until emulsified.
2. Toast the sliced almonds in a dry skillet until golden and fragrant.
3. Shave the Brussels sprouts into very thin ribbons using a mandoline.
4. Combine shredded sprouts, toasted almonds, cranberries, and Parmesan in a bowl.
5. Drizzle the dressing over the salad and toss thoroughly to coat.
6. Let the salad rest for 10 to 15 minutes before serving.

How To Serve It

Serve this as a light lunch or a side. It pairs perfectly with grilled chicken or salmon for dinner. Bring it to your next spring potluck for a crowd-pleaser. The colors look vibrant and beautiful on any table.

Leftovers & Storage

This Shaved Brussels Sprouts Salad actually tastes better the next day. Store it in an airtight container in the fridge. It stays fresh and crisp for three days. The dressing softens the sprouts perfectly over time without making them soggy.

Make It Even Better (Pro Tips)

• Don’t skip the 15-minute resting time before eating.
• Avoid thick slices; keep the sprout ribbons paper-thin.
• Use pre-shredded sprouts to save extra time on busy nights.
• Toast your nuts to unlock a deeper, richer flavor profile.
• Add the cheese right before serving for the best texture.
• Use a sharp chef knife if you do not own a mandoline.

Easy Ways To Change It Up

• Swap the dried cranberries for tart dried cherries or raisins.
• Use shaved Pecorino Romano instead of Parmesan for extra tang.
• Add a seasonal twist by mixing in thinly sliced apples.

Quick Questions

Can I make this salad ahead of time?

Yes, this is a great make-ahead dish. It holds up much better than traditional leafy green salads. The flavors actually develop and improve as it sits.

What if I don’t have a mandoline?

You can use a very sharp chef’s knife instead. Just take your time to slice the sprouts as thinly as possible. A food processor with a slicing blade also works well.

Give this crunchy salad a try for your next meal. You will love how simple and satisfying it is. It might just become your new favorite side dish.

— Ethan

Shaved Brussels Sprouts Salad

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 285

Ingredients Method

Ingredients

  

• 1 lb Brussels sprouts, trimmed and thinly sliced
• 1/2 cup sliced almonds, toasted
• 1/2 cup dried cranberries
• 1/2 cup shaved Parmesan cheese
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon hone y
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Method

 

1. Whisk together the extra virgin olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper in a small bowl until the dressing is emulsified.
2. Toast the sliced almonds in a dry skillet over medium heat for 3 to 5 minutes until golden brown and fragrant.
3. Using a mandoline or a sharp chef knife, shave the Brussels sprouts into very thin ribbons.
4. In a large mixing bowl, combine the shredded Brussels sprouts, toasted almonds, dried cranberries, and shaved Parmesan cheese.
5. Drizzle the prepared dressing over the salad and toss thoroughly to ensure all ingredients are evenly coated.
6. Let the salad rest for 10 to 15 minutes before serving to allow the acid in the dressing to soften the raw sprouts.