Shaved Brussels Sprout Salad
Dec 05, 2025
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If you’re on the hunt for a fresh, crisp salad for fall and winter, this Shredded Brussels Sprout Salad is one of the best ways to mix things up. Rather than roasting Brussels sprouts, they are served raw with a bright, tangy mustard vinaigrette for the kind of salad you can make in minutes.
Plus, unlike many green salads, this one gets a little better after it marinates in the dressing for a while. The hearty Brussels sprouts can hold up to the dressing over time, even after a day or two in the refrigerator.
Why You’ll Love This Brussels Sprout Salad
This raw Brussels Sprout Salad is all about texture and balance. Thinly sliced sprouts create an almost slaw-like texture without the heaviness or long ingredient list. Green onions add a sharp freshness, and the dried cranberries bring just enough sweetness. Crunch from sliced almonds rounds out this easy recipe. It’s Whole30 compatible and makes a great side for meal prep.
The dressing is a basic 5-ingredient mustard vinaigrette. All you need is olive oil, lemon juice, Dijon, salt and pepper. Whisk it together for a bright, zippy dressing that clings to every bite.
How to Thinly Slice Brussels Sprouts
You can use a food processor with a slicing attachment or a mandoline, but a sharp knife works perfectly for the petite sprouts:
- Trim the root end and remove any outer leaves.
- Slice the sprout from top to root, then cut each half into shreds.
- Roughly chop once or twice for a mix of textures.
You can shave Brussel sprouts in advance and store in an air-tight container in the refrigerator for an even easier prep. This is helpful if you’re planning to serve this salad for dinner parties or as a holiday side dish.
Recipe Add-Ins & Substitutions
This salad is endlessly customizable. While it’s written to be an easy fall side salad, you can mix and match additional ingredients. These variations all work well:
- Freshly shredded parmesan or pecorino cheese*
- Apples or pears cut into matchsticks
- Toasted walnuts or pecans, instead of sliced almonds
- Pomegranate arils, instead of or in addition to dried cranberries
- A drizzle of maple syrup to sweeten the vinaigrette*
* Skip these non-compatible additions if you’re looking for a Whole30 or Plant-Based Whole30 side salad.
Whether you call this a shaved or shredded Brussels sprout salad, the crunch from raw sprouts is one of the easiest ways to eat fresh ingredients and add some fiber and vitamins into your meals during the drearier months of the year.
You might also like my Hot Honey Brussels Sprouts or Brussels Sprout Quesadilla recipes.
Shaved Brussels Sprout Salad
Ingredients
- 1 pound Brussels sprouts
- 1 bunch green onions
- 1 cup sliced almonds
- ½ cup dried cranberries
- ¼ cup olive oil
- ¼ cup lemon juice
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, kosher salt and black pepper until smooth and emulsified.
- Trim the ends off the Brussels sprouts. Thinly slice them with a sharp knife, then give the pile a quick rough chop to create a shredded texture. Slice the green and light-green parts of the green onions.
- Add the shredded Brussels sprouts, green onions, sliced almonds and dried cranberries to the bowl with the dressing.
- Toss until everything is evenly coated. Let the salad rest for 10 to 15 minutes at room temperature to soften slightly and allow the flavors to meld.
- Adjust seasoning as needed and serve immediately, or refrigerate up to 24 hours.
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