Brussels sprouts are in season in most places starting in October, peaking in December, making this tangy, sweet Shaved Brussels Sprouts Salad the perfect addition to your recipe rotation this season. It comes together in minutes, and the leftovers are fantastic (dare I say even better?!), so it’s also ideal for meal-prepping! And if you don’t like the flavor or texture of cooked Brussels sprouts, I promise this shaved raw salad is a totally different experience. With the finely sliced sprouts and tangy honey mustard dressing, it’s more like slaw!
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My foray into the restaurant world happened because of my passion for seasonal ingredients and raw vegan cuisine. My former restaurant, AVO, which is still in business today under new ownership, was completely raw, vegan, and naturally gluten-free. It was a gamble to open a health-focused restaurant in the deep-fried south, but it was a hit! AVO propelled me into the world of touring and private chef work for over 7 years.
Now, whenever I can share a fresh plant-based dish with Budget Bytes readers, I jump on it! This shaved Brussels sprouts salad is bursting with flavor from the olive oil, Dijon mustard, honey, garlic, pecans, and craisins. It’s also packed with fiber, antioxidants, and vitamins (an 80-gram serving of Brussels sprouts contains more vitamin C than a small orange!), so it’s not only delicious but incredibly nutritious.
Ingredients
Here’s what you’ll need to make this easy shaved Brussels sprout salad:
- Brussels Sprouts: Don’t let memories of mushy, over-boiled sprouts stop you from giving these little veggies another try. When served raw, Brussels sprouts have a milder, slightly sweeter taste with the perfect crunch. Be sure to wash them before slicing!
- Craisins: Substitute raisins for craisins (dried cranberries) if you can’t find them. Raisins are also more budget-friendly, but I wanted to use craisins to make this winter salad a bit more festive!
- Crushed Pecans: Adds a nutty flavor and crunchy texture.
- Dijon Mustard & Honey: One of the best dressing combinations. The tangy and slightly sweet flavors go amazingly with the earthiness of the Brussels sprouts. If you love the sound of this flavor combo, then I think you’ll also love our honey mustard broccoli salad.
- Apple Cider Vinegar: Adds a bright acidity to the dressing.
- Olive Oil: Helps to emulsify the dressing and adds some healthy fats.
- Garlic: Mince 2 cloves of garlic to give the dressing a slight kick. The longer it sits, the more the garlic flavor will infuse into the dressing!
- Salt & Pepper: Basic seasonings that add depth of flavor to the salad.
What Else Can I Add?
This recipe has only 8 simple ingredients (plus salt & pepper), but you can totally mix in other goodies if you have ingredients to use up. Here are some ideas I think you’ll like:
- Diced kale, arugula, or spinach for some extra greens.
- Cook bacon in the oven and crumble it over top.
- Mix in chopped apples or sliced pears.
- Use different types of nuts, like walnuts or almonds. Candied pecans would be a fun alternative to regular chopped pecans, too!
- Add cooked couscous or quinoa to the mix to make this hearty salad even heartier.
- Leftover roasted veggies, like roasted cauliflower, would add a nice texture variation.
- Crumble in feta, blue cheese, or shredded Parmesan.
Should I Use a Mandoline or a Knife?
What makes this raw Brussels sprout salad so good, in my opinion, is how finely sliced the sprouts are. I like to use a mandoline, but if you don’t have one, that’s okay! A sharp knife and some patience will work just fine. It’s a little harder to get them as thin with a knife, and it may take longer, but it can be done. I’ve also heard of people using a slicing attachment on their food processor to shred sprouts, so you could try that, too!
Make It Ahead!
This shredded Brussels sprouts salad recipe is perfect for meal prep over the holidays. It’s a healthy lunch option or side dish for holiday meals and is a welcome break from all the indulgent foods. You can easily make this crunchy, sweet salad the night before Thanksgiving, and rest assured, knowing it’ll be perfectly marinated and ready to go for the big day!
If making ahead, give the salad a little fluff and drain any excess liquid that has accumulated before serving. (The salt in the recipe will draw out moisture from the sprouts; you don’t have to strain it, but I like to.) It’ll be good in the fridge for up to 3-4 days.
Shaved Brussels Sprouts Salad Recipe
Servings 6 servings (½ cup per person)Ingredients
- 1 bag Brussels sprouts (1lb) ($2.98)
- 1 Tbsp Dijon mustard ($0.06)
- 2 tsp honey ($0.10)
- 2 Tbsp apple cider vinegar ($0.06)
- 3 Tbsp olive oil ($0.57)
- 2 cloves garlic, minced ($0.06)
- ¼ tsp salt ($0.01)
- ⅓ cup craisins ($0.72)
- ¼ cup crushed pecans ($0.86)
- ¼ tsp freshly cracked black pepper ($0.03)
Instructions
- Using a mandoline or a knife, shave brussels sprouts. Transfer to a serving bowl.
- In a small mixing bowl, combine Dijon mustard, honey, apple cider vinegar, olive oil, minced garlic, and salt. Whisk to combine.
- Add craisins and crushed pecans to the serving bowl with Brussels sprouts.
- Drizzle dressing over the top of the salad.
- Toss to combine and add black pepper to taste.
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Equipment
Nutrition
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how to make Shaved Brussels Sprouts Salad – step by step photos
Using a mandoline or a knife, shave 1lb of Brussels sprouts. Transfer to a serving bowl.
In a small mixing bowl, combine 1 Tbsp Dijon mustard, 2 tsp honey, 2 Tbsp apple cider vinegar, 3 Tbsp olive oil, 2 cloves minced garlic, and ¼ tsp salt. Whisk to combine.
Add ⅓ cup craisins and ¼ cup crushed pecans to the serving bowl with Brussels sprouts. Drizzle dressing over the top of the salad.
Toss to combine and add ¼ tsp black pepper to taste.
This shredded Brussels sprouts salad recipe will be a welcome addition to any holiday feast! It’s fresh, tangy, and couldn’t be any easier to make.
Hi do you recommend trimming off the ends of the sprouts before shaving?
I like to leave the ends on to help protect my fingers if I am using a mandolin! Then, I toss them when I’m done shaving them. If you are using a knife, I would trim the ends off, then cut them in half and mince thinly with the flat side of the sprout on your cutting board!
Can you use frozen Brussels sprouts?
For this recipe, I wouldn’t recommend it. The consistency would be too mushy once thawed and this salad should be crisp!