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This shaved Brussels sprouts salad is crisp, bright, and tossed in a punchy Dijon-lemon dressing that brings everything to life. It delivers crunch, sweetness, and savory depth in every bite. And the best part: it’s ready in 15 minutes.

A plate of mixed green salad with chopped apples, dark dried fruit, shredded cheese, and two serving forks, surrounded by a bowl, utensils, and a block of cheese.
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I love this one because it’s the kind of salad that tastes far more impressive than the effort it takes. A

s a nutritionist and food scientist, I’m always building salads that actually satisfy, and shaved Brussels sprouts are one of my favorite bases because they stay crunchy for days.

We tested different shred sizes, dressings, and mix-ins until this hit the perfect sweet-savory balance you won’t find in the usual Brussels sprout salads online.

Reader rating

★★★★★

“I was looking for a recipe to make some sort of shaved Brussels sprouts salad and decided on yours. I made it as per the recipe, I really liked it.” —Cathy

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A plate of shredded Brussels sprout salad with apple chunks, dried cranberries, sliced almonds, and grated cheese, served with utensils on a table.

Here’s What you’ll Need

Jump to the recipe card for the quantities.

  • Brussels sprouts: The star base. When shaved, they stay crunchy far longer than leafy greens.
  • Red apple: Adds juicy sweetness that plays against the Dijon and lemon.
  • Parmesan or pecorino: Salty, nutty richness that ties the salad together.
  • Dried cranberries: A chewy pop of sweetness in every bite.
  • Sliced almonds: Toasty crunch that makes the texture more dynamic. Chopped walnuts or toasted pine nuts also work well.
  • Dressing: The Tressing is a quick vinaigrette involving olive oil, mustard, lemon juice, and a dash of maple syrup to balance out the acidity!
Ingredients for a Brussels sprouts salad arranged on a countertop, including Brussels sprouts, olive oil, mustard, parmesan, maple syrup, almonds, salt and pepper, lemon, apples, and dried cranberries.

Change It Up

The best part about this salad is that virtually everything can be modified to fit your taste preferences and what you have on hand.

  • For the sweet element (instead of apples and cranberries), you can use dried cherries, raisins, or fresh pears.
  • For the cheesy element (instead of parmesan), you can use crumbled feta, goat cheese, or smoked gouda.
  • For the dressing (instead of the lemon vinaigrette), you can use any type of vinaigrette (grab our guide to making a vinaigrette here)
  • For crunch (instead of the pine nuts), you can use walnuts, sunflower seeds, pepitas, or croutons.
A plate of shredded Brussels sprouts salad with apple slices, dried cranberries, almonds, and shredded cheese, with two serving utensils.
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15-Minute Shaved Brussels Sprout Salad

5 from 2 ratings
By: Sarah Bond
Prep: 15 minutes
Total: 15 minutes
Servings: 4 servings
This is one of those salads I make when I need something fresh that still feels substantial. It holds up in the fridge, it’s endlessly flexible, and it always disappears first at holiday dinners.

Ingredients 

Salad

  • 1 lb Brussels sprouts, stems removed and shredded, 453 g
  • 1 red apple, diced
  • ½ cup grated parmesan or pecorino romano, 50 g
  • ½ cup dried cranberries, 60 g
  • ¼ cup sliced almonds

Dressing

  • ¼ cup extra virgin olive oil, 60 mL
  • 2 Tbsp Dijon mustard, 30 g
  • 2 Tbsp lemon juice, 30 mL
  • 1 Tbsp maple syrup
  • ¼ tsp each salt and pepper
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Instructions 

  • Salad: In a large bowl, toss together all Salad ingredients.
    A glass bowl contains chopped apples, dried cranberries, sliced almonds, shredded cheese, and shredded greens, each arranged in separate sections with two spoons.
  • Dressing: In a separate bowl, whisk together all Dressing ingredients.
    A mixing bowl filled with light brown liquid mixture sits on a countertop with a whisk, lemon squeezer, and various kitchen utensils nearby.
  • Serve: Drizzle Dressing over Salad and toss together. Serve room temperature or chilled.
    A glass bowl of chopped green salad with red and white vegetables and dried cranberries, two metal serving utensils, and a bowl of vinaigrette on a light surface.

Notes

Storage: This salad keeps great! Store leftovers in an airtight container for up to 4 days and enjoy cold.
To shred Brussels sprouts, pass them through a food processor fitted with the slicing disc. No processor? A mandolin or a sharp knife works great too. Start by washing the sprouts and trimming off the tough ends, then slice them into thin, uniform shreds.

Nutrition

Serving: 1serving | Calories: 293kcal | Carbohydrates: 22.6g | Protein: 9.9g | Fat: 20.2g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 396mg | Potassium: 542mg | Fiber: 7.4g | Sugar: 9.2g | Calcium: 171mg | Iron: 2mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

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2 Comments

  1. Patricia says:

    Happy Thanksgiving

    Patricia

    Reply
  2. Cathy C. says:

    5 stars
    I was looking for a recipe to make some sort of shaved Brussels sprouts salad and decided on yours. I made it as per the recipe, I really liked it but hubby doesn’t really like mustard very much, and we both found the lemon flavour too strong as I made it up in the morning for that evening (my fault not the recipe’s).

    But you have given us the idea of how to make a really good shaved Brussels sprouts salad, but due to personal preferences, next time (and there will be a next time!), we think it will be nice to cut up orange sections (instead of apple), and use orange juice in the dressing instead of lemon, and use mayo instead of mustard.

    Thanks for posting this recipe! Another way to enjoy Brussels sprouts!

    Reply