Raw Shaved Brussels Sprouts Salad Recipe

I just made a Shaved Brussel Sprout Salad that’s sweet, salty, crunchy and tangy and trust me you’ll want to keep scrolling to see what makes it the holiday star.

I’m obsessed with this Shaved Brussel Sprout Salad because it hits every note I want at a holiday table. I love the razor-thin Brussels sprouts that stay crunchy, bright pops of pomegranate seeds, and a sprinkle of Parmesan that makes me stop whatever I’m doing.

I don’t care that it’s simple. It’s loud in texture and kind of elegant without trying.

And it actually sits next to turkey or a heavy pasta and doesn’t get bossed around. My friends always ask for the Brussels Sprouts Recipe.

Never figured salad would get that kind of praise. Worth every bite so much.

Ingredients

• Brussels sprouts: crunchy raw base, super veggie-forward and actually kind of addictive.
• Apple: sweet crispness that lightens every bite, it’s a nice contrast.
• Plus pomegranate or dried cranberries: sweet pops that make it feel festive.
• Toasted almonds or pecans: crunchy fat and texture, so satisfying to chew.
• Parmesan: salty, savory hit that makes the salad feel a bit grown-up.
• Shallot or red onion: sharp bite that wakes up the greens, not overpowering.
• Olive oil: smooth mouthfeel, it’s what makes the dressing cling.
• Lemon juice: bright acid that keeps the salad tasting fresh.
• Apple cider vinegar: tangy lift that adds a little complexity.
• Dijon mustard: tiny spicy tang that helps the dressing stick together.
• Honey or maple syrup: gentle sweetness to balance the acids.
• Sea salt: brings out everything else, don’t skip it.
• Black pepper: subtle heat and a bit of depth.
• Plus chopped parsley or mint: fresh herb magic, lightens the whole salad.

Ingredient Quantities

• 1 pound Brussels sprouts, ends trimmed and thinly shaved (about 6 to 8 cups)
• 1 crisp apple, like Honeycrisp or Fuji, cored and thinly sliced (optional but great)
• 1/2 cup pomegranate seeds or 1/3 cup dried cranberries for sweetness
• 1/2 cup toasted sliced almonds or chopped toasted pecans for crunch
• 1/3 cup freshly grated or shaved Parmesan cheese
• 1 small shallot or 1/4 small red onion, very thinly sliced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon honey or pure maple syrup
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• Optional: 1 tablespoon chopped fresh parsley or mint for brightness

How to Make this

1. Trim the ends off the Brussels sprouts and thinly shave them either with a sharp knife, mandoline or food processor so you end up with about 6 to 8 cups, then put them in a big bowl.

2. Core and thinly slice the apple if using, very thin slices so it mixes well, add to the bowl with either the pomegranate seeds or dried cranberries.

3. Very thinly slice the shallot or red onion and add that to the bowl too, this gives a nice bite without overpowering.

4. Toast the sliced almonds or chopped pecans in a dry skillet over medium heat for 3 to 5 minutes until fragrant, shake the pan so they dont burn, then cool and add to the bowl.

5. Make the dressing by whisking together the olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, salt and pepper in a jar or small bowl until emulsified; taste and adjust if you want it brighter or sweeter.

6. Pour most of the dressing over the shaved Brussels mix, reserve a little for later, and toss thoroughly so every bit is coated; let it sit for 10 to 15 minutes so the sprouts soften slightly and the flavors marry.

7. Fold in the toasted nuts, pomegranate seeds or cranberries, and most of the Parmesan, saving a bit for sprinkling on top.

8. Taste and season with more salt, pepper or lemon if needed, and add the reserved dressing if it looks dry or you want more zing.

9. Transfer to a serving bowl, sprinkle the remaining Parmesan and optional chopped parsley or mint for brightness, and give it one last light toss.

10. Serve right away or chill up to an hour; this salad holds up well so you can make it a little ahead, just toss again before serving.

Equipment Needed

1. Large mixing bowl for tossing and letting the sprouts soften
2. Cutting board sturdy enough for shaving Brussels sprouts and slicing the apple
3. Sharp chef’s knife (or a paring knife for the apple) for trimming and thin slicing
4. Mandoline or food processor with slicing blade for quick thin shaves of the sprouts (or do it by hand if you prefer)
5. Dry skillet or frying pan to toast the almonds or pecans
6. Measuring spoons and a tablespoon measure for the dressing ingredients
7. Small jar with lid or a whisk and small bowl to emulsify the dressing
8. Microplane or box grater to shave or grate the Parmesan
9. Salad tongs or large spoon and fork for tossing and serving
10. Kitchen towel or oven mitts for handling the hot pan and wiping up any spills

FAQ

Raw Shaved Brussels Sprouts Salad Recipe Substitutions and Variations

• Brussels sprouts: swap with thinly shredded green cabbage or sturdy kale (massage kale with a little oil and lemon so it’s less bitter).
• Apple: use a ripe pear or thinly sliced firm Asian pear for similar sweet crispness.
• Pomegranate seeds / dried cranberries: try dried cherries or orange segments for sweet-tart pop.
• Toasted almonds / pecans: replace with chopped walnuts, roasted pepitas or sliced pistachios for crunch and richness.

Pro Tips

1) Shave the sprouts as thin as you can, then salt them and let them sit 10 to 15 minutes before dressing. The salt helps pull out moisture so they soften faster and get less bitter. Rinse and squeeze lightly if you salted too much, then pat dry.

2) Toast the nuts until theyre fragrant but stop right before theyre golden brown. They’ll keep cooking a bit from the pan heat, so pulling them early gives crispness without any burnt taste.

3) Make the dressing a bit brighter than you think you need. Thin green salads like this need a punch of acid to come alive, so add a little extra lemon or a splash more vinegar and taste. You can always mellow it with a touch more olive oil or honey.

4) Assemble early but dont overdress. Toss most of the dressing in, let the salad sit 10 minutes, then add the rest and the crunchy bits just before serving so the textures stay distinct and you dont end up with soggy apples or limp nuts.