Shaved Brussels Sprout Salad

Introduction

This shaved Brussels sprout salad is the kind of dish that sneaks up on you—in the best way. It’s crisp, creamy, tangy, nutty, and totally unexpected in its simplicity. If you think you’re not a fan of Brussels sprouts, this salad just might change your mind. Tossed with creamy Dijon mustard, zesty lemon juice, and a sprinkle of parmesan, it turns the humble sprout into a dish worthy of any dinner table, picnic, or potluck.

I first whipped up this salad on a whim when I had some leftover sprouts and a craving for something crunchy and fresh. It came together in 20 minutes and disappeared even faster. It’s now a go-to in my kitchen for quick lunches, easy dinner sides, or healthy meal prep.

Whether you’re planning a cozy family dinner or need something bright and beautiful for a gathering, this is one of those salads everyone asks about—and then goes back for seconds.

Why You’ll Love This Recipe

Key Benefits

• Quick and Easy – Ready in just 20 minutes with basic pantry staples.
• Make-Ahead Friendly – Perfect for prepping in advance, the flavor only gets better with time.
• Minimal Cooking – No stove or oven needed. Just your food processor or a mandoline.
• Crowd-Pleaser – Savory, crunchy, and satisfying. Great for picky eaters too!

Taste & Texture

Every bite delivers a delicious contrast:

• Crunchy from the shaved Brussels sprouts and toasted walnuts
• Creamy and tangy from the Dijon dressing
• Savory and nutty with layers of parmesan and olive oil
  The red onion adds just the right zing, while lemon juice brightens up the entire bowl.

Dietary Attributes

• Vegetarian
• Gluten-free (just double-check your Dijon mustard brand)
• Can be made vegan by skipping or swapping the cheese
• High in fiber and full of heart-healthy fats

Ingredients & Substitutions

Ingredient List

• 1½ lbs fresh Brussels sprouts
• 1 cup chopped walnuts (toasted or raw)
• ½ red onion, finely diced
• 1 cup shredded parmesan cheese
• Juice of 1 lemon
• ¼ cup Dijon mustard
• ⅓ cup extra virgin olive oil
• ½ teaspoon black pepper
• Salt, to taste
• Optional: 1–2 teaspoons honey or maple syrup (for a slightly sweeter dressing)

Notes on Quality

• Brussels sprouts: Look for firm, tight heads. Smaller ones are usually more tender and less bitter.
• Walnuts: Toasting them adds a deeper flavor, but raw works just fine too.
• Parmesan: Freshly shredded gives the best melt-in-your-mouth finish.
• Olive oil: Use a good quality extra virgin for the most flavor in your dressing.

Possible Substitutions

• No walnuts? Try pecans, almonds, or sunflower seeds.
• Want to make it dairy-free? Use a vegan parmesan or skip it entirely.
• No lemon juice? A splash of apple cider vinegar works in a pinch.
• Not a fan of red onion? Shallots or green onions are great milder alternatives.

Step-by-Step Instructions

• Prep the sprouts: Rinse well and trim off the ends. Cut each sprout in half.
• Shave them down: Add to a food processor and pulse until finely shredded. No processor? Use a mandoline or slice them thinly by hand.
• Toss the base: Transfer sprouts to a large mixing bowl. Add chopped walnuts, diced red onion, and parmesan. Toss gently to combine.
• Make the dressing: In a small bowl, whisk together Dijon mustard, lemon juice, olive oil, pepper, salt, and honey or maple syrup (if using).

• Dress the salad: Pour dressing over the salad mixture and toss well until evenly coated.
• Chill or serve: You can serve it right away or refrigerate for an hour to let flavors meld.

Expert Tips & Tricks

Best Practices

• Use a sharp mandoline if you don’t have a food processor—it’ll make slicing a breeze.
• Massage the sprouts with the dressing using clean hands to soften them and blend the flavors.
• Add a pinch of flaky sea salt on top just before serving for extra crunch and flavor.

Common Mistakes

• Don’t skip the acid. Lemon juice is essential for balancing the richness of the olive oil and parmesan.
• Avoid over-processing. You want the sprouts shaved, not mushy. Pulse gently.
• Don’t overdress. Add half the dressing first, then more if needed.

Time-Saving Tips

• Buy pre-shaved Brussels sprouts from the grocery store to cut down prep time.
• Make the dressing a day ahead—it’ll keep in the fridge for up to a week.
• Toast your walnuts in batches and store in a jar for quick salad add-ins anytime.

Serving Suggestions

Pairings

• Serve alongside grilled chicken, salmon, or a simple quiche.
• Perfect with hearty soups like a creamy butternut squash or roasted tomato.
• Want to make it a meal? Add roasted chickpeas, diced avocado, or hard-boiled eggs.

Presentation Ideas

• Top with extra shaved parmesan and a few walnut halves for visual appeal.
• Serve in a wide, shallow bowl to show off the beautiful texture.
• Add a pop of color with pomegranate seeds or thinly sliced red apple.

Beverage Pairings

• A crisp white wine like Sauvignon Blanc or Pinot Grigio
• Sparkling water with a splash of lemon
• Light IPA or hard cider if you’re going casual

Storage & Reheating

Leftover Storage

Store any leftovers in an airtight container in the fridge. It’s best eaten within 2 days for peak texture, but will keep for up to 4 days.

Reheating Methods

No reheating needed—this is a cold salad. Just let it sit at room temperature for 5–10 minutes before serving and toss with a fresh drizzle of olive oil to revive it.

Frequently Asked Questions

Substitutions & Adjustments

Can I make it vegan?
Yes, just skip the parmesan or use your favorite dairy-free cheese.

Can I halve the recipe?
Absolutely. Just cut all ingredients in half—it scales very well.

Troubleshooting

Too bitter?
Make sure to use fresh sprouts. Also, adding a touch of honey or maple syrup can mellow bitterness.

Too dry?
Add an extra splash of olive oil or lemon juice just before serving and toss again.

Variations & Customizations

Dietary Adaptations

• Keto-friendly: Omit the honey/maple syrup and keep cheese and nuts.
• Nut-free: Swap walnuts with roasted chickpeas or pumpkin seeds.
• Whole30-approved: Skip the cheese and sweetener in the dressing.

Flavor Twists

• Add crumbled bacon or pancetta for a smoky bite.
• Toss in dried cranberries or golden raisins for sweetness.
• Sprinkle in za’atar or Italian seasoning for a bold herb flavor.

Seasonal/Holiday Versions

• In fall, add diced apple, dried cranberries, and roasted butternut squash.
• For a winter twist, use pomegranate arils and spiced pecans.
• During spring, try it with fresh peas and mint for a refreshing upgrade.

Conclusion

This shaved Brussels sprout salad proves that simple ingredients can make an unforgettable dish. It’s crunchy, creamy, tangy, and endlessly customizable. Whether you’re serving it for a weeknight dinner or bringing it to a party, it’s always a hit. I’d love to hear how you made it your own—drop a comment below or tag me on Pinterest when you share your salad creations.

Looking for more fresh and flavor-packed salads? Check out these reader favorites:

• Beet Garden Salad with Goat Cheese
• Tomato Feta Salad

And for even more healthy recipe inspiration, follow along on Pinterest where we’re always pinning delicious, seasonal favorites.

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