You only need a handful of ingredients to make this easy shaved Brussels sprout salad! Thinly sliced raw Brussels sprouts are tossed with olive oil, apple cider vinegar, a touch of honey, salt, and pepper for a fresh, crunchy salad with just the right amount of tang. Letting the salad sit for a few minutes softens the sprouts while keeping their satisfying crunch. It’s a great make-ahead side dish for Thanksgiving or Christmas, but just as good packed for a healthy lunch or served alongside your favorite dinner.
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Ingredients list for the Shaved Brussels Sprout Salad
- 1 lb (450g) Brussels sprouts, trimmed
- 2 tablespoons apple cider vinegar or white wine vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon honey or sugar, optional
- 1/2 teaspoon each sea salt and black pepper
Recipe highlights
- Fresh, crunchy and packed with nutrients.
- Easy to customize: Brussels sprouts create a solide salad base, just like kale, that pairs really well with apples, dried fruit, Parmesan, bacon, and toasted pine buts.
- You can make it ahead: Unlike delicate leafy greens, shaved Brussels sprouts hold up well in the refrigerator. You can prepare the salad several hours ahead, or even the day before making it ideal for a holiday potluck. Give it a good toss before serving.
Directions
1. To make the Brussels Sprout Salad: Thinly slice the brussels sprouts with a sharp paring knife. Do not use a mandoline slicer, Brussels sprouts are so tiny you might end up being hurt! Transfer to a salad bowl.
2. In a small jar, combine the apple cider vinegar, olive oil, honey, salt, and pepper. Whisk well to combine.
3. Drizzle the Brussels sprout shavings with the dressing and massage with your (clean) hands, pressing on the Brussels sprouts to “break” them down a little bit.
4. Let sit on the counter for 15 – 30 minutes or more before serving so the acidity of the dressings helps tenderize the Brussels sprouts. Enjoy! ❤️
Tips for making the Brussels Sprouts Salad
- Slice the Brussels sprouts as thinly as possible. Use a sharp knife to shave the Brussels sprouts into fine ribbons. The thinner the slices, the more tender and pleasant the salad will be. If you’re confortable using a mandoline slicer, you can do so – but be careful with your fingers.
- Adjust the dressing to taste. If the salad tastes too sharp, add a little more honey or olive oil. For extra tang, add another splash of apple cider vinegar.
- Add some crunch or sweetness. Toasted pecans, walnuts, dried cranberries, or thinly sliced apples are delicious additions, especially if you’re serving the salad for Thanksgiving.
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- 15 Easy Brussels Sprout Recipes You Need to Try
- Garlic Parmesan Roasted Brussels Sprouts
- Instant Pot Creamy Brussels Sprouts (2-Minutes)
- Roasted Brussels Sprouts with Honey Balsamic Glaze
- Roasted Brussels Sprouts with Maple, Bacon and Cranberries
Shaved Brussels Sprouts Salad
Fresh, crunchy, and so easy to make! This shaved Brussels sprout salad is tossed in a simple tangy dressing and makes a delicious side for weeknight dinners or holiday meals.
Ingredients
- 1 lb (450g) Brussels sprouts, ends trimmed and halved
- 2 tablespoons apple cider vinegar or white wine vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon honey or sugar, optional
- 1/2 teaspoon each sea salt and black pepper
Instructions
- Thinly slice the brussels sprouts with a sharp paring knife. Do not use a mandoline slicer, Brussels sprouts are so tiny you might end up being hurt! Transfer to a salad bowl.
- In a small jar, combine the apple cider vinegar, olive oil, honey, salt, and pepper. Whisk well to combine.
- Drizzle the Brussels sprout shavings with the dressing and massage with your (clean) hands, pressing on the Brussels sprouts to "break" them down a little bit.
- Let sit on the counter for 15 - 30 minutes or more before serving so the acidity of the dressings helps tenderize the Brussels sprouts. Enjoy! ❤️
Nutrition
Nutrition information for this recipe.
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