This shaved brussels sprouts salad is proof that salads aren’t just for summer. Starting with crunchy, raw, brussels sprouts as the base, this salad is loaded with sweet, smoky, creamy toppings, and a homemade mustard balsamic dressing. It’s crisp, crunchy, and perfect for a winter afternoon.
Growing up I was definitely on team “I hate brussels sprouts”. Thankfully my tastebuds grew up. I realized that there are more to brussels sprouts than frozen mini cabbages boiled beyond recognition. Most specifically, I discovered fresh brussels sprouts.
During the winter I make brussels sprouts at least once a week for dinner, usually roasted with whatever seasoning will compliment the rest of the meal. When I’ve had enough of those savory, roasted, mini cabbages, I turn to this shaved brussels sprouts salad.
For a dish this size this shaved brussels sprouts salad has a lot going on. We have smoky bacon, crisp onion, sweet and tart dried cranberries, creamy avocado, and crunchy sprouts. It’s topped with a homemade mustard balsamic vinaigrette that puts it over the top.
Buying and Storing Brussels Sprouts
I only ever buy fresh brussels sprouts, and if I can find them, I like to buy them while still on the stalk. Once you get them home treat them like fresh cut flowers to maximize their flavor and their lifespan.
Trim the end of the stalk and place the cut end of the stalk in water. Loosely cover with a vegetable bag to help retain moisture, then put the stalk at the back of the fridge. I use the sprouts at the bottom of the stalk first, trimming the stalk and giving it fresh water each time you take a few off. It’s not a perfect method, but I’ve found it works quite well.
Slicing Brussels Sprouts
The easiest way to thinly slice brussels sprouts is to use a mandolin. It’s much faster than using a knife and results in more even brussels sprouts shreds. Careful though, mandolines are sharp and can easily cut you if you don’t take proper precautions or try to work too fast. If you don’t have a mandoline, use a very sharp chef’s knife.
For the prettiest slices, because we eat first with out eyes, hold the stem of the brussels sprouts and slice them starting at the top working towards the stem. Incorporate as much of the stem as you wish, trimming away any dried or discolored pieces.
Recommended Kitchen Tools
We are a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. For more recommended kitchen tools, check out my Kitchen Essentials page.
Shaved Brussels Sprouts Salad Recipe
A crunchy blend of shaved Brussels sprouts with sweet, smoky, and creamy toppings. It will brighten any winter day and bring you a taste of early spring.
For more delicious ways to eat brussels sprouts check out these Garam Masala Brussels Sprouts, or these Balsamic Glazed Brussels Sprouts. For more tasty salad recipes check out these Loaded Cabbage Steaks or see my salad recipe collection.
If you like this recipe, please give it a FIVE STAR rating!
- 8 oz Brussels Sprouts
- 1/4 cup diced sweet onion
- 2 slices cooked thick bacon
- 2 TBSP dried cranberries
- 1 avocado
- 2 hard boiled eggs
Mustard Balsamic Vinaigrette
- 1 TBSP olive oil
- 1 TBSP balsamic vinegar
- 1 TBSP brown sugar
- 1/4 tsp strong yellow mustard
- 1/4 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- Wash and thinly slice the Brussels sprouts, discarding the stems. Dice the onion and cooked bacon.
- Add all ingredients for the mustard balsamic vinegar into a medium sized bowl and whisk to combine.
- On top of the dressing, add the shaved brussels sprouts, onion, bacon, and cranberries. Toss to thoroughly coat.
- Slice the avocado and hard boiled egg.
- Serve the shaved brussels sprouts salad with 1/2 the avocado and 1 sliced hard boiled egg.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 412 Total Fat: 27g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 198mg Sodium: 588mg Carbohydrates: 32g Fiber: 8g Sugar: 18g Protein: 15g