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Shaved Brussels Sprouts Salad

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.

A close up of shaved brussels sprouts salad on a lined white plate with sliced avocado and sliced hard boiled egg.

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.

Overhead shot showing a serving of shaved brussels sprouts salad next to the serving bowl of shaved brussels sprouts salad with salad servers in the middle.

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.

Ingredients for Shaved Brussels Sprouts Salad laid out on a two tone cutting board.

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.

Vertical shot showing a serving of shaved brussels sprouts salad with the serving bowl of shaved brussels sprouts salad in the back with salad servers sticking out the top.

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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 and share with your friends!

A close up of shaved brussels sprouts salad on a lined white plate with sliced avocado and sliced hard boiled egg.

Shaved Brussels Sprout Salad

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

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.

Ingredients

Salad

  • 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

Instructions

  1. Wash and thinly slice the Brussels sprouts, discarding the stems. Dice the onion and cooked bacon.
  2. Add all ingredients for the mustard balsamic vinegar into a medium sized bowl and whisk to combine. 
  3. On top of the dressing, add the shaved brussels sprouts, onion, bacon, and cranberries. Toss to thoroughly coat. 
  4. Slice the avocado and hard boiled egg.
  5. 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: 412Total Fat: 27gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 198mgSodium: 588mgCarbohydrates: 32gFiber: 8gSugar: 18gProtein: 15g

Nutrition information is automatically calculated by Nutritionix and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.

Did you make this recipe?

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David @ Cooking Chat

Sunday 21st of January 2018

Mmm, this looks very good! I haven't tried using shaved raw Brussels sprouts, will have to do so.

Renee Gardner

Sunday 21st of January 2018

David - If you like Brussels sprouts, you will love them raw. I hope you try them soon.

Jenn

Tuesday 6th of October 2015

This sounds delicious! I also was not a fan of brussel sprouts as a child, but love them now! Especially if it comes with bacon! ;)

Clare Speer

Tuesday 6th of October 2015

This looks like a great recipe for brussel sprouts! Especially with the bacon added!

Willow

Monday 5th of October 2015

My mom would make Brussel sprouts for dinner and I hated them. My sister-in -law made some for Thanksgiving with dried cranberries, and I can't remember what else. They were delicious. It is funny how making an ingredient in a different way can change a persons opinion of it.

Renee Sitavich

Monday 5th of October 2015

Preparation makes a huge difference! Let me know if you try them.

Sara

Monday 5th of October 2015

This looks delicious. I also hated brussel sprouts as a kid. Now I love them. I will have to try this over the weekend.

Renee Sitavich

Monday 5th of October 2015

Let me know how it turns out! I'll be making them for my mom this weekend too.

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