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.
This shaved Brussels sprouts salad has a lot going on for a dish this size. We have smoky bacon, crisp onion, sweet and tart dried cranberries, creamy avocado, and crunchy sprouts. All together it’s topped with a homemade mustard balsamic vinaigrette.
While this salad tastes amazing just as it is, I like adding in a fried or hard boiled egg for an extra protein boost. Even better, it comes together in just minutes, including cooking the bacon.
As written, the recipe makes an entree salad for two or a side salad for four, (the listed calories apply to two servings). Brussels sprout season runs from October through March, which makes it perfect for a fall or winter afternoon.
Growing up I was definitely on team “I hate brussels sprouts.” Thankfully my tastebuds grew up and 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. One of my favorites are my Garam Masala Brussels Sprouts, which is oddly the only version of roasted brussels sprouts that I’ve written about.
When I just can’t get enough of those savory, roasted, mini cabbages, I turn to this shaved Brussels sprouts salad.
Before we get to the recipe, here are a couple of tips for buying fresh Brussels sprouts and maximizing their life span in your fridge. Brussels sprouts are consumed fairly quickly in my house, but I do like to buy them in bulk and keep them on hand all winter long.
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.
When slicing, or shaving, your sprouts for this recipe, cut the sprout as close to the stalk as possible, or use Brussels with a longer stem. Hold on to the stem then place the knife perpendicular to your hand. Starting at the top of the sprout, thinly slice, moving towards your hand. The longer stem allows you to safely incorporate more of the sprout into the dish.
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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.
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- 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.