Shaved Brussels Sprouts Salad
When you need a fast side dish that still feels fresh and homemade, this shaved Brussels sprouts salad delivers. It's a hearty salad that comes together quickly with simple ingredients and big flavor.
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When you need a fast side dish that still feels fresh and homemade, this shaved Brussels sprouts salad delivers. It's a hearty salad that comes together quickly with simple ingredients and big flavor.
Why This Recipe Works
You should make this easy Brussels sprout salad because it’s quick, crisp, and full of flavor without being complicated. It’s the kind of side dish that works just as well for busy weeknights as it does for special meals like my Parmesan Roasted Brussels.
If you’re looking for a side dish that’s fresh but still family-friendly, this shaved Brussels sprouts salad is it. It’s easy to prep, full of texture, and even Brussels sprout skeptics tend to go back for seconds. It's the perfect side dish to my Parmesan Crusted Chicken or my Air Fryer BBQ Chicken!
Let's Gather the Ingredients
- Brussels sprouts: Shred them yourself or use a food processor or mandoline slicer.
- Bacon: I like to use smoky bacon for added flavor.
- Honey: Adds the perfect amount of sweetness.
- Lemon: Fresh-squeezed is always best.
- Dijon Mustard: Yellow mustard or brown mustard will work in a pinch.
- Olive oil: Avocado oil will also work.
- Garlic: Fresh minced is always best, but garlic in a jar will work.
- Parmesan Cheese: Use fresh, grated from the deli, not the stuff in the green can. Pecorino Romano is also delicious.
- Green Onions: You could also use scallions.
- Almonds: You could substitute walnuts, pine nuts or even toasted pecans.
How To Make This Salad
- Step 1: Cook the diced bacon in a large skillet until crisp, then remove to a paper towel to drain.
- Step 2: Mix the dressing ingredients in a small bowl until combined.
- Step 3: Add the shaved Brussels sprouts, bacon, Parmesan cheese, and almonds to a large bowl.
- Step 4: Toss the salad with the dressing right before serving. Add additional Parmesan cheese on top.
Recipe Tips
- Use a sharp knife, mandoline slicer, or food processor with the slicer attachment to slice the Brussels sprouts as thin as possible for the best texture. Thin slices keep the salad tender and prevent bitterness.
- Toss the salad with dressing right before serving to keep everything crisp, especially if you’re adding nuts or cheese.
- You can shave the Brussels sprouts and prep the mix-ins up to a day ahead. Store separately and toss together just before serving.
- This salad is flexible—add shredded chicken for protein, swap cheeses, or mix in seasonal fruit to make it your own.
- Add in some diced honeycrisp apples or dried cranberries for a twist.
Recipe Faq's
No, this salad is made with raw Brussels sprouts. Shaving them thin makes them tender, crisp, and easy to eat.
Yes, bagged pre-shaved Brussels sprouts are a great time-saving option. Just give them a rough chop if the pieces are too thick.
Brussels sprouts can taste bitter if they’re sliced too thickly. Shaving them thin with a handy tool like a mandoline slicer works great. Adding an acidic salad dressing like lemon juice or vinegar helps balance the flavor.
Once dressed, it will keep well in the refrigerator for up to 2 days. If stored undressed, the shaved Brussels sprouts can last up to 3 days, which makes it perfect for meal prep.
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Shaved Brussels Sprouts Salad
Equipment
Ingredients
- 6 slices bacon cut into bite sized pieces
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 clove garlic finely minced
- 3 tablespoons honey
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- pinch of black pepper
- 1 pound brussels sprouts about 6 cups, see notes
- 2 green onions diced
- 1 cup Parmesan Cheese
- 1/2 cup slivered almonds see notes
Instructions
- Heat a large skillet on medium high heat and add the diced bacon. Cook until crispy and place on a paper towel to drain.
- In a small bowl, add the olive oil, lemon juice, garlic, honey, Dijon, salt, and pepper and whisk until combined.
- Add the shredded Brussels, green onions, Parmesan cheese, almonds, and crispy bacon to a large bowl. Refrigerate until ready to serve.
- When ready to serve toss the dressing with the salad.
- Serve with extra Parmasan cheese and almonds.
