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Easy Shaved Brussels Sprout Salad

A bright and nourishing salad made with thinly shaved Brussels sprouts, dressed with a simple lemon vinaigrette and topped with toasted nuts.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Brussels sprouts, ends trimmed and finely shaved The star of the dish; use a mandoline or a sharp knife.
  • 1/3 cup extra virgin olive oil Fruity and smooth for the dressing.
  • 2 tablespoons fresh lemon juice Brightens and lifts the flavors.
  • 1 teaspoon Dijon mustard Adds depth and helps emulsify.
  • 1 tablespoon honey or maple syrup Balances acidity; use maple for vegan.
  • 1 small clove garlic, minced Fresh garlic for depth.
  • 1/4 cup toasted pecans or walnuts, roughly chopped For crunch; swap almonds for a lighter bite.
  • 1/4 cup finely grated Parmesan or Pecorino Romano Optional for an indulgent finish; use nutritional yeast for a dairy-free twist.
  • Sea salt and freshly ground black pepper To taste.
  • Optional: thinly sliced apple or pear, dried cranberries, or pomegranate seeds For festive color.

Method
 

Preparation
  1. Trim the stem ends of the Brussels sprouts and remove any loose outer leaves. Shave the sprouts into thin ribbons using a mandoline or sharp chef’s knife.
  2. Heat a dry skillet over medium heat and toast the pecans or walnuts until fragrant and lightly browned, about 3 minutes. Remove and let cool.
  3. Whisk together the olive oil, lemon juice, Dijon, honey or maple, minced garlic, salt, and pepper in a small bowl until emulsified.
  4. In a large bowl, combine the shaved Brussels sprouts with the dressing and toss gently to coat. Let it sit for 5 minutes to allow the flavors to meld.
  5. Fold in the toasted nuts, cheese (if using), and any optional fruit or dried cranberries. Adjust seasoning as desired.
Serving
  1. Serve immediately for the crispiest texture or let it rest for a bit for a softer salad.

Notes

For a kid-friendly option, skip the raw garlic and add more honey. For a vegan version, use maple syrup and nutritional yeast instead of cheese. You can also try adding roasted squash or beets for a seasonal twist.