Marry This Shaved Brussels Sprout Salad is a crunchy and refreshing recipe, which is made with dried cranberries and sharp white cheddar cheese. It’s an ideal side dish, ready in about 35 minutes.
Jump to RecipeShaved Brussels Sprout Salad Recipe Ingredients
For the Salad:
- 2 lb. Brussels sprouts
- 1 cup dried, sweetened cranberries
- 1 cup grated sharp white cheddar cheese
- 1/2 cup toasted, sliced almonds
- 1/4 cup chopped parsley leaves
For the Lemon Vinaigrette:
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 2 Tbsp. Dijon mustard
- 1 Tbsp. honey
- 2 tsp. kosher salt, divided
- 1 tsp. ground black pepper, divided
How To Make Shaved Brussels Sprout Salad
- Shave the Sprouts: Trim the tough stem end off each Brussels sprout. Place the sprouts on a cutting board and use a sharp knife to slice them very thinly (about 1/8-inch thick). Transfer all the shredded sprouts to a large mixing bowl.
- Make the Dressing: In a mason jar with a tight-fitting lid, combine the olive oil, lemon juice, Dijon mustard, honey, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Seal the jar and shake it vigorously until the dressing is well combined and emulsified.
- Marinate the Sprouts: Pour the dressing over the shaved Brussels sprouts in the bowl. Season with the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper and toss well to combine. Let the salad rest for at least 15 minutes to allow the sprouts to soften and marinate.
- Combine and Serve: After the sprouts have rested, add the dried cranberries, grated cheddar cheese, toasted almonds, and fresh parsley to the bowl. Toss everything together and serve immediately, or store in the refrigerator.
Recipe Tips
- How do you shave Brussels sprouts easily? While a sharp knife works well, the absolute fastest and easiest method is to use a food processor with the slicing disc attachment. It will shred all the sprouts in a matter of seconds.
- Why let the salad rest before adding the other ingredients? This 15-minute marinating period is a crucial step. The acid in the lemon juice vinaigrette begins to break down the tough cellulose in the raw sprouts, making them much more tender and flavorful.
- Can I make this ahead of time? Yes, this is a great make-ahead salad. The recipe notes you can store it, covered, in the refrigerator for up to 4 hours. The sprouts will continue to soften as they sit.
- What nuts are best in this salad? Toasted sliced almonds provide a wonderful crunch. For a different flavor profile, toasted pecans or walnuts would also be delicious substitutes.
What To Serve With Shaved Brussels Sprout Salad
This bright and crunchy salad is a fantastic side dish for any holiday meal or special dinner. It pairs beautifully with:
- A whole Roasted Chicken or Turkey
- Pan-seared Pork Chops
- A glazed Holiday Ham
- Grilled or roasted salmon fillets
How To Store Shaved Brussels Sprout Salad
- Refrigerate: Store leftovers in an airtight container in the refrigerator. While the recipe says it’s best within 4 hours, it will keep for up to 2-3 days. Note that the sprouts will become softer and the nuts will lose some of their crunch over time.
Shaved Brussels Sprout Salad Nutrition Facts
- Serving: 1/8th of recipe
- Calories: 290 kcal
- Carbohydrates: 22g
- Protein: 8g
- Fat: 20g
- Saturated Fat: 5g
- Sodium: 600mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No. While it is the fastest method, you can get excellent results by using a very sharp chef’s knife or by carefully using a mandoline slicer to get thin, uniform shreds.
Absolutely. If you don’t have sharp white cheddar, this salad is also fantastic with freshly grated Parmesan, Pecorino Romano, or a nutty Manchego cheese.
This is a raw salad that is served cold or at room temperature. The Brussels sprouts are “cooked” or tenderized by the acidity in the vinaigrette, not by heat.
Try More Recipes:
- Mistletoe Martini Recipe
- Blue Cheese and Pear Flatbread Recipe
- Leftover Ham, Swiss, and Pear Panini Recipe
Shaved Brussels Sprout Salad Recipe
Course: SaladsCuisine: AmericanDifficulty: Easy8
servings20
minutes290
kcalA bright and crunchy raw Brussels sprout salad tossed with sweet cranberries, sharp cheddar, and toasted almonds in a tangy lemon-dijon vinaigrette.
Ingredients
2 lb. Brussels sprouts, thinly sliced
1 cup dried cranberries
1 cup grated sharp white cheddar cheese
1/2 cup toasted, sliced almonds
1/4 cup chopped parsley
Dressing: 1/2 cup olive oil, 1/4 cup lemon juice, 2 Tbsp. Dijon mustard, 1 Tbsp. honey, 2 tsp. kosher salt, 1 tsp. black pepper.
Directions
- Trim and thinly slice the Brussels sprouts and place them in a large bowl.
- In a mason jar, shake together all the dressing ingredients until well combined.
- Pour the dressing over the sprouts, season with half the salt and pepper, and toss to coat. Let it rest for 15 minutes.
- Add the cranberries, cheddar cheese, almonds, and parsley to the bowl.
- Toss everything together and serve.
Notes
- The most important tip for this salad’s texture is the 15-minute marinating time, which tenderizes the raw Brussels sprouts.
- Using a food processor with its slicing attachment is by far the fastest and most efficient way to shave the sprouts.
- For the best flavor, use freshly grated sharp white cheddar cheese from a block, not the pre-shredded kind.
- Toasting the almonds in a dry skillet for a few minutes before adding them to the salad brings out their deep, nutty flavor.
