I’m sharing my Shaved Brussel Sprouts salad that layers sweet, salty, crunchy, and tangy elements into a simple dish perfect for Thanksgiving or Christmas dinner.

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I love salads that actually make you curious about every bite. This Shaved Brussel Sprout Salad surprised me the first time I tried it, the thinly shaved brussels sprouts keep a crisp bright bite while toasted pecans give that addictive crunch.

It feels like something you’d only get at a fancy dinner but it’s not fussy, and there’s a weirdly balanced sweet and tang that keeps pulling you back. I still mess up the dressing sometimes but people always ask for the recipe, like they can’t believe something this simple tastes so layered.

Try it and you’ll see what I mean.

Ingredients

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Shaved sprouts give fiber, vitamin C and a nutty crunch, slightly bitter but fresh.
Toasted pecans add healthy fats, protein and buttery crunch; they also feel indulgent.
Sweet chewy tartness from cranberries balances bitter sprouts, but watch added sugar.
Sharp, salty Parmesan brings umami and richness, small amount goes a long way.
Bright lemon cuts richness, adds vitamin C and lively sourness, zest smells amazing.
Extra virgin olive oil smooths dressing, offers heart healthy monounsaturated fats and silkiness.
Maple syrup adds gentle sweetness and depth, balances acidity without cloying the salad.

Ingredient Quantities

1 lb brussels sprouts, shaved very thin (about 4 to 5 cups)

1/2 cup pecans, toasted and roughly chopped

1/3 cup dried cranberries or dried cherries

1/2 cup shaved Parmesan

1/4 cup thinly sliced red onion or 1 small shallot, thinly sliced

3 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

1 tablespoon maple syrup or honey

zest of 1 lemon, optional but nice

1/2 teaspoon kosher salt, plus more if needed

1/4 teaspoon freshly ground black pepper

How to Make this

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1. Toast the pecans in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 4 to 6 minutes; cool and roughly chop.

2. Shave the brussels sprouts very thin using a mandoline, sharp knife, or the slicing disk of a food processor, you should get about 4 to 5 cups.

3. Thinly slice the red onion or shallot and shave or grate the Parmesan so you have about 1/2 cup.

4. Make the dressing: whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon maple syrup or honey, the zest of 1 lemon if using, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until emulsified; taste and adjust salt or sweetness.

5. In a large bowl combine the shaved brussels sprouts, toasted pecans, 1/3 cup dried cranberries or cherries, the sliced onion or shallot, and the shaved Parmesan.

6. Pour the dressing over the salad and toss well so everything is evenly coated; use tongs or your hands, they work best.

7. Let the salad sit at room temperature for 10 to 15 minutes so the sprouts soften a bit and the flavors marry, stir once or twice.

8. Taste, add more kosher salt or pepper if needed, then serve chilled or at room temp. Enjoy.

Equipment Needed

1. Large dry skillet or frying pan for toasting the pecans
2. Mandoline or very sharp chef’s knife or food processor with slicing disk for shaving the brussels sprouts
3. Sturdy cutting board
4. Large mixing bowl to combine and let the salad rest
5. Whisk plus measuring spoons and measuring cup for the dressing
6. Microplane zester or box grater or vegetable peeler for the lemon zest and shaving Parmesan
7. Tongs or clean hands to toss the salad
8. Small bowl or jar with a lid to whisk or shake the dressing together

Enjoy, and dont skip the mandoline if you want those paper thin sprouts.

FAQ

Q: How do I shave Brussels sprouts so theyre really thin? A: Trim the stem, peel off any bad outer leaves, then use a mandoline or the slicing disc on a food processor. If you dont have either, lay each sprout on its side and slice thinly with a sharp chef knife. Take your time, its easy to slip so keep fingers tucked.

Q: Do I need to massage the shaved sprouts? A: Not required if theyre very thin, but massaging with a little lemon juice and salt for 30 to 60 seconds will soften them and take down any bitterness, and the salad will taste better if you let it sit 10 to 15 minutes before serving.

Q: Can I make this salad vegan or dairy free? A: Yes, swap shaved Parmesan for a vegan Parmesan or a sprinkle of nutritional yeast, use maple syrup instead of honey, and everything else stays the same. Its still tasty even without the cheese.

Q: Whats the best way to toast the pecans? A: Toast in a dry skillet over medium heat for 3 to 5 minutes, shaking the pan often so they dont burn, or spread on a baking sheet and toast in a 350 F oven for about 6 to 8 minutes. Let them cool then chop roughly.

Q: How long can I make this ahead and how should I store it? A: Keep the dressing in a jar in the fridge up to 2 days. Toss it with the shaved sprouts right before serving for best texture. Once dressed the salad will stay okay in the fridge about 1 day but the sprouts will get softer, leftovers about 2 to 3 days still fine to eat but not as crisp.

Q: Any good swaps for the pecans or dried cranberries? A: Sure, use toasted walnuts, almonds or pistachios instead of pecans, and swap dried cherries for cranberries, or add fresh pomegranate seeds or diced apple for a fresh pop. Mix and match to what you like.

Raw Shaved Brussels Sprouts Salad Recipe Substitutions and Variations

Brussels sprouts: substitute shredded green or savoy cabbage for the same crunchy bite, or thinly sliced kale (massage with a little lemon or oil so it softens). Swap about 1:1 by volume.
Pecans: use toasted walnuts for a similar buttery note, slivered almonds for extra crunch, or roasted sunflower seeds if you need nut free.
Dried cranberries: swap dried cherries for a closer tartness, golden raisins for milder sweetness, or fresh pomegranate seeds for bright juiciness (use a little less if very tart).
Shaved Parmesan: try shaved Pecorino Romano or Asiago for the same salty, savory punch, or use crumbled goat cheese for a tangier, creamier finish.

Pro Tips

– Shave right before you toss, but dry the sprouts well first so the dressing sticks. If you want them softer, toss them with half the dressing and massage for 30–60 seconds, then add the rest and let sit 10–15 minutes. If you want extra crunch save a handful of shaved leaves to add right before serving.

– Toast the pecans low and slow, watch them the whole time because they go from perfect to burnt fast. A tiny sprinkle of flaky salt right after toasting makes them pop, and add them at the end if you want to keep max crunch.

– Make the dressing in a jar and shake it hard, it emulsifies better than a lazy whisk and you can taste and fix it quickly. Too sharp add a little more maple or honey, too flat add a splash more lemon or a pinch more salt, it’s easy to rescue.

– If you need to prep ahead keep nuts and cheese separate, slice the onions or shallot into cold water for 10 minutes to mellow the bite, and store the dressed salad in the fridge up to 2 days but know it will soften more over time so refresh with raw sprouts or extra nuts before serving.

Raw Shaved Brussels Sprouts Salad Recipe

Recipe by Dan Coroni

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I’m sharing my Shaved Brussel Sprouts salad that layers sweet, salty, crunchy, and tangy elements into a simple dish perfect for Thanksgiving or Christmas dinner.

Servings

servings

Calories

343

kcal

Equipment: 1. Large dry skillet or frying pan for toasting the pecans
2. Mandoline or very sharp chef’s knife or food processor with slicing disk for shaving the brussels sprouts
3. Sturdy cutting board
4. Large mixing bowl to combine and let the salad rest
5. Whisk plus measuring spoons and measuring cup for the dressing
6. Microplane zester or box grater or vegetable peeler for the lemon zest and shaving Parmesan
7. Tongs or clean hands to toss the salad
8. Small bowl or jar with a lid to whisk or shake the dressing together

Enjoy, and dont skip the mandoline if you want those paper thin sprouts.

Ingredients

1 lb brussels sprouts, shaved very thin (about 4 to 5 cups)
1/2 cup pecans, toasted and roughly chopped
1/3 cup dried cranberries or dried cherries
1/2 cup shaved Parmesan
1/4 cup thinly sliced red onion or 1 small shallot, thinly sliced
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon maple syrup or honey
zest of 1 lemon, optional but nice
1/2 teaspoon kosher salt, plus more if needed
1/4 teaspoon freshly ground black pepper

Directions

Toast the pecans in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 4 to 6 minutes; cool and roughly chop.
Shave the brussels sprouts very thin using a mandoline, sharp knife, or the slicing disk of a food processor, you should get about 4 to 5 cups.
Thinly slice the red onion or shallot and shave or grate the Parmesan so you have about 1/2 cup.
Make the dressing: whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon maple syrup or honey, the zest of 1 lemon if using, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until emulsified; taste and adjust salt or sweetness.
In a large bowl combine the shaved brussels sprouts, toasted pecans, 1/3 cup dried cranberries or cherries, the sliced onion or shallot, and the shaved Parmesan.
Pour the dressing over the salad and toss well so everything is evenly coated; use tongs or your hands, they work best.
Let the salad sit at room temperature for 10 to 15 minutes so the sprouts soften a bit and the flavors marry, stir once or twice.
Taste, add more kosher salt or pepper if needed, then serve chilled or at room temp. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.