If you’ve been craving a salad that’s crunchy, bright, and refreshingly different, shaved brussel sprout salad is calling your name. With just a handful of simple ingredients—no cooking required—it delivers bold flavor and a delicate texture that’s hard to resist. I first stumbled on this combo at a cozy fall potluck and was amazed how raw brussels could taste this good. Once you try it, you’ll never look at this veggie the same way again. Light, tangy, and laced with nutty parmesan, it’s a dish that’s as good on your holiday table as it is for a casual weeknight dinner.
Why You’ll Love This Shaved Brussel Sprout Salad
There’s a lot to love about this shaved brussel sprout salad, especially if you’re after something simple yet flavorful:
- Zesty and savory: Red wine vinegar and whole grain mustard give the dressing a bold, tangy twist.
- No cooking required: Just slice, whisk, toss, and you’re done.
- Perfectly textured: The shaved sprouts soften just enough while staying crisp.
- Budget-conscious: Uses pantry staples and affordable produce.
The Story Behind Shaved Brussel Sprout Salad
Wondering how brussel sprouts made their way into salads? Here’s a little background:
- Brussel sprouts have been grown in Europe since the 1200s and were named after the Belgian city of Brussels.
- The “shaved” salad trend began when chefs started slicing raw sprouts thin to mellow their bitterness.
- Whole grain mustard, a French pantry staple, adds rustic depth to modern dressings like this one.
- Parmesan cheese gives the salad Italian-inspired richness and umami flavor.
Key Ingredients in Shaved Brussel Sprout Salad
- Brussel sprouts – Thinly shaved for a crisp, slaw-like base with earthy flavor.
- Red wine vinegar – Adds acidity and brightness to balance the sprouts.
- Whole grain mustard – Lends tang and texture to the vinaigrette.
- Sugar – A touch of sweetness to mellow the acidity.
- Olive oil – Creates a smooth, glossy dressing that clings to each bite.
- Parmesan cheese – Finely grated and folded in for savory depth.
- Salt and pepper – Essential for bringing all the flavors to life.
How to Make Shaved Brussel Sprout Salad
- Make the dressing: In a medium bowl, whisk together red wine vinegar, whole grain mustard, sugar, and olive oil. Season with salt and pepper to taste.
- Prep the brussel sprouts: Hold each sprout by the stem and slice thinly until you’re about ½ inch from the end. Discard the tough stem and any thick pieces.
- Break apart the slices: Place all sliced sprouts in a large bowl and gently separate the layers with your hands to fluff them up.
- Toss with dressing: Pour the dressing over the sprouts and toss until evenly coated.
- Let it rest: Set the bowl aside at room temperature for at least 15 minutes. This allows the sprouts to soften and the flavors to marry.
- Finish with cheese: Right before serving, toss in the grated parmesan and adjust seasoning with extra salt or pepper if needed.
Shaved Brussel Sprout Salad Tips and Twists
For best results with your shaved brussel sprout salad, keep these pro tips and variations in mind:
Helpful Tips:
- Use a mandoline or sharp knife for even slices.
- Let the salad sit before serving for maximum tenderness and flavor.
- Grate the parmesan fresh for best melt-in-your-mouth texture.
- Taste and season just before serving—sprouts soak up flavor fast.
- Use your hands to gently fluff the sprouts and remove tough bits.
Tasty Twists:
- Add toasted walnuts or almonds for crunch.
- Toss in dried cranberries or thin apple slices for sweetness.
- Swap parmesan for crumbled goat cheese or aged cheddar.
Storage, Reheating, and Make-Ahead Tips
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. The texture remains pleasantly crisp.
- Reheating: No reheating needed—this salad is meant to be served chilled or at room temp.
- Make-Ahead: Shave the sprouts and mix the dressing a day in advance. Combine and toss with cheese just before serving for best texture.
Serving Suggestions for Shaved Brussel Sprout Salad
This fresh, zesty salad goes well with a wide range of dishes. Try these combos:
- Serve with Grilled Chicken Wraps for a balanced, protein-rich lunch.
- Pair it with Roasted Broccoli and Carrots for a colorful veggie platter.
- Add a slice of Italian Herbs and Cheese Bread to make it more filling.
- Serve before a creamy main dish like Chicken Alfredo Lasagna for contrast.
- Finish the meal with a simple sweet treat like No-Bake Cherry Cheesecake.
Frequently Asked Questions
Can I use a food processor to shave the sprouts?
Yes, use the slicing attachment to get thin, even ribbons.
What’s the best substitute for red wine vinegar?
Apple cider vinegar works well, though the flavor will be slightly sweeter.
Can I make this dairy-free?
Omit the parmesan or use a dairy-free alternative.
Do I need to cook the brussel sprouts?
Not at all. Shaving them thin and letting them marinate makes them tender enough to enjoy raw.
Can I add protein?
Absolutely—top it with grilled chicken, chickpeas, or even chopped boiled eggs for a heartier dish.
Enjoy Your Shaved Brussel Sprout Salad
There’s nothing boring about this shaved brussel sprout salad. It’s a modern, no-fuss dish that lets simple ingredients shine. Tangy, crunchy, and incredibly easy to prepare, it’s perfect for casual dinners, fancy gatherings, or your weekly lunch prep. Once you try it, it might just become your new favorite salad. Go ahead—grab those sprouts and give this recipe a try!
Explore More Recipes to Pair with This Salad
Looking for dishes that complement your shaved brussel sprout salad perfectly? Try these favorites:
- Balance the freshness with creamy Slow Cooker Tuscan Chicken Meatballs with Gnocchi.
- Keep it crisp and satisfying with Simple Avocado Toast with Egg.
- Satisfy a comfort food craving with cheesy Chicken Alfredo Lasagna.
- End the meal on a sweet note with Blueberry Bread Pudding.
Shaved Brussel Sprout Salad with Zesty Mustard Dressing
Ingredients
For the Dressing:
- 2 tablespoons red wine vinegar
- 1 tablespoon whole grain mustard
- 1 teaspoon sugar
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Salad:
- 1 pound brussels sprouts
- ¼ cup finely grated Parmesan cheese
Instructions
- In a medium bowl, whisk together red wine vinegar, mustard, sugar, and olive oil. Add salt and pepper to taste.
- Trim the ends of the brussels sprouts and remove outer leaves if needed.
- Holding the stem, thinly slice each sprout until you reach the core. Discard the tough stems.
- Transfer sliced sprouts to a large bowl and gently break them apart with your hands.
- Pour the vinaigrette over the sprouts and toss well to coat evenly.
- Let the salad sit at room temperature for 15 minutes to soften.
- Just before serving, toss in the grated parmesan and mix gently.
- Taste and adjust salt and pepper, if needed.