Shaved Brussels sprouts salad is a raw, thinly-sliced Brussels sprout salad tossed with red wine vinegar and lemon dressing, then loaded with Pecorino, red grapes, and Marcona almonds. It's an Italian-leaning fall and winter salad that turns one of the more polarizing vegetables into a crunchy, sweet-salty plate even sprout-skeptics ask for seconds of. If you're after a different raw-vegetable salad, my Cabbage Salad applies the same shaved-leafy technique to a different green; for a winter-fruit cousin with prosciutto and citrus, my Blood Orange Salad with Prosciutto hits the same Italian-leaning register. And if you're working out a holiday menu, my Complete Guide to Thanksgiving Side Dishes has a salad slot this fits cleanly into.
Shaved Brussels Sprouts Salad at a Glance
- 🕒 Total Time: 15 minutes (10 min prep, 5 min to dress and toss)
- 👪 Servings: 4 as a side, 2 as a main
- 🍝 Cuisine Type: American / Italian-leaning side salad
- 🧂 Flavor Profile: Bright and acidic from lemon and red wine vinegar; sweet from red grapes; salty and nutty from Pecorino and Marcona almonds; the Brussels carry a peppery raw bite
- 📖 Dietary Info: Vegetarian, gluten-free, naturally low-carb (sub the cheese for a vegan version)
- 📦 Storage Notes: Holds 2 days dressed in the fridge; the Brussels actually soften slightly and improve. After day 2 the cheese starts to weep; eat by then
- ⭐Why You'll Love It: A 15-minute fall and winter salad that converts even Brussels sprout skeptics. The shaved Brussels go from "I don't really like these" to "what is this and where did you get it." Pecorino, red grapes, and Marcona almonds carry the sweet-salty-crunchy job. Make-ahead-friendly and a guaranteed Thanksgiving slot.
Summarize and save this content on
Jump to:
Why I love this Recipe
It's pretty clear we all love a good Brussels Sprouts recipe here at WGC. We've done Shredded Brussels Sprouts before, and they are epic! The Lemon Garlic Sautéed Brussels are consistently one of the top recipes on WGC. And the Roasted Brussels with Pomegranates made a MEGA appearance this year on everyones holiday tables. So it makes sense to add another winner to the bunch to round it out.
This Shaved Brussels Sprouts Salad get doused with a lemon garlic shallot vinaigrette and then tossed with some crunchy red grapes, a little salty cheese and some Marcona almonds for crunch. It's the perfect salad to have as a side dish for fall and winter months. Make this salad along with the three meat lasagna if you are hosting! Or top it with your fav protein and turn it into the main course. I've been adding salmon on top and it's truly a match made in heaven.
And a quick work about shaving Brussels Sprouts:
- you can either use a really sharp knife - my favs are here! Along with a great knife sharpener.
- Or you can invest in a mandolin. This is ours and it's been with me for YEARS! Either way - just go slowly and watch your fingers!!
Substitutions & Swaps
🥗 Greens
- Shaved Brussels sprouts - The default; nutty, peppery, holds dressing for 2 days without wilting
- Shredded kale (Tuscan or curly) - Same shaved-raw technique; massage with the dressing for 2 minutes to soften
- Shaved cabbage (red or green) - Crunchier, holds even longer, slightly sweeter
- Half Brussels half radicchio - Adds bitter contrast; my pick when the meal needs a more grown-up edge
🧀 Cheese
- Pecorino Romano - The default; sharp, salty, holds up against the vinegar
- Parmigiano-Reggiano - Milder, nuttier; the more universally accessible swap
- Aged Manchego - Spanish move that pairs especially well with the Marcona almonds
- Crumbled Gorgonzola - Pushes the salad into wedge-salad territory; particularly good with the grapes
🍇 Fruit
- Red grapes, halved - The default; sweet-tart, juicy, the right size against shaved Brussels
- Pomegranate seeds - More festive, holiday-table-ready, brighter pop of color
- Sliced pear or apple - More autumnal; toss in lemon juice first to prevent browning
- Dried cranberries - The non-fresh option for off-season; soak in warm water 5 min first to plump
🌰 Nuts
- Marcona almonds - The default; rich, fatty, already fried-and-salted, the most luxurious choice
- Toasted hazelnuts - More autumnal; toast at 350 for 8 min and rub off skins
- Toasted walnuts or pecans - More accessible swap; halve them so they distribute
- Candied pecans - The dessert-leaning move when the salad is going on a holiday table
🥗🧀🍇 Tips & Tricks for the Best Shaved Brussels Sprouts Salad
A 15-minute Italian-leaning fall and winter salad that converts Brussels sprout skeptics
- Use a mandoline or food processor for shaving. Hand-slicing 1 pound of Brussels is a wrist-and-patience drain; 90 seconds in a food processor with the slicing disc gives you uniform shreds.
- Trim and remove tough outer leaves first. The yellow and damaged outer leaves taste bitter and stringy. Two seconds per sprout, worth it.
- Dress 10 minutes before serving, not 2 minutes. Brussels are sturdy; they need a few minutes to absorb the dressing and soften slightly. This is the make-ahead step.
- Salt the Brussels first, then let them sit 5 minutes. Brings out the natural sweetness and tames the raw bite. Then add the dressing.
- Shave the Pecorino, don't grate it. Wide ribbons (vegetable peeler off the block) give visual contrast and a meatier cheese hit. Grated Pecorino disappears into the dressing.
- Halve the grapes the same direction. Cut along the long axis, not the short. The longer ribbon distributes through the salad better than little spheres.
- Don't toast the Marcona almonds. They're already fried in olive oil and salted; toasting again makes them too aggressive. Just chop and add.
- Acid first, oil second. Whisk the lemon, red wine vinegar, salt, and pepper together first. Then drizzle the olive oil in slowly to emulsify. Reverse order breaks the dressing.
- Make the dressing in the bottom of the salad bowl. Skip the separate whisking bowl. Whisk in the bowl, pile the salad on top, toss when ready.
- This is a make-ahead winner. Shave the Brussels and prep the cheese, grapes, almonds the night before; toss with dressing 10 min before serving. Holiday-friendly without any day-of stress.
Shaved Brussels Sprouts Salad FAQs
What is shaved Brussels sprouts salad?
Shaved Brussels sprouts salad is a raw salad made from thinly-sliced or shredded Brussels sprouts, tossed with a vinegar-and-lemon dressing and finished with cheese, fruit, and nuts. It's an Italian-leaning fall and winter side dish that lets the Brussels' nutty, peppery flavor come through without cooking.
How do you shave Brussels sprouts?
Trim the stem end, peel off any yellow or damaged outer leaves, then run them through a food processor with the slicing disc, slice with a mandoline, or thinly hand-slice with a sharp knife. The food processor is fastest for a pound; mandoline gives the most uniform texture.
Can I make shaved Brussels sprouts salad ahead of time?
Yes, and it actually improves slightly. Shave the Brussels and prep the cheese, fruit, and nuts the night before; store separately in the fridge. Toss with dressing 10 minutes before serving so the Brussels soften but don't go soggy.
Are shaved Brussels sprouts safe to eat raw?
Yes, completely safe. Brussels sprouts are in the cabbage family and raw consumption is common; their sturdy texture is what makes shaved salads possible. Trim the tough outer leaves and shave thin so the texture works.
What dressing goes best with shaved Brussels sprouts?
A bright lemon-and-red-wine-vinegar vinaigrette with shallot and garlic is the move. The acid balances the Brussels' nuttiness; the shallot adds savory depth. Skip cream-based dressings; they fight the natural flavor of the raw sprouts.
Shaved Brussels Sprouts Salad
Ingredients
- 1 lb Brussels Sprouts
- 1 lemon, juiced
- 2-3 tablespoons red wine vinegar
- ½ cup olive oil
- 2 tablespoons minced shallot
- 3 cloves garlic, minced
- Kosher salt and freshly cracked black pepper to taste
- 2 cups red grapes, washed and halved
- ½ cup marcona almonds
- ½ cup shaved Pecorino or Parmesan cheese
Instructions
- Using a mandolin or a very sharp knife, carefully thinly slice the Brussels sprouts. Place in a large bowl and toss to combine.
- In a small bowl, whisk together the lemon juice, red wine vinegar, olive oil, shallot, garlic and season with salt and pepper.
- Pour the dressing over the Brussels sprouts and toss to coat well. Sprinkle the grapes, Marcona almonds and pecorino cheese over the salad and toss to combine.
Notes
- Use a mandoline or food processor for shaving. Hand-slicing 1 pound of Brussels is a wrist-and-patience drain; 90 seconds in a food processor with the slicing disc gives you uniform shreds.
- Trim and remove tough outer leaves first. The yellow and damaged outer leaves taste bitter and stringy. Two seconds per sprout, worth it.
- Dress 10 minutes before serving, not 2 minutes. Brussels are sturdy; they need a few minutes to absorb the dressing and soften slightly. This is the make-ahead step.
- Salt the Brussels first, then let them sit 5 minutes. Brings out the natural sweetness and tames the raw bite. Then add the dressing.
- Shave the Pecorino, don't grate it. Wide ribbons (vegetable peeler off the block) give visual contrast and a meatier cheese hit. Grated Pecorino disappears into the dressing.
- Halve the grapes the same direction. Cut along the long axis, not the short. The longer ribbon distributes through the salad better than little spheres.
- Don't toast the Marcona almonds. They're already fried in olive oil and salted; toasting again makes them too aggressive. Just chop and add.
- Acid first, oil second. Whisk the lemon, red wine vinegar, salt, and pepper together first. Then drizzle the olive oil in slowly to emulsify. Reverse order breaks the dressing.
- Make the dressing in the bottom of the salad bowl. Skip the separate whisking bowl. Whisk in the bowl, pile the salad on top, toss when ready.
- This is a make-ahead winner. Shave the Brussels and prep the cheese, grapes, almonds the night before; toss with dressing 10 min before serving. Holiday-friendly without any day-of stress.
I made this last Thanksgiving and it was a MAJOR hit! Didn't change a thing - it is perfect as written (since nobody had food allergies that pertained!). It has been requested for this year's meal, and I'm happy to oblige! Thank you for the stunning dish!
Hi! I love this salad and was wondering if you have added ever a freakin to it to make it hardier? Is there one you might suggest?
you could add farro! would be delish
My fiancée and I have made this half a dozen times now and counting. It’s become our go-to. Don’t hesitate, just make it.
Delicious! I'm allergic to nuts so I used seeds instead and it was great!
This recipe is perfect! We tried it, loved it and have since made it again. It’s easy and so so wonderful!
THE BEST! Such a great combo of sweet, salty and crunchy. I am not a big brussel sprout fan but LOVE them this way. Highly recommend
This was perfect- light and indulgent. It was even better the next day! Slicing the brussels sprouts was slow but mindless and therapeutic! Will make over and over again. As usual.
I did not have grapes, so used apple diced small -- worked great!
Gaby! I love your flavor combos, recipes, videos, posts — everything! I’m a huge fan.
Quick question... any subs for the red grapes? We’re just not big grape fans, but I’m sure they lend a lot of of juice and sweetness. Thanks!!
hmmmmmm they do pack a lot of flavor! any of your other fav fruit would be delish!
This is the best salad combo I’ve seen in awhile. Kudos.
Heck yes!! This is just what the winter ordered!