A shaved Brussels sprouts salad with parmesan, cranberries, almonds, bacon, and a citrus vinaigrette. It’s the perfect way to enjoy fresh veggies in the fall and winter. It’s easy to make, and even picky eaters love Brussels sprouts when they’re prepared this way! Make this Brussels sprouts salad part of your holiday meal, or enjoy it with a quick weeknight dinner!
Make this hearty salad in the fall and winter when Brussels sprouts are in season. Brussels sprout salad is perfect when you need a break from heavy meals and holiday treats. This is delicious enough to serve company or make for a holiday celebration. Serve it at Thanksgiving and Christmas as a crowd-pleasing way to get fresh vegetables on the table! This salad is delicious!
It’s not just for holidays! We like to make a batch of this to have as a side with weeknight dinners or make it ahead for easy lunches.
This Brussels sprouts salad requires a little prep work, but all the steps are easy. You will need to lightly toast the almonds, cook some bacon, and take time to shred the Brussels. I promise it’s worth it! To make the prep work easy, make oven-cooked bacon while you prepare the other ingredients. Then, make the lemon dressing in a mason jar. No need to whisk. Dump the ingredients in and shake it to make a perfect dressing.
Can you eat Brussels sprouts raw?
Yes, you can! They’re a perfect way to enjoy fall and winter salads. They’re a great way to introduce Brussels sprouts to picky eaters. If you like a good coleslaw, you’ll like raw Brussels sprouts!
This salad uses raw Brussels sprouts as its base. Shaving the Brussels sprouts makes them almost like cabbage used in coleslaw. They are easy to chew and have a nice texture. They’re sturdy enough to stand up to dressings without becoming soggy.
This makes them a great make-ahead salad if you’re doing meal prep! Make a batch of this Brussels sprout salad and eat it for lunches or dinners!
How to shred Brussels sprouts
There are a few ways to achieve thinly sliced, shaved, or shredded Brussels sprouts. I’ll show you a few options!
1. Use A mandolin slicer
My favorite way to shave or shred Brussels sprouts is to use a mandolin. I’ve had this adjustable Japanese-style mandolin slicer for over a decade. I love using it to get consistent, thin slices. It’s great because you can adjust the mandolin to get your desired thickness. It makes it super simple to get perfectly shaved Brussels.
Be very careful when using a mandolin! Use cut resistant gloves, take your time, and follow safety instructions from the manufacturer.
2. Use A sharp knife
If you don’t have a mandolin slicer, you can use a sharp chef’s knife to shred Brussels sprouts into thin slices. Take your time to slice each Brussels sprout as thin as possible.
3. Use a food processor
You can also use the slicing attachment on a food processor. This is the fastest way to shred Brussels sprouts! You will not have control over the thickness with this method. Most food processors only come with one slicing option. Still, it’s a fast and effective way to thinly slice them!
Remove any attached stalk before feeding the Brussels sprouts into the food processor.
- Raw Brussels Sprouts are thinly shaved to form the base of this salad. If you’re looking for a shortcut, some stores sell bags of raw, pre-shaved Brussels sprouts. Trader Joe’s, Target, and Walmart sometimes have them in the produce section. Use 1 pound or about 5 cups of shredded Brussels sprouts.
- Sliced Almonds add a nutty flavor and extra crunch to the salad. Lightly toast them to bring out their flavor and make them crispy.
- Shred Parmesan Cheese using the large holes on a box grater. These big pieces of parmesan hold their own in the salad. You can actually taste it as you’re eating this Brussels sprouts salad.
- Crispy Cooked Bacon takes this salad to the next level. Use this oven-cooked bacon recipe to make cleanup a breeze.
- Dried Cranberries or craisins add a sweet and tart flavor. They provide a nice contrast to the Brussels and the other savory toppings.
- A Citrus Vinaigrette made with lemon juice, garlic, olive oil, salt, and pepper. Add everything to a mason jar and shake it to make a perfect emulsified dressing.
Make low-carb/low-sugar Brussels sprouts salad
I’ve made this without cranberries, and it’s absolutely delicious. Leave them out to remove most of the sugar if you’re carb-conscious. If you leave out the dried cranberries, I recommend doubling the garlic in the dressing!
How to make shaved Brussels sprout salad with parmesan
Start by cooking your bacon. They easiest way is to cook bacon in the oven! It won’t splatter and you can let it cook while you prep the remaining ingredients.
Next, toast the almonds. Cook them over medium-high heat for about 3 minutes. Stir the frequently as they cook. They will start to get fragrant and have a nutty smell when they’re done. Careful, they burn quick!
Time to wash and shave the Brussels sprouts. If you are using a bag of pre-shredded sprouts, you can skip this part. Use a mandolin slicer, a chef’s knife, or a food processor to finely shave them into very thin slices.
Grate the parmesan, using the large holes on a box grater.
Add the shaved Brussels sprouts, toasted almonds, grated parmesan, and dried cranberries to a large mixing bowl. Then, crumble or chop the cooked bacon and add it to the bowl.
Next, make your dressing. Peel and finely mince the garlic and add it to a pint sized mason jar. Then, juice both lemons and add their juice to the jar. Add the olive oil, salt and pepper. Close the lid. Then, shake it until a smooth dressing forms.
Pro-tip: This mason jar method is the easiest way to make a vinaigrette. But, if you don’t have a mason jar handy, add the lemon juice, minced garlic, salt, and pepper to a small mixing bowl. Then, slowly drizzle in the olive oil while whisking it constantly.
Pour all the dressing into the bowl. Then, toss to combine.
Make ahead and storage
Refrigerate in a covered container for up to 3 days.
You can make this Brussels sprout salad ahead of time and refrigerate until ready to serve.
How to serve shaved Brussels sprout salad
- Try it with crispy roasted sweet potatoes on top to make a meal out of it! You can also add warm rice pilaf.
- Make Brussels sprouts salad for Christmas Dinner or Thanksgiving Dinner.
- Serve it as a side for fall and winter meals
- Make a batch of Brussels sprouts to meal prep for weekly lunches.
Shaved Brussels Sprouts Salad
Shaved Brussels sprouts salad with parmesan, cranberries, almonds, bacon, and citrus vinaigrette. A perfect salad for fall and winter that can be made ahead.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: about 7 cups 1x
- Category: Salad
- Method: Toss
- Cuisine: American
For the Salad
- 8 slices bacon*
- 1/2 cup sliced almonds
- 1 pound Brussels sprouts
- 1/2 cup grated Parmesan
- 1/2 cup dried cranberries
For the Citrus Vinaigrette
- 2 lemons
- 1 clove garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup extra virgin olive oil
- Cook the bacon slices until they’re crispy. Then, drain them on a paper towel-lined plate and let them cool. For less mess, make crispy oven-cooked bacon. While the bacon is in the oven, start prepping the remaining ingredients.
- Toast the sliced almonds. Cook the almond slices in a dry, heavy-bottomed skillet over medium heat. Cook and stir until they’re fragrant. This will only take about 3 minutes. They’re easy to burn, so watch them closely. Dump them onto a plate and let them cool to room temperature while you shave the Brussels sprouts.
- Shave the Brussels sprouts. Wash the Brussels sprouts and remove any loose outer leaves and brown leaves. Then, shave the Brussels sprouts into very thin slices. You can use a mandolin slicer, a sharp knife, or a food processor. See the notes in the recipe post for more tips on this. This will make about 5 cups of shredded Brussels sprouts.
- Assemble the salad. Add the shaved Brussels sprouts to a large mixing bowl. Crumble or chop the cooked and cooled bacon into small pieces and add them to the bowl of Brussels sprouts.
- Grate the parmesan. Use the larger holes on a box grater to coarsely grate ½ cup of shredded parmesan cheese and add it to the bowl.
- Toss in the dressing. Make the citrus vinaigrette (recipe follows)and pour it into the salad bowl. Use tongs to toss the salad to combine everything.
Serve immediately or refrigerate until ready to serve.
Make the citrus vinaigrette:
- Use a citrus squeezer to juice the 2 lemons, and add the lemon juice to a mason jar.
- Peel and finely mince the garlic clove. Add the minced garlic to the mason jar.
- Add the remaining ingredients to the jar and close the lid. Then, shake it until an emulsified dressing forms.
*If you don’t have a mason jar handy, add the lemon juice, minced garlic, salt, and pepper to a small mixing bowl. Then, slowly drizzle in the olive oil while whisking it constantly.
- Store in the fridge in a covered container for up to 3 days.
- Oven-cooked bacon recipe: https://mandiofthemountains.com/easy-oven-cooked-bacon
- If you’re using a bag of raw, pre-washed shaved Brussels sprouts, you need 1 pound or about 5 cups.
- Serving Size: 1 cup
- Calories: 271
- Sugar: 10.4 g
- Sodium: 483.1 mg
- Fat: 19.9 g
- Carbohydrates: 18.2 g
- Fiber: 4 g
- Protein: 9.2 g
- Cholesterol: 14 mg
Keywords: shaved Brussels sprout, shred Brussels spouts