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This simple shaved brussel sprout salad comes together in just 20 minutes and is certain to be a crowd pleaser! Creamy dijon mustard, olive oil and a touch of sea salt and pepper are all you need to dress this salad–all things you probably have in the pantry now!

Shaved Brussel Sprout Salad in white bowl with shredded parmesan.
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This recipe was originally published December 2015 and updated June 2020.

Brussels sprouts can actually be quite amazing raw–who knew! We love enjoying them roasted with maple and balsamic, but fresh in a salad is a great way too!

This shaved Brussels sprout salad was inspired by a salad from a restaurant I used to frequent that is no longer around.

Whip it all up in no time and ENJOY!

Why You Will Love This Shaved Brussels Sprout Salad

  • You can prepare it in less than 20 minutes. Minimal veggie chopping-the food processor can literally do all the work for you. You can chop the onion as well as the Brussels sprouts in it. A great time saver. Then just toss everything together and mix.
  • It’s great for meal prepping. This is a salad that does well in the refrigerator for up to about 5 days–if it lasts that long. Add some grilled chicken and maybe some rice to make it a full meal ready to go.
  • A great way to alternate from your same old salad. Sometimes it’s refreshing to have something different from the boring mundane salad. We all get into our food ruts, but shaking things up can really make a difference. This is a great way to get in the veggies and just do something different.

Recipe Ingredients:

  • Brussels sprouts: no need to cook them. You want fresh, raw Brussels sprouts. I know Trader Joe’s sells pre-shredded brussels sprouts for a quick time saving hack.
  • onion: red is ideal for added color. Use what you have on hand if you don’t have a red onion handy.
  • parmesan cheese: I like shredded parmesan in this shaved Brussel sprout salad, but grated or shaved will work as well. Bonus if you can freshly shred it!
  • walnuts: chopped, raw or toasted. You can toast them in a skillet for about 5-7 minutes on medium heat for a more vibrant flavor. If you have an allergy, use chopped pecans, sliced almonds or even some sunflower seeds.
  • olive oil: use a high quality olive oil for a smooth, vibrant flavor
  • dijon mustard: this is the key ingredient for flavor in this shaved Brussel sprout
  • lemon juice: freshly squeezed is ideal for optimal flavor
  • pepper: season to your taste, adjust as needed. You can add salt to taste as well.
Ingredients for salad on counter.

How to make this recipe:

  • The easiest way to shred or shave your brussels sprouts is to use a food processor in my opinion. Cut off the stems of the brussels sprouts, cut them in half and place them in the food processor. You may need to do this in batches depending on the size of your food processor. (step 1)
  • Pulse the food processor to shred the brussels sprouts. Transfer them to a medium mixing bowl. I often pick out any big chunks and pop them back into the food processor to pulse them a couple more times. (steps 2 and 3)
Brussels sprouts in food processor.
  • Toss the walnuts, parmesan and onion into the bowl with the shredded brussels sprouts. Toss to combine. (step 4)
  • In a separate small bowl, whisk together the dijon mustard, lemon juice, olive oil, pepper and salt to taste. Pour over the salad and toss to combine. Add an extra sprinkle of parmesan on top and enjoy right away or chill until ready to serve. (steps 5 and 6)
Salad ingredients in a bowl with dressing.

What to Serve With This Shaved Brussels Sprout Salad:

Overhead shot of shaved brussel sprout salad in bowl with serving spoon.

Other Salad Recipes:

I love some of the recipes on this list of 30 amazing brussels sprouts recipes too! One for every day of the month, right?!

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Tap stars to rate!
5 from 11 votes

Shaved Brussels Sprout Salad

This simple shaved brussel sprout salad comes together in just 20 minutes and is certain to be a crowd pleaser! Creamy dijon mustard, olive oil and a touch of sea salt and pepper are all you need to dress this salad–all things you probably have in the pantry now!
Prep Time: 15 minutes
Total Time: 20 minutes
Servings: 8

Ingredients 

  • 1 ½ lb. fresh brussels sprouts
  • 1 cup chopped walnuts
  • ½ red onion, small diced
  • Juice of 1 lemon
  • ¼ c Dijon mustard
  • c olive oil
  • ½ tsp pepper
  • 1 cup shredded parmesan
  • salt to taste
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Instructions 

  • Rinse brussels sprouts and cut the ends off of each and then cut each in half.
  • Add the sprouts in a food processor and pulse until shredded. Pour shredded sprouts into a large bowl. Add the onion, parmesan, and walnuts and toss to combine.
  • In a small bowl, whisk together dijon mustard, olive oil, lemon juice, pepper and salt to taste. Add to the salad and toss to coat evenly.
  • Enjoy or chill until ready to enjoy!

Notes

I love adding a couple sliced boiled eggs to this as well!

Nutrition

Calories: 269kcal, Carbohydrates: 11g, Protein: 10g, Fat: 22g, Saturated Fat: 4g, Cholesterol: 9mg, Sodium: 311mg, Potassium: 428mg, Fiber: 5g, Sugar: 3g, Vitamin A: 739IU, Vitamin C: 73mg, Calcium: 204mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question?Leave a comment below!

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2 Comments

  1. Julie says:

    5 stars
    Delicious! the whole familiy loved it! Great way to deconstruct the dreaded brussel sprout.

    1. Lorie says:

      Ha, I hear you on that one! This is a family favorite here as well!