Shaved Brussels Sprouts Salad

by Kayla Berman on February 9, 2026 0 comments

Add some cheerfully colorful, crunchy, cruciferous goodness to your plate with my Shaved Brussels Sprouts Salad recipe! Brussel sprouts are shaved thin, dressed in an apple cider vinaigrette, and adorned with an array of sweet and savory goodies like salty bacon, creamy cheddar, sweet-tart dried cranberries, and crunchy walnuts. YUM!

I’m always a sucker for good salad recipes, and this salad with shaved brussels sprouts is my current obsession. It gives faint La Scala chopped salad vibes, but with a decidedly cold-weather bent. If you’re looking for a holiday worthy slaw, this is the recipe for you!

Swapping in nutty, cabbage-like brussels for romaine sets the stage, while chewy dried cranberries, toasty walnuts, and apple cider vinaigrette make the scene. Savory bacon and white cheddar are bold enough to take the lead roles, but their performance never outshines the rest of the crew.

What I’m trying to say is this shaved brussel sprouts salad is the kind of side dish that steals the show! Each bite is filled with delicious tension—the balance of sweet berries, salty meat, and bitter nuts; crisp shaved brussels sprouts, crunchy nuts, and chewy dried fruit; rich, creamy cheese and zippy vinegar. It’s a full-on celebration on a plate!

Aren’t brussels sprouts just the best?!? If you love these cruciferous cuties as much as I do, I think you’ll also love my warm couscous and brussels sprouts salad, maple balsamic brussel sprouts with turkey bacon, and easy maple roasted fall veggies.

Why You’ll Love This Easy Salad Recipe

Make-Ahead Ready – Whisk up the vinaigrette and prep your ingredients up to a few days in advance. When you’re ready to serve, just toss everything together! Plus, shaved brussel sprouts are heartier than other types of greens, so you can even hang onto your leftovers for a few days after tossing.
Versatile – While this colorful shredded brussels sprouts salad shines next to Thanksgiving turkeys and Christmas pot roasts, it’s also filling enough to enjoy as a main. I like to divvy up the ingredients into 6 pint-sized mason jars so I have the week’s worth of healthy lunches to look forward to! (Just keep the dressing separate or at the bottom of the jar so the veggies don’t get too soggy.)
Spectacularly Seasonal – Sweater weather is perfect time for soups and stews, but having a good salad recipe on deck to mix and match a la your favorite diner ensures you never get bored. This shaved brussel sprouts salad brings crunch and brightness, but stays true to cozy cold weather flavors.

Nutritional Deep Dive

This shaved Brussels sprouts salad is the perfect mix of fresh + hearty + satisfying. One serving (⅙ of the recipe) comes in at 403 calories, with a balanced mix of healthy fats, fiber-rich carbs, and a bit of protein to help keep you full and energized. The base of Brussels sprouts delivers fiber, vitamin C, vitamin K, and antioxidants that support gut health and overall wellness.

Olive oil and walnuts contribute heart-healthy fats that enhance nutrient absorption and help with satiety, while apple cider vinegar, lemon juice, Dijon mustard, and garlic add bold flavor without excess sugar or sodium.

A touch of honey and dried cranberries provides natural sweetness, balanced by savory bacon and white cheddar cheese, which add richness and a modest protein boost. Green onions round everything out with freshness and extra micronutrients. Overall, this salad is a nutrient-dense side (or light main) that proves healthy eating doesn’t have to be boring!

One of my favorite things about this shaved Brussels sprouts salad is how easy it is to tweak depending on your goals. Here are a few simple ways to adjust it:

For more protein, add grilled chicken, turkey or salmon on top to turn it into a full entrée. You can also mix in chickpeas or white beans for a vegetarian-friendly option.
For more fiber, add extra veggies! Try shredded cabbage, arugula, or romaine to stretch the salad and make it feel bigger. You can also mix in cucumber or shredded carrots for extra crunch and freshness. For added crunch, sprinkle on some hemp hearts before serving.
To lighten it up, cut back on the cheese (or use a reduced-fat version) and bacon (or swap in lower-calorie turkey bacon). You can also swap dried cranberries for fresh berries or chopped apple for more volume and less added sugar.

Ingredients & Substitutions

Olive Oil – If you have it, this shaved brussels sprouts salad is the perfect time to bust out your bottle of fancy cold-pressed finishing oil. If not, regular EVOO or avocado oil works just fine!
Apple Cider Vinegar – Sweet, tangy, and bursting with fall-inspired flavor. In a pinch, swap in rice vinegar, champagne vinegar, or white wine vinegar.
Lemon Juice – Make sure it’s fresh! The bottled stuff tastes kind of bitter and dull.
Honey – For a floral sweetness that balanced out the vinegar tang and mustard sharpness. Feel free to swap in maple syrup or agave nectar if preferred.
Dijon Mustard – A classic addition to vinaigrettes, dijon mustard both adds flavor and acts as an emulsifier that hold the oil and vinegar in suspension. If you don’t have dijon, spicy brown or honey mustard are your best bet.
Garlic – Since we’re eating it raw in the salad dressing, this is one spot I don’t recommend using jarred minced garlic as a shortcut. In a pinch, you can use ¼ teaspoon of garlic powder per clove of fresh, but you won’t get the same spicy bite if you do.
Brussel Sprouts – The star of our recipe! Feel free to swap in shaved green cabbage or savoy cabbage instead.
Cooked Bacon – For a hit of salty, savory richness. If you don’t eat pork, feel free to use turkey bacon or vegan bacon bits.
Dried Cranberries – Chewy, sweet, and tangy dried cranberries add color, texture, and flavor. If you’re avoiding added sugars, make sure to reach for unsweetened dried fruit, or swap in chopped dried apricots.
White Cheddar Cheese – I always recommend grating your own cheese—it gives a better texture and mouthfeel than the pre-grated kind. You’re also welcome to use yellow cheddar if needed; I just like how white cheddar looks on the plate!
Walnuts – Feel free to swap in other nuts (e.g. pistachios, almonds, pecans) or use seeds (e.g. pepitas or sunflower seeds) as needed. If possible, toast them first for the best flavor!
Green Onions – Also known as scallions. Make sure to use both the white, pale green and dark green parts for the best of all worlds—the pale parts have more onion-y flavor, while the dark green parts make a fantastic garnish.
Kosher Salt & Black Pepper – Just the basics! Make sure to use freshly cracked black pepper for the best flavor.

How To Make Salad With Shaved Brussels Sprouts

Step 1: Make the Vinaigrette. In a small bowl or jar, combine all of the vinaigrette ingredients and whisk until smooth and well combined. If you’re using a jar, screw on the lid and shake it up until everything is mixed.

Step 2: Shred the Brussels Sprouts. Wash the Brussels sprouts and pat them dry. Use a sharp knife to trim off the stems, then thinly slice the sprouts into shreds (about ⅛-inch thick). You can also use a mandoline slicer to make this step quick and easy.

Step 3: Toss & Marinate. Add the shaved Brussels sprouts to a large bowl and pour about half of the vinaigrette over the top. Toss until evenly coated, then cover and refrigerate for about 15 minutes so the sprouts soften slightly and soak up the flavor.

Step 4: Add the Mix-Ins. Right before serving, add the cooked bacon, dried cranberries, white cheddar cheese, walnuts, and green onions. Toss everything together until well combined.

Step 5: Serve & Enjoy. Serve as-is, or drizzle with extra vinaigrette right before serving if you want it a little more saucy.

plain raw shaved brussels sprouts in a clear mixing bowl.

brussels sprouts salad dressing ingredients added to a small clear mixing bowl.

Optional Variations

Dairy-Free – Swap in your favorite dairy-free cheddar, or skip the cheese. You can always add extra nuts to replace the creamy, salty bite.
Vegetarian – Swap the bacon for vegan bacon bits, or add roasted chickpeas, white beans, or even smoked almonds for a savory, crunchy twist.
Vegan – Go dairy-free and vegetarian using the instructions above, and swap out the honey in favor of maple syrup.
Nut-Free – Skip the nuts in favor of your favorite seeds. If seeds are also off the menu, try adding a chopped apple for crunch.
Dressing Swap – The maple balsamic vinaigrette from my apple arugula salad recipe would also be stellar on shaved brussels sprouts.

Expert Tips

Slice the Brussels sprouts extra thin. The thinner they’re shaved, the more tender they’ll be (and the better they soak up the vinaigrette). A mandoline makes this super quick, but a sharp knife works great too.
Let the sprouts “marinate” before adding toppings. That 15-minute rest in the fridge is key! It softens the sprouts slightly and takes away some of the raw bite, while letting the dressing flavor every shred.
Start with half the dressing, then add more as needed. Brussels sprouts can vary in how much dressing they need, so it’s best to toss with a little first and drizzle more on right before serving.
Add the crunchy ingredients right before serving. Walnuts stay crispier and bacon stays more “snappy” when they’re tossed in at the end instead of sitting in the dressing too long.
Cook the bacon until it’s truly crispy. I’m talking to you, floppy bacon lovers!! Soft bacon can get chewy in the salad. For the best texture, cook it until it’s crisp, then let it cool before crumbling it in.
Use freshly grated cheddar if you can. Pre-shredded cheese works, but freshly grated white cheddar has a smoother mouthfeel and tastes extra creamy and sharp.
Toast the walnuts for next-level flavor. Toasting them for just a few minutes in a dry pan brings out their buttery flavor and makes the salad taste more restaurant-worthy.
Balance the sweetness to your taste. Depending on how sweet your dried cranberries are, you may want to slightly reduce the honey in the dressing (or add an extra splash of lemon juice or vinegar for more tang).
Make it ahead (but keep the mix-ins separate). You can shave the Brussels sprouts and mix them with the dressing ahead of time, but wait to add the bacon, walnuts, cheese, and green onions until right before serving for the best texture.

Serving Suggestions

This shaved Brussels sprouts salad is one of those side dishes that feels fancy but is actually super easy to throw together. It’s perfect for meal prep lunches, holiday spreads, or anytime you want something fresh and crunchy with a little sweetness and savory flavor.

Here are a few of my favorite ways to serve it:

As a hearty side dish with baked chicken thighs and potatoes, maple mustard baked salmon, or garlic butter steak bites.
Alongside cozy comfort foods like butternut squash turkey chili, chicken and wild rice soup, loaded baked potatoes, or easy, cheesy pastina.
As a holiday salad option for Thanksgiving, Christmas, or Friendsgiving (it holds up really well compared to leafy greens!).
Turn it into a full meal salad by adding extra protein like shredded rotisserie chicken, air fryer chicken bites, or chickpeas.
Serve it with sandwiches like turkey melts, Italian grinders, or tunacado sandwiches for a crunchy contrast.
Pair it with a grain like quinoa, farro, or brown rice to make it even more filling.

Storage and Reheating Instructions

Refrigerator: Store leftover shaved Brussels sprouts salad in an airtight container in the fridge for up to 3-4 days. Since Brussels sprouts are sturdier than leafy greens, this salad actually holds up really well and won’t get soggy right away.
Best texture tip: If you’re making it ahead of time, you can mix the shaved Brussels sprouts with the dressing and refrigerate, but wait to add the bacon, walnuts, cheese, and green onions until right before serving for the best crunch.
Serving leftovers: Give the salad a quick toss before eating and add an extra drizzle of vinaigrette (or a squeeze of lemon) if it needs a little refresh after sitting.
Freezing: I don’t recommend freezing this salad. The texture of the Brussels sprouts won’t thaw well.

FAQs

Can shaved brussels sprouts be eaten raw?

Yes! Shaved Brussels sprouts can absolutely be eaten raw. When they’re sliced thin and tossed with a vinaigrette, they soften slightly and become more tender, making them perfect for salads.

How can I use shaved brussels sprouts?

Shaved Brussels sprouts are super versatile and can be used anywhere you’d normally use shredded cabbage or hearty greens. You can toss them into salads with a simple vinaigrette, dried fruit, nuts, and cheese, mix them into a crunchy slaw, or sauté them quickly with olive oil and garlic for an easy side dish. They’re also great roasted until crispy, stirred into pasta, layered into grain bowls, or even used as a crunchy topping for wraps, sandwiches, and burgers. Since Brussels sprouts are naturally sturdy, they hold up really well for meal prep without getting soggy.

How to thinly slice brussels sprouts for salad?

To thinly slice Brussels sprouts for salad, start by washing them and patting them dry. Trim off the tough stem end and peel away any loose or damaged outer leaves. Then, cut each Brussels sprout in half lengthwise (this makes them easier to hold steady) and use a sharp knife to slice them into very thin shreds, about ⅛-inch thick. For the quickest, most even slices, you can also use a mandoline slicer—just be sure to use the hand guard to protect your fingers.

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