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Shaved Brussels Sprouts Salad Recipe

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Posted by:

Erin Lynch

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Updated:

March 8, 2025

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5 from 74 votes

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Shredded brussel sprout salad pinterest image.

This Shaved Brussels Sprouts Salad with mustard & parmesan is tossed in a light red wine vinaigrette and makes a delicious, crunchy side dish.

Shaved brussels sprouts salad in large bowl with serving spoon.

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A couple weeks back, I found myself with an overabundance of brussels sprouts. I’d asked Rick to pick some up at the store, so that I could make these Balsamic Roasted Brussels Sprouts with Cranberries as a side dish for a prime rib holiday dinner that we were serving.

My usual recipe for those sprouts calls for three pounds. I didn’t quite remember how many Brussels sprouts that actually is, and, we were only having a small party of four for dinner that night, so I ended up cutting the recipe in half.

So… What do to with the remaining sprouts sitting the fridge? Test out some new recipes, of course!

I’d wanted to try a shaved brussel sprout salad for a while, and this seemed like to perfect opportunity…

Close up of spoon dipping into bowl of shaved sprouts.

Table of Contents

  • Ingredients needed
  • How to make shaved brussels sprouts
  • Variations
  • What to serve with it
  • Erin’s wine pairings
  • Full Recipe
  • Want More Recipes Like This One?

Raw sprouts can seem like a bit of an odd thing… You would never think of serving raw Brussels sprouts on a crudité platter along with some dip. But, much like kale, which can be a bit tough and bitter in its raw state, if the sprouts are sliced thinly enough, and then left to meld with some vinaigrette for a while, they take on a softer, more delicate flavor, but still with a nice bite.

This has quickly become one of my favorite winter salad recipes, rivaled only by this Fennel & Celery Salad and this Arugula Salad. It’s tangy, with a good bite from the mustard, and a bit salty and nutty at the end with the finishing of parmesan cheese.

I also love that, much like with my Brussels Sprouts Caesar Salad, these shaved brussel sprouts can sit for a bit – meaning that it’s a great salad for easy dinner parties and holiday gatherings. The flavors will only continue to combine and the brussels sprouts won’t lose their wonderful texture.

Ingredients needed

  • Brussels sprouts
  • Olive oil
  • Red wine vinegar – Or try white wine vinegar, apple cider, or champagne vinegar.
  • Whole grain mustard – Or dijon mustard.
  • Sugar – Or, add in some honey or maple syrup.
  • Parmesan cheese – Pecorino romano is another great option. Or omit for a dairy free version.
Hand holding salad bowl.

How to make shaved brussels sprouts

There are three options for making shredded brussels sprouts:

  1. Holding onto the stem end of the brussels sprout, use a sharp knife to thinly slice them.
  2. Use a mandolin to make thin slices of brussels sprouts.
  3. Use the slicing blade of your food processor to make thin ribbons. (This is my preferred method to make shredded sprouts in a hurry.)
Overhead close up of shredded brussel sprout salad in white bowl.
Close up of spoon dipping into bowl of shaved sprouts.

Variations

  • Use apple cider vinegar, sherry vinegar, or fresh lemon juice in place of the red wine vinegar.
  • Swap in some dijon mustard in place of the whole grain.
  • Use a couple teaspoons honey or maple syrup in place of the sugar.
  • Add extra crunch by throwing in some thinly sliced apples, pears, nuts, toasted pine nuts, pumpkin seeds, or sunflower seeds.
  • Add in some chopped crispy bacon.
  • Swap out the parmesan for some creamy goat cheese. 

What to serve with it

  • Pork Chops
  • Chicken Piccata
  • Butternut Squash Soup
  • Easy Roasted Chicken

Erin’s wine pairings

  • With its minerality and hints of stone fruit, a Dry Riesling will pop against the mustard vinaigrette on this salad.
  • A light Pinot Noir with bright acidity and earthy notes will compliment the flavors in this salad nicely.
Close up of shaved brussels sprouts salad in white bowl.

More hearty salad recipes

  • Cherry Tomato Salad with Roasted Lemons
  • Fennel Salad Recipe with Chickpeas
  • Kale Caesar Salad Recipe
  • Cauliflower Salad with Roasted Chickpeas & Quinoa
  • Radicchio Salad Recipe with Olives & Parmesan

More brussel sprout recipes

  • Shaved Brussels Sprouts Salad with Apples & Pecans
  • Balsamic Roasted Brussels Sprouts with Cranberries
  • Kung Pao Brussel Sprouts
  • Brussels Sprouts Caesar Salad
  • Honey Balsamic Brussel Sprouts
  • Air Fryer Brussel Sprouts
  • Smashed Brussel Sprouts with Lemon Tahini Sauce
  • Cheesy Brussel Sprout Pasta with Grainy Mustard
  • More → 15+ AMAZING Brussel Sprout Recipes 
Browse More Brusssels Sprout Recipes

Did you try this recipe?

If you loved this shredded brussel sprouts salad I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on  Instagram, TikTok, Pinterest and Facebook.

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Shaved brussels sprouts salad in large bowl with serving spoon.

Full Recipe

Shaved Brussels Sprout Salad

This Shaved Brussel Sprout Salad with Mustard and Parmesan is tossed in a light red wine vinaigrette and makes a delicious, crunchy side dish.
5 from 74 votes
Print Pin
Serves 4 people
Created by Platings and Pairings
Prep Time: 30 minutes mins
Total Time: 30 minutes mins

Equipment

  • Knife
  • Large Bowl

Ingredients

  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon whole grain mustard
  • 1 teaspoon sugar
  • 1 Tablespoon olive oil
  • 1 pound brussels sprouts
  • ¼ cup finely grated Parmesan cheese
  • Salt and Pepper (to taste)

Instructions

  • In a medium bowl, whisk together the red wine vinegar, mustard, sugar and olive oil. Season with salt and pepper, to taste.
  • Holding the stem of the Brussels sprouts, thinly slice each one until you get to within ½ inch of the stem. Discard the stems and place the sliced Brussels sprouts in a large bowl, breaking them up with your hands and discarding any tough pieces.
  • Toss the sliced sprouts with the dressing until coated. Let sit at room temperature for at least 15 minutes to allow the sprouts to soften and the flavors to combine.
  • Before serving, toss in the grated parmesan and taste again for seasonings, adding more salt and pepper, if needed.

Nutrition

Calories: 112kcal | Carbohydrates: 11g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 171mg | Potassium: 441mg | Fiber: 4g | Sugar: 3g | Vitamin A: 905IU | Vitamin C: 96.4mg | Calcium: 122mg | Iron: 1.7mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

 This recipe was originally published in 2018. It was updated in 2022 to add new photographs and information, and again in 2024. The brussel sprout salad with vinaigrette recipe remains unchanged. Enjoy.

Want More Recipes Like This One?

Love this dish? Discover more easy, flavorful recipes that you’ll want to make again and again. From crispy air fryer favorites to comforting classics, there’s plenty to try next!

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5 from 74 votes (70 ratings without comment)

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28 responses

  1. Create/Enjoy
    December 22, 2016

    That sounds so delicious! We had a shaved brussels salad at Headwaters. I love your simple dressing!

    Reply
    1. Erin
      December 27, 2016

      Thanks Suzannah! I’m going to need to get in to Headwaters and check theirs out!

      Reply
  2. Katrin
    December 27, 2016

    Never tried a sprouts salad! I feel totally inspired. Thank you!

    Reply
    1. Erin
      December 27, 2016

      I hope you enjoy Katrin – I really like the texture of the shaved sprouts!

      Reply
  3. Sarah Hardy
    December 28, 2016

    This looks so good! Brussels Sprouts are one of my favorite vegetables!

    Reply
  4. Marisa Franca @ All Our Way
    December 29, 2016

    I love the lightness of this salad! This will be great for the New Year nutritious eating!

    Reply
    1. Erin
      December 29, 2016

      Agreed Marisa – I’ll be eating a lot of this when the New Year rolls around! At least that’s my plan…

      Reply
  5. Amanda
    December 29, 2016

    I’ve never been a fan of brussel sprouts…at least I though I wasn’t. Recently I had a salad with shaved brussel sprouts and I loved it. And I really like them roasted. Love your recipe and the pics.

    Reply
    1. Erin
      December 29, 2016

      I’m a total Brussels sprout convert too Amanda – They’re now one of my favorite veggies!

      Reply
  6. Amy Nash
    December 30, 2016

    Yum! I love brussel sprouts and the dressing sounds wonderful!

    Reply
    1. Erin
      January 3, 2017

      Thanks Amy!

      Reply
  7. Sara
    December 30, 2016

    We are huge fans of brussels sprouts around my house – and always looking for new recipes to try! I really love the idea of the mustard with the parmesan … will definitely be giving this one a shot!

    Reply
    1. Erin
      January 3, 2017

      I hope you enjoy Sara – this is one of my favorite recipes right now!

      Reply
  8. Kaleigh @ Lively Table
    December 31, 2016

    This is about to be on repeat in my house! So yummy!

    Reply
  9. Christine
    December 31, 2016

    This is my kind of salad – Looks delicious!

    Reply
    1. Erin
      January 3, 2017

      Thank you Christine!

      Reply
  10. Carol Borchardt
    January 2, 2017

    Two of my favorite things in the world are Brussels sprouts and Parmesan cheese! Putting this on the “make soon” list!

    Reply
    1. Erin
      January 3, 2017

      Yay – I agree Carol! I hope you enjoy.

      Reply
  11. Billy
    October 15, 2018

    5 stars
    This looks like a delicious salad! Love that you added Dijon Mustard too. One of my favorite ingredients for sure. Thank you for sharing!

    Reply
    1. Erin
      October 19, 2018

      Of course – Cheers Billy!

      Reply
  12. chris
    October 17, 2018

    Can’t folks give a review AFTER actually trying the recipe? It makes the ratings totally deceiving.

    Reply
  13. Mq
    July 3, 2020

    5 stars
    Loved the flavors! My variation: used cider vinegar(was out of red wine vinegar) made 1.5 x the recipe for the pound of sprouts and added ½ C toasted walnut pieces. Will keep this in my file!@!!z

    Reply
    1. Erin
      July 4, 2020

      Thanks for sharing those swaps!

      Reply
  14. Cassy
    January 12, 2023

    I made this for Friendsgiving and it was a bit. Thank you!

    Reply
  15. Cassy
    January 12, 2023

    5 stars
    I made this for Friendsgiving and it was a hit! Thank you!

    Reply
    1. Erin
      January 14, 2023

      I’m so glad. Thank you Cassy!

      Reply
  16. Roxana Pirovano-Hansen
    January 26, 2023

    5 stars
    I just made it tonight and it was a big hit!💕

    Reply
    1. Erin
      January 28, 2023

      Thank you Roxana!

      Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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