This refreshing and easy Shaved Brussels Sprouts Salad is tossed with thinly sliced Brussels sprouts, tender kale, scallions, pecans, and a refreshing lemon honey dressing.
You’ll love this shaved brussels sprouts salad. It’s got great texture – crunchy and tender at the same time. The lemon honey dressing brings everything together, making a really flavorful and refreshing salad.
Plus, it’s make-ahead friendly and comes together really quickly. It’s a very versatile side dish that pairs well with almost anything!
I’m a huge fan of Brussels sprouts! I love their texture…always crunchy and never mushy. This Shaved Brussels Sprouts salad is crunchy, refreshing, and so bright!
There are many ways to prepare Brussels sprouts. I like roasting them – check out my Roasted Brussels Sprouts and Butternut Squash Salad, Balsamic Glazed Brussels Sprouts. I also like baking them with lots of cheese in this Brussels Sprouts Gratin.
But have you tried eating them raw? It’s delicious! The trick is slicing them really thin to bring out their amazing texture in every bite, and tossing them a bright and flavorful lemon dressing. This softens it a little bit and removes any natural bitterness.
I love serving this salad with Ricotta Spinach Stuffed Chicken and Puff Pastry Salmon Wellington. It also goes well with Italian dishes, such as No-Boil Lasagna Bolognese!
Why I love making this easy shaved brussels sprouts salad:
- It’s easy and simple: Only a few simple ingredients needed to prep this salad.
- It’s got great flavor balance: The bright and refreshing honey lemon dressing adds amazing flavor and removes any natural bitterness.
- The texture is amazing! The dressing tenderizes the vegetables a bit, while also maintaining their crunchy texture.
- It’s prep-ahead friendly: You can prep all the ingredients days in advance and toss everything together when ready to eat. It’s so easy and convenient.
Jump to:
How to Shave Brussels Sprouts
There are 3 ways to shave Brussels sprouts:
- Sharp knife: Thinly slice each one. It takes a few minutes to get it all done. If you don’t have a food processor or a mandoline, using a knife is always an option.
- Food processor: Use the slicing blade attachment with your food processor. It gets the job done in just SECONDS!
- Mandoline slicer: It slices them in a uniform way. You have to be careful not to accidentally hurt your fingers though, so please use safety gloves.
My favorite method to prep this shaved Brussels sprouts salad is by using a sharp knife (I guess I’m old school), but the fastest and easiest method is by using a food processor. It literally takes seconds to get the job done.
Ingredient Notes
- Fresh Brussels sprouts: Find ones that look firm, green, and with no (or very little) dark spots or bruises.
- Lacinato kale: Unlike regular curly kale, Lacinato kale tends to be more tender. It provides great texture contrast.
- Scallions: Adds flavor. If you don’t like scallions, feel free to omit them.
- Chopped pecans: For crunch and texture.
- For the honey lemon dressing: Freshly squeezed lemon juice, olive oil, dijon mustard, honey, minced garlic, salt and pepper.
Step-by-Step Instructions
Step 1 | Thinly slice the Brussels sprouts
- Trim the bottom.
- Remove any outer damaged leaves.
- Using a sharp knife, thinly slice them. For this step, you can also use a food processor (with the slicing blade attached) or a mandoline (be careful, use safety gloves).
- As you’re slicing them, transfer to a large mixing bowl.
Step 2 | Make the honey lemon dressing
In a mason jar, combine the freshly squeezed lemon juice, olive oil, dijon mustard, honey, minced garlic, salt and pepper. Seal and shake vigorously until emulsified (evenly combined). Adjust flavors to taste or as needed.
Step 3 | Toss all ingredients together
In a large bowl, combine the shaved Brussels sprouts, thinly sliced kale, thinly sliced scallions, and the prepared honey lemon dressing. Top with chopped pecans and give it another quick toss. Let it sit for 10 minutes before serving. And there you have it, a wonderful shaved Brussels sprouts salad!
Make Ahead Tips
You can make this shaved Brussels sprouts salad in advance, but don’t toss everything together until you’re ready to serve.
If you toss the salad ingredients with the dressing, it will get soggy. Instead, slice all the vegetables and nuts, and make the dressing in advance (refrigerate) and toss everything to combine right before serving.
If the dressing solidifies in the fridge, microwave it for just 5-10 seconds to loosen it up.
Substitutions and Variations
Instead of lacinato kale, you can use curly kale, but be sure to soften and massage it first, as curly kale tends to be pretty tough. As for the pecans, substitute with walnuts, pine nuts, pumpkin seeds, or anything similar.
Do NOT use canned or frozen Brussels sprouts for this recipe – always use fresh.
Customize this salad by adding extra ingredients, such as:
- Thinly sliced apples
- Dried cranberries
- Shaved or shredded parmesan cheese
- Bacon bits (fully cooked)
- Pomegranate seeds
Main Dish Pairings
This shaved Brussels sprouts salad is a very versatile side dish. I serve it all the time with pork chops, pan-seared chicken, pastas, and so much more.
My favorite main dishes to serve with it are Ricotta Spinach Stuffed Chicken, No-Boil Lasagna, Italian Sausage Pasta Bake.
Other similar sides you might like:
Recipe FAQs
I always wash them whole. If they are shredded, wash them thoroughly under cold water and use a salad spinner to dry them, or pat them dry completely with a clean towel.
You can use a sharp knife, a food processor (with the slicing blade attachment), or a mandoline. Note: If using a mandoline, wear safety gloves just to be safe.
Yes, but wait until ready to serve before adding the dressing. Slice all the veggies and prep the pecans. Make the honey lemon dressing separately and refrigerate. Toss everything together when ready to serve. If the dressing has solidified in the fridge, microwave for a few seconds.
No. They turn mushy, not a good choice for this recipe.
Tips for Success
- The fastest way to shave Brussels sprouts is by using a food processor with a slicing blade attachment. You can also use a sharp knife or a mandoline.
- Honey lemon dressing: Adjust the dressing to taste. For more acidity, add more lemon juice. For more sweetness, add more honey.
- Don’t use frozen or canned Brussels sprouts. They will make the salad very soggy.
- Make-ahead tips: If making ahead, don’t toss with the dressing until ready to serve. This way, the vegetables stay crisp and fresh.
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Shaved Brussels Sprouts Salad
Ingredients
- 1 pound Brussels sprouts
- 3 cups thinly sliced Lacinato kale - ribs and stems removed
- 2 scallions - top trimmed and thinly sliced
- Chopped pecans for topping
Lemon Honey Dressing:
- ¼ cup freshly squeezed lemon juice - from about 2 lemons
- ½ cup extra virgin olive oil
- 1 teaspoon dijon mustard
- 2 teaspoons honey
- 1 clove finely minced garlic
- Salt and pepper to taste
Instructions
- Make the lemon honey dressing: in a mason jar, combine the lemon juice, olive oil, dijon mustard, honey, minced garlic. Seal and shake vigorously until emulsified (fully combined). Season with salt and pepper to taste and shake again. If needed, adjust dressing ingredients to taste.
- Trim the bottom of the Brussels sprouts. Then, remove any damaged outer leaves if needed. Using a sharp knife, thinly slice the Brussels sprouts. Note: you can also use a a food processor (with the slicing blade attachment), or a mandoline (wear safety gloves). As you’re slicing them, transfer to a large mixing bowl.
- To the same bowl, add the sliced kale and scallions.
- Toss everything with the prepared honey lemon dressing. Let it sit for 10 minutes to allow the kale to soften, and toss one more time.
- Top with chopped pecans to taste. Serve immediately. Enjoy!
Notes
- Three ways to shred Brussels sprouts: 1) A sharp knife, 2) a food processor (with the slicing blade attachment), or 3) a mandoline. Note: If using a mandoline, wear safety gloves just to be safe.
- The fastest way is to use a food processor. It takes only a few seconds.
- Don’t use frozen or canned Brussels sprouts. They will make the salad very soggy.
- Make ahead: You prep everything up to 2-3 days in advance, but don’t toss with the dressing until ready to serve. The dressing can be made 3 days in advance and refrigerated (if it solidifies, pop it in the microwave for a few seconds to loosen it up).
- If desired, you can use pre-shredded Brussels sprouts from the store. I’d recommend washing them thoroughly and drying with a salad spinner.
- Lacinato kale: Curly kale, but tenderize it first.
- Pecans: Walnuts, pine nuts, pumpkin seeds.
- Scallions: Omit if desired.
- Add-ons: apples, pomegranate seeds, parmesan cheese.
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