I reimagined Shaved Brussels Sprouts with quick-pickled shallots, toasted almonds, and one unexpected pantry ingredient.
I admit I had low expectations at first, but this Shaved Brussel Sprouts idea kept nagging at me until I finally tried it. The crunchy snap of Brussels sprouts, trimmed and shaved thin feels like a revelation next to the toasted crunch of sliced almonds, toasted, and there’s this little chewy pop that makes you pause.
It’s nothing like the usual Brussel Sprout Salad Recipes you scroll past on your feed, more electric and a bit naughty in all the right ways. I cant promise everyone will flip for it, but if you like surprises, this one will make you curious.
Ingredients
- Brussels sprouts: Crunchy, fiber rich, slight bitterness that brightens salad, good vitamin K and C.
- Parmesan: Adds savory, umami depth plus protein and calcium, salty bite, not overpowering.
- Almonds: Toasty crunch, plant protein and healthy fats, keeps you full, longer.
- Dried cranberries: Sweet tart pop, adds carbs and sugar, nice color and chew.
- Shallot: Mild oniony kick, adds sharpness and aroma without overpowering the greens.
- Olive oil: Silky mouthfeel, heart healthy monounsaturated fats, binds the flavors together.
- Lemon juice: Bright acid, cuts richness, adds fresh sour note and zestiness.
- Dijon mustard: Tiny tang and emulsifying power, helps dressing stick and taste sharper.
- Honey or maple: Touch of sweetness balances acid, rounds harsh edges, adds depth.
Ingredient Quantities
- 1 pound (about 450 g) Brussels sprouts, trimmed and shaved thin
- 1/2 cup finely grated Parmesan cheese (about 45 g)
- 1/3 cup sliced almonds, toasted
- 1/4 cup dried cranberries or chopped dried cherries
- 1 small shallot, very thinly sliced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- Zest of 1 lemon (optional)
- 2 tablespoons chopped fresh parsley or mint (optional)
How to Make this
1. Toast the almonds in a dry skillet over medium heat, shaking the pan often, until they smell nutty and are lightly golden, about 3 to 5 minutes; set aside to cool, reserve a few for garnish.
2. Trim the Brussels sprouts by cutting off the stem ends and removing any ragged outer leaves, then shave them very thin with a sharp knife, mandoline, or food processor slicing disk; pile them loosely in a big bowl so they stay airy.
3. Slice the shallot paper thin; if you want a milder bite, soak the slices in cold water for 5 minutes then drain well.
4. Make the dressing: whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon apple cider or white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper; stir in lemon zest if using.
5. Add the drained shallot, 1/4 cup dried cranberries or chopped dried cherries, and about 1/2 cup finely grated Parmesan to the shaved sprouts.
6. Pour most of the dressing over the salad and toss well, massaging the dressing into the sprouts a bit to soften them and release flavor; add more dressing if it seems dry.
7. Let the salad sit at room temperature for 10 to 20 minutes so the sprouts mellow and absorb the dressing, then taste and adjust salt, pepper or lemon.
8. Toss in the toasted almonds (keeping some for topping) and chopped parsley or mint if using, then plate and finish with the reserved almonds and a sprinkle of extra Parmesan; drizzle a little olive oil or squeeze extra lemon if you like.
9. Serve right away or chill briefly; leftovers keep 1 to 2 days in the fridge but the texture will soften more over time.
Equipment Needed
1. Dry skillet or frying pan, for toasting the almonds
2. Sharp chef’s knife, you’ll want it really sharp for shaving sprouts
3. Cutting board, big enough to pile the shaved sprouts on
4. Mandoline or food processor with slicing disk, if you don’t want to hand-slice
5. Large mixing bowl, to toss and “massage” the salad in
6. Whisk plus measuring spoons and measuring cups, for the dressing
7. Microplane or box grater, for lemon zest and finely grated Parmesan
8. Tongs or salad servers, for tossing and plating
9. Small bowl or jar with lid, handy for mixing or storing extra dressing
FAQ
Raw Shaved Brussels Sprouts Salad Recipe Substitutions and Variations
- Brussels sprouts: shredded green cabbage (same crunchy bite, cheaper), thinly sliced kale, massaged with a little oil to soften, or shaved fennel for a sweeter, anise like crunch.
- Parmesan cheese: Pecorino Romano or grated Asiago for a saltier, tangier bite, or nutritional yeast / store bought vegan Parmesan if you need dairy free.
- Toasted sliced almonds: chopped pecans or walnuts give the same buttery crunch, or toasted pumpkin seeds or sunflower seeds for a nut free swap.
- Fresh lemon juice: lime juice for a brighter note, white wine vinegar or sherry vinegar for a milder winey acidity, or a splash of apple cider vinegar if thats what you have.
Pro Tips
1. Toast almonds till they smell nutty but pull them off the heat a little early, they keep browning from residual heat; let them cool on a flat plate so they dont steam and go soft.
2. Shave the sprouts thin but not into dust; if you use a food processor pulse a few times so you dont end up mush. Massage the dressing in just enough to soften them, then let the bowl sit 10 to 20 minutes so the flavors mellow.
3. If the shallot is too sharp soak the slices in cold water for 5 minutes or quick-pickle them with a splash of vinegar and a pinch of sugar. For a silky, stable dressing shake it in a jar or whisk in a teaspoon of Dijon or a tablespoon of warm water to help it emulsify.
4. For make ahead: keep nuts and dressing separate and add the Parmesan right before serving so the salad stays bright and crunchy; if leftovers get dull, squeeze extra lemon and toss to wake it up.
Raw Shaved Brussels Sprouts Salad Recipe
I reimagined Shaved Brussels Sprouts with quick-pickled shallots, toasted almonds, and one unexpected pantry ingredient.
4
servings
292
kcal
Equipment: 1. Dry skillet or frying pan, for toasting the almonds
2. Sharp chef’s knife, you’ll want it really sharp for shaving sprouts
3. Cutting board, big enough to pile the shaved sprouts on
4. Mandoline or food processor with slicing disk, if you don’t want to hand-slice
5. Large mixing bowl, to toss and “massage” the salad in
6. Whisk plus measuring spoons and measuring cups, for the dressing
7. Microplane or box grater, for lemon zest and finely grated Parmesan
8. Tongs or salad servers, for tossing and plating
9. Small bowl or jar with lid, handy for mixing or storing extra dressing
Ingredients
1 pound (about 450 g) Brussels sprouts, trimmed and shaved thin
1/2 cup finely grated Parmesan cheese (about 45 g)
1/3 cup sliced almonds, toasted
1/4 cup dried cranberries or chopped dried cherries
1 small shallot, very thinly sliced
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar or white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Zest of 1 lemon (optional)
2 tablespoons chopped fresh parsley or mint (optional)
Directions
- Toast the almonds in a dry skillet over medium heat, shaking the pan often, until they smell nutty and are lightly golden, about 3 to 5 minutes; set aside to cool, reserve a few for garnish.
- Trim the Brussels sprouts by cutting off the stem ends and removing any ragged outer leaves, then shave them very thin with a sharp knife, mandoline, or food processor slicing disk; pile them loosely in a big bowl so they stay airy.
- Slice the shallot paper thin; if you want a milder bite, soak the slices in cold water for 5 minutes then drain well.
- Make the dressing: whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon apple cider or white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper; stir in lemon zest if using.
- Add the drained shallot, 1/4 cup dried cranberries or chopped dried cherries, and about 1/2 cup finely grated Parmesan to the shaved sprouts.
- Pour most of the dressing over the salad and toss well, massaging the dressing into the sprouts a bit to soften them and release flavor; add more dressing if it seems dry.
- Let the salad sit at room temperature for 10 to 20 minutes so the sprouts mellow and absorb the dressing, then taste and adjust salt, pepper or lemon.
- Toss in the toasted almonds (keeping some for topping) and chopped parsley or mint if using, then plate and finish with the reserved almonds and a sprinkle of extra Parmesan; drizzle a little olive oil or squeeze extra lemon if you like.
- Serve right away or chill briefly; leftovers keep 1 to 2 days in the fridge but the texture will soften more over time.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 174g
- Total number of serves: 4
- Calories: 292kcal
- Fat: 19.3g
- Saturated Fat: 3.95g
- Trans Fat: 0g
- Polyunsaturated: 2.17g
- Monounsaturated: 10.66g
- Cholesterol: 9.9mg
- Sodium: 381mg
- Potassium: 540mg
- Carbohydrates: 22.5g
- Fiber: 6g
- Sugar: 10.6g
- Protein: 10.1g
- Vitamin A: 168IU
- Vitamin C: 100mg
- Calcium: 188mg
- Iron: 2.02mg
