Crisp, fresh and ready in 10 minutes, this shaved Brussels sprouts salad combines raw shaved sprouts, sweet apple, dried cranberries, walnuts, parsley and feta in a zingy lemon dressing. A bright, make-ahead side for Thanksgiving, Christmas or a winter lunch.
An Easy Raw Brussels Sprouts Salad
This easy shaved Brussels sprouts salad is my go-to winter salad: no cooking, just thinly sliced raw sprouts tossed with crunchy, sweet and salty toppings. Serve it as a side dish for a festive table or as a light lunch with some crusty bread.
Shaving the sprouts makes all the difference. Sliced paper-thin, they become tender and taste milder, a bit like a crunchier, more flavourful cabbage, so even people who think they don’t like Brussels sprouts tend to go back for seconds. In the UK, we’d simply call it a raw sprout salad.
If you prefer a vegan version, leave out the feta or swap it for a plant-based alternative.
The sprouts stay raw, so they need to be sliced very thinly. A sharp knife works, but for speed and even slices I prefer a mandoline slicer like this one. For other ways to enjoy them, check out this guide on How To Cook Brussels Sprouts.
For the dressing, I have adapted the zingy citrus dressing recipe on page 308 of my cookbook “Less Meat, More Plants“
This shaved sprouts salad with walnuts and cranberries makes a fresh, colourful addition to your Thanksgiving or Christmas menu, and a lovely alternative to coleslaw.
Watch how to make this shaved Brussels sprouts salad
Why You’ll Love This Shaved Brussels Sprouts Salad
- Crisp & Fresh: Thinly shaved Brussels sprouts give a light, crunchy texture in every bite.
- Ready in 10 Minutes: No cooking at all, just slice, whisk and toss.
- Make-Ahead Friendly: Shave the sprouts and make the dressing up to 2 days in advance.
- Sweet, Salty & Tangy: Apple and cranberries, salty feta and a zingy lemon dressing balance the sprouts perfectly.
- Festive on the Table: The green and red colours look the part at Thanksgiving or Christmas.
You might also like: Maple-roasted Brussels sprouts with chestnuts.
In this post
How to Shave Brussels Sprouts (3 Ways)
Shaved Brussels sprouts are simply raw sprouts sliced into thin ribbons. The thinner you slice them, the more tender they are and the better they soak up the dressing. Start by trimming the woody base of each sprout and removing any tired or discoloured outer leaves, then pick your method.
1. With a mandoline (my favourite)
Hold each sprout by its stem end and slide it across the blade on the thinnest setting. Always use the hand guard: sprouts are small, and your fingers get close to the blade quickly. A mandoline gives you the finest, most even shreds in a couple of minutes.
2. With a sharp knife
Halve each sprout through the stem, place it cut-side down so it can’t roll, and slice across as thinly as you can. It takes a little longer, but you don’t need any special kit.
3. With a food processor
Fit the slicing disc (not the chopping blade) and feed the trimmed sprouts through the feed tube. It’s the fastest option if you are making a big batch for a crowd, although the slices are slightly less even.
Tips for perfect shaved Brussels sprouts
- Pick firm, tightly closed sprouts: they are easier to slice and stay crunchy.
- Keep the loose leaves that fall off and add them to the bowl.
- Fluff the slices with your fingers to separate the layers.
- Shaved sprouts keep in an airtight container in the fridge for 2–3 days, so you can prep them ahead.
- Short on time? Bags of pre-shaved Brussels sprouts work fine in this recipe.
How to make this shaved Brussels sprouts salad
Ingredients:
To make this shaved Brussels sprouts salad you will need the following (full quantities are in the recipe card below; use the US Customary toggle if you prefer cups):
- Brussels sprouts
- dried cranberries
- walnuts
- parsley
- feta cheese
- 1 sweet apple
FOR THE LEMON DRESSING: - Dijon mustard
- lemon juice
- extra-virgin olive oil
- garlic clove
- salt
- maple syrup
Step 1: Shave the Brussels sprouts
Trim and halve the sprouts, then slice them as thinly as possible using one of the methods above. Fluff the slices with your fingers to separate the layers.
Step 2: Make the dressing
Mix together the Dijon mustard, lemon juice, extra-virgin olive oil, garlic, salt, and maple syrup. Set aside.
Step 3: Build the salad
Put the shaved Brussels sprouts in a large salad bowl. Top with the cranberries, walnuts, chopped parsley, crumbled feta and apple slices. For extra flavour, toast the walnuts in a dry pan for 3–4 minutes first. Slice the apple last, or toss it in a little lemon juice, so it doesn’t brown.
Step 4: Serve
Toss everything in the lemon dressing. If you have time, leave it for 10–15 minutes before serving: the dressing softens the sprouts slightly and the flavours come together.
Shaved Brussels Sprouts Salad FAQs
Yes. When shaved thinly, raw Brussels sprouts are tender and crunchy with a milder flavour than you might expect. A tangy dressing softens them slightly, which is why they work so well in salads.
Yes. Store shaved Brussels sprouts in an airtight container in the fridge for 2–3 days. The lemon dressing also keeps in a jar in the fridge for up to 3 days.
You can dress the salad up to 2 hours before serving, as shaved sprouts hold their crunch much better than lettuce. If you are prepping further ahead, keep the sprouts, dressing and toppings separate, and add the walnuts and apple just before serving.
No. A sharp knife works well: halve the sprouts, lay them cut-side down and slice thinly. A food processor fitted with the slicing disc is the quickest option for a big batch.
Yes. Many supermarkets sell bags of shaved Brussels sprouts, which are a great time-saver. You will need about 250 g (9 oz) for this recipe.
Leave out the feta or use a plant-based alternative. The lemon dressing is sweetened with maple syrup, so it is already vegan.
Try pomegranate seeds instead of cranberries, pecans instead of walnuts, shaved Parmesan instead of feta, or a handful of crispy roasted chickpeas for extra protein.
Once dressed, the salad keeps in an airtight container in the fridge for 1–2 days. The sprouts soften a little over time but stay pleasantly crunchy.
More winter salad recipes to try
- Roasted Sweet Potato Salad
- Persimmon Salad
- Mushroom Salad (with Tahini Dressing)
- Asian Red Cabbage Slaw
- Brussels Sprout Panzanella
I hope you enjoy this shaved Brussels sprouts salad recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Shaved Brussels Sprouts Salad
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 250 g Brussels sprouts
- 75 g dry cranberries
- 75 g walnuts
- 10 g parsley chopped
- 100 g feta cheese
- 1 sweet apple thinly sliced
FOR THE LEMON DRESSING:
- 1 tsp Dijon mustard
- 3 Tbsp fresh lemon juice
- 80 ml extra-virgin olive oil
- 1 garlic clove grated
- ¼ tsp salt
- maple syrup to taste
Instructions
- Using a mandoline or a sharp knife, cut the Brussels sprouts into very thin slices.250 g Brussels sprouts
- Make the dressing: Mix together the Dijon mustard, lemon juice, extra-virgin olive oil, garlic, salt, and maple syrup. Set aside.1 tsp Dijon mustard, 3 Tbsp fresh lemon juice, 80 ml extra-virgin olive oil, 1 garlic clove, ¼ tsp salt, maple syrup
- Build the salad: Put the Brussels sprouts in large salad bowl. Top with cranberries, walnuts, chopped parsley, crumbled feta, and apple slices.75 g dry cranberries, 75 g walnuts, 10 g parsley, 100 g feta cheese, 1 sweet apple
- Toss everything in the lemon dressing and serve.250 g Brussels sprouts
Nutritional Information
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/shaved-brussels-sprouts-salad/
I cannot wait to see your posts!
Other recipes you might like
Absolutely delicious blend of flavors! Super quick and easy to make.
Thanks Matt! So glad you enjoyed it. Annabelle x