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A simple and easy side dish for Shaved Brussel Sprout Salad. This fresh and seasonal salad recipe is a great addition to your Thanksgiving table or for an easy weeknight dinner recipe. Top with a protein for a full meal in one that’s packed with flavor!

shaved brussel sprout salad in a large salad bowl with tongs.
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I’ve always maintained that the relationships I’ve been able to build has by far been the best part about starting and running the blog. A decade in and my relationships both collectively and individually with my readers (you!) and with my fellow bloggers is the reason I show up here everyday and how I’ve been able to turn this passion of mine into a business.

They say no man is an island. And without a doubt it’s the friendships I’ve made through the blog that have kept me afloat. One of these friendships is with Lexi from Lexi’s Clean Kitchen. When she told me she was creating a cookbook, I was ecstatic! Lexi’s recipes are all so amazing, I couldn’t wait to get my hands on her cookbook. This recipe stood out to me for obvious reasons (brussels sprouts obsessed over here!) and not surprisingly it is incredible. 

I just had to share this recipe with you. This shaved brussel sprout salad has been tried and tested numerous times and makes an awesome addition to your salad repertoire or even your Thanksgiving table! Let me know if you give it a try.

Ingredients Needed

  • Raw Brussels sprouts – this shaved brussel sprout salad uses raw brussel sprouts. See note below on how to shave brussel sprouts.
  • Raw hazelnuts – these add a nice texture and crunch. See note below for substituting hazelnuts.
  • Freshly grated parmesan cheese – or option to use a different cheese (see below).
  • Dried cranberries – dried cherries, raisins or any other dried or fresh fruit will work.
  • Olive oil – Ideally use extra virgin olive oil.
  • Red wine vinegar – for acidity to balance out flavors.
  • Dijon mustard – the perfect pairing in this balsamic dressing.
  • Sea salt and pepper – feel free to adjust salt to sodium preferences.
shaved brussel sprouts in a food processor with shaver attachment.

How to Shave Brussel Sprouts

In the fall and winter months you can usually find pre-shaved raw brussel sprouts in a bag, which is a great time saver and hack! However, if you cannot find these I am going to show you two options for how to shave brussel sprouts.

1) Food Processor

If you have a food processor, I highly recommend using it! Simply slice the base off of your brussel sprouts using a sharp knife and remove any damaged or yellowed outer leaves. Then run your whole brussel sprouts through the shaver attachment of your food processor. Easy peasy!

2) Using a Knife

This method requires a little elbow grease but can be just as effective. Place your brussel sprouts on a cutting board and remove the base and any damaged or yellowed outer leave. then place your brussel sprouts cut-side down on the cutting board and carefully use the blade to thinly slice your brussel sprouts. Repeat until all brussel sprouts have been cut.

How to Make Shaved Brussel Sprouts Salad

STEP 1: TOAST HAZELNUTS

Heat a small skillet over medium heat. Add the hazelnuts and toast in the pan for 5 minutes. Watch carefully to make sure they don’t burn! Place the toasted hazelnuts in the center of a large kitchen towel. Gather the sides of the towel together to form a pouch and rub and shake until the brown skins of the hazelnuts start to peel off. Continue until most of the skins are removed. Don’t worry about the stubborn ones that won’t come off.

Removing the skins from toasted hazelnuts on a dish towel.

STEP 2: SHAVE BRUSSEL SPROUTS

See note above about different shaving options. You should end up with about 5 cups of shredded brussels sprouts. 

shredded brussel sprouts in a food processor.

STEP 3: MAKE DRESSING

In a small bowl, mix together the olive oil, red wine vinegar, dijon mustard, salt and pepper.

salad dressing in a small white bowl.

STEP 4: DRESS SALAD + SERVE

Place the shredded brussel sprouts, toasted hazelnuts, grated parmesan and cranberries in a large serving bowl. Toss the salad with the dressing and top with additional cracked pepper if desired.

close-up image of shredded brussel sprout salad in a brown bowl with dried cranberries, parmesan cheese and toasted hazelnuts.

Easy Swaps & Substitutions

Replace Hazelnuts – not a fan or allergic to hazelnuts? Try swapping in a different nut like pecans, walnuts or even seeds like pumpkin seeds or sunflower seeds.

Substitute Parmesan – If you prefer a different cheese you could easily sub in a different cheese. Feta cheese or goat cheese would both be delicious!

Replace Dried Fruit – If you want to use something other than dried cranberries you could easily sub in any other dried fruit or even fresh fruit like chopped or sliced apples or pears.

Storage Instructions

I find this brussel sprout salad recipe tastes best when served fresh but if you would like to meal prep it in advance, you can easily do so.

Simply prep the salad in a large mixing bowl or container and cover. Make dressing and store separately in a mason jar. Store both in the fridge for up to 3 days. Dress salad right before serving.

More Brussel Sprout Recipes:

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Shaved Brussel Sprout Salad

A simple and easy side dish for Shaved Brussel Sprout Salad. This fresh and seasonal salad recipe is a great addition to your Thanksgiving table or for an easy weeknight dinner recipe. Top with a protein for a full meal in one!

  • Author: Davida Lederle
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Chop
  • Diet: Gluten Free

Ingredients

Scale

For Red Wine Vinegar Dressing:

Instructions

  1. Heat a small skillet over medium heat. Add the hazelnuts and toast in the pan for 5 mins, tossing often to avoid burning.
  2. Place hazelnuts in the center of a large kitchen towel, gather sides of the towel together to form a pouch, and rub and shake until the brown skins of the hazelnuts start to peel off.
  3. Continue rubbing and shaking until most of the skins are removed – don’t worry if there’s a few stubborn ones that remain.
  4. Place shaving attachment on food processor and add brussel sprouts until processed (or see shaving options above). You should have about 5 cups.
  5. Put the brussels sprouts, toasted hazelnuts, grated parmesan and cranberries in a large serving bowl.
  6. In a small bowl, whisk together the ingredients for the dressing.
  7. Toss the salad with dressing and additional cracked pepper, if desired.
  8. Serve immediately.

Notes

Recipe from the Lexi’s Clean Kitchen Cookbook published by Victory Belt Publishing.

overhead image of brussel sprout salad in a brown bowl with salad tongs.

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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14 Comments

  1. Such a great story of friendship! Love this and hope to also create wonderful lasting friendships with like-minded health bloggers 🙂 AND…. this recipe looks delish with the addition of the hazelnuts!

  2. Ahhhhhhhhhhhhhh, loved hearing the story about how y’all met! What a small world that you knew MIke. Anywho… love you both, LOVE LOVE LOVVVVVVVVVVVVE Lex’s book (it is seriously one of my favorite cookbooks ever), and love this salad. That’s a lot of love, I know. But I FEEEEEEEEEEEEL IT. 🙂

    1. Right back at you, my dear! Thank you for everything but especially for always guaranteeing a delicious meal on the table 🙂

  3. Congratulations Lexi! So cool to see how the “early days” bloggers supported one another to get where they are today. Just goes to show that we can ALL do well, it doesn’t have to be one over another : )

    1. My whole philosophy! I wouldn’t be here without Lex so I am more than happy to support a dear friend as she launches her FIRST cookbook! How freaking cool is that?!

  4. isnt it funny how blogging friendship can turn into real friendship? non blogging people think im crazy but oh well.

  5. Oh my gosh this looks absolutely delicious. YAY LEXI! Can’t wait to grab my copy of her cookbook!! it’s my family’s turn to host Thanksgiving this year and I’m pumped! We’re having all the usual stuff, but I’ve been requested by my Mom to make a cornbread and some sort of chocolate dessert. Don’t have to tell me twice! 😉

    1. Cornbread is the way to my heart! I know you’ll love the book. Definitely worth checking out!!