If you think you don’t like Brussels sprouts, this crisp and colorful Shaved Brussels Sprouts Salad will change your mind! Thinly sliced sprouts are tossed with a tangy honey-Dijon dressing, then mixed with almonds, sunflower seeds, cranberries, and Parmesan for the perfect balance of crunch, sweetness, and savory flavor. It’s quick enough for a weeknight but elegant enough for your holiday table, whether you’re serving it at Thanksgiving or Christmas dinner. For another flavorful Brussels sprout option, try my Roasted Brussels Sprouts, a simple, caramelized side that pairs beautifully with any meal.

Bowl of Shaved Brussels Sprout Salad on a wooden table from overhead.

Ingredients & Substitutions

Brussels Sprouts: Fresh Brussels sprouts are best here. Trim the ends and slice them thinly yourself, or opt for a bag of pre-shredded sprouts to save time.
Sliced Almonds & Roasted Sunflower Seeds: I love the nutty crunch from the almonds and sunflower seeds. Pecans, walnuts, or pumpkin seeds can easily be swapped in.
Dried Cranberries: Their tart-sweet flavor balances the Brussels sprouts. Dried cherries or golden raisins work just as well.
Parmesan Cheese: Grated Parmesan adds saltiness and depth. Try shaved Parmesan for a more dramatic look, or swap in feta or goat cheese for a creamier bite. It is also delicious with a few Parmesan crisps on top!
Chives: These give a mild onion flavor. Green onions are a great stand-in if that’s what you have.
Dressing: A simple honey-Dijon vinaigrette ties everything together. The Dijon helps emulsify the dressing, the vinegar adds tang, and the honey gives just enough sweetness to make the sprouts shine.

Raw ingredients for Shaved Brussels Sprout Salad before being combined on a wooden table from overhead.

FAQs

Can I make this salad ahead of time?

Yes! You can shave the Brussels sprouts and whisk the dressing up to a day ahead. Toss everything together up to 4 hours before serving for the best texture.

Do I have to use a mandoline?

Nope! A sharp chef’s knife works just as well. Just slice the sprouts as thinly as possible so the salad stays light and crisp.

Can I toast the almonds for extra flavor?

Absolutely! Toasting the almonds brings out their nutty flavor and adds a little crunch. Spread them in a single layer on a parchment-lined baking sheet and bake at 350°F for 5–8 minutes, shaking the pan halfway through. Let them cool before adding to the salad.

Can I make this salad nut-free?

Absolutely. You can omit the almonds entirely or swap them for extra roasted sunflower seeds, pumpkin seeds, or even toasted pumpkin seeds for a similar crunch without the nuts.

How can I make this more of a main dish?

Add sliced grilled chicken, crispy bacon, or even roasted chickpeas to make this salad hearty enough for a full meal.

Pouring dressing over Shaved Brussels Sprout Salad.

Serving Ideas

Pair with a cozy fall dinner like Butternut Squash Soup or Honey Garlic Pork Chops.
Add sliced grilled chicken, rotisserie chicken, or salmon to turn this salad into a light main dish.
Serve as a bright, fresh side at Thanksgiving or Christmas; it balances heavier dishes beautifully.

How To Store Shaved Brussels Sprout Salad

Room Temperature: Best served within 2 hours of tossing.

Refrigerator: Store in an airtight container for up to 2 days. The sprouts will soften more as the salad sits, but the flavors stay delicious.

Freezer: Not recommended; this salad is best enjoyed fresh.

What the Test Kitchen had to say about this recipe:

Autumn

I love this salad! I added extra sunflower seeds in mine for even more of a salty crunch.

Elizabeth

This is so refreshingly fresh and it tastes amazing. Perfect balance of all of the flavors and textures.

Stephanie

I wasn’t sure about raw Brussels sprouts, but shaving them thin makes all the difference! The honey-Dijon dressing is perfect, tangy and slightly sweet.