Shaved Brussels Sprouts Salad

What You’ll Need

This Brussels sprout salad recipe comes with a very straight-forward ingredients list. Scroll down to the printable recipe card to find the exact ingredient quantities and full recipe instructions.

For the Salad:

• Kale – Curly kale adds a nice contrasting texture to the shaved Brussels sprouts, but lacinato kale is just fine too.
• Salt & pepper – I use kosher salt and freshly ground black pepper.
• Brussels sprouts – Finely shredded or very thinly sliced. I love when I can find Brussels sprouts still on their stalks at Trader Joe’s each fall!
• Parmesan cheese – Shaved or shredded — fresh off the block if you have time!
• Dried cranberries – Tart dried cherries would also be delightful in this shaved Brussels sprouts salad.
• Sunflower seeds – Dry-roasted sunflower seeds add a nut-free crunch. Pepitas, walnuts, sliced almonds, or pecans would be great nut options too.

For the Dressing:

• Yogurt – Nonfat plain Greek yogurt yields a rich, creamy dressing without mayo.
• Lemons – You’ll need the zest and the juice.
• Olive oil – Extra-virgin olive oil adds some richness.
• Honey – To balance the tart lemon juice.
• Garlic – Mince this finely, use a garlic press, or grate it, so it incorporates well.
• Salt & pepper – Again, kosher salt and ground black pepper.

How to Shred Brussels Sprouts

There are a few different methods you can use to create those thin, frilly shreds of Brussels sprouts:

• Food processor: This will get the job done super quick! Just cut the bottom ends off of the Brussels sprouts (and discard) and run the rest through the food processor fitted with a slicing blade.
• Mandoline: I love any excuse to get out my mandoline, so that’s what I use. Just be extremely careful with that razor-sharp blade and those little sprouts — don’t risk a cut! Leave the bottoms of the Brussels sprouts untrimmed, hold onto the bottoms, and slice starting from the top. Discard the bits around the bottoms or use a sharp chef’s knife to finish up with the cutting.
• Sharp chef’s knife: If you don’t have a food processor or mandoline, a sharp chef’s knife works as well. Cut off the bottoms, then slice the sprouts lengthwise into very thin ribbons.

How to Make Shaved Brussels Sprouts Salad

Here’s a step-by-step guide to making this fabulous fall salad.

• Massage the kale. Combine the kale, salt, and pepper in a large bowl and massage the kale until it’s tender. Read more about this below, under my Tips & Substitutions.
• Add the Brussels sprouts. Toss the shredded sprouts and kale to combine.
• Make the dressing. Whisk all the dressing ingredients together, then season to taste.
• Dress the salad. Toss the sprouts and kale with two-thirds of the dressing.
• Finish. Add the Parmesan, cranberries, and sunflower seeds and toss lightly. Season to taste, then add more dressing if desired before serving.

Brenda’s Tips & Substitutions

I have just a few more notes on this shaved Brussels sprouts salad recipe!

• Start with the best produce. Use only the freshest Brussels sprouts and kale. It should go without saying that fresh salads are only going to be as “fresh” as the ingredients you start out with.
• Don’t skip the massage. Raw kale is rather tough, but massaging will give it a more tender texture and less bitter flavor. To start, get rid of the tough, fibrous stems. Just give a quick slice down both sides of the stem. Grab large handfuls of the kale leaves and squeeze gently until the pieces are darker in color, softened, and fragrant. Repeat, grabbing fresh handfuls of kale as you go. Take care to not overdo it, though. You want the kale to still have some crispness.
• Make sure your dried cranberries are fresh. For the very best salad, the dried fruit should be plump and chewy. If you find a bag at the back of your pantry with dry, dark dried cranberries, pleeeeeease get some fresh ones for this salad!
• Prep ahead. To partially prepare ahead of time, shred the Brussels sprouts and chop the kale, up to a day in advance. Then store them in an airtight container or baggie in the refrigerator until ready to use. You can also make the dressing up to two days in advance. Store it in the fridge until ready to use, and then whisk well before dressing the salad.

Serving Suggestions

Pair this beautiful shaved Brussels sprouts salad with holiday favorites like my simple Crockpot Ham and beautiful Orange-Brown Sugar Ham Glaze, or oven-roasted turkey with Sausage Stuffing. Offer homemade Rhodes Rolls alongside, to swipe up all that awesome Ham Gravy from your plate!

Or for a non-holiday dinner, serve this salad with Mustard Pork Loin Roast or Grilled Chipotle Orange Turkey Kebabs. My Honey Cornbread Muffins would fit in so nicely!

How to Store

Once dressed, this shaved Brussels sprouts salad will keep well for up to 3 days in the refrigerator.