This Shaved Brussels Sprout Salad with Lemon Dijon Vinaigrette is one of those recipes that surprises people, in the best way. I made it for a family dinner, and my niece’s boyfriend told me he’d never liked Brussels sprouts until he tried this salad. I’m not exaggerating when I say it warmed my heart. So, I had to share it with you!
This salad is bright, tangy, crunchy, and full of fresh flavor — the kind that quietly converts even the biggest Brussels sprout skeptics at the table.
If you like Brussels Sprouts, you’ll love my Caramelized Brussels Sprouts with cranberries and almonds.
Why You’ll Love This Salad
- Bright, tangy, and fresh
- Crunchy but tender
- Simple ingredients
- No weird additives or preservatives
- Perfect for people who “don’t like Brussels sprouts”
What Makes Shaved Brussels Sprouts So Good
Maybe it’s the dressing. It could be the crunch. Maybe it’s the feel-good feeling of eating whole-foods. I think it’s all of it!
Also, the Brussels sprouts are thinly shaved with a mandolin. This makes the sprouts less bitter and more tender. They also soak up the dressing beautifully. Such a nice change from roasted Brussels.
Salad Ingredients
Shaved Brussels Sprouts
These tiny cabbages are a nutritional powerhouse, packed with fiber, antioxidants, and vitamins like C and K. As part of the cruciferous vegetable family, they support:
- Digestion
- Heart health
- The body’s natural detox processes
When thinly shaved and tossed with a bright, tangy dressing, Brussels sprouts become tender, flavorful, and easy to enjoy — even for those who usually steer clear of them.
Lemon Dijon Vinaigrette
This is the acidic element that goes so well with those Brussels. It’s a lovely mix of:
- White wine
- Dijon
- Lemon juice
- Extra virgin olive oil
- Honey
- Dill
And so easy to shake up in a lidded glass jar. Seriously, why buy shelf stable dressing from the grocery store, when you can have this fresh delightful dressing?
Veggies & Such
These vegetables and their thistle and pickled friends add sweetness, crunch, and tanginess to this shaved goodness of a salad.
Red Bell Pepper adds crunch, color, and sweetness.
Artichokes are mild, tender, and slightly earthy.
Shallot adds a sweet mild garlic flavor.
Pepperoncini (or banana peppers) are tangy and snappy.
Where are my artichoke lovers? You’ll love this Artichoke Pesto Dip.
Added Texture
You know I can’t make a salad without some sort of nut or seed. This one goes perfect with pumpkin seeds; however, almonds or walnuts would work in here too.
Another thing I LOVE is cheese. I’ve tried this salad with feta as well as goat cheese. Feta adds more punch to this tangy salad, and it holds its shape better than goat cheese which melts into the dressing.
How to Make Shaved Brussels Sprout Salad
One tool that helps this salad come together quickly is a mandolin. It cuts the sprouts way thinner and faster than a knife. Just be sure to use the finger protector so you don’t shave some of yourself into the salad.
Here’s how to make the salad:
- Put all dressing ingredients in a mason jar, screw on lid and shake until well combined.
- Using a mandolin shave the Brussels, red bell pepper, and shallot into large bowl.
- Thinly slice artichokes and toss into bowl.
- Add in pepperoncinis & feta.
- Drizzle with dressing, toss, and add pumpkin seeds.
Alternately, dress the Brussels Sprouts and let sit in fridge so the sprouts soften, for 2 hours up to overnight. Then add rest of ingredients.
Tips for Shaving Brussels Sprouts
You want the Brussels Sprouts shaved thin. That’s why a mandolin is the best tool for this salad. It can be done with a newly sharpened knife, just watch your fingers.
You’ll need to watch your fingertips on the mandolin too! Tip: Hold the sprout by the stem and start shaving it on the top, as opposed to the side. This allows you to not have to trim the stems. Get the sprout started and shave until your fingers are an inch away from blade (or more if you don’t feel comfortable). Then switch to using the protecting shield. Discard the little bit left with stem.
Shave Rest of Veggies
Since your mandolin is out and ready, shave the red bell peppers and shallot too.
For the peppers:
- Trim off tops
- Cut in half lengthwise
- Remove seeds
- Using mandolin, start shaving on the wider top side, holding on to the tip of the pepper
For the shallot:
- Trim end of shallot
- Peel back papery skin
- Shave desired amount
I’m not a huge raw onion fan, even with a shallot that is milder. I like a few shreds of onion in this salad, as it adds color. Alternatively, you can mince a tablespoon of shallot and add to the dressing. This will mellow the onion flavor a bit.
Artichokes are a little too slippery for my mandolin. I just cut them thin with a sharp knife.
Best Flavor Practices for Shaved Brussels Sprout Salad
- Using hands, toss the Brussels Sprouts with dressing, massaging them to soften and become tender.
- This salad gets better as it sits. Prepare and set in fridge 20 minutes before eating.
- Make ahead friendly: toss dressing with sprouts, store rest of ingredients separately. Combine all when ready to serve.
- Store leftovers in sealed container for up to 3 days in refrigerator.
Variations & Swaps
- Dairy-Free option: nix the feta or add a dairy-free option.
- Not a feta fan, goat cheese brings a creamy element.
- Add protein for a main course salad: chicken, pork chops, salmon, steak… it all tastes great with these Brussels Sprouts.
- Olives or sun-dried tomatoes make a great swap for the pepperoncinis in this recipe.
This Salad Goes Great with These Recipes
If you try this Shaved Brussels Sprout Salad, I’d love to know — who did it convert at your table? Whether it’s a longtime Brussels sprout skeptic or someone who swore they’d never like them, those are my favorite stories. Leave a comment below or tag me on social when you make it. Because if one unexpected bite can turn a “no thanks” into a second helping, that’s a little kitchen magic worth sharing 💚
Thanks for reading along. I hope you enjoy this recipe as much as we do. If you would like more healthy recipes like this one sent right to your inbox, please sign up for my Recipe Drops. They’re always FREE.
Shaved Brussels Sprout Salad
Equipment
- 1 mandolin
Ingredients
- 1 lb Brussels sprouts thinly shaved on mandolin (see post for tips)
- 1 can artichokes in water, thinly sliced or chopped
- 1 red bell pepper or 5 smaller ones, trimmed, seeded, sliced in half, thinly sliced on mandolin
- 1-3 tbsp shallot thinly sliced on mandolin or minced for dressing (see post)
- 1/2 cup pepperoncinis drained, chopped
- 1/2 cup feta optional
- 1/3 cup pumpkin seeds or hemp seeds, sunflower seeds, chopped walnuts, almonds, etc.
Dressing Ingredients:
- 1/2 cup olive oil extra virgin
- 1/4 cup white wine vinegar
- 1/2 lemon juiced
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1/2 tsp salt
- fresh ground pepper to taste
Instructions
- Place all dressing ingredients in a jar with lid. Secure lid and shake until combined. Alternatively, place all ingredients in a small bowl and whisk. Set aside.
- If preparing for next day, see notes.With mandolin and large bowl, shave Brussels by holding onto the stem and cutting the top back and forth. Use hand saver plate so you don't hurt yourself. Do the same with the red bell pepper and shallot. If you aren't a big fan of raw onion, mince 1 tbsp of shallot and put in dressing. This will mellow the flavor.
- Add in artichoke hearts, pepperoncinis, and feta cheese. Drizzle on dressing and toss to incorporate throughout salad. Top with pumpkin seeds. Enjoy.
Comments
Loved that salad!
Thanks so much! Glad you love it.