Delicate shaved Brussels sprouts are transformed into a vibrant medley with tangy lemon, apple cider vinegar, and a hint of Dijon. The crunchy toasted pecans and bursts of sweet cranberries lend an irresistible texture and flavor contrast. This salad blends freshness with a perfect balance of zing and sweetness for a delightful culinary twist.

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I recently discovered a really cool Raw Shaved Brussels Sprouts Salad recipe that quickly became one of my fave Brussel Sprout Salad recipes. I found out that thinly shaving 1 lb of Brussels sprouts really brings out its fresh, crispy texture and rich flavor.

In my recipe I use extra virgin olive oil and freshly squeezed lemon juice to create an easy balsamic — oh wait, wrong flavor profile — more of a tangy vinaigrette impression. I add a bit of apple cider vinegar, Dijon mustard and a touch of raw honey to balance the sharpness.

The toasted pecans and dried cranberries not only add crunch and pop of color but also provide protein and healthy fats. Some people even like adding a small minced shallot for extra zest.

I love how this salad brings together the nutritional goodness of fiber rich Brussels sprouts with the antioxidants found in the cranberries making it perfect for any season. Enjoy try this for a nutritious twist on your regular greens.

Why I Like this Recipe

I really love this recipe for a few reasons. First, I dig how crunchy the shaved Brussels sprouts get after they sit in that tangy dressing. It gives the salad a fresh and fun texture that’s anything but boring. Second, the mix of flavours really hits the spot – the zesty lemon juice mixed with the Dijon mustard and apple cider vinegar creates a bold, tangy kick that I can’t resist. Third, the added sweetness from the raw honey (or maple syrup) and the dried cranberries balances out the flavor perfectly, making every bite interesting and satisfying. Lastly, I appreciate how easy it is to throw together – its super quick to prep, and I know I’ll have a healthy and tasty dish ready in no time, which always makes my day a bit brighter.

Ingredients

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Brussels sprouts: Crunchy, rich in fiber and vitamins.
They add a slight earthy taste and healthy texture.
Extra virgin olive oil: Provides heart healthy fats and a subtle fruity, smooth flavor that lifts the dish.
Lemon juice: Freshly squeezed for a tangy zing that brightens flavors and packs a vitamin C punch.
Toasted pecans: Offer a nutty crunch, protein, and healthy fats with a hint of natural sweetness.
Dried cranberries: Deliver a sweet-tart burst that balances the tangy dressing perfectly.
Minced shallot (optional): Adds mild pungence and extra depth to the overall flavor mix.

Ingredient Quantities

1 lb Brussels sprouts, thinly shaved

1/4 cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

1-2 teaspoons raw honey or maple syrup

Salt to taste

Freshly ground black pepper to taste

1/3 cup toasted pecans, roughly chopped

1/4 cup dried cranberries

Optional: 1 small shallot, finely minced

How to Make this

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1. Start by washing your Brussels sprouts and then thinly shaving them using a mandoline or a sharp knife.

2. In a large bowl, combine the extra virgin olive oil, freshly squeezed lemon juice, apple cider vinegar, Dijon mustard and your choice of raw honey (or maple syrup). Mix them together well.

3. If you are using shallots, mince one small shallot really fine and stir it into the dressing.

4. Season the dressing with salt and freshly ground black pepper to your liking.

5. Add the shaved Brussels sprouts to the bowl with the dressing and toss them until they are well coated.

6. Let the mixture rest for at least 10 minutes so the flavors can settle and the sprouts soften a bit.

7. After resting, mix in the roughly chopped toasted pecans and dried cranberries.

8. Taste your salad and adjust the seasoning with more salt or pepper if needed.

9. Serve immediately, either chilled or at room temperature, and enjoy this fresh salad!

Equipment Needed

1. A colander for washing the Brussels sprouts.
2. A mandoline or a sharp knife along with a cutting board for thinly shaving the sprouts.
3. A large mixing bowl to combine the ingredients for the dressing and to toss the sprouts.
4. Measuring cups and spoons to measure out the olive oil, lemon juice, vinegar, mustard, and honey.
5. A whisk or a fork to mix the dressing until it’s well combined.
6. A small bowl if you’re mincing a shallot separately.
7. A skillet or baking sheet to toast the pecans if they haven’t been toasted already.
8. A serving bowl or plate for plating your salad.

FAQ

Q: Can I prep this salad in advance?

A: Yes you can, but its best to toss with the dressing just before serving so it doesn't get soggy.

Q: What can I use instead of dried cranberries?

A: If you don't like cranberries you can use raisins or even dried cherries, they work pretty good.

Q: Do I need to toast the pecans?

A: Toasting pecans really brings out their flavor and crunch, so it's highly recommended even if it takes a few extra minutes.

Q: Can I use a different type of mustard?

A: Dijon mustard is ideal for its tangy flavor, but you can try an old style if its what you got on hand, just note the flavor may change a bit.

Q: How thin should the Brussels sprouts be shaved?

A: Thinly shaved is key so they mix well with the dressing, aim for paper-thin slices for the best texture.

Raw Shaved Brussels Sprouts Salad Recipe Substitutions and Variations

Try using avocado oil or grapeseed oil instead of extra virgin olive oil
You can replace lemon juice with lime juice or even a splash of white vinegar if you’re in a pinch
Instead of apple cider vinegar you could use red wine vinegar or even rice vinegar for a more delicate flavor
If you dont have Dijon mustard, a spicy brown mustard works pretty well in this recipe
For toasted pecans, walnuts or almonds make a great substitute if that’s easier for you

Pro Tips

1. Try using a mandoline to shred the Brussels sprouts really thin – it makes them crisper and easier for the dressing to soak in all the flavors.
2. When you toast the pecans, keep an eye on them because they can burn fast. A light, golden toast really brings out their nutty flavor and crunchiness.
3. If you’re using shallots, mince them super fine so they distribute evenly, otherwise you might get a strong bite in some parts of the salad.
4. Letting the salad sit for at least 10 minutes is key, but if you can marinate it a bit longer, the flavors really meld together for an even tastier bite.