Shaved Brussels Sprout Salad

Shredded Brussels Sprouts Salad

Shaved Brussels Sprout Salad

The secret to this salad is to let the shaved brussels sprouts rest once dressed, so the flavors can combine. Do this before adding other ingredients. Toss all of the ingredients together for up to 4 hours before serving, for optimal texture.


  • 2 lb. Brussels sprouts
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 2 TBSP Dijon mustard
  • 1 TBSP honey
  • 2 tsp kosher salt, divided
  • 1 tsp ground black pepper, divided
  • 1 cup dried, sweetened cranberries
  • 1 cup grated sharp white cheddar cheese
  • 1/2 cup toasted, sliced almonds
  • 1/4 cup chopped parsley leaves


  1. Trim the stem end of each Brussels sprout. (Save the bright green leaves that fall off and transfer them to a large mixing bowl.)
  2. Place the Brussels sprouts cut side down on a cutting board and slice very thin (about 1/8-inch thick.) Transfer to the mixing bowl with the leaves.
  3. Combine the olive oil, lemon juice, Dijon mustard, honey, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a mason jar with a tight-fitting lid. Seal and shake well to combine. Pour over the Brussels sprouts. Season with the remaining 1 teaspoon of salt and 1/2 teaspoon pepper and mix well to combine. Let rest for 15 minutes.
  4. Add the cranberries, cheddar cheese, almonds, and parsley. Toss and serve immediately, or store, covered, in the refrigerator for up to 4 hours.

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