Shaved Brussel Sprout Salad

Brussel Sprout Salad~ A Stack of DishesFrom time to time a vegetable can surprise you, and such is the case with this Shaved Brussel Sprout Salad. I am actually a huge fan of cooked sprouts, especially when they are given the chance to get caramelized on the outside, but raw never seemed reasonable.

Shave Brussel Sprout recipes have been cropping up, and so far there hasn’t been one that I haven’t liked. The sprouts are more tender than regular cabbage and they are neutral enough to take on the lovely taste of the dressing.

dressingThis version has become our go-to during the week salad. I purchased a stalk of sprouts and simply pluck off the number of nobs that I need and we’re off and running. Simply stem, peel the outer leaves, and then shred away. The dried cranberries offer a nice chew and a tart sweetness which is perfection, and the toasted almonds a satisfying crunch.

Shaved Brussel Sprout Salad
A healthy and delicious salad that you are guaranteed to fall in love with. Don't skip the dried cranberries, they offer the right sweet/tart flavor that the sprout leaves need.
325 calories
29 g
0 g
23 g
5 g
3 g
121 g
198 g
20 g
0 g
20 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 325
Calories from Fat 199
% Daily Value *
Total Fat 23g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Cholesterol 0mg
Sodium 198mg
Total Carbohydrates 29g
Dietary Fiber 5g
Sugars 20g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 cups raw Brussel Sprouts
  2. 1 stalk celery, finely sliced
  3. 1/2 cup sliced almonds, dry toasted
  4. 2/3 cup dried cranberries
  5. 4 Tbsp olive oil
  6. 2 Tbsp cider vinegar
  7. 1 Tbsp honey
  8. 2 teaspoons Dijon mustard
  9. 1 clove garlic, finely minced
  10. 1/4 teaspoon salt
  1. Trim the sprout end and peel any damaged outer leaves and discard.
  2. Using a knife, finely slice each sprout, then toss into a bowl breaking up the layers. Add the celery and cranberries.
  3. If you are toasting the almonds, place then in a dry pan over medium heat and gently stir until just toasted, then remove the pan from the heat and move the nuts to a plate to cool. Do not cool in pan or they might burn.
  4. In a small bowl combine the oil, vinegar, mustard, honey, garlic and salt and whisk to combine.
  5. Pour half the dressing over the sprouts and toss until combined. Let the salad rest for 5 minutes, then taste. Add more dressing if necessary and serve with the toasted almonds.
  1. If you don't have dried cranberries on hand any dried fruit would do- raisins, apricots or figs would be great.
A Stack of Dishes
Brussel Sprout Salad ~ A Stack of Dishes






  1. Love this!!! A great little place I love in SF, had a great shaved BrusSpro salad I loved and I could never get enough of it. They would add a poached egg on top…a nice little twist that blended great with the dressing, making it extra rich.
    Thanks for continuing to bring some great simple recipes…the best of food and love…

  2. I never would have thought of eating these like this in a raw sense. The few times I have had them were cooked and prepared. Nice option to consider.