This shaved Brussels sprouts salad is my current favorite way to eat Brussels sprouts.

It’s loaded with flavor, texture, and good nutrition. Plus, it’s simple to make!

Brussels sprouts are in season in the US during the wintertime, making this a great salad to make during the cooler months.

Start with the dressing: shake a thinly sliced shallot, the juice of 1 lemon, olive oil, salt and pepper together in a jar so the shallot has a few minutes to soften. Then shave 1 pound of Brussels sprouts, roast half of them at 400°F for 15 to 18 minutes, and toast 1/2 cup of chopped hazelnuts in a dry skillet. Toss the raw and roasted sprouts with the dressing and hazelnuts, and you’re done.

One of the highlights of this salad is its incredible texture. The combination of raw and roasted Brussels sprouts creates a delightful contrast in both taste and texture. While some sprouts remain crisp and fresh, others take on a caramelized, golden-brown goodness after roasting. The interplay of textures adds depth and makes every bite fantastic.

This dish is a fiber-loaded nutritional powerhouse that’s easy to put together, so it’s an ideal choice for a quick weekday meal or a nutritious addition to your holiday spread.

Ingredients:

• 1 lb Brussels sprouts, thinly sliced (shaved); you’ll leave half of them raw and roast the other half
• 2 teaspoons extra virgin olive oil
• 1/4 teaspoon fine sea salt
• a few spins of freshly ground black pepper
• 1/2 cup chopped hazelnuts (from about 3/4 cup whole hazelnuts)

Dressing:

• 1 medium shallot, thinly sliced
• Juice of 1 lemon (2 tablespoons)
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• Combine the shallot, lemon juice, olive oil, salt, and pepper in a jar. Shake the dressing well.

How to Make Shaved Brussels Sprouts Salad

1. Start by preparing the Brussels sprouts. Thinly slice (shave) 1 lb of Brussels sprouts. You can buy them shaved, or shave them on a mandoline slicer (my preferred way, here’s the one I use), or thinly slice them with a sharp knife.

2. Divide the shaved Brussels sprouts in half. Leave one half raw.
3. For the other half, preheat your oven to 400°F (200°C). Place the sliced Brussels sprouts on a sheet pan and drizzle with 2 teaspoons of extra virgin olive oil. Season with a pinch of salt and pepper. Roast in the oven for 15-18 minutes or until some of them turn golden brown around the edges.
4. While the Brussels sprouts are roasting, prepare the dressing. In a jar, combine the thinly sliced shallot, lemon juice, 3 tablespoons of extra virgin olive oil, 1/2 teaspoon of fine sea salt, and 1/4 teaspoon of freshly ground black pepper. Shake the jar vigorously to mix the dressing ingredients thoroughly.
5. In a dry skillet over medium heat, toast 1/2 cup of chopped hazelnuts for 3-4 minutes until they become lightly fragrant. Be careful not to over-toast or burn them. If your hazelnuts are whole (they probably are), put them in a bag and use a mallet, hammer, or back of a pan to chop them. Or, chop them with a knife.

6. In a medium to large mixing bowl, combine the raw Brussels sprouts, roasted Brussels sprouts, and the dressing. Toss them together until well coated.
7. Add the toasted hazelnuts to the salad, reserving about 1/3 of them for garnish, if desired.
8. Toss the salad again to incorporate the hazelnuts. Taste the salad and adjust the salt and pepper if needed.

Serve from the bowl you used to toss it all together (what I do 99% of the time), or put it in a pretty dish and top the salad with the remaining hazelnuts for garnish (perhaps for a holiday).

Serve and enjoy!

This salad can be stored, covered, in the fridge for up to 4 days.

Shaved Brussels Sprouts Salad FAQs

Can you eat Brussels sprouts raw?

Definitely. Shaved thin, raw Brussels sprouts are crisp and mild, a lot like cabbage (they’re in the same family). That’s why half the sprouts in this salad stay raw.

How do you shave Brussels sprouts without a mandoline?

A sharp knife works fine. Trim the stem end, cut each sprout in half, lay it flat side down and slice it as thin as you can. A food processor with the slicing blade is even faster, or you can buy them already shaved.

Can you make shaved Brussels sprouts salad ahead of time?

It holds up better than most salads because Brussels sprouts are so sturdy, so you can dress it a few hours before serving. Leftovers keep, covered, in the fridge for up to 4 days. Hold back the hazelnuts until you serve it so they stay crunchy.

What can I use instead of hazelnuts?

Almonds are the easiest swap, and toasted pecans or walnuts are good too. Toast them the same way in a dry skillet and keep an eye on them.

For a warm side, try my Roasted Brussels Sprouts. If you love this dressing, my Lemon Shallot Vinaigrette is a great one for everyday salads, and this salad fits right in with my Thanksgiving menu ideas.

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