Shaved Brussels Sprout Salad

You only need 7 ingredients to make this easy, delicious shaved Brussels sprout salad! Make it ahead for a holiday meal or pack it for a healthy lunch.

Shaved Brussels Sprout Salad

I just woke up to a snowy white Saturday morning, which means that it’s the perfect day for… Brussels sprout salad! Ok, maybe I’m the weird one that just loves salad no matter what’s going on around me. If you’re craving something warm and cozy, go make a mug of this cacao hot chocolate and then come back here if you’re looking for an easy Brussels sprout salad to make for weekend holiday festivities. This one will be your go-to throw-together winter salad that you’ll crave when you want a break from cookies and other indulgent treats.

whole Brussels sprouts

Why I Love This Brussels Sprout Salad Recipe

This Brussels sprout salad recipe comes from our first book and after making it multiple times over Thanksgiving weekend, I just had to share it here. There are a thousand reasons why I love it, so I’ll just share my top 3:

  1. It’s a breeze to put together. Simply shave your sprouts (or use pre-shredded Brussels sprouts), and toss them with olive oil, lemon, dried cranberries, grated cheese, pine nuts, chives, salt & pepper.
  2. You can prep it hours in advance. The hearty Brussels sprouts hold up well even if you dress them ahead of time, so this recipe is a perfect one to make ahead for holiday parties.
  3. Even though it’s made with so FEW ingredients, it’s so delicious. The bright lemon, chewy, tart cranberries, and salty cheese are a simple, yet addictive combination. With just a few ingredients, this salad checks all the flavor boxes.

brussels sprout salad

If you love this Brussels sprout salad recipe…

Try these balsamic Brussels sprouts, these roasted Brussels sprouts, or this kale salad next!

Shaved Brussels Sprout Salad

rate this recipe:
4.98 from 80 votes
Prep Time: 15 mins
Total Time: 15 mins
Serves 4 as a side
An easy and delicious shaved Brussels sprout salad made with just 7 ingredients! The perfect salad to make ahead for holiday gatherings or pack for lunch.


  • 4 cups shaved Brussels sprouts
  • ¼ cup extra-virgin olive oil, plus extra for drizzling
  • ¼ cup fresh lemon juice
  • ½ cup pine nuts, toasted
  • cup dried cranberries
  • cup grated pecorino cheese, optional
  • cup chopped chives
  • Sea salt and freshly ground black pepper


  • Thinly slice the Brussels sprouts using a mandoline if you have one. Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, chives, and pinches of salt and pepper.
  • Let the salad sit at room temperature for 15 minutes, then taste and adjust the seasonings. Finish with an additional drizzle of olive oil if you like.



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Rate this recipe (after making it)

  1. Dani

    5 stars
    Just made this to take to my sister, it’s so good with the lemon. Was unsure about the raw brussel sprouts but with the dressing and pecorino it’s perfect.

  2. Lynn

    Super yum! Really enjoyed this and will be doing it again.

  3. Annie Lux

    5 stars
    I made this the other night and it was a spectacular success! My husband said he could eat this every night. Thank you!

    • Jeanine Donofrio

      Hi Annie, I’m so glad it was such a hit!

  4. Rachel wade

    5 stars
    This salad is great! I subbed out tart cherries for cranberries as I didn’t have them on hand and it was fantastic! Added some chicken meatballs for protein and it’s super filling and flavorful!

  5. Dawn

    5 stars
    Love this for the holiday table! Bright flavors, colorful visually and a refreshing break from all the heavy meats and starches for meat eaters.
    Also an easy vegan (w/out cheese) options for others. Just 2 of us for 2020 so 1/2 recipe at thanksgiving and Xmas meals.

    • Jeanine Donofrio

      Hi Dawn, I’m so glad you loved the salad!

  6. Elizabeth Ingebretsen

    For the shaved Brussel Sprouts Salad do you cook the Brussel Sprouts first, before shaving, or shave them raw?

    • Jeanine Donofrio

      nope, they’re raw. The dressing will make the shredded sprouts tender.

  7. Jenny S

    5 stars
    This recipe was so good! I was trying to throw this together while doing multiple other things in the kitchen. I accidentally put too much lemon, oil, and cheese. Easy enough to drain the excess but the cranberries’ sweetness helped cut the saltiness of the cheese so nicely. My husband stole all of the leftovers for his lunch.

  8. Susan Seiden

    Can you make it the day before and it won’t get witty? Add nuts before serving, though.

    • Jeanine Donofrio

      Hi Susan, I like to make it the morning before I’m going to serve it. I think it gets a little too watery overnight.

  9. allison

    i feel like my brussel sprouts always look/taste so dry. is it the olive oil that brightens them up? thanks!

    • Jeanine Donofrio

      It does – if you make this recipe just as-is, they won’t taste dry!

  10. Christy

    5 stars
    Delicious and so quick. I couldn’t keep my husband out of the leftovers bowl!
    I didn’t have the cheese the recipe called for, so I used goat cheese crumbles instead- yum!

    • Jeanine Donofrio

      Hi Christy, I’m so glad you both loved it! Ooh, I bet it would be delicious with goat cheese!

  11. Becca Talbot

    I love sprouts, but have only ever eaten them as a boiled vegetable with a roast dinner (preferably Christmas dinner LOL). I wouldn’t have ever thought to use them in this way – what a brilliant recipe, I will have to try it! x

  12. Heather

    5 stars
    I have never commented on a recipe before – whether on your blog or elsewhere. But I love this. I first made it as a side dish for Christmas and I’ve literally made it just about every week since. I haven’t found pre-shredded sprouts, so I just buy a big bag and dice by hand or send through the food processor. I make a big tub of this and take it for lunch throughout the week (I’m eating it for lunch now, which compelled me to comment). I’ve subbed almonds and sunflower seeds and shredded chicken for the protein. Sometimes I skip the cranberries, sometimes not. But always have some sort of cheese – the pecorino was the best; but it requires a special store trip for me. A parmesan/asiago blend works well, too. Thanks much – it’s a nice change to my normal lunch salads and saves time, too. I also like it for breakfast – excellent with a little crumbled bacon instead of the nuts.

    • Aimee Havens

      I am going to make this for my lunches this coming week. Do you let it sit all week with the dressing or add the dressing each day?

      • Jeanine Donofrio

        Hi Aimee, I let it sit with the dressing for about 2-3 days, it softens the Brussels sprouts nicely.

    • Jodie

      Did you toast the almonds?

      • Heather

        5 stars
        No – I toasted the pine nuts when I made it originally, but when I use almonds or sunflower seeds I just add those straight from the bag. Usually the sea salt lower sodium almonds.

  13. Advika Arora

    Its a great piece of information !! Thanks

  14. Bet from

    We were heading out of town for Christmas and I had a bag of brussels in the fridge that I was feeling guilty about not using up. We ordered pizza for the main course but this salad was the perfect side and I had all the ingredients (except chives…next time!)! Thanks for helping me empty my fridge so deliciously! 😊

    • Jeanine Donofrio

      Hi Bet – I’m so glad to hear that! I love when I can use up what’s in the fridge!

  15. Jason P.

    LOVE whippin’ up anything and everything with greens 😀

  16. Chelsea from

    This looks awesome! I love a good brussels sprout salad. Thanks for the recipe!

  17. Patti

    Are the Brussels sprouts cooked prior to adding to the salad?

    • Jeanine Donofrio

      Nope, they’re raw!

      • Beverly Olivier-Blount

        5 stars
        I made this and Neither my husband or I could chew the Brussels sprouts, so I picked them out and put them in the microwave for a few minutes and then we could chew them. Made all the difference in the world

        • Beverly Olivier-Blount

          I should add, that I sliced the Brussels sprouts with a mandoline, if they had been shredded, I bet their wouldn’t have been a problem.

          • Jeanine Donofrio

            I’d definitely try shredding them… I slice them with the mandoline (or a knife) and just pull the strands apart with my hands. Or I often buy the bagged pre-shredded sprouts from the store. You might also try letting it sit a bit longer than the 15 minutes so that dressing really breaks down the raw-ness of the sprouts. Hope that helps!

  18. I love salad ALL the time, so I’m with you there! I also think the pre-shredded sprouts are the BEST, since they cut down on a lot of the prep time 🙂

  19. Fernando @ Eating With Your Hands

    5 stars
    Ah, super light and tasty-looking! Great work 🙂

  20. Aidan

    5 stars

    I knew this looked familiar. One of my faves. 🙂 Speaking of your cookbook, any possibility that a sequel might be in the works?



    • Jeanine Donofrio

      Thanks Aidan! There is another one in the works, let me know if you’d be interested in testing some new recipes 🙂

      • Aidan

        That would be so neat. I’m vegan & pretty busy so that might limit the extent of my usefulness as a recipe tester but feel free to email me with more details, ’cause I’d love to help you out!

        • DeDe from Facebook

          5 stars
          You can eat brussel sprouts uncooked?

          • Jeanine Donofrio

            You can! The dressing softens the thinly shaved sprouts.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.