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!

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Shaved Brussels Sprout Salad

rate this recipe:
4.95 from 168 votes
Prep Time: 15 minutes
Total Time: 15 minutes
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.



  • 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. Beth Cumming

    Is there another cheese you can use?

    • Jeanine Donofrio

      You could use parmesan, or some crumbled feta or cotija.

  2. Carol

    5 stars
    I like the recipe, but found it a bit too tart for my taste. I made the addition of drizzling some maple syrup on it and feel like it rounded out the flavors PERFECTLY!

    • Jeanine Donofrio

      I’m glad you enjoyed it!

  3. Kathy

    I really like this recipe. I added more pine nuts and cranberries to help with taste and texture. Also let us set longer before serving to soften brussel sprouts more.

  4. Ben M from

    5 stars
    This is a good recipe! But I also want to thank the web designer or whoever took the time to create a beautifully simple (bordered) layout in the print view. Kudos!

  5. Bec

    5 stars
    So refreshing!!! My boyfriend said it was the best salad he’s ever eaten & took four helpings! Incredibly delicious!

    • Jeanine Donofrio

      Ha, I’m glad it was such a hit!

  6. Lisa Warner

    5 stars
    This was SO good! Really, really delicious!

    • Jeanine Donofrio

      I’m so glad you loved it!

  7. Rachel

    5 stars
    Excellent salad! Used my food processor with the slicing attachment to shave the brussel sprouts and substituted pistachios for pine nuts since I couldn’t find them at the store. Really good and will definitely be making again.

    • 5 stars
      100% food processor! I came here to say that. I tried both of my mandolines but the processor made it so quick. Delicious salad! I did pistachios as well, with a little balsamic glaze around it.

      • Jeanine Donofrio

        thanks for the tip!

  8. Marshall

    5 stars
    I found that pairing this salad with a teaspoon of Greek yoghurt really made it pop flavour in my mouth 10/10 crispy fresh goodness.

  9. Lisa Bukowski

    5 stars
    I wasn’t sure about this salad. I thought it might be bland, or bitter. Boy was I wrong. This is honestly my new favorite salad. I could eat it every day. Crisp, fresh, sweet, savory.

    • Jeanine Donofrio

      I’m so glad you loved it!

  10. Ellen

    5 stars
    Loved this salad and my guests did as well! It was a little tart and I found that drizzling it with a little balsamic vinegar glaze perfected it! Got that idea from the brussels sprout salad at Coopers Hawk Winery!

    • Jeanine Donofrio

      I’m so glad you all enjoyed it!

  11. Karina

    Hi there! How far in advance can this be made?

    • Jeanine Donofrio

      Hi Karina, it can be made a day in advance.

  12. Dana

    Would you be inclined to blanch, dry and then shave the sprouts? I’m fearing too much bitter taste w raw ones. Thoughts?

    • Jeanine Donofrio

      Hi Dana, no, I would leave them raw in this case. The dressing takes some of the bitterness off. If it sits in the fridge, dressed, for a few hours, it gets even less bitter. I think the salad would be too wet with blanched shaved sprouts.

  13. John Bassler

    We had a salad very similar to this last night at Cafe Amarcord in Beacon, NY, and wanted to see how to make it at home. I found your version the usual way. There’s one part of it that mystifies me, though: how many Brussels sprouts–in pounds or cups–does it take to make 4 cups shredded? Thank you.

    • Beth

      I had no idea either but found that a pound is enough for 4 cups. It only took 4-5 sprouts to make one cup.

  14. Cathy W.

    5 stars
    Enjoyed this s salad but decreased lemon juice to 2 Tbsp., Also added a bit of minced garlic.
    Will make again! Trader Joe’s has shaved brussel sprouts…..saved a ton of time.

    • Jeanine Donofrio

      I’m so glad you loved it – I’m a fan of those Trader Joe’s sprouts too!

      • Elaine Friedrich

        Thanks to all! Made it and loved it no will repeat!

      • Elaine Friedrich

        Thanks to all! Made it and loved it and LOVED BY ALL and will repeat!

  15. Jill

    5 stars
    I absolutely love this salad! I’ve made it twice in as many weeks. Thank you for the recipe!

  16. Rosemary

    3 stars
    How much is 4 cups? Is that after they are sliced?

    • Jeanine Donofrio

      Hi Rosemary, it should be roughly 10 ounces of Brussels sprouts. Yes, it’s measured after they’re shredded.

  17. Kara Luker

    5 stars
    This is delicious! I know it’s a winter recipe but it felt light and perfect this warm summer day. I used Mexican (cotija) cheese because it’s what I had and threw in a few extra cranberries and enjoyed it so much, I hardly touched my salmon. Will definitely be making it again.

    • Jeanine Donofrio

      Hi Kara, I’m so glad you loved it!

  18. Mel

    Made this as written, but my cranberries were no sugar, no oils added (just dried cranberries). This was about 2x the amount of lemon needed — far too sour. I drained out as much lemon juice as I could (it was sitting in the bottom) and drizzled about 1/2 t honey over the salad and tossed it a fair bit. Still very sour. It’s a no for us, which is sad, because we like all these ingredients! Exercise caution with unsweetened cranberries, it’s too much sour.

  19. Jake

    My favorite salad! So simple and so delicious. Always a crowd favorite.

  20. Melissa Fague

    5 stars
    This was really good, I tweaked the recipe a little by adding cooked then chilled Orzo pasta.

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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.