Shaved Brussels Sprouts Salad
Updated Mar 08, 2025, Published Oct 20, 2023
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This versatile Shaved Brussels Sprouts Salad features an array of vibrant flavors and textures! Crunchy sprouts, caramel-like Medjool dates, and salty Pecorino Romano cheese unite harmoniously with a tangy lemon dressing for a salad that’s got it all!
Why This Recipe is a Keeper!
The light and bright summer salads are out when autumn rolls around, and all the classic fall flavors are in!
Fall salads are amazing because they combine seasonal produce with heartier and more robust flavors, which make them the perfect accompaniment to cozier main dishes. This Shaved Brussels Sprouts Salad recipe features various tastes and textures synonymous with fall.
Raw Brussels sprouts bring an earthy element to this salad with just a touch of the classic bitterness of fall greens. A tangy lemon dressing balances this salad perfectly by combining sweetness from honey with the kick of Dijon mustard. A caramel essence from jammy bits of Medjool dates wraps this Brussels sprout salad in another layer of autumny goodness.
This dish makes a great Thanksgiving or other holiday side dish. The salad doesn’t require cooking, so it won’t take up precious oven space. Since you’re probably planning on serving other cooked veggie sides, these raw, shaved Brussels sprouts will bring a unique element to your holiday spread.
This Shaved Brussels Sprouts Salad recipe is:
- Easy! There’s no cooking necessary for this fall salad.
- Delicious! A variety of vibrant flavors and textures means this salad has everything!
- Versatile! Many other add-ins would go great in this salad, like fresh apples, raisins, dried cranberries, or bacon!
How to Make Shaved Brussels Sprouts Salad:
Recipe Ingredients:
Here’s everything you’ll need to make this Brussels sprouts salad recipe. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Brussels Sprouts: Use small to medium Brussels sprouts, as the larger ones can be more “cabbagy.”
- Shallot: Shallots have a mild, sweet onion flavor with a hint of garlic. They grow in clusters, similar to garlic, and the papery skin has a copper-pink color. Red onion can work as a substitute.
- Lemon Juice: There’s no substitute for freshly squeezed lemon juice!
- Medjool Dates: Medjool dates are native to Morocco but are now grown in warm regions of the United States. They have a sweet, caramel-like taste and a soft, chewy texture–essential for a salad like this. They’re sold dried but not dehydrated, so they’re soft and sticky. Their sugars become more concentrated as they dry, increasing their sweetness. Medjool dates are typically the easiest to find in stores–generally in the produce department.
- Almonds: I use sliced almonds for this recipe, but slivered would also work. Hazelnuts or macadamia nuts are a great substitute for almonds.
- Romano Cheese: AKA Pecorino Romano. In Italian, Pecorino stands for “sheep,” meaning it’s a sheep’s milk cheese. It’s a firm, salty cheese, and a little goes a long way. You can also use Parmesan, Asiago, or Manchego.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Combine the lemon juice and shallots in a small bowl. Let stand for 5 to 10 minutes so the shallot softens.
- Whisk in the mustard and honey until incorporated.
- Slowly drizzle in the olive oil, whisking constantly until emulsified.
- Generously season with salt and black pepper to taste.
- Place the shaved/sliced Brussels sprouts in a large mixing bowl.
- Add the dates, almonds and Romano cheese…
- …And toss everything together.
- Drizzle the dressing into the salad and toss to coat.
- Season with more salt and black pepper or an extra squeeze of lemon juice.
- Transfer to a serving bowl or platter.
- Garnish with additional Romano cheese and almonds.
Chef Tips and Tricks:
- Thinly slice the Brussels sprouts using a food processor with a slicing blade attachment to save time. This allows you to shred a lot at once, so you don’t have to slice or shred each individually.
- You can save even more time by buying pre-shaved/pre-sliced Brussels sprouts, although these tend to be more expensive because they’re already prepped.
- Buy pitted Medjool dates to save time. However, carefully look each one over as I’ve found pit fragments.
Recipe FAQs:
Yes! Brussels sprouts are cruciferous vegetables like broccoli or cabbage, so they can be enjoyed raw. This Brussels sprout salad is a great way to enjoy them raw because they are shaved and easier to chew. The dressing is acidic, so the sprouts will soften as soon as the salad is dressed.
You can make this Brussels sprout salad one day in advance. Get everything prepped, but leave the dressing, nuts, and cheese off until you are ready to serve.
Bacon always goes well with Brussels sprouts, bringing some smokiness to this salad. Fresh apples can be added for even more fall flavor! The dates can be swapped out for raisins or dried cranberries for an easier fruit option!
Shaved Brussels sprouts salad makes a great side dish throughout fall, not just for holidays. This dish is also the perfect fall salad to bring to work as part of a packed lunch because it holds up well. Shred the Brussels sprouts finer and serve on sandwiches, similar to other slaws.
Storage:
- Store leftovers in the refrigerator for up to five days. Let stand briefly at room temperature before serving.
Serve a Shaved Brussels Sprouts Salad With:
- Spinach and Ricotta Stuffed Turkey Breast with Garlic Herb Sauce
- Roast Turkey Breast with Traditional Stuffing
- Turkey Scallopini in Sherry Cream Sauce with Mushrooms and Artichokes
- Braised Pork Loin Roast in Dijon Mustard Sauce
More great Brussels sprout recipes you’ll love!
- Sriracha Sweet Chili Brussels Sprouts
- Cheesy Brussels Sprouts and Wild Rice Casserole
- Pan-Roasted Brussels Sprouts with Sweet Chili Orange Glaze
- Quick Pickled Brussels Sprouts with Jalapeno
Get all my vegetable side dish recipes at Vegetable Side Dishes – From A Chef’s Kitchen.
Shaved Brussels Sprouts Salad
Ingredients
- 1/2 cup fresh lemon juice, plus more to taste
- 1 medium shallot, finely chopped (approximately 1/4 cup)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- 1 1/2 pounds Brussels sprouts, stem ends trimmed, thinly sliced or "shaved"
- 6 Medjool dates, pitted and chopped
- 1/2 cup sliced almonds, plus more for garnish
- 1/2 cup shaved Romano cheese, plus more for garnish
Instructions
- Combine the lemon juice and shallots in a small bowl. Let stand for 5-10 minutes so the shallot softens. (At this point, it's a good time to prep the sprouts.)
- Whisk in the mustard and honey until incorporated. Slowly drizzle in the olive oil, whisking constantly until emulsified. Generously season with salt and black pepper to taste.
- Place the shaved/sliced Brussels sprouts in a large mixing bowl. Add the dates, almonds and Romano cheese and toss together.
- Drizzle the dressing into the salad and toss to coat. Season with more salt and black pepper or an extra squeeze of lemon juice.
- Transfer to a serving bowl or platter. Garnish with additional Romano cheese and almonds.
Notes
- Red onion can be used in place of the shallot.
- Hazelnuts or macadamia nuts are a great substitute for almonds.
- You can also use Parmesan, Asiago, or Manchego in place of Romano cheese.
- Shred the Brussels sprouts using a food processor with a slicing blade attachment to save time. This allows you to shred a lot at once, so you don’t have to slice or shred each individually.
- You can save even more time by buying pre-shaved/pre-sliced Brussels sprouts, although these tend to be more expensive because they’re already prepped.
- This Brussels sprout salad can be made one day in advance. Get everything prepped, but leave the dressing, nuts, and cheese off until you are ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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