Shaved Brussels Sprouts Salad

5 from 2 votes
30 minutes
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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!

Shaved Brussels Sprouts Salad on black platter with brown rim and serving utensils.

Why This Recipe is a Keeper!

When autumn rolls around, the light and bright summer salads are out, 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:

  • Perfect as a Thanksgiving side dish!
  • 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!
Shaved Brussels Sprouts Salad on a black platter with brown rim being scooped up with serving utensils.

How to Make Shaved Brussels Sprouts Salad:

Recipe Ingredients:

Here’s everything you’ll need to make this Brussels sprouts salad recipe, along with how to prep the ingredients. See the recipe card below for the exact quantities.

Ingredients for Shaved Brussels Sprouts Salad in separate glass bowls.

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 5-10 minutes so the shallot softens.
Shallots and lemon juice in glass bowl.
  • 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.
Dressing for Shaved Brussels Sprouts Salad in glass bowl.
  • Place the shaved/sliced Brussels sprouts in a large mixing bowl.
Thinly sliced (shaved) Brussels sprouts in glass bowl.
  • Add the dates, almonds and Romano cheese…
Shaved Brussels sprouts, chopped dates, sliced almonds and shaved Romano cheese in glass bowl before being mixed together.
  • …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.
Shaved Brussels Sprouts Salad on black platter with brown rim with serving utensils.

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.
Shaved Brussels Sprouts Salad on a black platter with brown rim being scooped up with serving utensils.

Frequently Asked Questions:

Can you eat raw Brussels sprouts?

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.

Can a Shaved Brussels Sprouts Salad recipe be made ahead of time?

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.

What else can I add to a Brussels sprouts shaved salad?

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!

Besides a holiday side dish, how else can a Brussels sprouts shaved salad be served?

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.

Shaved Brussels Sprouts Salad on a black platter with brown rim being scooped up with serving utensils.

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:

More great Brussels sprout recipes you’ll love!

Get all my vegetable side dish recipes at Vegetable Side Dishes – From A Chef’s Kitchen.

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Shaved Brussels Sprouts Salad on black platter with brown rim and serving utensils.

Shaved Brussels Sprouts Salad

5 from 2 votes

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By: Carol | From A Chef’s Kitchen
This versatile Shaved Brussels Sprouts Salad features an array of vibrant flavors and textures! Crunchy sprouts, caramel-like Medjool dates, and Pecorino Romano cheese unite harmoniously with a tangy lemon dressing for a salad that’s got it all.
Prep Time 30 minutes
Total Time 30 minutes
Course Side Dishes – Salads
Cuisine Italian
Servings 8
Calories 278 kcal

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

MAKE AHEAD:  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.
    • 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.

Nutrition

Serving: 1 | Calories: 278kcal | Carbohydrates: 26g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 118mg | Potassium: 534mg | Fiber: 5g | Sugar: 17g | Vitamin A: 696IU | Vitamin C: 78mg | Calcium: 133mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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