This shaved Brussels sprouts salad is easy and tasty, with a dressing that’s equal parts sweet, tangy, and savory, some heat from red pepper flakes, and crunch from almonds. Add your favorite protein to make it a meal!
Once fall rolls around, this shaved Brussels sprouts salad is pretty much in constant rotation in my house. It makes an awesome lunch option (maybe with some crispy chickpeas on top), but we also love having it on the side at dinner. It's just one of those salads that goes with everything.
And best of all? This recipe uses just 10 ingredients, it can be ready in about 15 minutes, and it keeps for a few days in the fridge—which means it's awesome for meal prep!
Why You’ll Love This Shaved Brussels Sprouts Salad Recipe
Here’s what makes this salad a winner:
- The perfect balance of flavors. This salad dressing has a little bit of everything—sweetness from honey, tanginess from the lemon, and savory notes from garlic powder. Plus, the red pepper flakes add just the right amount of heat.
- Crunchy and crisp. No soggy salad here! The shaved Brussels sprouts combined with toasted almonds give this salad a satisfying crunch and crisp texture.
- Versatile. Add some grilled chicken or tofu to make it a more filling meal, or serve it as a side dish alongside your favorite protein.
What You’ll Need
Here are all of the ingredients you’ll need when making this shaved Brussels sprouts salad. Make sure to check out the recipe card at the bottom of the page to see the exact quantities for each ingredient.
- Brussels sprouts – Look for sprouts that are firm and bright green. Avoid any that look yellow or have brown spots.
- Kale – Use any type you like.
- Sliced almonds – Or pepitas or sunflower seeds for a nut-free option.
- Hemp hearts
- Olive oil
- Lemon juice – Use freshly squeezed; it has a brighter flavor than bottled.
- Honey or maple syrup
- Garlic powder – For savory flavor to balance the dressing.
- Salt
- Red pepper flakes – Feel free to adjust the amount to your liking.
- Ground pepper
How To Shave Brussels Sprouts: 4 Ways
Shaving Brussels sprouts can be a bit of a pain, but it's also one of my favorite ways to eat them. Over the years—of yes, shaving Brussels sprouts—I’ve found four ways to do it. I'm going to list them from easiest to hardest for you.
- Food Processor. Most food processors nowadays come with a few different blades. They have the regular S-blade, but then they have a grater and a slicer. I have this 11-cup Cuisinart food processor and use the slicer attachment. You just wash them and add them right in. It's super quick and easy!
- Mandoline Slicer. I love my mandoline slicer and this is my second favorite way to shave Brussels sprouts. I hold them (very carefully) by the stem and then run them over the blade. It's a bit dangerous and definitely takes more time, but you can get even, consistent slices, which I like.
- Box Grater. Similar to a mandoline, you can also use your box grater. You've got to be careful about holding it down while also using it to cut your Brussels sprouts.
- Knife. The slowest and most annoying way to cut Brussels sprouts is with a knife. Basically you just gotta be patient and cut them as thin as possible. The downside of this method: it's slow and you can't get consistent sizes. But it's also safer than the previous two.
How to Make Shaved Brussels Sprouts Salad
Now that you’ve shaved your sprouts, let’s put them to use!
- Prep the greens. Place the shaved Brussels sprouts in a large bowl, then cut the kale into ribbons and add that to the bowl too.
- Toast the almonds. Place the almonds on a baking sheet or in a skillet. Toast them in the oven or on the stovetop until they’re golden brown, then add those to the bowl with the hemp hearts.
- Make the dressing. In a separate small bowl, whisk together the remaining ingredients.
- Massage the greens. Pour the dressing into the bowl and massage together with your hands.
- Finish. Season to taste, then serve.
Tips for Success
Here are a few tips to help you make sure your shaved Brussels sprouts salad turns out perfect:
- Don't skip the massaging. As with massaged kale salad, this step is crucial to making sure the dressing coats all of the shaved Brussels sprouts and kale; it also softens the leaves and cuts some of their bitterness. Trust me, it's worth getting your hands a little messy!
- Slice those sprouts nice and thin. The key to this salad is thinly slicing the Brussels sprouts so they are easy to eat and absorb the dressing well.
- Watch the almonds closely. They can go from pale to burnt super fast!
Serving Suggestions
As written, this salad is definitely more of a side dish. It's delicious, but unless you eat the whole thing, it's not going to fill you up. BUT it's also a great base, so it's easy to jazz it up a bit more to help it be more filling. My favorite ways to make a salad more filling are:
- Protein. Grilled chicken, balsamic grilled tofu, salmon, or even just crispy chickpeas are all great ways to amp up the protein content of your salad and make it more filling and satisfying.
- Carbohydrates. I love adding a bit of roasted root vegetables, butternut squash, or even some quinoa/grain to my salads to make them more filling.
- Fats. And my final tip is to add more fat. My favorite ingredient is avocado because it also adds more fiber and is just delicious on pretty much everything!
Variations
If you want to make some swaps in this salad, here's what I'd recommend:
- Kale. You can use another dark leafy greens like chard or collards. You could also do spinach but it won't last as long in the fridge.
- Almonds. Any other nut or seed will work!
- Hemp hearts. You can totally just leave these out, but that will reduce the protein count a bit!
And honestly, feel free to use any salad dressing that you'd like. I love this combo, but this is a fairly basic salad and really any flavor could be used. If you do end up trying another flavor, I'd love to know!
How to Store
For this shaved Brussels sprouts salad, you can store the greens and dressing together in an airtight container for up to 3 days. Since we're using some tough veggies, you don't have to worry about things getting super soggy. It even tastes better after a day or two!
More Ways to Use Brussels Sprouts
- Roasted Brussels Sprout Quinoa Salad
- Brussels Sprout & Hummus Grilled Cheese
- Kale & Shredded Brussels Sprout Salad
- Autumn Harvest Quinoa Bowl
- Fall Harvest Mason Jar Quinoa Salad
Shaved Brussels Sprouts Salad
Ingredients
- 1 lb Brussels sprouts
- 2 cups kale
- 1/2 cup sliced almonds
- 1/4 cup hemp hearts
- 2 tablespoons olive oil
- 1/4 cup lemon juice
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon garlic powder
- 1/4 – 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- Ground pepper (optional)
Instructions
- Shave the Brussels sprouts either using a food processor, mandolin slicer, box grater or knife. I find it easiest and quickest to do this in the food processor. Add these to a large bowl.
- Thinly slice the kale into fine ribbons. I like to roll the kale leaves together width-wise and then slice them from top to bottom. It's quick and easy! Add these to the bowl as well.
- Place the almonds on a baking sheet or dry skillet. Toast them in the toaster oven or saute them until golden brown, about 2 minutes. Add those to the bowl, followed by the hemp hearts.
- In a separate small bowl, combine the remaining ingredients. Whisk together to form the dressing. Pour the dressing over the ingredients in the bowl and massage together with your hands. (messy, but worth it). Taste and adjust seasoning as needed.
- Serve immediately or top with your favorite protein and enjoy!
Nutrition
