15-Minute Shaved Brussel Sprout Salad with Lemon Parmesan

This Shaved Brussel Sprout Salad is the kind of thing you can throw together on a busy night and still feel good about eating. Crunchy, bright, and full of salty parmesan, it turns a humble vegetable into a side you’ll actually look forward to.

All it takes is a pile of thinly sliced sprouts, a punchy lemon dressing, and a quick toast of almonds. It’s ready in about 15 minutes and holds up well for lunch the next day.

Why This Salad Works for Weeknights

I make this when I want a side that feels substantial but won’t weigh me down. The shaved sprouts stay crisp even after dressing, so you can toss it ahead without ending up with a soggy mess.

The dressing is sharply lemony with just a little Dijon to tie everything together. That bite mellows as it sits on the salad, and the salty parmesan adds enough richness to keep things interesting.

Ingredients

• 1 lb Brussels sprouts, trimmed and shaved: use firm, bright green sprouts. A mandoline makes quick work of this, but a sharp knife works too.
• 1/3 cup shaved Parmesan cheese: run a vegetable peeler down a block of Parmigiano Reggiano for thin curls.
• 1/4 cup sliced almonds, toasted: toast them in a dry pan until they smell nutty and turn lightly golden.
• 3 tbsp dried cranberries: tart dried cherries or golden raisins are good swaps.
• 3 tbsp extra-virgin olive oil:
• 2 tbsp fresh lemon juice: from about 1 lemon. Bottled works in a pinch but fresh is brighter.
• 1 tsp Dijon mustard: the smooth kind, not whole grain.
• 1 tsp honey or maple syrup: balances the lemon and any bitterness from the sprouts.
• 1/2 tsp kosher salt:
• 1/4 tsp black pepper:

A Few Simple Swaps

• Make it a main: pile the dressed salad on a platter and top with grilled chicken strips or crispy chickpeas.
• Nut swap: slivered almonds, chopped walnuts, or pecans all work. Toast them the same way.
• Go dairy-free: skip the parmesan and toss in a tablespoon of nutritional yeast for a similar savory note.
• Change the acid: lime juice or a mild white wine vinegar can stand in for lemon.
• For another fresh, no-cook side, take a look at a classic Kale Caesar Salad.

How to Make Shaved Brussel Sprout Salad

Step 1: Shave the Brussels Sprouts

Thinly slice the 1 lb trimmed Brussels sprouts. A mandoline set to 1/8 inch is the fastest route and gives you the most uniform ribbons, but a sharp knife and a steady hand will get you there too. Work in batches and stop when you reach the root end so you don’t include any tough core.

The sprouts will look like a mountain of pale green and white confetti. Don’t worry if you have some uneven pieces, a mix of thin shavings and slightly thicker edges gives good texture.

Step 2: Toast the Almonds

Set a small dry skillet over medium heat and add the 1/4 cup sliced almonds. Shake the pan or stir often. In about 3 to 4 minutes they’ll turn golden and you’ll smell a warm, nutty aroma. The second you catch that scent, pull them off the heat and transfer to a cool plate so they don’t keep cooking.

You’re looking for an even light brown color, not dark spots. Burnt almonds go bitter fast, so keep your eyes on them the whole time.

Step 3: Whisk the Lemon Dressing

In a small bowl or liquid measuring cup, combine 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp pepper. Whisk until the mustard and honey have dissolved and the mixture looks cloudy and emulsified, about 30 seconds of fast stirring.

Taste the dressing with a piece of sprout. It should be assertively lemony and just a little sharp, because the salad will soften that edge once tossed.

Step 4: Toss and Serve

Put the shaved sprouts in a large bowl and pour about three quarters of the dressing over them. Use your hands or a pair of tongs to toss everything thoroughly, squeezing the sprouts gently as you go to help them absorb the dressing. Add the 3 tbsp dried cranberries, half the toasted almonds, and most of the shaved Parmesan, then toss again lightly.

Pile the salad onto a platter or into a wide serving bowl and scatter the remaining almonds and Parmesan over the top. Serve right away while the sprouts are at their crunchiest.

Tips for the Crunchiest Salad

• Shave the sprouts cold. Straight from the fridge they firm up and slide through a mandoline more cleanly.
• Don’t skip the toasting step. Raw almonds taste dull here; a few minutes in a dry pan wakes up their flavor completely.
• The dressing can be made a day ahead and stored in a jar in the fridge. Shake it well before using.
• If your sprouts taste a little harsh, sprinkle on a pinch of salt after you toss them and massage for 30 seconds. It draws out some bitterness and softens the texture slightly.

Scale it to the number of servings you need:

Storing Leftover Salad

Refrigerate: Pack the dressed salad into an airtight container and keep it in the fridge. It’ll stay good for up to 3 days, though the sprouts lose a little crunch over time.

Serve cold: This salad is meant to be eaten chilled or at room temperature straight from the fridge. No reheating needed.

What Goes Well With This Salad

Serve it alongside a simple roast chicken or pan-seared salmon. The lemony dressing cuts through rich proteins nicely. It also works tucked next to a bowl of creamy tomato soup, the cold crunch is a good contrast. For a bigger spread, set it out with a grain salad and some crusty bread.

Frequently Asked Questions

Can I use a bag of pre-shredded Brussels sprouts?

Yes. A 12 oz bag will work, though the pieces are often thicker and the texture is a little less delicate than freshly shaved. Dress it just before eating for the best crunch.

How far ahead can I make this without it going soggy?

You can shave the sprouts and whisk the dressing up to a day ahead, then toss them together about 10 minutes before serving. If you dress it much earlier, the sprouts will soften and lose their snap.

My raw Brussels sprouts taste bitter. Is there a fix?

A quick massage with a pinch of salt and a drizzle of olive oil helps tame the bitterness. Work the salt into the shaved sprouts with your hands for 30 seconds before adding the dressing.