Shaved Brussels Sprouts and Parmesan Salad

This parmesan Brussels sprouts salad is fresh and crunchy. Shaved Brussels sprouts tossed with parmesan cheese and a light vinaigrette make the perfect side dish for a family meal or holiday dinner! It's an easy, foolproof dish with restaurant quality results.

This Brussels sprouts salad recipe is my "go-to" salad. The shaved sprouts have a good crunch and are a welcome change from a salad with regular lettuce. It's a great fall and winter salad and a nice addition to the holiday table. Many Thanksgiving dishes can be heavy, so this light side dish is the perfect salad to pair with the Thanksgiving meal.

I especially love serving this salad as a part of my Hanukah dinner. The clean flavors of the salad are a great counterbalance to the richness of brisket, Potato Latkes, and Almost Flourless Chocolate Cake.

This salad follows my favorite salad formula of fruit + nut + cheese, like in Strawberry Spring Salad with Pecans and Feta. This formula makes for a tasty salad every time!

Why You'll Love This Recipe

• Easy salad with fresh and light flavor
• Can be made dairy free, vegan, and parve with simple swaps
• Great for any everyday or holiday meal

Ingredient Notes and Substitutions

See the recipe card below for a complete ingredient list and measurements.

• Brussels Sprouts - You can shave your own by using a mandoline or food processor. You may also be able to fine already shaved Brussels sprouts at the grocery stores. 
• Dates - These add a little bit of sweetness to the salad.
• Toasted Pecans - Add a nice crunch. Swap for your favorite nuts like sliced almonds or walnuts. You can omit if there are allergies.
• Parmesan cheese - Use freshly shaved thick slices. Can swap for other hard cheeses like Pecorino Romano or Manchego. To make this a vegan dish, you can omit or swap for Follow Your Heart vegan parmesan cheese. It is a good substitute to make the salad dairy-free, parve, and vegan.
• Honey - Trade for maple syrup to make it vegan. 

How to shave Brussels sprouts

You can shave Brussels sprouts 3 ways:

• With a mandoline
• With a food processor
• With a sharp knife

To shave brussels sprouts with a mandoline slicer, wash and dry Brussels sprouts. Pick off any brown or coarse leaves. Cut out the stem and core. Carefully shave brussels sprouts with a mandoline. For safety, it is best to use a special cut resistant glove. 

To shave brussels sprouts with a food processor, wash and dry Brussels sprouts and remove any brown or coarse leaves. Remove the stem and core. Shred Brussels sprouts with the slicing blade of the food processor. Do this in batches if your processor is smaller. Pull the shreds apart into ribbons.

You can also thinly slice the sprouts yourself with a sharp knife, but this will take longer. A mandoline or food processor will save a lot of time. 

For a shortcut, buy pre-shaved Brussels sprouts!

Step by Step Photos

See the recipe card below for complete directions.

Combine all ingredients for the dressing in a glass jar with a tight-fitting lid and shake well to combine. 

Toss the shaved Brussels sprouts with sliced dates, pecans, parmesan cheese, and the dressing in a large bowl and serve. You can serve this salad cold or at room temperature. 

Top Tips

• Use a cut resistant glove when slicing with a mandoline. 
• Buy pre-shaved Brussels sprouts to save time. 
• Prepare this salad ahead of time and store components separately.

Variations

• Make it vegan - To make this salad vegan, swap the honey for agave or maple syrup. Replace the parmesan cheese with a vegan version. I like Follow Your Heart vegan parmesan. These swaps will also make this salad dairy free and parve. 
• Make it a meal - Sometimes I add avocado and sliced chicken breasts to this shaved Brussels sprout salad to make it an entree. 
• Add ins - This salad looks really pretty and festive with an addition of pomegranate seeds (arils). Thinly sliced apple is another good add in option too.

Make Ahead

This is a great salad to make ahead of time, as the individual components can be prepared up to 2 days in advance. 

The best way to make the salad ahead is to prepare all the components and store them separately.  Shave the sprouts and parmesan and make the dressing, then and store everything in separate airtight containers in the refrigerator.

Also, you can slice the dates and toast and chop the pecans ahead. Store these at room temperature in an airtight container. 

Before serving, toss all the salad components together with the dressing in a large bowl and serve. You can assemble the salad up to 2 hours before serving. 

This salad should stay crisp with the dressing on for some time without getting soggy. 

Storage and Reheating

How to store: Store the separated salad components in the refrigerator for 3 days in an airtight container. If the dressing is on, it is best to eat it the same day. 

How to freeze: Do not freeze this recipe.

What to serve with Brussels sprouts salad

• Za'atar Roasted Chicken with Lemon and Herbs
• Almost Flourless Chocolate Cake
• Potato Latke Muffins

Other Salad Recipes

• Fall Harvest Salad with Apples and Pomegranate
• Strawberry Spring Salad with Pecans and Feta
• Butternut Squash, Pomegranate, and Arugula Salad
• Thai Chicken Salad With Peanut Dressing
• The Sweet/Savory Crunchy/Smooth Salad

Recipe

Shaved Brussels Sprouts and Parmesan Salad

This parmesan Brussels sprouts salad is crisp and refreshing. Shaved Brussels sprouts tossed with fresh parmesan cheese and a light vinaigrette make the perfect side dish for your holiday or Thanksgiving table.

This recipe is an adaptation of a recipe that my friend makes. She was inspired by a dish she had in a restaurant.

5 from 36 votes

Print Pin Rate

Course: Salad, Side Dish

Cuisine: American

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 8 servings

Calories: 172kcal

Author: Dana Shrager

Equipment

• ▢
  Mandoline
• ▢
  Food processor
• ▢
  Cut resistant glove

Ingredients

For the salad

• ▢ 10 ounces shaved Brussels sprouts about 4 cups shaved
• ▢ ½ cup pitted dates sliced
• ▢ ½ cup toasted pecans (or sliced almonds), chopped
• ▢ ⅓ cup Parmesan cheese thickly grated, or other hard cheese like Pecorino Romano or Manchego (Can substitute with vegan cheese.)

For the dressing

• ▢ 4 tablespoons extra virgin olive oil
• ▢ 1-½ tablespoon fresh lemon juice
• ▢ 1-½ tablespoon rice wine vinegar or can use apple cider or white balsamic vinegar
• ▢ 1 tablespoon Dijon mustard
• ▢ 1 tablespoon honey
• ▢ ½ teaspoon kosher or sea salt
• ▢ Several grinds of freshly cracked black pepper

Instructions

• To shave the Brussels sprouts: Remove any outer leaves that are coarse or damaged. Cut out the stem and core. Slice the sprouts in the food processor with the slicing blade. Pull the shreds apart into ribbons. Alternatively, slice the Brussels sprouts with a mandoline, or buy pre-sliced.
• To make the dressing: The honey needs to be thin and runny, so briefly microwave if necessary. Put all dressing ingredients in a glass jar with a tight-fitting lid. Shake well to combine. Set aside.
• Prep the other ingredients: slice dates; chop & toast pecans; grate cheese using large holes on a box grater.
• Store all components in the refrigerator for up to 3 days. When ready to serve, shake the dressing in a jar until well-combined. Then toss all the salad components together with the dressing and serve.

Notes

• Use a cut resistant glove for safety when using a mandoline.
• To make ahead: Prepare all the components and store them separately. Shave the sprouts and make the dressing and store in separate airtight containers in the refrigerator. Shave the parmesan and store in the refrigerator as well. You can also slice the dates and toast and slice the pecans. Store these at room temperature in an airtight container. Up to 2 hours before serving, toss all the salad components together with the dressing in a large bowl and serve.
• How to store: Store the separated salad components in the refrigerator for up to 3 days in an airtight container. If the dressing is on, it is best to eat it the same day.
• How to freeze: Do not freeze this recipe.

Nutrition

Calories: 172kcal | Carbohydrates: 14g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 242mg | Potassium: 235mg | Fiber: 3g | Sugar: 9g | Vitamin A: 306IU | Vitamin C: 31mg | Calcium: 74mg | Iron: 1mg

Nutritional Disclaimer

Nutritional information is an estimation only.

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