Shaved Brussels Sprouts Salad

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Aug 22, 2024

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This shaved Brussels sprouts salad is a satisfying warm salad made for any dinner. It has creamy avocado, crunchy pistachios, and a sprinkle of sugar that caramelizes the veggies and makes the flavors shine!

Even Brussels sprouts naysayers can’t resist this salad. If you’re just discovering how delicious Brussels sprouts can be, try my easy smashed Brussels sprouts and this festive bacon-wrapped Brussels sprouts appetizer, too.

Brussels sprouts salad in a large salad bowl with two wooden salad spoons.

It always amazes me that Brussels sprouts have a reputation as a weird, bland veggie. I think it’s because people have only had them one way (i.e. boiled) and just didn’t care for it. I’m on a PR mission to change that. If it were up to me, I’d gladly eat roasted Brussels sprouts and creamy Brussels sprouts every night of the week. And recently, I’m loving this easy, zesty shaved Brussels sprouts salad. It’s delicious warm or cold, sautéed on the stovetop with mix-ins like onion, crunchy pistachios, and fresh lime juice.

Why I Love This Brussels Sprouts Salad

You can make it in a snap. This shaved Brussels sprouts salad comes together in about 15 minutes. All you do is shave the sprouts, sauté them with the other ingredients, toss in some dressing, and serve!
It uses simple ingredients. This salad has tender Brussels sprouts that are crisp and browned at the edges, and I keep the rest of the ingredients simple. You get crunch from the pistachios and red onion, plus creaminess from the avocado that’s brightened up with a little citrus. So good!
It’s a fresh take on Brussels sprouts. Brussels sprouts aren’t everyone’s cup of tea, but if you’re new to or unsure about eating them, I urge you to give this shaved Brussels sprouts salad a try. It’s crunchy, caramelized, and packed with flavor. It just might change the game.

Ingredients for a shaved Brussels sprouts salad with text labels overlaying each ingredient.

Ingredients You’ll Need

My goal for this salad was to use minimal ingredients while still maximizing the flavor and texture. I find that the best salads let the veggies do the talking! Below are some notes on the ingredients I use, and you’ll find a printable ingredients list with recipe details in the recipe card below the post.

Olive Oil – I always like to use good-quality olive oil, especially in salads. You can also use avocado oil.
Red Onion – Or yellow onion, but I like the sweetness and color of red onion in this recipe. Another mild onion, like shallot or even green onion, will also work.
Sugar – Just a teaspoon of either granulated sugar or brown sugar to caramelize and bring out the flavors of the sprouts. I usually leave it at that with a squeeze of lime, and don’t even bother with a dressing!
Pistachios – Feel free to swap these for another nut if you don’t have pistachios. Toasted walnuts, almonds, pecans, or pine nuts are all great options.
Lime – Freshly juiced. You could also substitute lemon juice.
Avocado – I love an avocado salad! It’s one of my favorite ingredients, and the creaminess of diced avocado works beautifully in this shaved Brussels sprouts salad, too.

Overhead image of a shaved Brussels sprouts salad on a large platter, garnished with lime slices.

How to Shave Brussels Sprouts

You can buy bags of shredded Brussels sprouts at the store, but for the freshest taste, I like to slice them myself. The key here is to slice your Brussels sprouts as thinly as possible. While it’s a little extra effort, I find this is easy to do using a sharp knife:

Trim the sprouts. First, trim off the tough ends of each sprout and discard any discolored or damaged outer leaves.
Cut them in half. Next, cut each Brussels sprout in half lengthwise. Place the cut side down on your cutting board to stabilize it.
Slice them up thin. Finally, thinly slice each half so that the sprout looks shredded. Take your time and watch your fingers. That’s it!

Another option is to use a mandoline or a food processor to shred the Brussels sprouts quickly. Just be careful that you don’t over-process them. You don’t want a pile of mush!

How to Make a Shaved Brussels Sprouts Salad

I take a page from my crispy sautéed Brussel sprouts and give this shaved Brussels sprouts salad a quick sizzle in a hot skillet. It turns it into a deliciously warm salad and brings out the sprouts’ natural sweetness. Here’s how it’s done:

Overhead view of Brussels sprouts shavings next to whole Brussels sprouts on a cutting board, with a sharp knife. — 1. Shave the Brussels sprouts.

Sliced red onion added to shaved Brussel sprouts in a skillet. — 1. Shave the Brussels sprouts.

Prep. While you heat oil in a nonstick pan, shave your Brussels sprouts thinly (see above).
Sauté. Add your shaved Brussels sprouts to the skillet along with the red onion. Season with salt and pepper and let that cook until the veggies are tender.
Combine. Next, stir in the pistachios, then sprinkle over lime juice and sugar. Take the pan off the heat and gently mix in the avocado. Tada! For a little extra flavor, I like to grate over Parmesan cheese before serving.

Wooden spoon stirring through shaved brussel sprouts in a pan.

Can You Eat Raw Shaved Brussels Sprouts?

Yes! I cook the Brussels sprouts in this salad because I love the flavor and texture that comes from sautéeing. Brussels sprouts are totally fine to enjoy raw, and shaving them makes chewing easier. If you prefer a shaved Brussels sprouts salad with even more crunch, simply combine all the raw ingredients in a bowl and toss them with salt, pepper, sugar, and lime juice.

You could even try another dressing like this maple balsamic vinaigrette or the zesty vinaigrette from my La Scala chopped salad recipe.

Tips and Variations

Shave the sprouts thinly. Brussels sprouts can be tough, so make sure to shave them as thinly as possible for the best texture in your salad. See the How To section above.
Serve right away. To avoid a soggy salad, serve it right away. This keeps the warm Brussels sprouts and pistachios crunchy.
Keep the avocado fresh. If you aren’t ready to serve immediately, leave out the avocado until just before serving to prevent the avocado from browning. You could also toss the avocado pieces in a little bit of lemon or lime juice to slow down the oxidation process.
Add some protein. To make the salad more filling, I love adding diced grilled or baked chicken, tofu, or even chickpeas. It’s also delicious with chopped cooked bacon stirred in! See below for more serving ideas.
Add cheese. Try some crumbled feta, blue cheese, or shaved Parmesan.
Make it nut-free. Skip the nuts but keep the crunch with pumpkin seeds or pepitas, sunflower seeds, or croutons.
More add-ins. Sweeten things up with dried cranberries, or sliced apples and fresh pomegranate seeds like I do in my Brussels sprouts salad with apples.

Serving Suggestions

I love serving a Brussels sprouts salad warm next to mains like roasted spatchcock chicken, juicy pork tenderloin with apples, or ginger-glazed salmon. It’s a super versatile side dish that even pairs great with our Thanksgiving turkey. Just add some more festive sides, like mashed potatoes and a roasted tomato tart. And don’t forget the stuffing! This apple stuffing goes deliciously with the Brussels sprouts.

Brussels sprouts salad on a large platter with two salad spoons, garnished with lime slices.

How to Store

Refrigerate. While this Brussels sprouts salad is best enjoyed right away, it’ll hold up well in the fridge for up to 3 days afterward. Store any leftovers in an airtight container. If you know you’ll have lots of leftovers, I recommend leaving the avocado out until serving. You can eat this salad cold or warmed up again (see below).
Reheat. To reheat, I recommend a quick sauté on the stovetop rather than warming the salad in the microwave.

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