Crisp green Brussels sprouts, sweet red grapes, and salty Parmesan cheese are combined in this easy shaved Brussels sprouts salad. You’ll love the homemade honey shallot dressing!
Recipe Overview
Why you’ll love it: Simple salad perfection!
How long it takes: 15 minutes
Equipment you’ll need: knife or food processor, large bowl, whisk, spoon
Servings: 6
Are you as crazy about Brussels sprouts as I am? I love these compact globes of wonder. They can be prepared in so many delectable ways. I especially love them roasted (any vegetable benefits from roasting!) but they are amazing in salads, too, like this shaved Brussels sprouts salad.
We were at the farmers’ market the other day and I just had to buy Brussels sprouts still on the stalk. It’s really kind of funny how they grow, especially if you’re used to buying them in a little mesh bag.
Brussels sprouts are a powerhouse nutritionally too. A cruciferous vegetable, in the same family as cabbage and broccoli, Brussels sprouts are low in calories, and high in nutrients, antioxidants, and fiber. Enjoy a delicious Brussels sprouts salad and do your body a favor, all at the same time!
About this Brussels sprouts salad
A Brussels sprouts salad is a snap to make. You can whisk the homemade vinaigrette right in a big bowl, add the sprouts and grapes, stir it up, then top with shaved Parmesan and fresh chopped parsley. So easy!
Continue the grape theme and serve this salad with pork tenderloin with port wine sauce and roasted grapes. The roasted grapes are so amazing!
I’ll run you through the recipe here and give you lots of extra tips.
What you’ll need
- Brussels Sprouts: Shaved Brussels sprouts are simply sliced thinly. You’ll find more about that in the FAQ section and learn how to do it. It’s very easy. Even people who profess to hate Brussels sprouts enjoy them in a salad.
- Red Grapes: Grapes add a nice sweetness and beautiful color. Other types of grapes work well, too, as long as they are seedless. The grapes can be halved or sliced, depending on their size.
- Parmesan Cheese: Shave the cheese, too! Use a vegetable peeler to make nice cheese curls.
- Parsley: Fresh emerald green parsley adds great flavor, nutrition, and color to the salad. Either Italian flat leaf parsley or curly parsley will work.
- Homemade vinaigrette with Olive Oil, Honey, Shallots and White Wine Vinegar (or white balsamic vinegar)
“Shaved” sounds way fancier than it is. Shaved Brussels sprouts are simply Brussels sprouts that are thinly sliced. You can slice them by hand or with a food processor.
Trim the tough root end off, and remove any wilted or spotted outside leaves. Rinse and dry the sprouts. Using a sharp knife and cutting board, slice the sprouts to the desired thickness. It’s a little easier if you cut them in half first for more stability on the cutting board, and then slice each half.
You could use a mandolin but I wouldn’t recommend it. Brussels sprouts are just too small and round to safely use a mandolin. I’d definitely slice off my fingertips!
For a complete how-to, see this handy guide by The Culinary Compass.
Trim the Brussels sprouts as directed above. Using the slicing disk of your food processor, drop the whole Brussels sprouts through the feed tube, pressing lightly with the presser thingy. You won’t believe how fast they’ll go! In no time, you’ll have them all ready. Your kids will find it vastly entertaining.
Shaved Brussels sprouts will keep in an airtight container or zip-top bag for one to two days.
Make It Your Own
This salad is easy to customize. Simply add or substitute what you like best or what you happen to have in the house. Use coleslaw mix instead of Brussels sprouts. Make it with apples, or nuts, or green grapes. Jazz it up with bacon! Take a look at my list of possible add-ins:
- Sliced apples or pears: Granny Smith, Honeycrisp or any firm apple; try Anjou pears.
- Dried fruit: Dried cranberries, golden raisins, or dried cherries
- Nuts: Toasted pecans, almond slices, or toasted walnuts
- More veggies: Sliced celery or red onions
- Cheese: Blue cheese, gorgonzola, or goat cheese instead of Parmesan
- Bacon, cooked and crumbled (try baked bacon or air fryer bacon)
- Pomegranate seeds (arils) are beautiful in this salad!
- Try a lemon Parmesan dressing. Simply zest a lemon over the Brussels sprouts, and then juice the lemon. Whisk the lemon juice into the dressing, omitting the white wine vinegar. If desired, increase the amount of honey to two teaspoons. Stir in ¼ cup finely shredded Parmesan cheese instead of shaved Parmesan.
Stir together the Brussels sprouts and vinaigrette, cover, and store in the fridge for up to 2 hours before serving. When ready to serve, add grapes, Parmesan and parsley.
If desired, shave ahead of time! Shave the Brussels sprouts up to two days in advance and store in a zip top bag. Do the same with the Parmesan cheese.
Leftover salad can be stored, tightly covered, for up to 2 days in the fridge. The salad will lose some of its crispness but it’s still really tasty. The red grapes will turn the salad a little pink, too (substitute green grapes if you prefer).
More Brussels sprouts!
These little green spheres can be prepared in lots of ways: roasted, air fried, baked, shredded, or blanched. Try:
- Cheesy Brussels Sprouts au Gratin
- Best Roasted Brussels Sprouts with Maple & Cayenne
- Air Fryer Brussels Sprouts
- Brussels Sprouts Salad with Crispy Chickpeas
- Roasted Brussels Sprouts Recipe with Asiago
- Brussels Sprouts Salad with Apples and Cranberries
- Smoked Paprika and Shallot Brussels Sprouts
- Pasta with Shrimp, Brussels Sprouts, & Wine Sauce
- Brussels Sprouts with Pancetta {Guest Post}
Shaved Brussels Sprouts Salad
Ingredients
Dressing
- ¼ cup white wine vinegar
- 1 teaspoon honey
- 1 tablespoon minced shallot (about ½ shallot)
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ cup extra virgin olive oil
Salad
- 1 pound Brussels sprouts, trimmed, washed, and dried
- 1 cup sliced red grapes
- 2 ounces Parmesan cheese, shaved (about ¾ cup)
- ¼ cup chopped parsley
Instructions
- Shave (slice) Brussels sprouts thinly with a sharp knife, or with a food processor, using the slicing blade.
- In a large bowl, whisk together dressing ingredients until well combined. Add Brussels sprouts and grapes, and toss to coat. If desired, refrigerate salad for up to two hours before serving.
- When ready to serve, sprinkle with Parmesan cheese and parsley; stir lightly and serve. Garnish with additional parsley, if desired.
Notes
- To make ahead, stir together the Brussels sprouts and vinaigrette, cover, and store in the fridge for up to 2 hours before serving. When ready to serve, add grapes, Parmesan and parsley.
- If desired, shave the Brussels sprouts up to two days in advance and store in a zip top bag. Do the same with the Parmesan cheese, in a separate bag.
- Leftover salad can be stored, tightly covered, for up to 2 days in the fridge. The salad will lose some of its crispness and red grapes will turn the salad a little pink.
- Be sure to take a look at the post for lots of ways to make adaptations to this salad!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Ooh, I really want to try this.
They’d be a great addition to Thanksgiving!