This shaved Brussels sprout salad is a bright, fresh way to enjoy one of my favourite vegetables. Thinly sliced sprouts are tossed in a tangy yogurt-based lemon and Parmesan dressing, then finished with chewy dried cranberries and toasted hazelnuts for contrast. It’s quick to prepare, stores well, and can be made a day or two in advance—perfect for a weeknight side or a festive holiday table.
Brussels Sprout Salad with Cranberries
The dressing for this salad comes together in the same bowl you’ll toss the salad in, which keeps cleanup to a minimum. The dressing is simple yet lively: Greek yogurt gives creaminess, grated Parmesan adds savory depth, fresh lemon brightens everything, and Dijon mustard ties the flavors together. A small clove of grated garlic and an optional finely chopped anchovy add umami if you like.
After whisking the dressing, thinly shave the Brussels sprouts with a mandoline, a food processor, or a sharp knife. Add a thinly sliced shallot for mild oniony bite, dried cranberries for a touch of sweetness, and toasted blanched hazelnuts for crunch and nuttiness. Finish with freshly chopped flat-leaf parsley for color and brightness. Toss everything so the salad is evenly coated in the dressing.
This salad is great served immediately, but the sturdy texture of shredded Brussels sprouts means it holds up well in the fridge. Stored in an airtight container, it remains crisp and flavorful for a day or two—making it an ideal make-ahead side for gatherings.
Quick Notes
- Make the dressing and toss the salad in the same bowl to reduce washing up.
- Toast nuts briefly in a skillet or at 180°C (350°F) for 5–10 minutes to intensify flavor.
- If you prefer a dairy-free dressing, substitute plain plant-based yogurt and omit the Parmesan.
Ingredients (serves 4)
- 40 g (about 2 tbsp) plain Greek yogurt
- 15 g (about 1/4 cup) finely grated Parmesan cheese
- 2 tbsp freshly squeezed lemon juice
- 1/2 tsp Dijon mustard
- 1 clove garlic, grated or very finely minced
- 1 small anchovy fillet, finely chopped (optional)
- 10–12 Brussels sprouts, trimmed and very thinly shredded
- 1 small shallot, very thinly sliced
- 2 tbsp blanched hazelnuts, toasted and roughly chopped
- 2 tbsp dried cranberries
- 1 tbsp flat-leaf parsley, roughly chopped
- Freshly ground black pepper, to taste
Instructions
- In a large salad or mixing bowl, whisk together the Greek yogurt, grated Parmesan, lemon juice, Dijon mustard, grated garlic, chopped anchovy (if using), and a generous grind of black pepper until smooth.
- Add the thinly shredded Brussels sprouts to the bowl with the dressing. Add the thinly sliced shallot, toasted hazelnuts, dried cranberries, and chopped parsley.
- Toss everything together until the sprouts are evenly coated in the dressing and the ingredients are well combined. Taste and adjust seasoning with more lemon or pepper if desired.
- Serve immediately, or transfer to an airtight container and refrigerate. The salad keeps well for a day or two and stays pleasantly crisp.
Servings & Time
Serves: 4 | Prep time: 15 minutes | Total time: 15 minutes
Nutrition (approx. per serving)
- Calories: 105 kcal
- Carbohydrates: 14 g
- Protein: 5 g
- Fat: 4 g
- Fiber: 3 g
- Vitamin C and other micronutrients from Brussels sprouts
Note: Nutritional values are estimates and provided as guidance only.
This fresh shaved Brussels sprout salad is a crisp, flavorful alternative to roasted or braised sprouts and is often enough to convince skeptics to enjoy this versatile brassica.
Looking for a change from cooked sprouts? Try this salad as a make-ahead side for weeknights or special meals. If you have questions about the recipe or variations you’d like to try, leave a comment below.
