Shaved Brussels Sprouts Salad

This shaved Brussels sprouts salad takes no time make. Thinly sliced sprouts, Pecorino cheese, toasted pine nuts are tossed with a simple lemon-olive oil dressing. Hello, side dish and conversation starter.

Two plates of shredded, shaved Brussel sprouts salad, topped with toasted pine nuts, green olives, bread, and more pine nuts nearby

This simple salad of shaved Brussels sprouts, olives, pine nuts, and cheese that’s tossed in a tangy lemon dressing is sufficiently stunning enough to convert even the staunchest sprout haters with its sprightly citrus smack. Promise.–Angie Zoobkoff

*Can I shave Brussels sprouts ahead of time?

Brussels sprouts are generally best kept whole until you’re ready to use them, but who can deny the convenience of getting things prepped ahead of time? If you do trim, cut, or shred Brussels sprouts ahead of time, don’t do it more than one or two days in advance and store them in an airtight container in the fridge.

Shaved Brussels Sprouts Salad

  • Quick Glance
  • (1)
  • 30 M
  • 30 M
  • Serves 4
5/5 - 1 reviews
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  • For the dressing
  • For the salad


Make the dressing

Grate the zest from 1 lemon and squeeze 1/3 cup juice from both lemons. In a small bowl, whisk together the lemon zest, juice, and oil. Season with salt and pepper.

Make the salad

In a small skillet set over medium low heat, combine the pine nuts with just enough oil to coat, and toast, stirring frequently until golden brown, about 5 minutes.

Using a mandoline or a sharp knife, very thinly slice the Brussels sprouts into a large bowl.

Add the olives and pecorino, reserving a handful of the cheese for garnish. Drizzle the salad with the lemon dressing; toss until the Brussels sprouts are evenly coated. Taste and adjust for seasoning.

To serve, garnish with the pine nuts, remaining pecorino, and a sprinkle of Aleppo pepper, if desired. Finish with a sprinkle of salt. Originally published October 18, 2018.

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Recipe Testers' Reviews

Brussels sprout lovers unite! I may be the lone sprouts lover in my family and I am happy to have this shaved Brussels sprouts salad ALL TO MYSELF.

I don't own a mandoline, so I cut each sprout in half then thinly sliced on the horizontal and again on the vertical to achieve nicely shredded Brussels sprouts.

I wouldn't classify this as only a salad for autumn. Since it’s no-cooking required, I would bring this as a side dish to a summer barbecue as a great substitute for a standard coleslaw. I also think it would be delicious as a main dish with shredded rotisserie chicken and hearty baguette bread. Tonight, I'll be serving this alongside homemade pizza. (Making the salad reminded me that green olives are my favorite topping on a sausage pizza. This is what happens when your brain is food-focused.)

Absolutely loved this salad and will make it again. We would double the amounts so it can be a main course with a baguette, which would make a nice summer meal. No leftovers at all. The dressing was a keeper that I would make again just to use on a regular salad or veggies or crudite. Really tasty. Olives were a nice addition.

We didn’t have a mandoline so we had to slice the spouts by hand, which made them a little thicker than they should have been but it worked okay. Aside from that, the rest of the recipe came together quickly and easily. If we made it again, we would certainly invest in the mandoline. I wouldn't put the cheese in the salad as cubes but probably thin julienned pieces.


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  1. 5 stars
    This is a lovely salad, and chain-mail glove in hand or with super knife skills, the fine shred makes a beautiful and scalable salad. I took this a bit ‘Caesar-adjacent’ using some garlic infused olive oil for part of the EVOO, and because I only had some meyer lemon-stuffed olives and walnuts, it was sibling salad which was sublime and I could serve this to the anchovy-shy (who ARE those people??) and they would be delighted as well.

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