This shaved Brussels sprouts salad takes no time make. Thinly sliced sprouts, Pecorino cheese, and toasted pine nuts are tossed with a simple lemon-olive oil dressing. It can be made ahead or on the table in just 30 minutes. Hello, side dish and conversation starter.
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
Why Our Testers Loved This
Our testers loved the variety of textures and flavors in this “simple, healthy, and delicious” salad that is as welcome at a summer picnic as it is at your Thanksgiving or Christmas dinner. They were delighted that it comes together in just 30 minutes and can be made ahead of time.
Notes on Ingredients
- Lemons–Fresh, large juicy lemons are best here since they are the star of the dressing. Don’t substitute lemon juice concentrate.
- Extra-virgin olive oil–Use your best-quality olive oil here.
- Pine nuts–The addition of pine nuts to the recipe adds extra crunch. If nut allergies are a concern, you could substitute sunflower seeds or pumpkin seeds.
- Brussels sprouts–If you can get Brussels sprouts on the stalk, they’ll provide the most flavor and crispness. Frozen won’t work here.
- Pecorino–Skip the pre-shredded cheese and purchase a block that you can hand shave or crumble.
How to Make This Recipe
- Make the dressing. Whisk together the lemon zest, juice, and oil. Season with salt and pepper.
- Toast the pine nuts. Brown the pine nuts in a skillet over medium low heat until golden.
- Shred the Brussels sprouts. Use a mandoline, food processor, or sharp knife to thinly slice the sprouts.
- Assemble the salad. Combine the sprouts, olives, and cheese, and toss with dressing. Garnish with pine nuts and more cheese.
Can I make this salad ahead of time?
You can shave the Brussels sprouts, toast the pine nuts, and make the dressing up to 48 hours in advance. Store them separately in airtight containers in the fridge. Assemble the salad up to 1 hour before serving.
Is it safe to eat raw Brussels sprouts?
Yes! They are incredibly nutritious and have a flavor similar to cabbage. Shredding the sprouts makes them easier to chew.
How do you clean Brussels sprouts?
If your sprouts are very dirty, soak them in a bowl of cold water for 20 minutes, and then rinse them. Otherwise, simply remove any wilted or tough outer leaves and give them a brief rinse.
What’s the best way to shave Brussels sprouts?
A sharp knife or a mandoline will both work well here, but do practice extreme caution if using a mandoline since the sprouts are small. Another option is to trim away the bottoms, pack them into the chute of your food processor and use the slicing blade to shred the sprouts.
- Save some time and buy pre-shredded Brussels sprouts.
- Leftovers can be stored in the fridge in a sealed container for up to 4 days. The salad will soften over time.
- Make extra dressing to keep on hand for drizzling over kale salad or extra toasted pine nuts for sprinkling on butternut squash soup.
More great Brussels sprout recipes
☞ If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Shaved Brussels Sprouts Salad
For the dressing
- 2 large lemons
- 1/3 cup extra-virgin olive oil
- Salt and freshly cracked pepper
For the salad
- 1/4 cup pine nuts
- Olive oil
- 1 pound Brussels sprouts trimmed
- 1/4 cup pitted Castelvetrano olives roughly chopped
- 2/3 cup pecorino Sardo or Romano shaved into thin slices or crumbled into 1/4-inch (6-mm) chunks
- Aleppo pepper for serving (optional)
- Sea salt for serving
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.
- Make it ahead–Make the dressing, toast the pine nuts, and shred the sprouts up to 2 days in advance. Assemble up to 1 hour before serving.
- Make extras–Make an extra batch of salad dressing or toasted pine nuts for adding to salads and soups.
- Save time–Purchase pre-shredded Brussels sprouts.
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
I absolutely loved this Brussels sprout 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.
This Brussels sprout salad recipe is simple, healthy, and delicious. Love the lemon, olives, and dash of chile. I took this to a potluck and it was quickly devoured, even with other salads on the table.
I didn’t have pine nuts, so I substituted sprouted and roasted pepitas. It was delicious, but next time I’ll try pine nuts.
Ok, you guys. I am not the biggest fan of Brussels sprouts, especially raw in salads. But this dish won me over. Such a fresh, bright dish with so many interesting flavor contrasts. This one will change your mind about Brussels sprouts forever.
Ok, let’s talk about the mandoline. I have one. A good one. But using it for a pound of Brussels sprouts was time consuming and fiddly. Next time I’d use the vegetable shredding blade on the food processor. Not quite the same effect but a lot less frustrating.
I used a variety of olive called Frescatrano (“A Halkidiki varietal olive from Greece that is unpasteurized and unfermented, thus retaining a vibrant color and sweet, mild flavor profile.”) and I DOUBLED the amount. I also DOUBLED the pine nuts (so, 1/2 cup). I used piment d’Espelette (needed about 1 teaspoon to have any effect).
It had been a while since I had used my trusty mandoline, and this shaved Brussels sprout salad was the perfect reason to bring it out! I was immediately drawn to the vibrant combination of ingredients here: the thinly shaved sprouts, of course, but in combination with a bright lemon vinaigrette, my favorite olives, buttery toasted pine nuts, and my favorite cheese. I was in heaven.
I love the briny yet fresh flavor of Castelvetrano olives and there are always some in my fridge. There always seems to be a block of Pecorino cheese in there, too. I love it for its sharp saltiness.
I really enjoyed the textures of everything in this salad as well—especially that you cubed the cheese and tossed it right into everything instead of grating or shredding it. This way, when you get a small cube of cheese on your fork, the intense bite of the cheese really pops.
I did use a sprinkle of crushed Aleppo pepper on the salad at the end, I like its subtle smoky heat. The lemon vinaigrette was easy to make and really packed in flavor as well; a nice, simple dressing recipe to keep on hand for a number of dishes. Overall, this was a lovely salad that really highlights some of my favorite staple kitchen ingredients and flavors.
This is one of those recipes that you just have to love. Super easy, simple, and delicious! Like so many of us, I grew up hating brussels sprouts until I had them roasted and everything changed. But it was the only way I liked them—or at least I thought.
Then a few years ago, I had a different shaved Brussels sprouts salad and was in love. This is another one that will be repeated often for me. It’s bright, healthy, delicious, and would be a great side for so many different dishes.
I couldn’t find Pecorino Sardo, so I substituted Pecorino Romano. Because it is a little stronger, I used a vegetable peeler to shave it (I do the same thing for Caesar Salad) instead of leaving it in chunks. Worked beautifully!
I did not use Aleppo pepper, but I think it would be fantastic on this.
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
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 classic 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.)