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This shaved Brussels sprout salad has a satisfyingly crunchy texture and comes with a zesty dressing infused with fresh ginger, garlic, lime, and shallots. It’s a quick, simple side that pairs wonderfully with any festive dish!

Close-up of shaved Brussels sprouts salad.

⭐️ Why You Should Try It

  • Fresh and crispy. While Brussels sprouts are usually cooked, sautéed, or fried, this salad uses them differently: raw! While enjoyed raw, shaved Brussels sprouts have a texture similar to cabbage. They are crispy and slightly nutty with a hint of sweetness.
  • It keeps well. This salad can be made ahead of time as it stays fresh for up to 4 days in the refrigerator. Enjoy it as a side throughout the week.
  • Just 10 minutes and 10 ingredients. You will need just 10 minutes to prepare this salad. It is super simple and doesn’t involve any cooking!

📘 What Are Brussels Sprouts

Brussels sprout is a type of cabbage that has been around since the 5th century. Brussels sprouts were originally grown in Northern Europe and later cultivated in Belgium during the 13th century. It was during that time that they were named after the Belgian capital, Brussels.

This leafy green vegetable is typically harvested during Winter, from September to March.

Ingredients like Brussels sprouts, ginger, shallots, raisins, and garlic.

🧄 Ingredient Notes

Here are the ingredients you will need to prepare this salad:

  • Brussels sprouts – Use fresh Brussels sprouts with little to no black spots.
  • Ginger – For a zesty and spicy flavor. Preferably use small and fresh roots, which are usually less fibrous and more fruity.
  • Garlic and shallots – For a pungent and peppery flavor.
  • Oil – Any neutral oil will work. I went with sunflower oil, but canola or grapeseed oil will work too.
  • Toasted sesame oilSesame oil brings a hint of nuttiness and a toasty aroma.
  • Lime juice – To add tanginess and freshness to the dressing. If you don’t have lime juice on hand, you can use apple cider vinegar.
  • Maple syrup – To balance with the acidity and the saltiness.
  • Salt and pepper – To season.

🥣 How to Make It

  1. Clean the Brussels sprouts. Start by cleaning the Brussels sprouts under cold water. Drain them and pat them dry.
  2. Shave them. Next, slice them as thinly as possible. You can use a food processor fitted with the slicing disk, a knife, or a mandoline slicer.

Different ways to shave Brussels sprouts

  • Food processor: Use a food processor fitted with the slicing disk. Add the whole Brussels sprouts to the food processor’s lid’s feed tube and push them using the pusher attachment.
  • Knife: Use a thin and sharp knife to slice the Brussels sprouts thinly.
  • Mandoline: Alternatively, you can use a mandoline slicer if you have one to shave the Brussels sprouts.
Slicing Brussels sprouts.
  1. Combine with the aromatics. Transfer the shaved Brussels sprouts to a mixing bowl and add the minced ginger, garlic, and shallots.
Shaved Brussels sprouts, ginger, shallots, and garlic in a bowl.
  1. Toss with the dressing. Pour in the oil, lime juice, toasted sesame oil, salt, and pepper. At this point, you can add your favorite add-ins. I personally went with raisins, but you can use cranberries or other dried fruits. Check out the variations below for more ideas!
  2. Let it chill. While you can serve this salad immediately, I highly recommend letting it rest for at least 2 hours in the refrigerator to allow the flavors to merge.
Tossing shaved Brussels sprouts with a dressing.

📔 Tips

  • Clean the Brussels sprouts thoroughly. Ensure your Brussels sprouts are washed properly before slicing them. I recommend filling a large bowl of water and letting them soak for 5 minutes. Then, clean them using your hands. Do not hesitate to discard the first layer of leaves if they have dark spots or holes.
  • Adjust the spiciness to taste. This salad is midly spicy. If you want it spicier, add more grated ginger.
  • Let it sit. While optional, I highly recommend letting the salad sit for at least 2 hours, preferably 6 hours, in the refrigerator. It will allow the Brussels sprouts to soak up the flavors of the dressing.

🌶️ Variations

This salad is just a base and can easily be customized to your liking. Here are a few ideas of ingredients you could add to make it heartier:

  • Nuts: Toasted pine nuts, walnuts, or chopped hazelnuts.
  • Cucumber: Thinly diced or chopped into thin matchsticks.
  • Dried fruits: Like cranberries, chopped figs, or dates.
  • Plant-based protein: Shredded vegan chicken, diced tempeh, or sautéed tofu.
  • Vegan cheese: Add scrambled vegan blue cheese or ricotta for freshness.
Brussels sprout salad with shallots, ginger, and raisins.

🍚 What to Serve It With

You can serve this zesty salad with your favorite grains on the side or with vegan Wellington, roasted pumpkin wedges, or vegan meatballs!

❄️ Storing

  • To store: You can store this salad for up to 4 days in the refrigerator. I do not recommend freezing it as it would alter the texture of the Brussels sprouts.

💬 FAQ

Can I use frozen Brussels sprouts to make this salad?

I do not recommend using frozen Brussels sprouts. Fresh works best for this salad.

Is it safe to eat raw Brussels sprouts?

Yes, it is totally safe to eat raw Brussels sprouts.

The salad is bitter. What happened?

Raw Brussels sprouts have a very subtle bitterness, so it is totally normal. If you want to remove it, blanch the Brussels sprouts for 3-4 minutes in boiling water. This will remove the bitterness and give your salad an even more vibrant green color.

This shaved Brussels sprout salad is fresh, citrusy, and delivers a satisfying crisp in every bite! It will definitely make a tasty side to your holiday dishes!

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Shaved Brussels sprout salad with raisins and ginger.
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Recipe

Gingery Shaved Brussels Sprout Salad

5 from 1 vote
Author: Thomas Pagot
This shaved Brussels sprout salad has a satisfyingly crunchy texture and comes with a zesty dressing infused with fresh ginger, garlic, lime, and shallots. It's a quick, simple side that pairs wonderfully with any festive dish!
Prep Time : 10 minutes
Total Time : 10 minutes
Servings 3 servings
Calories 252 kcal

Ingredients
 

  • 3 cups Brussels sprouts about 18 ounces
  • 2 tsp grated ginger
  • 1 clove of garlic minced
  • 1 shallots minced
  • 3 tbsp oil
  • 3 tbsp lime juice
  • 1 tsp toasted sesame oil
  • 3 tbsp raisins
  • 1/2 tsp salt
  • 1/2 tsp maple syrup

Instructions
 

  • Clean the Brussels sprouts. Start by cleaning the Brussels sprouts under cold water. Drain them and pat them dry.
  • Shave them. Next, slice them as thinly as possible. You can use a food processor fitted with the slicing disk, a knife, or a mandoline slicer.
  • Combine with the aromatics. Transfer the shaved Brussels sprouts to a mixing bowl and add the minced ginger, garlic, and shallots.
  • Toss with the dressing. Pour in the oil, lime juice, toasted sesame oil, salt, and pepper. At this point, you can add your favorite add-ins. I personally went with raisins, but you can use cranberries or other dried fruits.
  • Let it chill. While you can serve this salad immediately, I highly recommend letting it rest for at least 2 hours in the refrigerator to allow the flavors to merge.
  • This salad will keep for up to 4 days in the refrigerator.

Notes

  • Clean the Brussels sprouts thoroughly. Ensure your Brussels sprouts are washed properly before slicing them. I recommend filling a large bowl of water and letting them soak for 5 minutes. Then, clean them using your hands. Do not hesitate to discard the first layer of leaves if they have dark spots or holes.
  • Adjust the spiciness to taste. This salad is midly spicy. If you want it spicier, add more grated ginger.
  • Let it sit. While optional, I highly recommend letting the salad sit for at least 2 hours, preferably 6 hours, in the refrigerator. It will allow the Brussels sprouts to soak up the flavors of the dressing.

Nutrition

Serving: 1 serving | Calories: 252 kcal | Carbohydrates: 25.8 g | Protein: 6.3 g | Fat: 16.5 g | Saturated Fat: 1.5 g | Sodium: 434 mg | Potassium: 760 mg | Fiber: 6.8 g | Sugar: 9.9 g | Calcium: 69 mg | Iron: 2 mg
Course : Salad
Cuisine : Mediterranean
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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5 stars
I love any kind of salad. I’ll try this recipe this weekend. Thank you for sharing!