This shaved brussels sprout salad is crisp, tangy, and a little smoky, with salty bacon, sweet apple, and toasted hazelnuts in every bite.
Finely shaved sprouts soften just enough under a mustard vinaigrette while keeping their crunch, so the bowl tastes fresh even after it sits for a few minutes. It comes together in about 30 minutes, and most of that time is hands off while the bacon and nuts bake.
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Why This Shaved Brussels Sprout Salad Recipe Works
Raw sprouts, tender bite. Shaving the sprouts very thin turns a hard little cabbage into delicate ribbons that soak up dressing quickly. Raw sprouts never turn mushy or sulfurous like overcooked ones.
Balanced flavors. Salty bacon, sweet apple, rich hazelnuts, and a sharp mustard vinaigrette cover every taste, so the bowl never feels one note.
A dressing in a jar. Olive oil, apple cider vinegar, and Dijon shake together in seconds, with no whisking and no extra bowl to wash.
Ingredients for Shaved Brussels Sprout Salad
- 10 oz brussels sprouts, trimmed and very thinly shaved
- 1 red apple, cut into thin matchsticks with the skin on
- 6 oz bacon, chopped
- 2 oz hazelnuts
- 1 tbsp lemon juice, for tossing with the apple
- 4 tbsp olive oil, for the dressing
- 3 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1/4 tsp black pepper
- 1 pinch kosher salt, only if needed after tasting
Brussels sprouts. Choose small, firm, bright green sprouts. Trim the stem ends and shave them with a sharp knife, a mandoline, or the slicing blade of a food processor.
Apple. A crisp red apple such as Braeburn adds sweetness and crunch. Tossing it with lemon juice keeps the slices from browning.
Bacon. Chop it before cooking so the pieces crisp evenly. Drain it on paper towels so the bowl is not greasy.
Hazelnuts. Toasting brings out their flavor. Cool them, then chop roughly so they stay crunchy.
Dijon vinaigrette. Dijon acts as an emulsifier, holding the oil and vinegar together in a creamy dressing that clings to the shreds.
How to Make Shaved Brussels Sprout Salad
1. Heat the oven. Heat the oven to 350 degrees F and spread the hazelnuts on a rimmed baking sheet.
2. Toast the nuts. Bake the hazelnuts for about 5 minutes until golden and fragrant. Cool them, then chop roughly.
3. Cook the bacon. Bake the chopped bacon on a second tray for 12 to 15 minutes until crisp, or fry it in a skillet. Drain on paper towels.
4. Cut the apple. Slice the apple into matchsticks with the skin on and toss it with the lemon juice.
5. Shave the sprouts. Shave the brussels sprouts as thinly as you can and put them in a large bowl.
6. Shake the dressing. Combine the oil, vinegar, and Dijon in a jar with the pepper and shake until creamy.
7. Toss and rest. Add the apple, bacon, and hazelnuts to the sprouts, pour on the dressing, and toss. Let it sit for 5 minutes, then taste and add a small pinch of salt only if needed.
How to Serve Shaved Brussels Sprout Salad
Serve it in a large bowl or on a platter for a crowd. It makes a bright side next to oven baked BBQ chicken, Greek lemon potatoes, or a satisfying Dutch oven pot roast. A tall glass of strawberry pineapple mojito goes nicely alongside.
How to Store and Reheat Shaved Brussels Sprout Salad
Store leftovers in an airtight container in the refrigerator for up to 2 days. The sprouts hold their crunch longer than lettuce does, but the apple and nuts soften over time, so keep extra toppings separate if you plan ahead. Do not freeze it. Cooked bacon should reach the table within 2 hours of cooking and be refrigerated promptly.
Tips and Variations for Shaved Brussels Sprout Salad
Use a mandoline. It makes quick work of shaving, but protect your fingers with the guard.
Dry the sprouts. Pat them dry after rinsing so the dressing clings.
Cut the apple last. Slice it just before tossing so it stays crisp and bright.
Toast the nuts. Even a few minutes in the oven makes hazelnuts taste richer.
Make the dressing ahead. It keeps in the refrigerator for up to 3 days in a sealed jar.
Add cheese. Shaved Parmesan or crumbled goat cheese both pair well with the sweet and salty flavors.
Swap the nuts. Pecans or walnuts can replace the hazelnuts.
Cook bacon safely. Handle raw bacon with clean tools and refrigerate it promptly. See the Purdue Extension guide to storing leftovers for storage guidance.
Frequently Asked Questions About Shaved Brussels Sprout Salad
How do I shave brussels sprouts for a shaved brussels sprout salad?
Trim the stems, then slice each sprout crosswise as thinly as possible with a sharp knife. A mandoline or the slicing disc on a food processor speeds up the job.
Can I make shaved brussels sprout salad ahead of time?
You can shave the sprouts, cook the bacon, and toast the nuts a day ahead and keep them separate. Toss everything with the dressing about 10 minutes before serving.
Does shaved brussels sprout salad taste bitter?
Raw sprouts have a mild, cabbage like taste. The apple, bacon, and mustard vinaigrette balance any bitterness, and the lemon juice brightens everything.
Can I use another nut?
Yes. Toasted pecans, walnuts, or almonds work well.
Can I skip the bacon?
Yes. Add extra nuts or a handful of dried cranberries for a bit more chew and sweetness.
Shaved Brussels Sprout Salad
Equipment
- Rimmed Baking Sheet
- Sharp knife or mandoline
- Jar with lid
- Large mixing bowl
Ingredients
Main Ingredients
- 10 oz brussels sprouts trimmed and very thinly shaved
- 1 red apple cut into matchsticks, skin on
- 6 oz bacon chopped
- 2 oz hazelnuts toasted and chopped
- 1 tbsp lemon juice to keep the apple from browning
- 4 tbsp olive oil for the dressing
- 3 tbsp apple cider vinegar for the dressing
- 2 tsp Dijon mustard for the dressing
- ¼ tsp black pepper
- 1 pinch kosher salt only if needed
Instructions
Cooking
- Toast the nuts. Bake the hazelnuts on a tray at 350 degrees F for about 5 minutes until golden, cool, then chop.
- Crisp the bacon. Bake the chopped bacon at 350 degrees F for 12 to 15 minutes until crisp, or fry it, then drain on paper towels.
- Prep the produce. Cut the apple into matchsticks and toss with the lemon juice. Shave the sprouts as thin as possible.
- Make the dressing. Shake the oil, vinegar, Dijon, and pepper in a jar until creamy.
- Toss. Combine the sprouts, apple, bacon, and nuts with the dressing and let the salad rest 5 minutes before serving.
