Published On: October 6, 2025Categories: Recipes

This salad is bright, fresh, and offers a wonderful combination of textures. The distinct taste of the Brussels sprouts is balanced by the creamy dressing, sweet cranberries, and crunchy almonds.

Yields: 4 servings Prep time: 15 minutes

Shaved Brussel Sprout Salad

Ingredients:

For the Salad:

  • 1 lb Brussels sprouts, trimmed
  • 1/4 cup slivered or sliced almonds
  • 1/4 cup dried cranberries (or other dried fruit like cherries or currants)
  • 1/4 cup crumbled feta cheese (optional)
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

For the Lemon-Tahini Dressing:

  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice (about 1 whole lemon)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon warm water (add more if needed to reach desired consistency)
  • 1 clove garlic, minced (or 1/2 teaspoon garlic powder)
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Prepare the Brussels Sprouts:
    • Wash and thoroughly dry the Brussels sprouts.
    • Trim off the tough ends.
    • Using a mandoline (with a safety glove!), the slicing disk of a food processor, or a sharp knife, thinly shave the Brussels sprouts. Aim for paper-thin slices. Place them in a large mixing bowl.
  2. Toast the Almonds:
    • Place the slivered almonds in a dry skillet over medium-low heat.
    • Toast for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Be careful not to burn them! Remove from heat and set aside to cool.
  3. Make the Lemon-Tahini Dressing:
    • In a small bowl, whisk together the tahini, lemon juice, olive oil, warm water, minced garlic, and Dijon mustard.
    • If the dressing is too thick, add more warm water a teaspoon at a time until it reaches a pourable consistency.
    • Season with salt and pepper to taste.
  4. Assemble the Salad:
    • Add the dried cranberries and crumbled feta (if using) to the bowl with the shaved Brussels sprouts.
    • Pour the dressing over the salad.
    • Toss everything gently but thoroughly to ensure the Brussels sprouts are well coated with the dressing.
    • Stir in most of the toasted almonds, reserving a few for garnish.
  5. Serve:
    • Transfer the salad to serving plates.
    • Garnish with the remaining toasted almonds and fresh parsley, if desired.
    • This salad is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.