Creamy Shaved Brussels Sprouts Salad with Lemon and Parmesan

I’ve loved vegetables since I was a child, and brussels sprouts have always been one of my favorites. While steaming was how I grew up eating them, I now enjoy them roasted or air-fried for a crispy side, and I also love them raw when thinly shaved. In this salad, raw sprouts take on a slaw-like role: bright, crunchy and mild, pairing perfectly with apple, fennel, toasted hazelnuts and a creamy dressing.

This version reads like a brussels sprout slaw—think cabbage coleslaw made with shredded sprouts. The texture is the star: crisp shredded greens, crisp apple, chewy raisins and the crunch of toasted hazelnuts, all balanced by a tangy-sweet coleslaw dressing.

If you’ve never warmed to brussels sprouts, try them shaved in a salad like this—many find they prefer them raw and thinly sliced for salads and slaws.

Why you’ll love this recipe:

• This shaved brussels sprout salad combines crunchy, sweet and savory flavors with a creamy coleslaw dressing that ties everything together.
• Most components—shaved sprouts, cooked bacon and dressing—can be prepared ahead, making it great for meal prep.
• It works as a colorful side dish and keeps well as a leftover lunch.
• With a few simple swaps it’s easy to make vegetarian or vegan.

Recipe ingredients

• Brussels sprouts — Choose fresh, compact sprouts that are bright green and heavy for their size.
• Bacon — Optional but recommended for a salty, savory note. Cook and crumble before adding.
• Fennel — Thinly shaved fennel adds a crisp texture and a mild licorice-like flavor that pairs well here.
• Apple — Any crisp variety works; adds sweetness and crunch.
• Raisins — Golden raisins are lovely for color and a subtle sweetness; regular raisins or chopped dried fruit can be used instead.
• Hazelnuts — Toasted and chopped hazelnuts add toasty crunch. Almonds, walnuts or pepitas are good substitutes.
• Dressing — A creamy coleslaw-style dressing (mildly sweet and tangy) brings the salad together. Homemade or store-bought both work.

How to make this recipe

Beyond shredding the brussels sprouts, this salad comes together quickly. Prepare the components and toss everything just before serving.

Pro tip: Shaved brussels sprouts can be prepped up to 2 days ahead and stored in an airtight container in the refrigerator. Bacon and dressing also keep well when made in advance.

How to shred brussels sprouts

1. Trim the stem end from each sprout and remove any tough outer leaves.
2. Cut each sprout in half lengthwise.
3. With the cut side down, use a sharp knife to thinly slice each half, or pulse briefly in a food processor fitted with the slicing blade.

Assemble the salad

1. In a large bowl, combine the shredded brussels sprouts, cooked crumbled bacon (if using), chopped apple, shaved fennel and raisins.
2. Toss with enough creamy coleslaw dressing to coat the ingredients evenly.
3. Transfer to a serving bowl and sprinkle with toasted hazelnuts just before serving to preserve their crunch.

Recipe FAQs

Serving suggestions

This salad sits between a slaw and a green salad and pairs well with many proteins. It’s versatile for weeknights, cookouts and game-day spreads.

• Serve alongside roasted or air-fryer chicken, pork chops or grilled burgers for an easy dinner.
• It complements slow-cooked pulled pork or BBQ chicken at gatherings and picnics.
• Leftovers make a satisfying lunch—toss in extra dressing if it has dried slightly.
• Make it vegan by omitting bacon and using a plant-based mayonnaise in the dressing.

Recipe notes

• Pro tip: Shave or shred brussels sprouts up to 1–2 days ahead and keep them refrigerated in an airtight container.
• To save time, buy pre-toasted hazelnuts or substitute with toasted almonds, walnuts or pepitas.
• Nutrition information for the salad may exclude dressing if the dressing is calculated separately.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

More salad recipes you’ll love:

• Try other seasonal slaws and salads for fall and winter menus.
• Broccoli slaw with a creamy no-mayo dressing is another crunchy option.
• Kale slaw with apples and cranberries offers a sweet-tart contrast.
• Napa cabbage salad makes a lighter, crisp side.