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Shaved brussels sprout salad in a white bowl.
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Shaved Brussels Sprout Salad

by: claire cary

This shaved brussels sprout salad is easy to make and the perfect side dish for all of your Fall festivities. With fresh arugula and a simple lemon dijon dressing, this gluten free salad is perfect for a crowd.
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Prep: 15 mins
Cook: 0 mins
Total: 10 mins



  • 1 pound brussels sprouts
  • 2 cups arugula
  • ½ cup sliced almonds or other chopped nut
  • cup golden raisins
  • cup dried cranberries
  • cup thinly sliced red onion
  • Optional: 1/4 cup feta or vegan feta


  • cup olive oil
  • 1 tbsp honey
  • 1 tbsp dijon mustard
  • 2 tbsp lemon juice about 1 lemon
  • 1 tsp minced garlic about 2 cloves
  • ¼ tsp salt or to taste
  • ¼ tsp black pepper


  • Chop the ends off of the brussels sprouts and add to a food processor. If you have a slicing blade, you can use that, I just used the regular S blade and it worked just fine.
  • Pulse until finely shredded.
  • Add to a bowl with all remaining ingredients. I like to use a mandolin for the onion to get it very thinly sliced.
  • Add all dressing ingredients to a jar or bowl and shake or whisk together. Pour the dressing over the salad.
  • Toss to combine. Let the salad sit for about 20 minutes before serving so the brussels soften and absorb lots of flavor from the dressing.


If you don't have a food processor, you can use a mandolin to shred the brussels sprouts or slice thinly by hand. 
Serving: 1bowl / Calories: 374kcal / Carbohydrates: 21g / Protein: 11g / Fat: 25g / Saturated Fat: 4g / Fiber: 9g / Sugar: 12g
Shaved brussels sprout salad in a white bowl.

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