Why You’ll Love This Recipe
Brussels sprouts aren’t just for roasting or Thanksgiving dinner. When shaved super thin and paired with a bold dressing, they transform into a light and refreshing salad with plenty of crunch. What makes this recipe stand out is the truffle oil vinaigrette – it’s earthy, fragrant, and elevates simple ingredients into something memorable.
When I was testing this at home, I tried slicing the sprouts by hand, with a mandoline, and even using the slicing disc on my food processor. The sharp knife gave me the thinnest ribbons, which made the salad more delicate, while the mandoline was quick and consistent. The food processor worked too, though the slices were a little thicker.
I also experimented with different truffle oils. Some brands barely had flavor, but the Truff oil I used had just the right amount of depth. These little adjustments make all the difference in the final dish!
If you’re in the mood for other Brussels sprouts recipes, try my Chipotle Brussels Sprouts, Roasted Sesame Ginger Brussels Sprouts, or my Raw Brussels Sprout Salad with Poppy Seed Dressing.
Ingredients You’ll Need
Here’s what goes into this salad and why it matters:
- Sherry vinegar: A splash of this gives the vinaigrette brightness and depth.
- Shallot: I love the way a finely diced shallot softens in the vinegar; it takes the edge off and adds a subtle bite.
- Truffle oil: This is the star of the dressing. Some brands taste flat, but the Truff oil I used has just enough earthy richness.
- Truffle salt or sea salt: Just a pinch enhances all the flavors.
- Black pepper: Freshly cracked makes the vinaigrette come alive.
- Brussels sprouts: Shaved into thin ribbons for the crunchiest base.
- Golden raisins: Their sweetness balances the sprouts; dried apricots work beautifully, too.
- Almonds: I always reach for the thinnest slices I can find. They give crunch without heaviness.
- Parmesan cheese: A few shavings add that salty, nutty finish that ties everything together.
How to Make Brussels Sprouts Salad
Step 1: In a small bowl or jar, combine diced shallot with sherry vinegar. Let it sit for 10 minutes to soften the flavor.
Step 2: Add truffle oil, salt, and pepper to the vinegar mixture. Whisk or shake until emulsified.
Step 3: Trim the ends from the Brussels sprouts, halve them, and slice as thinly as possible with a sharp knife. You can also use a mandoline or food processor, though knife-shaved sprouts give the best texture.
Step 4: Place shaved sprouts in a large bowl. If they’re not very thin, gently massage the dressing into the sprouts to help tenderize them.
Step 5: Add raisins, almonds, and Parmesan. Toss everything together until evenly coated. Taste and adjust seasoning before serving.
Tips for Best Results
After making this salad dozens of times, here are a few tricks I’ve learned to get it just right:
- Slice thinly: The thinner the sprouts, the lighter the salad. A sharp knife works best, but a mandoline or a food processor will work too. Just be aware that a food processor will give thicker slices.
- Balance bitterness: The vinaigrette plus a touch of dried fruit helps mellow any strong flavors. If your sprouts taste especially bold, let them sit in the dressing for 10 minutes before serving.
- Make-ahead friendly: Shave the sprouts and prep the dressing up to a day early. Just wait to toss everything together until right before serving. I do the same trick for my Farro Chopped Salad with Orange Juice Vinaigrette, and it works perfectly.
- Holiday or everyday: Cranberries make it festive for the holidays, while citrus segments give it a fresh winter spin.
Storage Tips
If you’d like to make this salad ahead or save leftovers, keep the shaved Brussels sprouts and dressing in separate containers in the refrigerator for up to 2 days. Toss them together just before serving for the best crunch. If the salad is already dressed, it will soften but still taste delicious the next day.
Recipe FAQs
Shaving the sprouts thin and tossing them in a flavorful vinaigrette softens their bite. Pairing with sweet elements like raisins or cranberries and salty Parmesan creates balance.
Absolutely. When they’re shaved into thin ribbons and tossed with a bold dressing, they’re tender and crunchy in the best way.
Vinaigrettes are perfect – this truffle oil version is a favorite of mine. Lemon or Dijon dressings also work well if you want to keep things classic.
Yes, but with one caveat: keep the dressing and sprouts separate until right before serving. I’ve prepped it this way the night before dinner parties, and it still tastes fresh and crisp.
Golden raisins are my go-to, but cranberries, apples, or even orange segments are great depending on the season.
This Brussels sprouts salad with truffle oil vinaigrette is proof that simple ingredients can come together in a fresh, unexpected way. Try it for your next holiday meal, or keep it in rotation as a crunchy, make-ahead side that brightens any table.
For another fresh, seasonal favorite, check out my Harvest Chopped Salad.
More Fresh + Seasonal Salads
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Brussels Sprouts Salad with Truffle Vinaigrette
Ingredients
Dressing
- 3-4 Tablespoons sherry vinegar, some sherry vinegars are more mellow than others
- ½ small shallot, finely diced
- 6 Tablespoons truffle oil, some taste bland and boring; I used Truff and think it’s pretty good!
- ½ teaspoon truffle salt sea salt
- Freshly ground black pepper to taste
Salad
- 1 pound Brussels sprouts, ends trimmed, halved
- ⅓ cup golden raisins, that’s what they used at the restaurant or dried fruit of your choice, like dried apricots
- ⅓ cup thinly sliced almonds, the thinner you can find, the better in this salad
- shaved parmesan to taste
Instructions
- In a small bowl or a jar with a screw-top lid, combine shallot with sherry vinegar and let sit for about 10 minutes. Add the additional dressing ingredients and mix or shake until emulsified.
- Slice the Brussels sprouts as thinly as possible with a sharp knife. If necessary, you can use the slicing disc on a food processor, but it won’t be super thin unless you have an adjustable slicing disc. Place in a serving bowl. If your Brussels sprouts are not very thin, consider massaging the dressing into the Brussels sprouts.
- Add the raisins, almonds and Parmesan to the shredded Brussels sprouts. Toss to combine well and taste for seasoning.
Notes
- Storage: If you’d like to make this salad ahead or save leftovers, keep the shaved Brussels sprouts and dressing in separate containers in the refrigerator for up to 2 days. Toss them together just before serving for the best crunch. If the salad is already dressed, it will soften but still taste delicious the next day.
- Slice thinly: The thinner the sprouts, the lighter the salad. A sharp knife works best, but a mandoline is quick and reliable.
- Balance bitterness: The vinaigrette plus a touch of dried fruit helps mellow any strong flavors. If your sprouts taste especially bold, let them sit in the dressing for 10 minutes before serving.
- Make-ahead friendly: Shave the sprouts and prep the dressing up to a day early. Just wait to toss everything together until right before serving.
Like this recipe? Rate & comment below!
Thank you for figuring this salad out because it is delicious! I made it for lunch today and will be making it for a dinner party with friends at the end of the month. I know they will love it just as much as I do. You are so good ❤️ Thank you for making us look good too!!
Your friends will love it! Glad you gave it a try 🙂
Love this salad! Can’t wait to make it again and again. Thanks, Pamela!
It is the best! I’ll think of our Cabo trip every time I make it!
Pamela! Is this dish from the same place as your Chil hat? If so, you are a goddess because they have taken that dish off the menu which has been soooo sad, but now excited to make it at home. Grateful.
Oh my gosh! Yes, it’s from Chileno Bay which is where I got my CHIL hat. Why would they take it off the menu? It’s so amazing!!