Say it with us – Brussel sprouts aren’t just for Christmas! The best salad with shaved sprouts, bacon, parmesan and almonds. The dressing uses the fat rendered from the pancetta and creates the most thick, delicious dressing that coats the sprouts beautifully.

A shaved Brussels sprout salad is a crisp dish that showcases the delicate, thinly sliced Brussels sprouts as the star ingredient. Slicing them so thinly and tossing them in the thick dressing makes them beautifully tender. The punchy vinaigrette, toasted nuts, a hint of sweetness from the honey, and a savoury flavour from cheese, creates a well-balanced salad with no need for cream, no mayonnaise, no egg and definitely no tomato, cucumber or lettuce. Which can make a great salad but let’s face it, we are all about interesting salads over at Desert Island Dishes!

Since eating Brussels sprouts in a salad form is less common, we know that you may have some questions, so we’ve collated all the most asked questions below:

Can you eat raw shaved Brussels sprouts?

Brussels sprouts are a vegetable from the cruciferous family (so in the same family as broccoli and cabbage for example). They are high in nutrients both cooked and raw and although roasting, steaming, or boiling are common ways to consume Brussels sprouts, they can also be eaten raw. But they are definitely best if sliced very thinly so as to break them down a bit.

Are shaved Brussels sprouts good for you?

Yes! They are great for you and when they are raw, they retain even more nutrients. They are rich in antioxidants, high in fibre and can help maintain healthy blood sugar levels.

How do you shave Brussels sprouts?

We use a mandoline to shave it finely. Just make sure you use your guard or a glove and to be extremely cautious as they are very sharp. If you don’t have a mandoline, use a sharp knife. Chop the knobbly end off the sprout then chop thinly. Or use a box grater if it’s easiest for you!

  • Author: Margie
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: Serves 6 as a side 1x


  • 1 large shallot, very finely chopped
  • 1 lemon
  • ½ tsp grainy mustard
  • 1 tsp runny honey
  • 120ml olive oil
  • 150g pancetta cubes
  • 750g brussel sprouts
  • 30g almonds, chopped
  • 80g grated Pecorino cheese
  • 1 small handful chopped parsley


  1. Cook the pancetta cubes in a hot generous glug of oil to get nice and crispy.
  2. Stir together in a large bowl the lemon juice, shallots, mustard and honey. Slowly add the oil and keep whisking until it all comes together. Or bung it all in a jam jar and shake vigorously. Season well.
  3. Slice the Brussels sprouts very thinly using a mandoline or a very sharp knife. You want a shredded slaw type of texture. Add these to the bowl with the dressing.
  4. Add the almonds, the pecorino, and crispy pancetta cubes to the bowl. Toss and then stir through the chopped parsley.
  5. Season and serve.

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