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Two bowls of shaved brussels sprout salad with a carafe of dressing, shot from overhead

Shaved Brussels Sprout Salad

  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2-3 servings 1x
  • Category: Side Dishes
  • Cuisine: Continental


This shaved brussels sprout salad, topped with Marcona almonds and pancetta for extra crunch and flavor,  is a simple yet delicious side dish. 



For the salad: 

  • 2 ounces pancetta, chopped 
  • 2 cups shaved brussels sprouts, about 3/4 pound 
  • 1/2 cup Marcona almonds
  • 1/4 teaspoon lemon zest 
  • 1/4 cup shaved parmesan 

For the dressing:

  • 2 tablespoon champagne vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon shallots, finely minced 
  • 1/4 teaspoon ground pepper
  • 2 tablespoons olive oil 


  1. Cook the pancetta. Heat a small skillet over medium-low heat; add pancetta and cook for 10-12 minutes or until crisp. Remove from pan with a slotted spoon and place on a plate lined with paper towel to drain.
  2. Shred the Brussels sprouts. Remove the tough outer leaves from the brussels sprouts. Using a mandoline, shave the brussels sprouts (if you don’t have a mandoline, you can slice them by hand). Place shaved brussels sprouts in a medium bowl.  
  3. Make the dressing. Whisk the vinegar, mustard, lemon juice, shallots, and pepper together in a small bowl.  Add olive oil and whisk until combined.
  4. Assemble the salad. Add the almonds, lemon zest, and pancetta to the brussels sprouts. Pour the dressing over the salad and toss to coat. Top with shaved parmesan before serving.