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My Shaved Sprout Salad with Honey Mustard Dressing makes a great Thanksgiving or Christmas side dish, sweet, tangy and full of flavour!
“Bookmarked this ready for when sprouts are back in season. This looks so yummy.”
Nicky’s Notes
I absolutely love sprouts, but I know they’re not everyone’s favourite vegetable.
One of the things I particularly like about this recipe is how different the sprouts taste when they’re finely sliced rather than cooked whole. You don’t get that big mouthful of sprout flavour. Instead, you’ve got lots of lovely little ribbons, with a bit of bite, coated in garlic butter and a delicious honey mustard dressing.
And then there’s the topping! The cranberries add little pops of sweetness, the walnuts give it some crunch and the Parmesan brings everything together with a lovely salty finish.
It’s a fantastic contrast to all those rich, comforting dishes on the Christmas dinner table. Although I certainly wouldn’t save it just for Christmas.
Table of Contents
🧑🍳 Abbreviated Recipe
***Full recipe with detailed steps in the recipe card below***
Finely shave the Brussels sprouts, then sauté briefly in garlic butter until vibrant green and slightly tender, but still crunchy. Whisk together the honey mustard dressing until smooth and well combined. Toss the warm sprouts with the dressing, then finish with dried cranberries, crunchy walnuts and grated Parmesan.
Recipe Tips
- Don’t overcook the shaved sprouts! They only need a minute or two in the garlic butter. You want them vibrant green with a little crunch left, so they stay lovely and fresh rather than turning soft and soggy.
Have you ever tried shaved sprouts? They’re delicious! Especially if you’re someone who isn’t keen on whole sprouts.
The third speedy recipe in my series of four sprout side dishes (check out the first one – 3 cheese sprout gratin and honey balsamic sprouts with almonds).
Shaved sprouts lightly sauteed in butter and garlic, topped with a honey mustard dressing, plus tart cranberries, walnuts and parmesan!
I could eat this as a meal in itself!
More Sprout Ideas
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Shaved Sprout Salad Recipe
Ingredients
- 500 g (17.5 oz) sprouts
- 2 tbsp unsalted butter
- 2 cloves garlic peeled and minced
Honey Mustard Dressing:
- 4 tbsp olive oil
- 2 tsp white wine vinegar
- 3 tbsp honey
- 2 tsp Dijon mustard
- pinch salt and pepper
Toppings:
- 35 g (1.2 oz) dried cranberries
- 30 g (1 oz) roughly chopped walnuts
- 3 tbsp parmesan cheese grated
Instructions
- Peel the outer leaves from the sprouts, and chop the ends of the stalks off. Slice the sprouts very thinly.500 g (17.5 oz) sprouts
- Place a medium frying pan/skillet over a medium-high heat. Add the butter and melt. Add the garlic and stir through for 30 seconds, then add the shaved sprouts. Fry the sprouts, tossing through the garlic butter to coat, for 1-2 minutes, until the sprouts a warmed through, but still vibrantly green. Transfer to a serving bowl.2 tbsp unsalted butter, 2 cloves garlic
- Mix together the dressing ingredients in a small bowl and pour half over the sprouts. Toss together to coat, then sprinkle the cranberries, walnuts, and parmesan cheese on top.4 tbsp olive oil, 2 tsp white wine vinegar, 3 tbsp honey, 2 tsp Dijon mustard, pinch salt and pepper, 35 g (1.2 oz) dried cranberries, 30 g (1 oz) roughly chopped walnuts, 3 tbsp parmesan cheese
- Serve with the extra honey mustard dressing.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This shaved sprout salad recipe was first posted in Dec 2017. Updated since with recipe improvements and for housekeeping reasons.
Serving Suggestions
Make your Christmas Dinner a special one:
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Bookmarked this ready for when sprouts are back in season. This looks so yummy.