Crispy Shaved Brussels Sprout Salad with Cilantro Lime Dressing

You’re Invited Into My Slightly Chaotic Kitchen

All right, so imagine a day where you want a salad but, like, not a snooze-fest bowl of lettuce and sad tomatoes. That was me last Thursday—with a half-empty fridge and a will to avoid another plate of leftovers. I first made this Crispy Shaved Brussels Sprout Salad kind of by accident, honestly: I thought I had spinach, realized nope, and instead stared down a bag of Brussels I swore I’d roast (never did). Out came the mandoline (and yes, it felt like flirting with disaster because those things are basically adult danger toys), and a salad miracle was born.

My sister, who “hates Brussels sprouts, actually,” ate half the bowl straight from the mixing salad as soon as I set it down. She still denies it, but there’s photographic evidence. Anyway, grab some limes and get ready to get a little messy—this one’s a keeper.

Why You’ll Love This (Or Might, Anyway)

This is one of those salads I make when I want something crunchy, fresh-tasting, and way more interesting than sad desk lunch. My family goes crazy for this, especially because the Brussels actually get all crispy and charred in spots if you do it right (and don’t step away to fold laundry while they’re roasting; learned that the very crispy way).

The cilantro lime dressing is, no exaggeration, one of those why-don’t-I-put-this-on-everything moments for me. Seriously, I’ve dumped it on tacos, roasted veggies, even as a chip dip once—total game changer. Oh, and this salad keeps its crunch better than you’d expect, which is wild, because most salads get sad and wilty. Not this gal.

What You’ll Need (Substitutions Convincingly Welcome)

• 500g Brussels sprouts (about 1 lb; I use pre-shaved if I’m feeling lazy or my knuckles need a break)
• 2 tbsp olive oil (or avocado oil if you’ve got it—coconut oil if you’re feeling tropical?)
• 1 tsp sea salt, plus a pinch more for good luck
• 1/2 tsp ground black pepper, or just a grind or two from the trusty mill
• 1 small shallot, thinly sliced (red onion works in a pinch—my grandmother always insisted on the purple kind but honestly, any sort of allium gets the job done)
• 1/3 cup fresh cilantro, roughly chopped (if you’re one of those anti-cilantro types, just swap in fresh parsley—it’s all green to me)
• 1/3 cup roasted pepitas (pumpkin seeds work, but honestly, sunflower seeds are a solid swap—and if you toss ’em in with the Brussels at the last minute, chef’s kiss)
• 1/4 cup grated cotija or feta (I’ve even used parmesan shards when Cotija was MIA in the shops, but feta adds a creamy little zing)
• 1 ripe avocado, sliced or diced (optional, but like, why not?)
• For the dressing:
• 1/3 cup olive oil
• 2 tbsp fresh lime juice (about 1 lime—don’t use the bottle stuff unless it’s an emergency… and even then, maybe just use vinegar)
• 2 tsp honey (or maple syrup for my vegan pals—sugar if you’re truly in a bind)
• 1 clove garlic, minced or smashed
• A small handful more cilantro (about 2 tbsp, but I never measure this)
• Salt & pepper, to taste

Here’s How To Do It (And Have Fun Along the Way)

1. Crank the oven to 425°F (220°C).
   Get it nice and hot—Brussels like it toasty.
2. Slice up your Brussels.
   If you got pre-shaved, you’re a genius. If not, use a mandoline (careful! Or just go for a sharp knife, takes longer but your knuckles thank you). Pile ’em into a big bowl.
3. Toss with olive oil, salt, and pepper.
   Just give everybody a good mix till they’re lightly coated, not drowning.
4. Roast the Brussels sprouts.
   Spread them out (cram them in and you’ll get soggy salad—no thanks) on a baking sheet. Pop into the hot oven for 12-15 minutes. I check at 10 and shake the pan; they’re ready when the edges look golden and you get that toasty, almost nutty smell. Don’t worry if there’s a few super crispy bits—they’re the best part!
5. Meanwhile, make the dressing.
   Mix olive oil, lime juice, honey, garlic, and cilantro in a small jar. I just shake it up like a maraca till it gets cloudy and thick. Season with a little salt and pepper and taste—this is where you can totally sneak in more honey or lime, depending on your mood.
6. Slice up your shallot (or onion) and the avocado.
   Don’t be precious; rustic is the vibe here.
7. Once Brussels are crispy, cool a minute.
   I almost always burn my fingers trying to sneak a bite at this point—let them chill before tossing.
8. Everything in the bowl!
   Brussels, shallot, avocado, pepitas, crumbled cheese, more cilantro. (Honestly, chuck it all in.) Drizzle with your zippy dressing and toss till shiny and coated.
9. Sneak a taste—adjust anything you like.
   More salt, more cheese, a pinch of chili flakes if you’re wild (or me). That’s it! Serve right away or let it sit for 10 minutes; I think it’s even better that way.

Notes I Wish I Knew Earlier

• Brussels burn FAST, so don’t go texting your mate and forget about them. Set a timer. Learn form my mistakes.
• Cilantro: stems are fine! They actually have tons of flavor, don’t bother plucking every leaf unless you really enjoy it.
• If you find the raw shallot a bit much, soak the slices in a little cold water for 10 minutes. Tames the dragon breath vibe.

My Hit-and-Miss Recipe Experiments

• I once added dried cranberries for pop—total win.
• Shredded rotisserie chicken turns this into a meal (highly recommend).
• Swapped out Brussels for shredded kale, but honestly, didn’t crisp and got kinda sad. Wouldn’t repeat!
• If you’re anti-dairy, toasted nuts instead of cheese work great. I mean, don’t stress.

What You Need—And What You Probably Don’t

• A mandoline slicer makes things quick, but a sharp knife gets you there. Actually, I find it works better if you go slow and keep your thumb tucked.
• Big mixing bowl. If you only have a saucepan, go wild—I’ve definitely done this (less fun, a bit awkward, but the salad still works).
• Nice big baking sheet, parchment paper if you hate cleanup.

Keeping It Fresh (Or Not)

In theory, you can store this salad in an airtight container (minus avocado is best) for up to 2 days in the fridge. Toss avocado in last second for best color. Though honestly, in my house it’s never lasted more than a day—even the leftovers vanish mysteriously by lunch.

Serving the Salad, My Way

I serve this as a not-boring side at taco night, or just with poached eggs on top for a lazy lunch. Once, my cousin spooned it onto nachos and, weirdly, it worked. I love it as part of a picnic spread—mainly so I can brag (modestly) about making Brussels sprouts taste good.

My Lessons Learned: Real Life Pro Tips

• Don’t rush the roasting; underbaked Brussels are sad. I once tried pulling them at 8 minutes—no crunch, no love. Be patient.
• If you overdress, the salad goes soggy. Better to start light and add more. Distracted pouring is my culinary nemesis.
• If your limes are rock solid, roll them on the counter under your palm. Or just microwave for 10 seconds. Easier to juice. Just don’t forget to let them cool—I learned that one the hard way.

Some Actual FAQs (People Have Seriously Asked Me This!)

Can I use frozen Brussels sprouts?

Honestly, no. They just get squidgy. Unless you’re into that?

Is the salad good cold?

Absolutely! I think it tastes even better the next day, if any survives. Kind of like how chili is always magical after a rest.

What if I hate cilantro?

Just use parsley or even basil. It’s more about the zingy green hit.

Can I skip the cheese?

Of course. Add more pepitas or chopped roasted nuts for crunch.

Why is my salad soggy?

Either crowding the pan (guilty, often) or too much dressing. Spread them out, dress in stages. Little tweaks make big difference.

What’s with the pepitas?

You can totally use sunflower seeds, or even toasted almonds if that’s what’s in your cupboard!

And, oh, quick unrelated note—once brought this to a potluck alongside a chocolate cake and they both vanished. Sure, I’m no mathematician, but that’s gotta say something about this salad. Give it a whirl and let me know how yours turns out (bonus points for charred bits!).

★★★★★ 4.70 from 21 ratings

Crispy Shaved Brussels Sprout Salad with Cilantro Lime Dressing

yield: 4 servings

prep: 20 mins

cook: 15 mins

total: 35 mins

A vibrant and crunchy salad featuring oven-roasted shaved Brussels sprouts, creamy avocado, pepitas, and a zesty cilantro lime dressing. Perfect as a fresh side or light lunch.

🖨️ Print Pin Recipe

Ingredients

• 500g Brussels sprouts (about 1 lb; I use pre-shaved if I’m feeling lazy or my knuckles need a break)
• 2 tbsp olive oil (or avocado oil if you’ve got it—coconut oil if you’re feeling tropical?)
• 1 tsp sea salt, plus a pinch more for good luck
• 1/2 tsp ground black pepper, or just a grind or two from the trusty mill
• 1 small shallot, thinly sliced (red onion works in a pinch—my grandmother always insisted on the purple kind but honestly, any sort of allium gets the job done)
• 1/3 cup fresh cilantro, roughly chopped (if you’re one of those anti-cilantro types, just swap in fresh parsley—it’s all green to me)
• 1/3 cup roasted pepitas (pumpkin seeds work, but honestly, sunflower seeds are a solid swap—and if you toss ’em in with the Brussels at the last minute, chef’s kiss)
• 1/4 cup grated cotija or feta (I’ve even used parmesan shards when Cotija was MIA in the shops, but feta adds a creamy little zing)
• 1 ripe avocado, sliced or diced (optional, but like, why not?)
• For the dressing:
• 1/3 cup olive oil
• 2 tbsp fresh lime juice (about 1 lime—don’t use the bottle stuff unless it’s an emergency… and even then, maybe just use vinegar)
• 2 tsp honey (or maple syrup for my vegan pals—sugar if you’re truly in a bind)
• 1 clove garlic, minced or smashed
• A small handful more cilantro (about 2 tbsp, but I never measure this)
• Salt & pepper, to taste

Instructions

1. 1
   Crank the oven to 425°F (220°C). Get it nice and hot—Brussels like it toasty.
2. 2
   Slice up your Brussels. If you got pre-shaved, you’re a genius. If not, use a mandoline (careful! Or just go for a sharp knife, takes longer but your knuckles thank you). Pile ’em into a big bowl.
3. 3
   Toss with olive oil, salt, and pepper. Just give everybody a good mix till they’re lightly coated, not drowning.
4. 4
   Roast the Brussels sprouts. Spread them out (cram them in and you’ll get soggy salad—no thanks) on a baking sheet. Pop into the hot oven for 12-15 minutes. I check at 10 and shake the pan; they’re ready when the edges look golden and you get that toasty, almost nutty smell. Don’t worry if there’s a few super crispy bits—they’re the best part!
5. 5
   Meanwhile, make the dressing. Mix olive oil, lime juice, honey, garlic, and cilantro in a small jar. I just shake it up like a maraca till it gets cloudy and thick. Season with a little salt and pepper and taste—this is where you can totally sneak in more honey or lime, depending on your mood.
6. 6
   Slice up your shallot (or onion) and the avocado. Don’t be precious; rustic is the vibe here.
7. 7
   Once Brussels are crispy, cool a minute. I almost always burn my fingers trying to sneak a bite at this point—let them chill before tossing.
8. 8
   Everything in the bowl! Brussels, shallot, avocado, pepitas, crumbled cheese, more cilantro. (Honestly, chuck it all in.) Drizzle with your zippy dressing and toss till shiny and coated.
9. 9
   Sneak a taste—adjust anything you like. More salt, more cheese, a pinch of chili flakes if you’re wild (or me). That’s it! Serve right away or let it sit for 10 minutes; I think it’s even better that way.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 340cal

Protein: 7 gg

Fat: 28 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 18 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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