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These shaved Brussels sprouts transform into a refreshing salad covered in a tahini dressing with ginger, orange and miso. So much flavor!

Shaved Brussels sprouts | Shaved Brussel sprouts

What are your thoughts on Brussels sprouts? This veggie has undergone a serious comeback lately, from despised to totally sexy! Growing up, I remember Brussels sprouts being on my dad’s short list of abominable vegetables. So I stayed away from them for years and years. Turns out Brussels sprouts are surprisingly delicious roasted — they come out with a new nutty flavor. So once Alex and I learned to love roasted Brussels sprouts (especially through this Best Brussels Sprouts Recipe) — we knew it was time to expand: to shredded. These shaved Brussels sprouts are so, so refreshingly tasty you’ve got to give them a try! Keep reading for the recipe.

Making this shaved Brussels sprouts recipe

Alex and my discovery of Brussels sprouts happened around the time when I was opening my mind to new vegetables I’d never dreamed I’d eat — sweet potatoes, tomatoes, squash, mushrooms. All of my childhood dislikes were slowly being conquered. If you’re like I was, this shaved Brussels sprouts recipe might be a stretch. But if it at least piques your curiosity, you won’t be disappointed.

These shaved Brussels sprouts are quite easy to make — the most difficult part is the shredding of them. We used our food processor for a quick fix, but you can also shred them with a knife: see the instructions below! They’re sauteed in olive oil for just 1 minute, then squeezed with fresh lemon juice to give them a pop.

Here, we’ve served them with tahini miso dressing, flavored with ginger and orange, which provides a lovely tangy and savory counterpoint. To make these shaved Brussels sprouts into a meal, we served them over rice garnished some pecans, for some extra protein and crunch. You could easily add some cooked beans to make for an even more filling meal. Or, you could serve the shaved Brussels sprouts on their own as a salad with the tahini miso dressing: it’s so seriously good, it’s become one of our favorite side dishes!

Related: What is Tahini?

How to shave Brussels sprouts

Making shaved Brussels sprouts is actually more difficult than you think! Cut them the wrong way, and the pieces look all wrong. If you have a food processor, you also can chop off the ends and use the slicing attachment on a food processor to shred the Brussels sprouts. However, using a knife is just as easy! To get those signature shreds, here’s what to do — see the video below!

  1. Remove any tough outer layers with your fingers.
  2. With a large Chef’s knife, cut the Brussels sprout in half lengthwise.
  3. Place the cut side down and thinly slide cross-wise to create shreds.
  4. Separate the shreds with your fingers. Discard the root.

Looking for Brussels sprouts recipes?

Brussels sprouts are the new best thing: they’re totally on trend, especially shredded and roasted. Here are some of our favorite Brussels sprouts recipes:

This recipe is…

Vegetarian, vegan, gluten-free, plant-based, dairy-free, and naturally sweet.

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Shaved Brussels Sprouts with Tahini Dressing

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 1 minute
  • Total Time: 16 minutes
  • Yield: 4 1x


These shaved Brussels sprouts transform into a refreshing salad covered in a tahini dressing with ginger, orange and miso. So much flavor!



For the shaved Brussels sprouts

  • 1 ½ pounds Brussels sprouts
  • 3 tablespoons lemon juice, plus additional wedges for serving (2 lemons)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • Fresh ground black pepper

For the tahini miso dressing

  • ¼ cup tahini (sesame paste)
  • 1 tablespoon miso
  • 2 tablespoons water
  • 2 tablespoons fresh orange juice
  • ¼ teaspoon ground ginger
  • ¼ teaspoon maple syrup

For serving (optional)


  1. If serving with rice, cook the brown rice according to the package instructions.
  2. Shave the Brussels sprouts: see the video below or go to How to Shave Brussels Sprouts.
  3. Heat the olive oil in a large skillet. Add the Brussels sprouts and saute for 45 seconds, stirring constantly. Add the lemon juice and saute 15 seconds, stirring. Remove from the heat; season with the kosher salt and fresh ground black pepper.
  4. In a medium bowl, whisk together the tahini, miso, water, fresh orange juice, ground ginger, and maple syrup. Shake vigorously to combine. If necessary, add additional water for a thinner consistency.
  5. If serving as a salad, combine the Brussels sprouts with the dressing to taste. If serving with rice, place rice on serving bowls or plates. Top with Brussels sprouts, dressing, and pecan halves. Squeeze with additional fresh lemon juice from the lemon wedges (important, as it brings out the flavor).


Dressing inspired by Four Cooking Together

  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Keywords: Shaved Brussels Sprouts, Shaved Brussel Sprouts

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you’ll want to make again and again.

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  1. I LOVE brussels sprouts. I never had them at all until I was an adult (evidently this is what happens when your mom hates brussels sprouts), so I didn’t have any issues to overcome. This recipe looks like an amazing way to cram my face with sprouts. Tahini, miso, ginger–yay! :)

  2. I’m slowly starting to like brussels sprouts. I love the idea of using the sprouts over rice with a tahini miso dressing. We are trying to eat more salads at home and this sounds like the perfect one to mix things up a bit. Thanks! xo

  3. My mom used to boil brussels sprouts, and I never really cared for them. It was only recently that I discovered how good roasted brussels sprouts are, and now I eat them fairly often. This recipe looks like a great combination of flavors. Thanks for sharing!

  4. I used to be scared of Brussels sprouts, but now I absolutely adore them. I have a big bag of them in my fridge now, might have to use them to make this pretty dish. Tahini miso dressing is so good.

  5. THis sounds amazing – love the unique combination of flavors. We are now in the midst of our Asia travels so there is no kitchen in sight as we hop from hostel to hostel but I am definitely sending this to my mom to make at home asap!

    1. Vicky, Awesome! How are the Asia travels going? What country are you in currently? Hopefully you got hooked up with Green Mango Cafe too — when do you plan to be there again? So excited for your travels!

  6. I made this last week & really enjoyed it.
    The quick work made by using the food processor to shred the sprouts was a great idea! It was my first experience with Miso also. Thanks for keeping my kitchen alive & not dull!

    1. You are so welcome, Heather! I’m so glad you tried it out and that you found it tasty too. Thanks for letting us know! :)

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