3 Ways to Shred Brussels Sprouts for Salads, Slaws & Sides

Brussels sprouts are one of my favorite vegetables, and shredded Brussels sprouts are a wonderfully versatile way to enjoy them. Shaved sprouts work well raw in salads and slaws or cooked in sautés and warm dishes.

Shredding or shaving Brussels sprouts is simple and you have three good options: use a sharp chef’s knife on a cutting board, a mandoline, or a food processor. You can buy pre-shredded sprouts, but they’re usually less fresh and cost more per pound than shredding them yourself. With a little practice you’ll get perfectly thin, delicate shreds in minutes.

Use shredded Brussels sprouts in cooked dishes like balsamic-glazed sprouts with bacon, in salads such as Brussels sprouts with Pecorino and apple, or in a creamy sprouts slaw. Below are step-by-step instructions, storage advice, and recipe ideas for using thinly sliced Brussels sprouts.

Prepare the Brussels Sprouts

Begin by removing any yellowed, discolored, or damaged outer leaves. If you want very delicate shreds, trim the stem and a bit of the core from the bottom of each sprout so the leaves separate more easily.

One pound of whole Brussels sprouts yields roughly 8 cups of shredded or shaved sprouts, depending on how finely you slice them.

Shredding Brussels Sprouts by Hand

You don’t need special equipment to shave Brussels sprouts—just a sharp chef’s knife and a cutting board. This method gives you control over thickness and produces consistent results.

1. Trim the bottoms from the Brussels sprouts.
2. Thinly slice each sprout from top to bottom.

Shredding Brussels Sprouts with a Food Processor

The food processor is the fastest option when you need to shave a large quantity. Fit the processor with the slicing disc or blade, work in batches, and keep an eye on the feed tube so the machine doesn’t overfill.

1. Trim the bottoms from the Brussels sprouts.
2. Attach the slicing disc or blade to the food processor.
3. Place handfuls into the feed tube and process in batches, emptying the bowl as needed.

Shredding Brussels Sprouts Using a Mandoline

A mandoline produces thin, uniform slices quickly. Always use the safety guard to protect your fingers when slicing small vegetables.

1. Trim the bottoms from the Brussels sprouts.
2. Set the mandoline to your desired thinness.
3. Use the safety handle to slide each sprout across the blade until it’s fully sliced.

Mini mandolines are handy for small vegetables like sprouts, radishes, or garlic. If you use shredded sprouts often, a compact mandoline can be a worthwhile kitchen tool.

Storage

You can shred Brussels sprouts ahead of time. Store thinly sliced sprouts in an airtight container in the refrigerator for up to one week. Keep them dry and well-sealed to retain freshness and crispness.

Shredded Brussels Sprouts Recipes

Brussels Sprouts, Pecorino, and Apple Salad

Crispy Brussels Sprouts Salad

Brussels Sprouts, Apple, and Pomegranate Slaw

More Quick Kitchen Tips

• How to Cut and Cook Broccoli
• How to Cut Corn Kernels from the Cob
• How to Seed Pomegranates
• How to Make Hard-Boiled Eggs in the Oven
• How to Cut Cake Cleanly

How to Shred Brussels Sprouts (3 Ways!)

Making thinly shaved Brussels sprouts at home is easy with a knife, a food processor, or a mandoline.

Equipment

• Mandoline (optional)
• Chef’s knife (optional)
• Food processor (optional)

Ingredients

• Brussels sprouts (as much as needed)

Instructions

Prepare the Brussels sprouts

• Remove any yellowed or damaged outer leaves. Trim the stem and a bit of the core if you want very delicate shreds.

Shred with a knife

• Use a sharp chef’s knife to thinly slice each sprout from top to bottom.

Shred with a food processor

• Attach the slicing disc, place handfuls into the feed tube, and process in batches. Empty the bowl as needed so the machine can continue slicing evenly.

Shred with a mandoline

• Set the mandoline to thin slices and use the safety handle to slide each sprout across the blade until fully sliced.

Notes

You can shred sprouts ahead of time and store them in an airtight container in the refrigerator for up to one week.