Shaved Brussels Sprouts Salad-thinly shaved brussels sprouts with apple, dried cranberries, sunflower seeds, Parmesan cheese, and a simple maple mustard dressing. This easy Brussels Sprouts Salad is the perfect side dish for Fall or the Holidays.
Brussels Sprouts Salad
If you are looking for the perfect salad to serve at your Thanksgiving or Christmas dinner, you are in luck because this simple Brussels Sprouts Salad is always a holiday favorite! I make it all fall because I love it so much, I can’t wait for the holidays, but I always make sure it is on our Thanksgiving and Christmas menu. The flavors are incredible, it is pretty to serve, and it holds up well so you can make it in advance. Plus, our friends and family love it! It’s a winning salad!
How to Make Shredded Brussels Sprouts
To make a brussels sprouts salad, first you have to shred or shave the brussels sprouts. Don’t worry, it is easy! You can use a food processor, mandoline, or sharp knife, all methods work really well.
First, wash the brussels sprouts really well and remove any leaves that are damaged. Trim off the ends with a sharp knife.
- To shred brussels sprouts in the food processor, use the slicing attachment and pulse the brussels sprouts until they are shredded.
- To shave the brussels sprouts with a mandoline, make sure you are VERY careful. Use the guard or even better, get a cut resistant glove. Use the thinnest blade on the mandoline to thinly slice the brussels sprouts.
- To shave the brussels sprouts with a knife, use a sharp knife and slice the brussels sprouts as thin as possible.
Can you Eat Raw Brussels Sprouts?
YES, and they are so delicious! I know brussels sprouts are traditionally roasted or sautéed, but you have to try them raw in a salad. They will remind you of cabbage. They have a nice crunch and are so good in salads. I love using shaved brussels sprouts in salads because they hold up. You can dress the salad hours before serving and it is still good. The brussels sprouts don’t get soggy at all.
Brussels Sprouts Salad Ingredients
After you have your shaved brussels sprouts, you can add in all of the other ingredients.
- apples
- dried cranberries
- sunflower seeds
- Parmesan cheese
- maple mustard dressing
This salad has everything…sweet, salty, crunchy, tangy, and it is pretty to serve! It is the perfect salad for any meal.
Brussels Sprouts Salad Tips
- I like to use Honeycrisp apples for this salad, but feel free to use your favorite.
- I also like to use sunflower seeds, but chopped pecans or almonds would be good too.
- Shaved or shredded Parmesan works well in this salad.
- Make sure you buy pure maple syrup for the maple dressing, not pancake syrup:)
- You can shred the brussels sprouts up to 2 days in advance. Keep them in a Ziploc bag or container in the fridge until ready to assemble the salad.
- You can also make the dressing up to four days in advance. Keep in the fridge until ready to use. Whisk well before dressing the salad.
If you like this simple brussel sprout salad, you might like:
- Roasted Brussels Sprouts
- Honey Lime Roasted Brussels Sprouts with Avocado
- Mashed Sweet Potatoes
- Kale and Wild Rice Salad
- Sweet Potato Pomegranate Salad
Shaved Brussels Sprouts Salad
Ingredients
For the Dressing:
- 1/3 cup olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
- 1 clove garlic minced
- Kosher salt and black pepper to taste
For the Salad:
- 1 lb Brussels sprouts ends trimmed
- 1 large Honeycrisp apple chopped (or 2 small apples)
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds
- 1/3 cup shredded or shaved Parmesan cheese
- Kosher salt and black pepper to taste
Instructions
- First, make the maple mustard dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, pure maple syrup, mustard, and garlic. Season with salt and pepper and set aside.
- Next, shave the brussels sprouts. Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. You can also use a mandoline or sharp knife if you don't have a food processor.
- Place the shredded brussels sprouts in a large bowl. Add the chopped apple, dried cranberries, sunflower seeds, and Parmesan cheese. Drizzle the salad with the dressing and toss well. Season with salt and pepper and serve.
Nutrition
Have you tried this recipe?
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Very nice and different! I made it festive and refreshing by adding pomegranate arils and fresh, cut tangerine pieces. For nuts, I used toasted slivered almonds. I need to refine the dressing; raw garlic is too harsh…
Thanks for the recipe !
@twopeasandpod
#twopeasandtheirpod
We made this for NYE dinner and everyone who tried it loved it! We omitted the garlic and lemon juice from the dressing (used more ACV to compensate) and subtituted toasted pecan bits for seeds. Added some crumbled bacon. The leftovers disappeared quickly.
Love your variations. Thanks for sharing!
Absolutely tasty and already in my permanent cookbook. Just made your salad last night and my husband grabbed the leftovers for his lunch! Thanks also for hints on substitutions so no necessary trip to the grocery to make this wonderful salad.
What is the serving size for this recipe?
I did not make the vinegarette this go round as I had a jar of strawberry champagne dressing that needed to be used. I also added broccoli & subbed pecorino romano on hand. This was delicious! The bite from the cheese really tied the sweetness of the toppings together with the brussel sprout base. Highly recommend!
An awesome salad loaded with fresh fall flavors and tons of different textures.
I made this last night. Fantastic! I have bookmarked it with my other favorite recipes. Loved the dressing as well. It’s ramped up a similar one I used to make…used to because I am replacing it with the one! This salad has easy substitution potential to accommodate what’s in my pantry and fridge. Thanks for sharing.
I made this for Easter dinner 2019 (pre COVID) EVERYONE loved it—kids, teens, adults. Only tweak was to add some dried cherries along with the cranberries—only ‘cause I had them and needed to use them up. I’ll do exactly the same this year.
very healthy salad
hi! I can’t eat raw brussel sprouts on my diet and I’m wondering if you can roast them/cook them somehow before making this salad? I’d like to make this recipe for Canadian Thanksgiving this weekend!
Sure, you can sauté them briefly, just don’t over cook. You don’t want them to be soggy. Enjoy!
Really enjoyed this! Added some chicken for extra protein, but this is a really great salad! Will be making again. Thanks.
Love this salad! I used goji berries and pumpkin seeds instead of dried cranberries and sunflower seeds because that’s just what I had. I also added chia seeds to add some more texture to the salad and it was awesome! Can’t wait to make this again, thank you!!
So good, and so easy to make (although a food processor is KEY here). Made this for Thanksgiving and am super disappointed there weren’t any leftovers to take home. May need to make it again immediately!
It’s one of my favorites! Glad you loved it too!
Would this be good without the cheese? Making for people who can’t eat dairy
Yes, I think so!