Shaved Brussels Sprouts Salad

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.

Shaved Brussels Sprouts Salad

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.

Brussel Sprout Salad Recipe

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:

Shaved Brussels Sprouts Salad Recipe in bowl

Shaved Brussels Sprouts Salad

This easy Brussels Sprouts Salad is the perfect side dish for any fall or holiday meal.
4.7 from 33 votes

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

Serving: 8g, Calories: 215kcal, Carbohydrates: 18g, Protein: 5g, Fat: 14g, Saturated Fat: 2g, Cholesterol: 3mg, Sodium: 93mg, Potassium: 309mg, Fiber: 3g, Sugar: 10g, Vitamin A: 475IU, Vitamin C: 50.2mg, Calcium: 81mg, Iron: 1.4mg
Keywords brussels sprouts, salad

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Get the best of the best!
4 Recipes Guaranteed to be New Favorites

Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

Vegetarian Fall Gluten-Free Winter Christmas

Other recipes you may like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

Leave a comment

  1. 4 stars
    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

  2. 5 stars
    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.

  3. 5 stars
    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.

  4. 5 stars
    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!

  5. 5 stars
    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.

  6. 5 stars
    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.

  7. 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!

    1. Sure, you can sauté them briefly, just don’t over cook. You don’t want them to be soggy. Enjoy!

  8. 5 stars
    Really enjoyed this! Added some chicken for extra protein, but this is a really great salad! Will be making again. Thanks.

See More Comments