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
Salad
Shaved Brussels Sprouts Salad
This easy Brussels Sprouts Salad is the perfect side dish for any fall or holiday meal.
- Prep Time
- 15 minutes
- Total Time
- 15 minutes
- Cuisine
- American
- Servings
- 8
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.
Keywords
brussels sprouts, salad
Another healthy salad recipe. I love brussels sprouts. Thanks for sharing!
YUM! Give me all of the Brussels!
i made this for the salad bar at the school i work at, its a huge hit! saving for sure!!
For lovers of Brussels sprouts, this is an amazing recipe. What an interesting twist to it, and its great that it only takes a 15 minutes to prepare. True, this meal is perfect for a holiday side dish. A great recipe, would like to see more.
Made this twice now for family gatherings and it’s so delicious! Can’t believe I didn’t know it was so easy to shave my own Brussel sprouts! Will be adding them to lots of salads now.
Glad you loved the salad!
More new choice for weekend meal. I’ll make it for family. Great photos, thanks for sharing.
I really thought you were an expert in brussels, I was wandering for a recipe on it, and I stumbled across your blog by chance. Thanks for sharing.
Yummy, love sprouts. I added the recipe to my list. Love how you shared the recipe also with some tips. Thanks for posting.
My God, looks so good. I always prefer salad on my meal, added this on the my list, will make it sometimes. Thanks for nice post.
We loved it! I added sliced green onion and substituted blue cheese for parmesan cheese but besides that, we loved everything about this salad–yum!
This salad is better with shaved sprouts, it will be more tasty. And this recipe is easy to do, thanks for sharing.
This looks so simple to make, yet looking really satisfying and tasty!
Loved the salad. I added chicken to make it dinner. Enjoyed the dressing.
LOVE this absolutely amazing salad ! I used a mandolin to slice the Brussels sprouts at the finest setting which I think is key in this recipe. I could eat this salad daily. So delicious and healthy. I’m planning to serve this salad along with my thanksgiving meal for my huge family. I think it will be a big hit.
So happy you love the salad!
I made this salad for our Sunday night family dinner and it was a huge hit!
I am glad I prepared the Brussel sprouts Saturday evening, that was a lot of hand slicing, but worth it.
I have already shared this recipe. Thank you.
Has anyone tried to substitute feta cheese for parm cheese? Would that be ok?
This salad was the hit of our Thanksgiving menu-fresh and delicious!
My Mom really loves to eat salad and your recipes give me the nutritious one for me to cook for her to keep heath and slim. Thanks so much for your tips and sharing.
I am allergic to garlic – will the dressing still be good if left out?
10/10 salad. Even better if you pop the salad in the oven for 20 mins at 400 after tossing it in the dressing.
Wow. This is great. Used the shredder on my food processor for lovely fine shreds. Macerated dried cranberries in brandy to plump them. Used pecans instead of sunflower seeds bc I had them. The dressing is amazing. Nice complement of maple syrup against the mustard. Almost didn’t make it to the dinner table….
I had been craving Brussels sprouts and something refreshing so I made this salad over the weekend. OMGee!!!! The dressing is SO flavorful and there are so many great textures in this salad. I’ll be making this salad every week! It’s. So. Satisfying.
One other thing… FIVE STARS!
I absolutely LOVE this recipe. I’ve made it twice now. Everyone LOVES it!!! Today I didn’t have enough Brussel Sprouts so I used broccoli for part of it. I also substituted Feta cheese for the Parmesan and It turned out fantastic! This recipe is definitely a keeper!! Good work, twopeasandtheirpod.
I bring this to almost every potluck and gets tons of compliments. Of course, I pass along Maria’s recipe. Thanks for adding the nutrition information…bonus!
This was a big hit at my house. We are currently on lock down due to covid-19, so I am pretty much stuck with what I have in my fridge. I had most of the ingredients so I gave it a try.
This is a very forgiving salad. I made lots of substitutions. I used feta instead of parm, yellow mustard instead of Dijon, pecans instead of sunflower seeds, dried blueberries instead of cranberries and a Granny Smith Apple instead of a sweet apple. I also added sliced scallions , a little extra maple syrup and a big splash of white balsamic vinegar. It was wonderful!! I think the sunflower seeds would have taken it over the top for me! I went for a second helping for a after midnight snack and still tastes fresh.
I will definitely make this again soon!
I am so glad you loved the salad. Thanks for sharing your substitutions. Stay safe!
this salad sounds really ggod. I am making it right now but was wondering how soon can I add the dressing so it mixes well but not mushy.
how soon can i add the dressing to the salad before serving.
how soon can i add the dressing to the salad without it going mushy
This salad holds up pretty well. It is best the day it is made but you can store it in the fridge and enjoy the next day too!