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.
4.72 from 35 votes


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


  • 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. 


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?

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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!
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  1. 5 stars
    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.

  2. 5 stars
    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. 

  3. 5 stars
    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.

  4. 5 stars
    Yummy, love sprouts. I added the recipe to my list. Love how you shared the recipe also with some tips. Thanks for posting.

  5. 4 stars
    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.

  6. 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!

  7. This salad is better with shaved sprouts, it will be more tasty. And this recipe is easy to do, thanks for sharing.

  8. 5 stars
    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.

  9. 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.

  10. 5 stars
    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.

  11. 5 stars
    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….

  12. 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.

  13. 5 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.

  14. 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!

  15. 5 stars
    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!

    1. I am so glad you loved the salad. Thanks for sharing your substitutions. Stay safe!

  16. 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.

    1. 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!

  17. 5 stars
    Great way to use up leftover Brussels Sprouts without roasting anything. The salad has a great texture and the dressing is delicious.

  18. 5 stars
    Made this a week or so ago and loved it so much that we’re having it at Canadian Thanksgiving. Thanks for the recipe!

  19. 5 stars for this recipe. I also got more ideas from the comments about using feta or blue cheese. The recipe is exact in all of the measurements, directions, and time required. We love Brussels sprouts – we grow our own so we have a good supply at this time of year. Thank you for this – we loved it.

  20. 4 stars
    I made this as a side dish for tonight’s dinner. My husband and I really liked the flavors and dressing. I didn’t have dried cranberries so I subbed dried currents. Delish !can’t wait to make for some friends ,thank you.

  21. 1 star
    Ick. I made this for Thanksgiving and had to completely doctor it up. I put twice the cranberries, some monk fruit sweetener and a bit of wine vinegar…and it’s better, but still a huge disappointment.

  22. 5 stars
    I made this for Thanksgiving and it was delicious! I subbed pepitas for sunflower seeds since that’s what I had and it made it a little more festive. I’ve already shared the recipe! Yum!

    1. 2 stars
      This came out sadly flavorless. Independently the ingredients are yummy but mixed together it’s just bleah. I am going to try to salvage with Cotija cheese and the oven.

  23. 5 stars
    So tasty! The maple syrup was a great idea. I think it reduced the natural bitterness from the Brussels sprouts. I didn’t have apples at hand, so I used pears instead. Delicious! I’ll try it with apples next time. Thank you!!

  24. I made this salad for Christmas dinner. It was delicious……..the only change I made was that I used pine nuts instead of sunflower seeds. We loved it!

  25. 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 !

  26. 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.

  27. 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.

  28. 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!

  29. 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.

  30. 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.

  31. 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!

  32. 5 stars
    Really enjoyed this! Added some chicken for extra protein, but this is a really great salad! Will be making again. Thanks.

  33. 5 stars
    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!!

  34. 5 stars
    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!