This shaved Brussels sprouts salad is crisp and refreshing, with just the right hint of sweetness. It’s a perfect veggie side dish for your Thanksgiving or Christmas dinner table.
Brussels sprouts sometimes have a bad reputation, but they’re one of my favorite vegetables. They’re a go-to veggie in the fall and winter, and in my opinion should be included on any Thanksgiving or Christmas menu. This Shaved Brussels Sprouts Salad is a great way to add a fresh element to a holiday meal.
The key to this dish is that the Brussels sprouts are served raw, along with raw apple. Holiday meals can be pretty heavy, and the last thing I want for my veggie side is another dish that’s roasted or braised. The raw Brussels sprouts and apples are fresh, crispy, and bring a light and refreshing element to the dinner table. The bitterness of the Brussels sprouts is balanced by the sweetness of the apples, dried cranberries, and a maple syrup dressing.
This salad is unlike any you’ve ever tried, and I think you’ll love it.
Here’s everything you need to make this refreshing salad. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
For the Dressing:
- olive oil– avocado oil will also work.
- lemon juice – You should use fresh-squeezed lemon juice for this dressing.
- apple cider vinegar– pairs nicely with the fall flavors!
- Maple syrup – Make sure to use pure maple syrup, rather than a syrup that’s been diluted or has artificial flavors.
- Dijon mustard – Not only does mustard add a nice flavor to this dressing, but it serves as an emulsifier, so the acid will mix with the oil.
- Garlic– always garlic!
For the Salad:
- brussels sprouts – Make sure you wash the sprouts well before using.
- Apples – I like to use honeycrisp apples for this recipe, because they’re sweet and juicy. You can use other types of apples if you prefer, but the salad is best with apples that are more sweet and less tart.
- Dried cranberries– for a pop of sweetness!
- Sunflower seeds– you can also use almonds, pecans, walnuts, or pepitas!
- Parmesan cheese – Shaved parmesan cheese works best for this salad, but you can also use freshly grated Parmesan cheese. If you want to mix up the cheese, feta, goat cheese, blue cheese, or white cheddar are good options.
What Do Raw Brussels Sprouts Taste Like?
Usually Brussels sprouts are served roasted or fried. But they’re actually quite fantastic when served raw. The texture and flavor are similar to raw cabbage. They’re bitter but mild, a little bit sweet, and have a wonderful crunch to them.
How to Shave Brussels Sprouts
One of the keys to this salad is the shaved Brussels sprouts. They should be shaved fairly thin, as that gives them the best flavor and texture. There are three different ways that you can shave Brussels sprouts.
- Use a knife. If you have a sharp chef’s knife, and are comfortable with your knife skills, you can shave the Brussels sprouts by hand. Working slowly and carefully, cut the Brussels sprouts as thinly as you can. You can make it easier by first cutting the Brussels sprouts in half, so that they lay flat when you cut them into shreds.
- Use a mandolin. Mandolins are great tools to have for salads like this one. If you have a mandolin, use the thinnest setting to cut the Brussels sprouts. Just be very careful not to cut your fingertips!
- Use a food processor. Finally, you can shave the Brussels sprouts in a food processor with a slicing attachment. Just place the vegetables in the food processor, and pulse until they are shredded.
How to Make Shaved Brussels Sprouts Salad
This salad is quick and easy to make. It only takes about 15 minutes! Here’s how to do it.
- Make the dressing. Combine the oil, lemon juice, vinegar, mustard, maple syrup, and garlic in a bowl, and whisk until emulsified. Season to taste with salt and pepper.
- Make the salad. Place the Brussels sprouts, apples, dried cranberries, sunflower seeds, and parmesan cheese in a mixing bowl or salad bowl.
- Toss. For the dressing on top of the salad. Toss until well combined, then season to taste with salt and pepper.
Tips and Tricks
Here are a few tips to help you make this shaved Brussels sprouts salad.
- Make the dressing room in advance. If you’re making this salad for the holidays, then you probably want to find as many ways as possible to save time when prepping. One thing you can do is make the maple syrup dressing in advance. Follow the instructions for the dressing, then place it in an airtight container. Store it in the fridge for up to 4 days.
- Shred the Brussels sprouts in advance. You can also shred the Brussels sprouts ahead of time! Shredding these veggies can take a little while, so if you’re worried about the timing, just shred them ahead of time, and store them in the fridge in an airtight plastic bag. They’ll last for up to 2 days.
- Mix up the ingredients. This is an easy recipe to customize. Are there dried fruits that you like in salads more than cranberries? Use them instead! You can replace the sunflower seeds with pumpkin seeds, or toasted almonds or walnuts. You can try different types of apples, and even different types of cheeses. Have fun with it!
How to Store Leftovers
You can keep this brussels sprouts salad in an airtight container in the fridge for up to 4 days. Serve the leftovers cold, straight out of the fridge.
Can This Recipe Be Frozen?
I do not recommend freezing this salad. Raw salads take on a funny texture and flavor when frozen and thawed.
More Salad Recipes to Try
More Brussels Sprout Recipes
Shaved Brussels Sprouts Salad
This shaved Brussels sprouts salad is a perfect Thanksgiving or Christmas side dish. It’s fresh, crisp, refreshing, and sweet.
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 thinned
- Kosher salt and black pepper to taste
For the Salad:
- 1 lbs. brussels sprouts ends trimmed
- 1 broad 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 mandolin 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.
Store the salad in an airtight container in the fridge for up to 4 days.
Serving: 8g, calories: 215calories, Carbohydrates: 18g, protein: 5g, Fat: 14g, Saturated Fat: 2g, Cholesterol: 3mg, Sodium: 93mg, Potassium: 309mg, fiber: 3g, Sugar: 10g, Vitamin A: 475UI, Vitamin C: 50.2mg, Calcium: 81mg, Iron: 1.4mg
Have you tried this recipe?
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