Shaved Brussels Sprout Salad
Fresh Brussels Sprout Salad is full of crunch, color, and the best flavors of Fall. This salad is so easy to make but feels special enough to serve on Thanksgiving (p.s. there’s a make-ahead option).
We love brussels sprouts recipes, from Roasted Brussels Sprouts with crispy bacon to creamy Brussels Sprouts in Alfredo. Even my kids love them, which means they must be really great recipes (wink-wink).
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How to Shave Brussels Sprouts
In a pinch, you can buy a bag of shaved brussels sprouts, but slicing your own will give you the freshest tasting salad. Start by trimming the ends then chop them up using one of these methods:
- Mandoline Slicer – this will give the Brussels a restaurant-quality appearance and a super consistent texture. To protect your hands, use safety gloves.
- Knife – Use a sharp knife to slice the sprouts as thinly as possible. A little tedious, but it gets the job done.
- Food Processor (EASIEST) – If you don’t have the patience for slicing the brussels with a knife, use your food processor with the slicing disk attachment. Add the whole brussels sprouts into the feed tube and push through using the feed tube pusher.
Ingredients for Brussels Sprout Salad
- Brussels sprouts – If you can, buy brussels on the stalk (they have the most flavor)
- Sunflower seeds – Opt for roasted sunflower seeds versus raw for a nice crunch (you can also substitute with pine nuts, chopped walnuts or pecans, pumpkin seeds, or slivered almonds)
- Dried cranberries – Cranberries add a nice tang, but raisins also work
- Honeycrisp apple – Honeycrisp apples add a nice punch of tart and sweet (you can also use Fuji or your favorite crisp apple)
- Parmesan cheese – Parmesan shredded straight off the block has the most flavor (feta cheese, blue cheese, and shaved romano are great options as well)
- Chives – definitely opt for fresh chives (not dried)
For the Salad Dressing
- Extra virgin olive oil – use the best quality oil you can get
- Lemon juice – squeeze fresh lemon juice (avoid concentrate)
- Dijon mustard – a little mustard goes a long way to add depth of flavor
- Salt & black pepper – adjust to taste
How to Make Brussels Sprout Salad
- Prepare Brussels sprouts – Rinse, dry and shave brussels sprouts with your desired method (see the options above)
- Toppings – Add apples, cheese, seeds, green onions and cranberries to the bowl
- Make the Dressing – In a separate bowl, whisk the dressing ingredients together until well-combined. Season to taste with salt and pepper.
- Toss the Salad – Pour the dressing over the salad, toss to combine, and serve immediately.
Make Ahead
If you don’t plan on serving the dressing right away, store the chopped salad in an airtight container separate from the dressing. Slice and add the apples just before serving so they don’t discolor. Only toss the salad right before serving to prevent it from turning soggy.
Common Questions
Raw brussels sprouts are safe to eat and are packed with fiber and nutrients. Shaving makes them easier to chew.
When stored in an airtight container, shaved brussels sprouts will keep fresh for up to two weeks.
You’ll know they have gone bad when they turn brown or moldy. They will also have a more sour flavor and smell.
Soaking isn’t necessary. If they look unusually dirty, you can soak them in cold water for 20 minutes. It’s usually sufficient to just rinse and remove the wilted and dry outer leaves.
A couple of other welcome additions include bacon bits, minced garlic, red onion, or shallots. It’s a pretty versatile dish, so feel free to get creative.
If you haven’t tried fresh shaved Brussels Sprouts in a salad, I hope you’re feeling adventurous because you are in a for a treat.
More Fall Side Dishes
- Roasted Sweet Potato Salad
- Creamy Mashed Potatoes
- Baked Cauliflower
- Oven-Roasted Brussels Sprouts with Garlic
- Air Fryer Brussels Sprouts with Bacon
Shaved Brussels Sprout Salad
Ingredients
- 4 cups brussels sprouts, shaved (from 1 lb) or buy pre-shaved
- 1 medium honeycrisp apple, chopped (or any crisp apple)
- 1/2 cup dried cranberries
- 1/3 cup Parmesan cheese, shredded or shaved
- 1/3 cup sunflower seeds, toasted, (or pine nuts)
- 1/3 cup chives, chopped
Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice, from 1 large or 2 medium lemons
- 1 tsp dijon mustard
- 1/4 tsp ground black pepper
- 1/2 tsp salt
Instructions
- Rinse and pat dry brussels sprouts. Trim off the stems and remove and discard any dry or wilted leaves. Shave brussels sprouts with your desired method* and place them in a large bowl.
- Top the shaved Brussels sprouts with chopped apple, cranberries, parmesan cheese, sunflower seeds, and chives.
- In a separate bowl, whisk together the dressing ingredients: olive oil, lemon juice, dijon mustard, salt, and pepper.
- Just before serving, pour the dressing over the salad and toss to combine.
Notes
- By hand – cut in half and shave with a knife
- With a mandolin slicer
- With a food processor fitted with a slicing disk
Nutrition Per Serving
Natalya Drozhzhin
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Very good use of this veg besides roasting, etc. I did use red onion and bacon. Also a bit of stevia to dressing. Yum!
Hi Candace! Thank you for sharing. I’m glad you loved the recipe.
Excellent salad (although I reduced the amount of oil to keep it a bit more diet-friendly). I also had this as a main dish with grilled shrimp on top and it was great! Is there a way to save certain recipes on this site?
Hi Michal! Yes, there is a heart in the lower right corner of the page when you’re on the recipe blog. You need to create a login in, but after that you can save your recipes by clicking on the heart.
Made this for a Christmas side and it was so good! I loved having something lighter and crunch on our table!
Isn’t it the best? I’m so glad you enjoyed it, Amy!
Very good! Added pistachios because I did not have pine nuts and it was delicious!
That’s great! Thank you for the review. I’m glad you enjoyed it.
Outstanding. I used pecorino instead of parmigiano and pine nuts instead of sunflower seeds. My 16 year old who refuses to eat roasted sprouts, loved this salad
Sounds good and happy to know that you both enjoyed this recipe!
Excellent! I do not like cooked sprouts but raw are so tasty.
Thank you so much for sharing that with me!
Salad is decent but not something I would serve company. Dressing does not do it for me at all IMHO. I switched to coleslaw dressing recipe and found it more to my tastes. I had hopes to take to Christmas gathering but thought better of it.
Thank you so much for sharing that feedback with me.
I haven’t made this yet, but it looks delicious. I’m wondering if I can prepare it today and toss it with the dressing tomorrow. (Thanksgiving) I’m afraid the apples and the sprouts will lose their color and crunch. Anyone know?
Hi Mary, please see the “Make Ahead” section in the recipe where we address this! I hope you love this recipe!
Hi Natasha! Just want to say thank you for sharing the wealth of food preps. I always go first to check if you have any new or new for me way to cook food.
I am the cabbage lover- any and all kind of recipes. I remember trying this one before. So, I improvise this time. I did sauté for a bit and what it did – removed bitterness and it is not as chewy as raw. Love it! All I did Brussels sprouts and bacon. Taste amazing. Thank you and wish you a Happy Holiday! Yelena
I’m so happy to hear that! Thank you for sharing your great review, Yelena! Happy Holidays!
your recipes are all so good Everyone of them I have tried come out excellent.I cook each one of them more than one time I wish you mailed out news letters so you could keep them in a notebook . I am not good with this new Technology My favorite back in the day was Gloria Pitzer ‘s newsletters. I love watching you on video though.You always smile and have so much Energy Happy Holidays
Hi Karen, thank you so much for that suggestion! I send newsletters weekly electronically to your email if you subscribe! You’re welcome to subscribe to my Insider newsletter HERE.
I’m 12, and my (7yr old) sister loves brussel sprouts!
I am willing to try this recipe out.
Please do, we’d love to know how it goes!
I have been dreaming about this salad since I made it! It is so yummy and refreshing!
It really is so good! I’m happy to read your great review, Andrea!
This salad is so yummy! I am definitely making this again for Thankgiving!
This will be the perfect addition to Thanksgiving dinner!
I love roasted Brussels Spouts, so this recipe was a bit outside my comfort zone. Good news! I love it!
I’m so happy to hear that! I love the crunch of freshly shaved brussels sprouts.