Shaved Brussels Sprouts Salad

Why This Raw Brussels Sprouts Salad Works So Well for the Holidays

Brussels sprouts get a bad rap, but when you serve them raw in a shaved salad, they become something special. This shaved Brussels sprouts salad is crisp and refreshing, with just the right hint of sweetness from honeycrisp apples, dried cranberries, and a maple mustard dressing. It’s the fresh, light side dish your Thanksgiving or Christmas table needs.

What Makes This Shaved Brussels Sprouts Salad a Go-To

• It comes together in about 15 minutes with zero cooking.
• The raw sprouts and apple stay crisp and refreshing, balancing heavier holiday dishes.
• The sweet-tangy maple dressing ties everything together without overpowering.

Key Ingredients for the Best Brussels Sprouts Salad

• Brussels sprouts, Choose firm, bright green sprouts. Wash well and dry before shaving. The thinner you slice them, the more tender the salad.
• Honeycrisp apple, Sweet and juicy, holds its shape. You can swap for Fuji or Gala, but avoid tart Granny Smith here.
• Pure maple syrup, Use real maple syrup, not pancake syrup. It adds a deep sweetness that balances the mustard and vinegar.

Kitchen Tools for Shaving Brussels Sprouts

• Food processor with slicing attachment, Fastest, most even results.
• Mandoline slicer, Great if you want control over thickness.
• Sharp chef’s knife, Works if you’re comfortable slicing thin.
• Small bowl or jar for dressing, For whisking or shaking the vinaigrette.

Tips for Making the Best Shaved Brussels Sprouts Salad

You can make the maple dressing up to 4 days ahead and keep it in an airtight container in the fridge. The shredded sprouts can also be prepped a day or two in advance, just store them in a sealed bag in the refrigerator. If you’re serving the salad later, toss the apples with a little lemon juice to keep them from browning. Feel free to swap the sunflower seeds for almonds, pecans, or pepitas, or use feta or goat cheese instead of Parmesan.

Easy Variations for This Brussels Sprouts Salad Recipe

Make it dairy-free by skipping the Parmesan or using a vegan alternative. Add cooked quinoa or farro to turn it into a heartier main dish. For extra crunch, toss in some toasted pecans or walnuts instead of sunflower seeds. If you prefer a different cheese, crumbled feta, goat cheese, or blue cheese all work well.

What to Serve with This Shaved Brussels Sprouts Salad

This salad is a natural alongside roasted turkey, glazed ham, or a hearty beef roast. It also works as a light lunch topped with grilled chicken or salmon. For a holiday buffet, pair it with mashed potatoes and roasted root vegetables.

How to Store Leftover Shaved Brussels Sprouts Salad

Leftover salad keeps in the fridge for up to 2 days in an airtight container. The apple may brown slightly, and the sprouts will soften a bit, but the flavor is still good. For best texture, store the dressing separately and toss just before serving.

Shaved Brussels Sprouts Salad FAQs

Equipment

• small bowl
• jar
• whisk
• food processor with slicing attachment
• mandoline
• sharp knife
• large bowl

Recipe

Shaved Brussels Sprouts Salad

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Prep

15 min

Cook

PT0M

Total

15 min

Servings

8 servings

Cuisine

American

Ingredients

• 0.333 cup olive oil
• 1 tbsp fresh lemon juice
• 2 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 2 tsp dijon mustard
• 1 clove garlic (minced)
• kosher salt and black pepper
• 1 lb brussels sprouts (ends trimmed)
• 1 honeycrisp apple (chopped (or 2 small apples))
• 0.5 cup dried cranberries
• 0.5 cup sunflower seeds
• 0.333 cup shredded or shaved parmesan cheese
• kosher salt and black pepper

Instructions

1. 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.
2. 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.
3. 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 (per serving, estimated)

Calories

215 kcal11% DV

Protein

5 g10% DV

Fat

14 g18% DV

Carbs

18 g7% DV

Fiber

3 g11% DV

Sugar

10 g

Sodium

93 mg4% DV

% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.

complete the meal

Pairs Well With

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