Shaved Brussels Sprouts Salad
This shaved Brussels sprouts salad is a fresh, crisp holiday side dish with apples, cranberries, and a maple mustard dressing. Perfect for Thanksgiving or Christmas!
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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
Can I make this salad ahead of time?
Yes. Shred the sprouts up to 2 days ahead and store them in a plastic bag in the fridge. Make the dressing up to 4 days ahead. Keep everything separate and toss just before serving to keep the sprouts crunchy.
What kind of apple works best?
Honeycrisp apples are ideal because they’re sweet, juicy, and stay crisp. Fuji or Gala are good substitutes. Avoid very tart apples like Granny Smith.
How do I shave Brussels sprouts without a food processor?
Use a mandoline slicer on the thinnest setting, or halve the sprouts and slice them thinly with a sharp chef’s knife. Cut each half flat-side down for better control.
Recipe
Shaved Brussels Sprouts Salad
This shaved Brussels sprouts salad is a perfect Thanksgiving or Christmas side dish. It's fresh, crisp, refreshing, and sweet.
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)
Calorie breakdown
How this was calculated — 13 of 13 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: Christmas, gluten-free, holiday, No-Cook, salad, thanksgiving, vegetarian
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NutriforksNutriForks is a home-cooking site built around two simple ideas: recipes should actually work, and you should know what’s in them. Every recipe pairs clear, tested instructions with a full nutrition breakdown, so healthy, everyday cooking is genuinely easy.