Why You’ll Love This Recipe

This salad is crunchy, refreshing, and full of flavor — no soggy greens or heavy dressings here. Shaving the Brussels sprouts transforms them into a delicate, slaw-like base that’s perfect for soaking up a zippy vinaigrette. Apples add a sweet contrast to the earthy sprouts, and a handful of nuts or seeds brings the perfect crunch. It’s make-ahead friendly, naturally gluten-free, and easy to customize.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad:

Fresh Brussels sprouts
Apple (such as Honeycrisp, Gala, or Fuji)
Lemon juice (to prevent browning)
Toasted almonds, walnuts, or pecans
Dried cranberries or cherries (optional)
Shaved Parmesan or crumbled feta (optional)
Green onion or shallot (optional, thinly sliced)

For the dressing:

Olive oil
Apple cider vinegar or lemon juice
Dijon mustard
Honey or maple syrup
Salt
Black pepper

Directions

Trim the stems from the Brussels sprouts and remove any outer leaves. Use a sharp knife or mandoline to shave them thinly.
Core and thinly slice the apple. Toss with a bit of lemon juice to prevent browning.
In a small bowl or jar, whisk together olive oil, vinegar or lemon juice, Dijon mustard, honey or maple syrup, salt, and pepper until emulsified.
In a large bowl, combine shaved Brussels sprouts, apples, nuts, dried fruit, and cheese (if using).
Drizzle with the dressing and toss well to combine.
Let the salad sit for 10–15 minutes before serving to allow the flavors to meld.
Serve cold or at room temperature.

Servings and timing

This recipe serves 4–6 as a side, or 2–3 as a light main.

Prep time: 15 minutes
Cook time: None
Total time: 15–20 minutes

Variations

Vegan: Skip the cheese or use a plant-based alternative.
Nut-Free: Use roasted sunflower or pumpkin seeds instead.
Add Protein: Top with grilled chicken, chickpeas, or tempeh for a complete meal.
Spicy Kick: Add a pinch of red pepper flakes to the dressing.
Herb Boost: Mix in fresh parsley, mint, or dill for extra freshness.
Winter Twist: Add shaved fennel or pomegranate seeds for seasonal flair.

Storage/Reheating

This salad stores well, making it ideal for meal prep.

Refrigerator: Store in an airtight container for up to 3 days.
Dressing: Store separately for longer shelf life (up to 1 week in the fridge).
Make-Ahead Tip: Shave Brussels sprouts and make the dressing in advance. Combine and dress right before serving for the best texture.

This salad is meant to be served cold — no reheating is needed.

FAQs

Do I need to cook the Brussels sprouts?

No, shaving them thinly makes them tender enough to enjoy raw. Letting them sit with dressing softens them further.

What kind of apples are best?

Crisp and slightly sweet apples like Honeycrisp, Fuji, or Gala work best for contrast.

Can I use a food processor to shave Brussels sprouts?

Yes, use the slicing attachment on a food processor for quick, even shreds.

Is this salad bitter?

Not when paired with the sweet apples and tangy dressing — the balance of flavors cuts any bitterness.

Can I make this salad ahead of time?

Yes, it actually improves after sitting for 15–30 minutes. Just add apples last to keep them fresh.

How do I keep apples from browning?

Toss them in lemon juice or vinegar right after slicing to preserve color and flavor.

Can I use red apples?

Yes, red apples like Fuji or Gala add great color and sweetness.

What’s a good vegan cheese substitute?

Crumbled almond cheese, nutritional yeast, or plant-based feta all work well.

Is this salad good for potlucks?

Definitely — it holds up well at room temperature and doesn’t wilt quickly.

Can I use balsamic vinegar instead?

You can, but it will slightly darken the dressing and change the flavor. Apple cider vinegar keeps it light and fruity.

Conclusion

Shaved Brussels Sprouts Salad with Apples is a refreshing, crunchy, and flavorful dish that’s easy to make and endlessly versatile. With a balance of sweetness, tang, and texture, it’s a standout salad that can complement any meal or shine on its own. Whether you’re meal-prepping for the week or putting together a quick side dish, this salad brings brightness and balance to every bite.

Shaved Brussels Sprouts Salad with Apples

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Shaved Brussels Sprouts Salad with Apples is a crisp, refreshing salad featuring thinly sliced raw Brussels sprouts, sweet apples, crunchy nuts, and a tangy honey-Dijon dressing. It’s a vibrant, nutrient-rich dish perfect as a side or light vegetarian main, especially in fall and winter.

Author: Laura
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15–20 minutes
Yield: 4–6 servings (side) or 2–3 servings (main)
Category: Salad
Method: Raw preparation
Cuisine: American

Instructions

In a small bowl or jar, whisk together olive oil, vinegar or lemon juice, Dijon mustard, honey, salt, and pepper until well combined. Set aside.
Core and slice the apple thinly, then toss with lemon juice to prevent browning.
In a large bowl, combine shaved Brussels sprouts, sliced apple, nuts, dried cranberries, cheese, and green onion or shallot, if using.
Pour the dressing over the salad and toss to combine.
Let the salad sit for 10–15 minutes before serving to allow the flavors to meld and the sprouts to soften slightly.
Serve chilled or at room temperature.

Notes

Use a mandoline or food processor with a slicing blade for quick and even shaving of Brussels sprouts.
This salad is best after resting for 15–30 minutes.
Add grilled chicken, tofu, or chickpeas to turn it into a complete meal.

Nutrition

Serving Size: 1 side serving
Calories: 220
Sugar: 9g
Sodium: 180mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 4g
Cholesterol: 5mg