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Shaved Brussels Sprout Salad

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Shaved Brussels Sprout Salad combines crisp raw Brussels sprouts with apple, dried cranberries, toasted nuts, and Parmesan in a bright lemon-Dijon dressing. It is a fresh, crunchy side dish that holds up beautifully for meal prep and entertaining.

Ingredients

  • 1 lb fresh Brussels sprouts, trimmed and thinly shaved
  • 1 crisp apple, thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans or walnuts, chopped
  • 1/2 cup shaved or grated Parmesan cheese
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Trim the stem ends from the Brussels sprouts and remove any damaged outer leaves. Using a sharp knife, mandoline, or food processor with a slicing attachment, shave the Brussels sprouts into very thin pieces.
  2. Place the shaved Brussels sprouts in a large salad bowl and separate any slices that remain tightly packed together.
  3. In a small bowl or jar, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, salt, and black pepper. Whisk or shake until well combined.
  4. Pour some of the dressing over the shaved Brussels sprouts and gently massage it into the leaves for 1–2 minutes to soften their texture.
  5. Add the thinly sliced apple, dried cranberries, toasted pecans or walnuts, and Parmesan cheese.
  6. Add additional dressing as needed and toss until all the ingredients are evenly coated.
  7. Taste and adjust the salt, black pepper, lemon juice, or sweetness as desired.
  8. Let the salad rest for 10–15 minutes before serving so the flavors can develop.

Notes

  • Choose firm, bright green Brussels sprouts and shave them very thinly for the best raw texture.
  • A mandoline or food processor slicing attachment makes preparing a large quantity of Brussels sprouts faster.
  • Toss sliced apple with a little fresh lemon juice if preparing it ahead to help prevent browning.
  • For a fall variation, replace the apple with sliced pear and add pomegranate seeds.
  • Goat cheese or feta can replace the Parmesan for a creamier, tangier flavor.
  • Dried cranberries can be replaced with raisins, chopped dates, or dried cherries.
  • Almonds, pistachios, sunflower seeds, or pumpkin seeds can replace the pecans or walnuts.
  • Add grilled chicken, roasted chicken, salmon, chickpeas, or hard-boiled eggs to make the salad more substantial.
  • Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
  • For advance preparation, store the shaved Brussels sprouts, dressing, apple, nuts, and cheese separately and combine closer to serving time.

Nutrition

Find it online: https://thefamilycooking.com/shaved-brussels-sprout-salad/