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Shaved Brussels Sprouts Salad Recipe

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This shaved Brussels sprouts salad combines crisp raw sprouts, apple, dried cranberries, toasted nuts, and Parmesan with a bright lemon-Dijon dressing. It is crunchy, tangy, slightly sweet, and sturdy enough to prepare ahead.

Ingredients

  • 1 pound fresh Brussels sprouts
  • 1 crisp apple, thinly sliced or chopped
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans or walnuts, roughly chopped
  • 1/2 cup shaved or finely grated Parmesan cheese
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1 small garlic clove, finely grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Trim the dry stem ends from the Brussels sprouts and remove any damaged outer leaves. Slice the sprouts as thinly as possible using a sharp knife, mandoline, or food processor fitted with a slicing attachment.
  2. Whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, garlic, salt, and black pepper until emulsified.
  3. Place the shaved Brussels sprouts in a large bowl and pour about two-thirds of the dressing over them. Gently massage the sprouts with clean hands for 1–2 minutes to soften them slightly.
  4. Add the apple, dried cranberries, toasted pecans or walnuts, Parmesan, red onion, and parsley. Toss gently until evenly combined.
  5. Taste and add more dressing as needed. Adjust with additional salt, pepper, lemon juice, or sweetener to taste.
  6. Let the salad rest for 10–15 minutes before serving so the sprouts soften slightly and the flavors meld.

Notes

  • Use a mandoline, sharp knife, or food processor to shave the Brussels sprouts very thinly; use appropriate hand protection when working with a mandoline.
  • For a vegan version, omit the Parmesan or use a dairy-free alternative and choose maple syrup instead of honey.
  • Pears can replace the apple, while raisins, dried cherries, dates, apricots, or pomegranate seeds can replace the cranberries.
  • For maximum crunch when preparing ahead, store the toasted nuts separately and add them just before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature; reheating is not necessary.

Nutrition

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