Print

Shaved Brussels Sprouts Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A fresh, crunchy salad featuring thinly shaved Brussels sprouts, crisp apple, toasted nuts, dried cranberries, and Parmesan tossed with a bright lemon-Dijon dressing. A short rest softens the sprouts while preserving their satisfying crunch.

Ingredients

  • Fresh Brussels sprouts
  • Crisp apple
  • Toasted almonds, walnuts, or pecans
  • Dried cranberries
  • Parmesan cheese
  • Fresh parsley, optional
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • Fresh lemon juice
  • Dijon mustard
  • Honey or maple syrup
  • Apple cider vinegar
  • Garlic
  • Salt
  • Freshly ground black pepper, for the dressing

Instructions

  1. Trim the tough ends from the Brussels sprouts and remove any damaged outer leaves. Slice the sprouts as thinly as possible using a sharp knife, mandoline with its safety guard, or a food processor fitted with a slicing attachment.
  2. Whisk together the extra-virgin olive oil, lemon juice, Dijon mustard, honey or maple syrup, apple cider vinegar, finely grated garlic, salt, and black pepper. Taste and adjust the acidity and sweetness as desired.
  3. Place the shaved Brussels sprouts in a large mixing bowl and pour most of the dressing over them. Toss thoroughly, then gently massage the sprouts with clean hands for about 1 minute to soften them slightly.
  4. Thinly slice or chop the apple and add it to the bowl with the toasted nuts, dried cranberries, Parmesan, and optional parsley. Toss again, adding more dressing as needed.
  5. Let the dressed salad rest for 10 to 15 minutes so the Brussels sprouts can absorb the dressing and become slightly more tender while retaining their crunch.
  6. Give the salad a final toss and finish with additional Parmesan and freshly ground black pepper. Serve at room temperature or slightly chilled.

Notes

  • Shave the Brussels sprouts very thinly for the most tender raw texture.
  • For a pear variation, replace the apple with a ripe but firm pear. Pomegranate arils can replace the dried cranberries.
  • For a vegan version, omit the Parmesan or use a dairy-free alternative and choose maple syrup instead of honey.
  • Goat cheese can replace Parmesan, or cooked crumbled bacon can be added for a smoky variation.
  • For make-ahead preparation, keep the shaved sprouts, dressing, nuts, and toppings separate and slice the apple closer to serving.
  • Store leftover dressed salad in an airtight container in the refrigerator for up to 2 to 3 days.
  • Refresh refrigerated leftovers with a squeeze of lemon juice or a small drizzle of olive oil if the salad seems dry.

Nutrition

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