Forget every bland, boiled Brussels sprout you’ve ever had. This ultimate shaved Brussels sprout salad transforms the humble vegetable into a vibrant, crunchy, and absolutely addictive side dish. By slicing the sprouts ultra-thinly and tossing them in a bright, balanced Maple-Dijon Vinaigrette, we cut through the natural bitterness and create a salad that is sturdy enough to be made ahead of time.
This salad is a perfect addition to any meal, especially during the holidays when you need a light, refreshing contrast to rich main courses. It combines the wholesome, fibrous crunch of the raw sprouts with the sweet chewiness of dried cranberries and the deep savory flavor of toasted pecans. It’s a powerhouse of flavor and nutrition that tastes better the longer it sits!
Why You’ll Love This Recipe
- Extreme Crunch Factor: Serving the sprouts raw and thinly shaved maintains their wonderful, crisp texture.
- Tenderizes as it Sits: The acid in the vinaigrette tenderizes the sprouts over time, removing bitterness without making the salad soggy.
- Make-Ahead Champion: Unlike lettuce, this sturdy salad can be fully dressed and refrigerated for up to a day.
- Perfect Flavor Balance: The sweetness of the maple and apple contrasts beautifully with the sharp tang of the Dijon and vinegar.
- Nutrient-Rich: Brussels sprouts are a superfood, packed with fiber and vitamins, making this a healthy, satisfying side.
Ingredients
For the Salad Base
- 1 1/2 lbs (680 g) fresh Brussels sprouts, ends trimmed
- 1 medium crisp apple (Honeycrisp, Gala, or Fuji), cored and finely diced
- 1/2 cup (60 g) dried cranberries or dried cherries
- 1/2 cup (60 g) pecans or walnuts, toasted and roughly chopped
- 1/4 cup (25 g) finely grated Parmesan cheese (optional, but recommended)
For the Maple-Dijon Vinaigrette
- 1/4 cup (60 ml) extra virgin olive oil
- 3 tbsp (45 ml) apple cider vinegar (or red wine vinegar)
- 2 tbsp (30 ml) pure maple syrup
- 1 tbsp (15 g) Dijon mustard
- 1 small clove garlic, minced or grated
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment
- Food processor (with slicing blade) or mandoline slicer (recommended)
- Large mixing bowl
- Small jar with a lid (for dressing)
- Whisk
Step-by-Step Instructions
- Shred the Sprouts (The Thinness is Key!): Remove any loose or damaged outer leaves from the Brussels sprouts. Using a food processor with a slicing blade or a mandoline slicer, shave the sprouts as thinly as possible. If using a knife, slice them into paper-thin shreds. Place the shredded sprouts in the large mixing bowl.
- Make the Vinaigrette: In the small jar, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Secure the lid and shake vigorously until the dressing is well combined and slightly emulsified (creamy).
- Tenderize the Greens (The Massage): Drizzle a small amount (about 1 tablespoon) of the vinaigrette and a pinch of salt over the shredded sprouts. Use your clean hands to gently massage the dressing into the sprouts for about 1 minute. This softens the fibers and instantly mellows the raw flavor.
- Assemble and Rest: Add the remaining vinaigrette, diced apple, dried cranberries, and toasted nuts to the bowl. Toss well. Add the Parmesan cheese (if using) and toss gently one last time.
- Chill (The Final Step): For the best flavor and texture, let the salad rest at room temperature for 15 minutes or refrigerate for at least 30 minutes. This allows the flavors to fully marry and ensures the sprouts are tender yet crunchy.
Substitutions and Variations
- Crunch/Nut-Free: Substitute pecans with toasted pumpkin seeds (pepitas) or sunflower seeds.
- Fruit: Swap the apples for thinly sliced fennel bulb or add pomegranate seeds for a festive color and pop of juice.
- Savory/Protein: Add 1/4 cup of pre-cooked, crumbled bacon or finely chopped prosciutto for a salty, savory layer.
- Cheese Swap: Instead of Parmesan, use crumbled feta or goat cheese for a tangy contrast.
- Gluten-Free/Vegan: This recipe is naturally gluten-free and can be made vegan by omitting the optional Parmesan cheese.
Pro Tips and Common Mistakes to Avoid
- Massaging the Sprouts: Do not skip the massage step! It transforms the tough, raw texture into a pleasant, tender bite without losing the valuable crunch.
- Slice Thinly: The thinner the sprouts are sliced, the less bitter they will taste and the faster they will soften in the dressing.
- Toast the Nuts: Toasting the pecans or walnuts in a dry pan for a few minutes before adding them is essential to maximize their flavor and crunch.
- Store Separately: If prepping multiple days ahead, store the shredded sprouts and the vinaigrette separately. Dress the salad 1–2 hours before serving.
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can shred the sprouts and mix the vinaigrette up to 2 days in advance. Store both components tightly covered in the refrigerator. Assemble the salad 1–2 hours before serving time.
- Storage (Leftovers): Store leftover, dressed salad in an airtight container in the refrigerator for up to 2 days. The salad will soften but remain crisp enough to enjoy.
- Freezing: Not applicable (raw salad).
- Reheating: Not applicable (cold salad).
Serving Suggestions
This vibrant, crunchy salad pairs beautifully with any rich, savory main dish. Serve it alongside grilled steak, simple roasted chicken, or as a refreshing side for a holiday ham or turkey.
Approximate Nutrition
- Yields: 4 servings
- Serving Size: Approximately 1 cup
- Calories: 280 kcal
- Protein: 8 g
- Fat: 20 g
- Carbohydrates: 20 g
Note: These are approximations and vary based on the specific type of apple and the inclusion of Parmesan cheese.
FAQs
Q: Why do raw Brussels sprouts taste bitter?
A: Raw Brussels sprouts contain compounds that release a bitter, sulfuric flavor when their cell walls are broken. Thinly slicing them and letting the acid (vinegar/lemon) and fat (oil) in the dressing react with them helps neutralize and balance that bitterness.
Q: Can I use pre-shredded Brussels sprouts from a bag?
A: Yes, pre-shredded sprouts are a great time saver! Just ensure they look fresh and green, and give them a light rinse and pat dry before massaging and tossing with the dressing.
Q: What is the best way to shred the sprouts if I don’t have a mandoline?
A: The fastest method without a mandoline is to use the slicing blade on a food processor. Alternatively, use a sharp chef’s knife to slice the sprouts as thinly as possible from the top down, discarding the woody core.
Q: What does the Dijon mustard do in the vinaigrette?
A: Dijon mustard acts as an emulsifier. It helps bind the oil and vinegar together, preventing them from separating and creating a smoother, thicker, and more stable dressing that clings better to the salad.
Q: Can I skip the step of letting the salad rest?
A: You can, but resting the salad for 15–30 minutes is highly recommended. The time allows the acid to tenderize the sprouts, ensuring the salad is easier to chew and the flavors are fully incorporated.
Ultimate Shaved Brussels Sprout Salad
Equipment
- Food processor or mandoline slicer
- Large mixing bowl
- Small jar with lid or whisk
- Measuring cups and spoons
Ingredients
- 1.5 lb fresh Brussels sprouts, ends trimmed
- 1 crisp apple (Honeycrisp, Gala, or Fuji), finely diced
- 0.5 cup dried cranberries or dried cherries
- 0.5 cup pecans or walnuts, toasted and chopped
- 0.25 cup finely grated Parmesan cheese (optional)
- 0.25 cup extra virgin olive oil
- 3 tbsp apple cider vinegar (or red wine vinegar)
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1 small clove garlic, minced
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- Trim ends from Brussels sprouts and remove any damaged outer leaves. Using a mandoline, food processor, or sharp knife, shave sprouts into thin slices and place in a large bowl.
- In a jar or small bowl, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper. Shake or whisk until fully emulsified.
- Drizzle about 1 tablespoon of the vinaigrette over the shaved sprouts. Sprinkle with a pinch of salt and gently massage with your hands for 1 minute to soften and tenderize.
- Add the remaining vinaigrette, diced apple, dried cranberries, and toasted nuts. Toss thoroughly to combine, then sprinkle with Parmesan if using.
- Let the salad rest at room temperature for 15 minutes or refrigerate for at least 30 minutes before serving to allow flavors to meld.
