Shaved Brussels Sprouts Salad
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Loaded with good things—crisp apples, toasted walnuts, Parmesan, and a sweet and tangy vinaigrette—this shaved Brussels sprouts salad recipe is a fall favorite.
If you’ve never had Brussels sprouts raw, this salad may surprise you. Shaved very thinly and tossed with a tangy apple cider vinaigrette, the sprouts soften just enough while still retaining their wonderful crunch. Sweet apples, toasted walnuts, and nutty Parmesan make the salad feel substantial, with a nice balance of sweet, savory, crunchy, and tangy. And because Brussels sprouts are so sturdy, it’s an ideal make-ahead salad for everything from weeknight dinners to Thanksgiving.
“This salad was the hit of our Thanksgiving meal. Perfect complement to the all the carbs. It will be on the menu next year and throughout the year as well.”
What You’ll Need To Make Brussels Sprouts Salad
- Brussels sprouts: Shaving them very thinly is key to a tender, easy-to-eat salad. Bagged shaved sprouts are a convenient shortcut, or use a food processor, mandoline, or sharp knife.
- Apple: Adds crispness and sweetness. I like a tart-sweet variety such as Honeycrisp.
- Shallot: Gives the dressing mild onion flavor without overpowering the salad.
- Olive oil, vegetable oil, apple cider vinegar & honey: These make the vinaigrette. I use both olive and vegetable oil so the dressing stays light enough to let the other flavors shine.
- Walnuts: Toasting brings out their flavor and makes them crunchier. Pecans work well, too.
- Parmigiano-Reggiano: Adds salty, nutty richness. Start with a wedge and shave it so the cheese remains a distinct part of the salad rather than disappearing into it.
- Jump to the printable recipe for precise measurements
How To Make Shaved Brussels Sprouts Salad
Shave the Brussels sprouts and toast the walnuts: Shave the Brussels sprouts as thinly as possible using a food processor, mandoline, or sharp knife. Toast the walnuts until fragrant—this really brings out their flavor and makes them crunchier.
Toss and rest: Combine the shaved Brussels sprouts, apple, shallot, oils, apple cider vinegar, honey, salt, and pepper and toss well. Refrigerate for at least 30 minutes. Don’t skip the resting time, as the vinaigrette gently tenderizes the raw sprouts while giving the flavors time to meld.
Finish and serve: Just before serving, add the toasted walnuts and Parmesan and toss again. Adding them at the end keeps the walnuts crunchy and the Parmesan distinct. The salad will keep for a few days in the fridge, but the flavors will dull the longer the salad sits—add a little more cider vinegar and vegetable oil to perk it up, if needed.
Serving Suggestions
Serve this shaved Brussels sprouts salad alongside butternut squash soup and grilled cheese for a cozy fall meal, or pair it glazed pork tenderloin, roast chicken, or Thanksgiving turkey for an easy seasonal side. It also makes a delicious light lunch all on its own.
More Fall Salads You’ll Love
Shaved Brussels Sprout Salad
Ingredients
- 1½ pounds Brussels sprouts, shredded
- 1 large tart-sweet red apple, such as Honey Crisp, cored and chopped (no need to peel)
- 3 tablespoons minced shallots, from 1 large shallot
- ¼ cup extra-virgin olive oil
- ¼ cup vegetable oil
- ¼ cup + 2 tablespoons apple cider vinegar
- 3 tablespoons honey
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup walnuts, coarsely chopped
- ¾ cup thinly sliced and crumbled Parmigiano-Reggiano
Instructions
- Preheat the oven to 350°F (175°C) and set an oven rack in the middle position.
- Place the walnuts in a single layer on a baking sheet. Bake, checking frequently, until lightly toasted and fragrant, 6 to 10 minutes. Transfer immediately to a plate and let cool.
- In a large bowl, combine the shredded Brussels sprouts, apples, shallots, olive oil, vegetable oil, apple cider vinegar, honey, salt, and pepper; toss well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to marry.
- When ready to serve, toss the walnuts and Parmigiano-Reggiano with the salad. Taste and adjust seasoning if necessary, then serve. Leftovers keep well in the refrigerator for 1 or 2 days but keep in mind that the flavors will dull the longer the salad sits; add a little more cider vinegar and vegetable oil to perk it up.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I love making this salad for a winter get together because it keeps nicely when you make it earlier in the day and put it in the fridge. It’s refreshing to highlight the Brussel sprout in the raw form. This would be a great holiday dish.
This salad is so wonderful, even Brussel Sprout skeptics will try it and love it. The dressing is so flavorful, I could leave out the added 1 teaspoon of salt without losing any of the zip. I’m on a heart healthy diet with no added salt, so experimenting with recipes that don’t lose their character when I leave it out is usual for me. Your recipes are especially adaptable to no salt restrictions. I also love the crunch!
Forgot to give it 5 stars!
We made this at the Holidays to have something lighter to offer to balance the rest of the menu. I don’t like Brussel Sprouts but I thought my guests might and it looked like something different to try… after eating this salad I have changed my mind about brussel sprouts. The salad was so so good! It is just the right balance of sweet and savory with great flavor and texture. Would be great at a brunch, cookout or potluck. It was so easy to make too … my family was skeptical but they loved it. Highly recommend.
This was very good. Can easily be halved to feed an average family. I just used a 10 oz bag of shredded Brussels and halved everything else. We all thought some Dijon in the dressing would add a really yummy flavor so we are going to try it with some leftover dressing. Cranberries would also go well in this salad. Thank you!
I just made this recipe this morning and it is delicious. I did not have any shallots so I left that out. I made just 1/2 a recipe but still used one whole apple. Delicious! I think dried cranberries would be a nice addition to this salad. Thank you for a great salad recipe.
I made this salad for my husband because he loves Brussels sprouts. I am not a fan of these little green balls of death. I think my dislike stems from childhood! However, this salad is delightful! The best part is that you can make it in advance and store leftovers in the fridge. Don’t be put off if you can’t find the bag of shredded sprouts, used my processor and it worked like a charm. I highly recommend you try this recipe. Even if you don’t like Brussels sprouts you will like this salad!
How far in advance can I make this?
Hi Sara, Leftovers keep well in the refrigerator for 1 or 2 days but keep in mind that the flavors will dull the longer the salad sits; add a little more cider vinegar and vegetable oil to perk it up.
This recipe sounds great. Just curious why you wouldn’t whisk the dressing in a separate bowl first and then pour over the salad? Does everything get incorporated properly ( it honey, oil, vinegar..)?
Hi Carly, I do it that way just so you don’t have to get another bowl dirty. 🙂 If you’d feel more confident preparing the dressing in another bowl (or in the bottom of the one that the salad goes into) and then tossing with the remaining ingredients, feel free. Hope you enjoy!
Thank you for this recipe. Made this for a work pot luck and everyone loves it and even asked for the recipe.
This recipe is a hit! I served it at Christmas with turkey and ham and everyone enjoyed it. My daughter just called to ask for the recipe. She wants to keep it on her Christmas recipe file. Once again, another great recipe from Jen Segal.
I made this to take to Christmas brunch for the extended family gathering. It was the only salad on the buffet table next to the egg casseroles and assorted sweet breads/cinnamon rolls/etc. Those who were brave enough to add something healthy to their plates really enjoyed the salad and not one suspected it contained Brussels sprouts. I didn’t disclose the main ingredient, but two of my aunts asked for the recipe. I’m rating it as 4 stars instead of 5 because after trimming the ends off the Brussels sprouts, I used our Breville food processor to “shred” them. Even though I used the coarse blade for shredding, they were shredded too fine for my liking. I would have preferred to have more crunch and texture to the salad. Next time, I’ll shred them by hand. Otherwise, this is a keeper! We’ll definitely make it again.