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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Wow!!! This recipes is delicious!!! I’m going to add candied pecans to this recipe next time, but it was delicious the way it was as well. I’ve tried many of your recipes and have enjoyed every single one. I’m bringing this to our family Thanksgiving this year. I’ve got your book on my Christmas list this year! Thanks, Jenn!!!
What a fantastic recipe!
I think the review left prior to this one, from Sydney, calls for another reader’s opinion. I suspect that Sydney used extremely old Brussels sprouts. First off, bitterness isn’t something that pre-cooking could remove. Second, there is no ingredient in Jenn’s recipe that would impart bitterness to the sprouts. I wonder if Sydney noticed that 107 people had given this recipe 5 stars? Sydney’s is the only review in 108 that complains of bitterness. Thanks for yet another fabulous recipe, Jenn.
The recipe would have been great if the brussell sprouts were roasted or otherwise prepped beforehand. Raw made this salad very unappetizing and bitter, even after letting the salad marinade for 2+ hours.
Made this for a potluck. It got raving reviews even from people who don’t like Brussel sprouts. Definitely will make again!
This a delicious salad, so fresh! Easy to make and everyone loved it!
This salad is unbelievable…the flavors are amazing!
This was a great Christmas dinner recipe because I could make it ahead of time and it made good leftovers too. We have a person with walnut allergies so I substituted pecans which worked just fine. I will definitely make this again, especially for a potluck or larger dinner.
Just awesome!!! Made this Christmas day – nice to make something a few hours ahead of the last-minute scramble. It was phenomenal! Did not alter a thing, including the recommendation to use a Honey Crisp apple (a big fan and worth the extra expense). Got lots of positive feedback too! Highly recommend this recipe! Thanks for sharing it!
So delicious! 100% will make this on a regular basis!
Hi Jenn. If I purchase pre-shredded Brussels sprouts, approximately what amount (weight) should I purchase? I see if I buy them whole, it’s 1.5 pounds but I suspect that it would be less if they’re already shredded? Thank you very much.
Hi Mary, I actually think you can use the same amount, or just a few ounces less. Hope you enjoy the salad!