It is no secret that we love Autumn Salads. And what is more fall than a big bowl of Shaved Brussels Sprout Salad (aka Shredded Brussels Sprout Salad) that is flavored with apples, hazelnuts, dried cranberries, and goat cheese?
As I was trying to name this recipe, I learned that this type of raw Brussels sprout salad has a few different names. Some people call it shredded, while others call it shaved.
How To Make Shaved Brussel Sprout Salad Video
Regardless of what you prefer to name it, the principle is pretty much the same: Slice the sprouts as thin as you can, drizzle with lemony dressing / vinaigrette, and mix in with flavoring agents like fruits, nuts, and cheese.
Ingredients for the recipe
The ingredient list for this shaved Brussels sprout salad recipe is made up of everyday ingredients with big flavors:
- Salad dressing (a simple lemon vinaigrette): You will need white wine vinegar (or apple cider vinegar), lemon juice, a small shallot, extra virgin olive oil, salt, and black pepper.
- Other salad ingredients and flavorings: You will need sliced Brussels sprouts, apples, hazelnuts, and goat cheese. And let me tell you, if you have never paired your Brussels sprouts salad with goat cheese, you are in for a treat.
Substitutions & Variations:
- Cheese: Other soft cheeses like feta or blue cheese would work, or you can also omit cheese entirely.
- Nuts: I am a big fan of hazelnuts for this winter salad, but you can use other nuts and/or seeds like walnuts, pecans, almonds, pumpkin seeds, and sunflower seeds.
- Fruit: I used a thinly sliced apple, but other fruits like pomegranate seeds and pears would also work.
Though if this is your first time making shredded Brussel sprout salad there are a few things you need to know:
How to Shred Brussel Sprouts for Salad
When it comes to shaving Brussel sprouts you have 3 options:
First, you can use a sharp knife and slice them as thin as you can on a cutting board. It takes a good 10-15 minutes to slice 1 pound of Brussel sprouts.
Second, you can use a mandolin. I am embarrassed to admit this, but having cut my fingers so many times in the past, I am not much of a mandolin person. If you are, go for it. Shredding Brussel sprouts using a mandolin is not only quicker but also great for slicing them evenly.
Third, you can use the shredding blade of your food processor to shave them. This method is my favorite as it is (1) the quickest and (2) delivers evenly sliced pieces. Nowadays, most food processors come with several attachments, and a shredding blade is one of them.
To shred Brussels sprouts using a food processor, fit it with the shredding blade, put the lid on, feed whole sprouts through the tube, and use the feed tube pusher to push them down while the machine is running. The shredded sprouts will collect in the bowl of the processor.
I find that this is the easiest and fastest way of shredding the sprouts. So, if you have a food processor, put it to good use because you’ll be saving at least 10 minutes of slicing time.
Can You Eat Brussels Sprouts Raw in a salad?
Yes, you can. However, there are a few things you need to know when it comes to preparing chopped Brussels sprouts for turning them into a slaw that tastes flavorful, properly seasoned, and tasty.
First, you need to make sure that they are thinly and evenly sliced. I know we covered this above, but this is a very important step to ensure that the Brussels sprouts will have enough “room” to soak in all the dressing.
Second, you need to let the sprouts rest for at least 30 minutes. Allowing the shaved Brussels sprouts to sit in the dressing softens their raw crunch and seasons them deeply.
Best way to flavor this salad:
- Add Bacon: If you were to do a quick Google search for “Brussel Sprout Salad”, you will see that most recipes have bacon in it. I was very tempted to add some bacon in my version here, but at the last minute, I decided to make my version of shaved brussel sprout salad recipe vegetarian and stick to apples, hazelnuts, cranberries, and goat cheese. If you are a fan of bacon, you can make a batch of my Air Fryer Turkey Bacon or Baked Turkey Bacon and crumble it on top in the end.
- Use different kinds of apples: When it comes to adding apples to salads, I prefer to use 2 different kinds so that I can add yet another flavor to the recipe. You don’t have to do that, but if you have 2 kinds of apples in your fridge, why not give it a try?
- Roast nuts for next-level deliciousness: In terms of nuts, I picked hazelnuts as I have been thinking about making this shaved Brussel salad recipe for all our holiday gatherings this year. However, you can swap hazelnuts with walnuts or sunflower seeds as well. Whichever nuts you use, if you have a few extra minutes, I recommend roasting them in a 350-degree oven for 3-5 minutes to bring out their flavors.
- Change it up with different types of dried fruits: When it comes to holiday-table salads, cranberries are a classic, but other dried fruits like sour cherries and Turkish apricots would also work.
If you try this Shredded Brussels Sprout Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Shaved Brussel Sprout Salad Recipe
Ingredients
For the dressing:
- 1/4 cup white wine vinegar
- 3 tablespoons lemon juice, freshly squeezed
- 1 shallot, chopped (about 1/2 cup)
- 4 tablespoons olive oil
- 2 tablespoons honey, maple syrup or agave would also work
- 1 teaspoon kosher salt, plus more as necessary
- ¼ teaspoon black pepper
For The Salad:
- 1 pound Brussels Sprouts, trimmed and halved
- 1 apple, thinly sliced
- ½ cup dried cranberries
- ½ cup hazelnuts , or walnuts (lightly roasted)
- ⅔ cup goat cheese, crumbled
Instructions
- To make the dressing, whisk together all the dressing ingredients in bowl.
- To shred Brussels sprouts, attach the shredding blade to your food processor. Then feed the whole sprouts through the tube, using the feed-tube pusher to push them down while the machine runs. Alternatively, use a sharp chef’s knife or a mandolin to slice them thinly, one by one.
- Place the shaved Brussels sprouts in a large salad bowl and drizzle it with the dressing. Give it a toss. Cover it with stretch film and let it sit for 30 minutes. Taste for seasoning and add more if necessary.
- Add in the slices of apples, cranberries, and hazelnuts. Gently toss.
- Top it off with crumbled goat cheese and serve.
Video
Notes
- To Make Ahead: Shred the sprouts and prepare the dressing a day in advance. Store them in separate airtight containers in the fridge. Dress the salad 30 minutes before serving. Add the remaining ingredients, toss to combine, and serve.
- To store leftovers: Cover the salad with stretch film and refrigerate. It should be good for up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use a different kind of nut? If so, which one? Are there any to avoid using?
You sure can. Walnuts or pecans would be my first choice but you can make this salad without using any nuts as well. If you still prefer to have the crunch coming from nuts you can also use raw sunflower seeds.
Hope this helps.
How many servings is this salad? 400 plus calories per serving seems high for the ingredients.
Hello Theresa,
You are right. It seems like the nutrition calculator I use didn’t get it right. I just rerun it and it went down to 299 calories. Still somewhat high because of the goat cheese and nuts, but if you want you can use a lesser amount to go down on the calories. And to answer your question – This salad is good for 6 servings as a side dish.
I hope this answers your question.
Is the calorie count per serving?
Yes, it is.
Hi Angela, I am making this for my “bring a salad dish” for a Christmas Party today. And was just double checking whether your shallot is the small French looking onion or the long green spring onions? People sometimes call those shallots….Can’t wait to make…Thank you
Yes, the shallot is the small French-looking onion. It is usually sold right next to the garlic at grocery stores. If you can’t get your hands on it, you can use green spring onions and even a small amount of red onion. I hope this helps.
Simply delicious! I applaud your creativity for blending this unique variety of flavors…this definitely made eating brussel sprouts enjoyable.
Thank you! So happy to hear that you liked it.
So happy I made this for Thanksgiving! Simple ingredients with awesome flavors. I used walnuts and a honey crisp apple and it was so good. Thanks!
This is music to my ears Gina. Thanks so much for coming by and taking the time to leave a review about this Brussels sprout salad recipe. I truly appreciate it.
This shredded Brussel sprouts salad is one of the best salads I have ever made. I followed your food processor method. Who knew it was so easy to shred sprouts. I am never going back!
Even my picky-eater husband loved it.
Thanks for the recipe. Next, I am trying your apple salad.
YAY! So happy to hear that you liked it Jill. Thanks for coming by and taking the time to leave a review.
Hi
It looks lovely and I am preparing to make it this weekend. The flavor combination sounds delicious.
What type of sprouts are in the photo?
Thanks,
Ang
Hi Angela,
In that photo I used two kinds:
1. Red Russian kale
2. Purple radish
I grow them myself and add them to everything I make.
I hope this answers your question.
Cheers!
So easy to make. I used cashews because that’s what I had on hand. It was so good we had to force ourselves to save some for lunch tomorrow.
YAY! This is music to my ears. And the addition of cashews sounds great. Thanks for coming by and taking the time to leave a review. Cheers!
I made this salad and on the day I made it thought it was “okay”. The dressing was a little tart and overall just a little flat. BUT when I ate it leftover the next day – WOW! The flavors had all bloomed and it was amazing! I will definitely make it again but will make it the day before serving it.
Good to know. Thanks so much for sharing your experience Lisa. I really appreciate your input. Cheers!
I made this salad last night and it was fantastic! The dressing was salty on it’s own but worked perfectly with all of the other elements. I substituted the hazelnuts for candied walnuts that we had on hand which worked perfectly.
The only thing I wish I had done differently is to trim the stems/cut out the core of the sprouts before I put them in the food processor.
10/10 would make again!
I cooked it for Thanksgiving and it was super tasty. All my guests liked it too much
Thanks for the recipe
Yay! So glad to hear that Darly. Thank you!
This would have me running to the dinner table to eat!
Shaved Brussels sprouts are great for salads and love the apples in there!
What a beautiful fall salad! Can’t wait to try this one.
The combination of flavors here is so incredible. Especially love the hazelnuts!
Hazelnuts are my favorite too. Thanks Joanne. 🙂
I love everything in this salad. Yummy!
Agreed! Thanks for stopping by Jennifer.
What a dynamite salad! I love shaved Brussels sprouts salads and this will be on our menu a lot this fall!
It will be on ours as well. Thanks for stopping by Liz. Cheers!
I love Brussels Sprouts Salad, and this looks amazing! Thanks for the shout-out for my Roasted Brussels Sprouts with Gorgonzola and Pecans.
So happy you liked it Kalyn. Your recipe looked so good not to share 🙂