Shaved Brussels Sprouts Salad

Brussels sprouts, cranberries, nuts, and apples are tossed in a tangy vinaigrette in this Shaved Brussels Sprouts Salad. Easy and beautiful!

See below the recipe card for step-by-step images.

Prep Time20

Total Time20

Course: Side Dish

Cuisine: American

Keyword: shaved brussels sprouts salad

Servings: people

Ingredients

FOR THE DRESSING

1/4 cup olive oil
1/4 cup fresh lemon juice (or apple cider vinegar)
1 tablespoon honey
2 teaspoons Dijon mustard
1 small garlic clove finely minced
1/4 teaspoon coarse salt
couple turns of freshly cracked black pepper

FOR THE SALAD

1 pound Brussels sprouts
1 medium honey crisp apple diced small
1/3 cup dried cranberries
1/3 cup chopped toasted pecans (or pine nuts, or sunflower seeds)
1 scallion finely diced

Instructions

Place all the dressing ingredients in a jar, fasten with the lid and shake to emulsify. (Alternatively, you can vigorously whisk everything together in a bowl.) Set aside.
Rinse the brussels sprouts with cold water and pat dry. Trim off the stems and remove and discard any wilted leaves on the outside. Shave brussels sprouts (see note below) and transfer to a large bowl. (You should end up with 4 cups shaved sprouts.)
Add diced apple, dried cranberries, chopped toasted pecans, and finely diced scallion to the bowl with the shaved brussels sprouts.
Just before serving, pour the dressing over the salad and toss to combine.
Portion into bowls and enjoy!

Video

Notes

To shave Brussels sprouts, you have options. Either use a food processor fitted with a slicing disk (this is what I do), a mandolin slicer, or a knife (cut brussels in half, then make thin slices.)

Nutrition