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–+ servings
A plate of shredded Brussels sprouts salad with apple slices, dried cranberries, almonds, and shredded cheese, with two serving utensils.
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5 from 2 ratings

15-Minute Shaved Brussels Sprout Salad

This is one of those salads I make when I need something fresh that still feels substantial. It holds up in the fridge, it’s endlessly flexible, and it always disappears first at holiday dinners.
Prep Time15 minutes
Total Time15 minutes
Course: Salads, Side Dishes
Cuisine: American, Mediterranean
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Vegetarian
Keyword: honey mustard dressing, salad, shaved Brussels sprout salad, shaved salad
Diet: Gluten-Free, Vegetarian
Occasion: 4th of July, Christmas, Thanksgiving
Time: 15 minutes or less, 30 minutes or less, 45 minutes or less
Servings: 4 servings
Author: Sarah Bond

Ingredients

Salad

  • 1 lb Brussels sprouts stems removed and shredded, 453 g
  • 1 red apple diced
  • ½ cup grated parmesan or pecorino romano 50 g
  • ½ cup dried cranberries 60 g
  • ¼ cup sliced almonds

Dressing

  • ¼ cup extra virgin olive oil 60 mL
  • 2 Tbsp Dijon mustard 30 g
  • 2 Tbsp lemon juice 30 mL
  • 1 Tbsp maple syrup
  • ¼ tsp each salt and pepper

Instructions

  • Salad: In a large bowl, toss together all Salad ingredients.
    A glass bowl contains chopped apples, dried cranberries, sliced almonds, shredded cheese, and shredded greens, each arranged in separate sections with two spoons.
  • Dressing: In a separate bowl, whisk together all Dressing ingredients.
    A mixing bowl filled with light brown liquid mixture sits on a countertop with a whisk, lemon squeezer, and various kitchen utensils nearby.
  • Serve: Drizzle Dressing over Salad and toss together. Serve room temperature or chilled.
    A glass bowl of chopped green salad with red and white vegetables and dried cranberries, two metal serving utensils, and a bowl of vinaigrette on a light surface.

Video

Notes

Storage: This salad keeps great! Store leftovers in an airtight container for up to 4 days and enjoy cold.
To shred Brussels sprouts, pass them through a food processor fitted with the slicing disc. No processor? A mandolin or a sharp knife works great too. Start by washing the sprouts and trimming off the tough ends, then slice them into thin, uniform shreds.

Nutrition

Serving: 1serving | Calories: 293kcal | Carbohydrates: 22.6g | Protein: 9.9g | Fat: 20.2g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 396mg | Potassium: 542mg | Fiber: 7.4g | Sugar: 9.2g | Calcium: 171mg | Iron: 2mg
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