Brussels sprouts sometimes get a bad reputation, but this is one of my favorite vegetables. They are a must-have vegetable in the fall and winter and, in my opinion, should be on any Thanksgiving or Christmas menu. This thinly sliced Brussels sprouts salad is a great way to add a fresh element to a holiday meal.

The key to this dish is that the Brussels sprouts are served raw, accompanied by raw apples. Holiday meals can be quite heavy, and the last thing I want for my vegetarian side is another roasted or braised dish. Raw Brussels sprouts and apples are fresh, crispy and bring a light and refreshing element to the dinner table. The bitterness of Brussels sprouts is balanced by the sweetness of apples, dried cranberries and a maple syrup vinaigrette.

Salad ingredients

Here is everything you need to prepare this refreshing salad. Scroll down to the recipe card at the bottom of the page to see the exact quantities for each ingredient.

For the vinaigrette:

  • Olive oil-avocado oil will also work.
  • Lemon Juice – You should use freshly squeezed lemon juice for this dressing.
  • Apple cider vinegar-goes well with autumn flavors!
  • Maple Syrup – Be sure to use pure maple syrup, rather than a diluted syrup or one containing artificial flavors.
  • Dijon Mustard – Not only does the mustard add a nice flavor to this dressing, but it serves as an emulsifier, so the acid will mix with the oil.
  • Garlic-always garlic!

For the Salad:

  • Brussels Sprouts – Be sure to wash the sprouts thoroughly before using them.
  • Apples – I like to use honeycrisp apples for this recipe, because they are sweet and juicy. You can use other
  • types of apples if you prefer, but the salad is better with sweeter and less tart apples.
  • Dried cranberries– for a touch of sweetness!
  • Sunflower seeds– you can also use almonds, pecans, walnuts or sprinkles!
  • Parmesan-Grated parmesan is best suited for this salad, but you can also use freshly grated Parmesan. If you
  • want to mix the cheese, feta, goat cheese, blue cheese or white cheddar are good options.

What Does Raw Brussels Sprouts Taste Like?

Usually Brussels sprouts are served roasted or fried. But they are actually quite fantastic when served raw. The texture and flavor are similar to those of raw cabbage. They are bitter but sweet, a little sweet and have a wonderful crunch.

How to Shave Brussels Sprouts

One of the keys to this salad is shaved Brussels sprouts. They should be shaved quite thin, as this gives them the best flavor and texture. There are three different ways to shave Brussels sprouts.

Use a knife. If you have a sharp chef’s knife and are comfortable with your knife skills, you can shave the Brussels sprouts by hand. Working slowly and carefully, cut the Brussels sprouts as finely as possible. You can make things easier by first cutting the Brussels sprouts in half, so that they lie flat when you cut them into shreds.
Use a mandolin. Mandolins are great tools to have for salads like this. If you have a mandolin, use the finest setting to cut the Brussels sprouts. Just be very careful not to cut your fingertips!
Use a food processor. Finally, you can shave the Brussels sprouts in a food processor with a slicing attachment. Just place the vegetables in the food processor and blend until shredded.

How To Make A Thinly Sliced Brussels Sprouts Salad

This salad is quick and easy to prepare. It only takes about 15 minutes! Here’s how to do it.

Prepare the dressing. Combine the oil, lemon juice, vinegar, mustard, maple syrup and garlic in a bowl and whisk until emulsified. Season to taste with salt and pepper.
Prepare the salad. Place the Brussels sprouts, apples, dried cranberries, sunflower seeds and Parmesan in a mixing bowl or salad bowl.
Throw. Pour the dressing over the salad. Mix until everything is well mixed, then season to taste with salt and pepper.

Tips and Tricks

Here are some tips to help you prepare this shaved Brussels sprouts salad.

Prepare the dressing in advance. If you are preparing this salad for the holidays, you will probably want to find as many ways as possible to save time during preparation. One thing you can do is prepare the maple syrup dressing in advance. Follow the instructions for the dressing, then place it in an airtight container. Store it in the refrigerator for up to 4 days.
Shred the Brussels sprouts in advance. You can also shred the Brussels sprouts in advance! Shredding these vegetables can take a little time, so if you’re worried about timing, shred them in advance and store them in the refrigerator in an airtight plastic bag. They will last up to 2 days.
Mix the ingredients. This is an easy recipe to customize. Are there any dried fruits that you like more in salads than cranberries? Use them instead! You can replace sunflower seeds with pumpkin seeds, toasted almonds or walnuts. You can try different types of apples and even different types of cheeses. Have fun with it!

How to Store Leftovers

You can store this Brussels sprouts salad in an airtight container in the refrigerator for up to 4 days. Serve the leftovers cold, straight out of the refrigerator.

Can This Recipe Be Frozen?

I do not recommend freezing this salad. Raw salads take on a fun texture and flavor when frozen and thawed.

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