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Just 9 ingredients make up this simple shaved Brussels sprout salad with apples and cranberries—a fresh, crunchy, and colorful winter salad perfect for your holiday table and lunchboxes all under 30 minutes!

completed Shaved Brussel Sprout Salad on a plate
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Fresh, Crisp, Vibrant Shaved Brussels Sprout Salad

There seems to be a universal agreement that boiled (often soggy) Brussels sprouts are no one’s favorite. However, I’m of the mindset that if you don’t like sprouts, you haven’t tried them in the right recipe yet. Take this shaved Brussels sprout salad with cranberries and apples, for example.

Not only is this Brussels sprout apple salad a great winter salad, but with the addition of crisp apple, crunchy walnuts and pumpkin seeds, and sweet-tart cranberries all tossed in an aromatic vinaigrette, it also makes for the most delicious Thanksgiving salad or Christmas salad to add some freshness to the occasion.

Even better, this Brussels sprout apple salad is made with just a handful of ingredients tossed in a simple vinaigrette and takes just minutes to prepare. You can even shave (see what I did there?) away almost all the prep time by using pre-shredded Brussels sprouts!

Best of all, this shredded Brussels sprouts salad with cranberries is the perfect addition to any holiday potluck or party, as the sturdy sprouts hold up well outside the fridge. You can even prep it several hours in advance. Plus, with several options for substitutes and add-ins, you can tweak this recipe with minimal added effort!

The Ingredients

This shaved Brussels sprout salad recipe is fresh, crisp, crunchy, sweet, savory, and all with just 9 ingredients!

ingredients for Shaved Brussel Sprout Salad measured out against a white surface

The Brussels Sprout Apple Salad:

  • Brussels sprouts: Choose raw Brussels sprouts that are firm and bright green, avoiding any that are yellowing.
  • Apple: I like to use a sweet-tart apple like a Honeycrisp or Fuji, but you can experiment with sweet vs. tart varieties to find your favorite.
  • Nuts and seeds: I use a combination of chopped walnuts (or pecans, though even pistachios would work) and pumpkin seeds for this Brussels sprout and apple salad. For a nut-free version, use sunflower seeds in place of the walnuts. Pine nuts would also work.
  • Cranberries: Dried cranberries (or dried cherries/raisins) make for a delicious sweet and tangy addition to this Thanksgiving green salad. To reduce sugar and for a fresher salad, you could make this shaved Brussels sprouts salad recipe with pomegranate.

The Brussels Sprout Salad Dressing:

  • Olive oil: Use high-quality light olive oil for the best flavor.
  • Vinegar: I like to use a sweeter variety of vinegar (apple cider vinegar) for this Brussels sprout salad dressing. However, you could also try red wine vinegar, sherry vinegar, or lemon juice.
  • Sweetener: To add subtle sweetness, I’ve used agave in this vegan Brussels sprouts salad. However, maple syrup or any other liquid sweetener would work. For a sugar-free option, I recommend using a maple syrup alternative.
  • Orange juice: (optional) To add a citrusy depth to the dressing, I love to add just a tablespoon of orange juice.
  • Mint: I love the aromatic addition of minced mint. However, omit it if preferred or use a different fresh herb like green onions.

You may also like to season the salad with salt & black pepper, to taste.

What Could I Add?

There are several ways to boost the nutrients, flavor, and heartiness of this Brussels sprout apple salad with the optional add-ins below.

  • Kale: A kale and Brussels sprout salad is a popular Thanksgiving salad option. You can use curly kale or Tuscan kale, finely shredded.

You can massage the kale with some of the vinaigrette to help tenderize the leaves. If you’re leaving the salad to marinate over several hours, there’s no need.

  • Broccoli: Shredded broccoli is another delicious fresh veg to add to this winter salad.
  • Vegan cheese: A sprinkle of nutritional yeast would mimic a parmesan flavor. Alternatively, a crumbly vegan cheese like a feta alternative could work for creaminess, too.
  • Brussels sprout pasta salad: For a heartier meal (and to make use of leftovers), toss in some leftover pasta—larger shapes or small orzo pasta would be best. I’ve even used giant couscous before.
  • Brussels sprout quinoa salad: Add quinoa to the mix for a heartier AND protein-dense Christmas salad/winter salad. Adjust the ratio to your liking based on whether you want a sprout-heavy or quinoa-heavy salad.
  • Mustard: Add a small amount of Dijon mustard to the dressing for extra heat and tang.
  • Garlic: Adjust the amount to taste.
  • Shallots: Thinly sliced (red onions work, too) to add extra tang and subtle heat.

How to Make Shaved Brussels Sprout Salad?

Follow just four simple steps to prepare this fresh, crunchy, and delicious Brussels sprout salad recipe.

  • 1) First, rinse and prepare the Brussels sprouts by removing any wilting or dry outer leaves and trimming the ends. Then, shred the Brussels sprouts with a knife (slow!), mandoline, box grater, or slicing disk on a food processor.
process shot of slicing brussels sprouts
  • 2) Also, thinly slice the apples, then transfer everything to a large bowl.

I like to cut apples two ways. First into thin slices, then slice the inner edge off of them to make little apple matchsticks.

  • 3) Meanwhile, prepare the vinaigrette dressing by combining all the dressing ingredients into a bowl and whisking well.

Even better, I recommend making this 20-30 minutes in advance to allow the flavors to meld.

  • 4) Add the walnuts, pumpkin seeds, and dried cranberries to the large bowl, pour in the dressing and then toss the salad well to ensure it’s thoroughly mixed and coated.

For the best flavor, allow the Brussels sprout and apple salad to sit for 15-20 minutes before giving it one final taste to adjust any of the seasonings/dressing ingredients.

Then, enjoy this as a delicious side dish or main course alongside all your other favorite Thanksgiving sides like vegan stuffing, candied yams, and garlic-herb roasted vegetables!

FAQs

Can you eat Brussels sprouts raw?

Absolutely. They’re wonderfully crisp and packed with various nutrients, including high levels of antioxidants, vitamin K and vitamin C, folate, and fiber. Plus, smaller amounts of potassium, iron, and vitamin b6. They are also a good source of vegan omega-3 fatty acids.
This combination is great for digestive health, heart health, brain health, the immune system, bones, blood, blood sugar levels, and more.

Why is my shredded Brussels sprout salad bitter?

Some sprouts may occasionally taste bitter. However, I’ve found that the dressing for this shaved Brussels sprout salad does a wonderful job at balancing that flavor, especially when left to meld for 20-30 minutes before serving.

Can I freeze shredded Brussels sprouts?

Brussels sprouts freeze very well, though not when raw. Without blanching the sprouts, they won’t maintain their crisp texture, color, or nutrients upon thawing. The shelf life is also shorter than freezing blanched sprouts.

Top Recipe Tips and Notes

  • Tweak the dressing to your liking: You can adapt any of the dressing ingredients to your liking. I.e., more vinegar for tartness, agave for sweetness, possibly adding salt and pepper, etc.
  • Leave the salad to sit: If nothing else, I strongly recommend preparing the dressing at least 30 minutes in advance (or the night before). But, if you have time, I recommend preparing the entire salad and leaving the flavors to meld for 30 minutes minimum. This makes a more well-rounded, melded flavor.
  • To save time: Either purchase pre-shredded sprouts (my 2nd choice, as you lose out on freshness) OR use a slicing disk on your food processor to get the job done in practically seconds.
completed Shaved Brussel Sprout Salad on a plate

Storage Recommendations

Make ahead: Prepare the salad (minus the apples) and dressing and store them separately in the fridge for 1-2 days. Then, add the apples and dressing right before serving.

Alternatively, assemble the entire Brussels sprout salad with vinaigrette and leave it to marinate for several hours before you’re ready to serve.

Note that the longer you leave the salad to chill, the more tender the sprouts will become. Though they’re hearty enough not to become soggy quickly.

Store: Once fully assembled, you can store any leftovers in an airtight container in the fridge for 2-3 days. It will be freshest within 1-2 and tastes even better on day two!

More Vegan Fall Side Dishes

If you try this easy shredded Brussels sprout salad recipe, I’d love to know what you think in the comments below. I’d also really appreciate a recipe card rating!

Photos by Alfonso Revilla

completed Shaved Brussel Sprout Salad on a plate

Shaved Brussels Sprouts Salad

5 from 3 votes
Prep: 15 minutes
Cook: 0 minutes
Total: 15 minutes
Servings: 4 servings
Just 9 ingredients make up this simple shaved Brussels sprout salad with apples and cranberries—a fresh, crunchy, and colorful winter salad perfect for your holiday table and lunchboxes all under 30 minutes!

Ingredients 

For the dressing

  • 2 tablespoons of olive oil
  • 2 tablespoons of apple cider vinegar
  • 2 teaspoons of agave
  • 1 ½ teaspoon of minced mint
  • 1 tablespoon of orange juice (optional)

For the salad

  • 1 pound of brussels sprouts, shredded
  • 1 Honeycrisp apple
  • ½ cup of chopped walnuts
  • ¼ cup of pumpkin seeds
  • ¼ cup of dried cranberries

Instructions 

  • In a standard bowl, whisk together the olive oil, apple cider vinegar, agave, mint, and orange juice (if using), until thoroughly combined.
  • Add the brussels sprouts, apple, walnuts, pumpkin seeds, and dried cranberries to a large bowl.
  • Pour in the dressing and toss it together.

Notes

  • Tweak the dressing to your liking: You can adapt any of the dressing ingredients to your liking. I.e., more vinegar for tartness, agave for sweetness, possibly adding salt and pepper, etc.
  • Leave the salad to sit: If nothing else, I strongly recommend preparing the dressing at least 30 minutes in advance (or the night before). But, if you have time, I recommend preparing the entire salad and leaving the flavors to meld for 30 minutes minimum. This makes a more well-rounded, melded flavor.
  • To save time: Either purchase pre-shredded sprouts (my 2nd choice, as you lose out on freshness) OR use a slicing disk on your food processor to get the job done in practically seconds.

Nutrition

Calories: 295kcalCarbohydrates: 29gProtein: 7gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 0.003gSodium: 31mgPotassium: 605mgFiber: 7gSugar: 17gVitamin A: 893IUVitamin C: 102mgCalcium: 68mgIron: 3mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Dinner
Cuisine: American
Method: No cook
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto

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Comments

  1. Hi, at this link you used to have a different brussels sprouts recipe listed. The brussels sprouts were shaved and the recipe included panko breadcrumbs, charred sprouts leaves and a tangy mustard dressing. It was AMAZING and I dream about that salad. I bought sprouts this week and came here for the recipe, but it’s been replaced. Can you share the old recipe?

    1. INGREDIENTS

      12 ounces of brussels sprouts, trimmed
      ¼ cup of sliced or slivered almonds
      1 Tablespoon of panko breadcrumbs
      Cooking spray (Pam, etc.)
      2 Tablespoons of olive oil
      3 teaspoons of Dijon mustard
      2 Tablespoons of apple cider vinegar
      Salt and pepper

      INSTRUCTIONS

      Using a mandoline, slicing disk on a food processor, or a sharp knife, shred the Brussels sprouts crosswise as thinly as possible and place them in a bowl. Reserve around ten whole leaves.

      Coat a small pan with cooking spray, and heat it over medium heat. Add the almonds and panko breadcrumbs to the pan, and cook, stirring, until the almonds and breadcrumbs are golden brown and toasted. Transfer to a small bowl and set aside.

      Coat the pan again with the cooking spray, and raise the heat to high. (Make sure you remove the pan from the heat when you spray.) Put the whole Brussels sprouts leaves in the pan and cook until blackened in spots, around 2 minutes. Transfer to the bowl with the shredded Brussels sprouts.

      In a small bowl, whisk the olive oil and mustard together. Add the vinegar and whisk to combine. Pour over the Brussels sprouts, toss, and top with the almonds and breadcrumbs. Season with salt and pepper to taste.

  2. Is there a way to get the original recipe that lived here for years? It was delicious with breadcrumbs and dijon mustard.

    1. Here you go:
      INGREDIENTS
      12 ounces of brussels sprouts, trimmed
      ¼ cup of sliced or slivered almonds
      1 Tablespoon of panko breadcrumbs
      Cooking spray (Pam, etc.)
      2 Tablespoons of olive oil
      3 teaspoons of Dijon mustard
      2 Tablespoons of apple cider vinegar
      Salt and pepper

      INSTRUCTIONS

      Using a mandoline, slicing disk on a food processor, or a sharp knife, shred the Brussels sprouts crosswise as thinly as possible and place them in a bowl. Reserve around ten whole leaves.

      Coat a small pan with cooking spray, and heat it over medium heat. Add the almonds and panko breadcrumbs to the pan, and cook, stirring, until the almonds and breadcrumbs are golden brown and toasted. Transfer to a small bowl and set aside.

      Coat the pan again with the cooking spray, and raise the heat to high. (Make sure you remove the pan from the heat when you spray.) Put the whole Brussels sprouts leaves in the pan and cook until blackened in spots, around 2 minutes. Transfer to the bowl with the shredded Brussels sprouts.

      In a small bowl, whisk the olive oil and mustard together. Add the vinegar and whisk to combine. Pour over the Brussels sprouts, toss, and top with the almonds and breadcrumbs. Season with salt and pepper to taste.