Shaved Brussels Sprouts Salad

5 from 4 votes

This crunchy shaved brussels sprouts salad tosses thinly shredded raw brussels sprouts with crisp apple, dried cranberries, walnuts, and pumpkin seeds in a simple mint and orange vinaigrette. A fresh, no-cook holiday side ready in 15 minutes!

Prep Time15

Cook Time0

Total Time15

Course: Salad, Side Dish

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 294kcal

Author: Toni Okamoto

Equipment

Ingredients

For the dressing:

2 Tablespoons (30 ml) olive oil
2 Tablespoons (30 ml) apple cider vinegar
2 teaspoons (10 ml) agave
1 ½ teaspoons minced fresh mint
1 Tablespoon (15 ml) orange juice optional
Salt and pepper, to taste

For the salad:

1 pound (450 g) brussels sprouts trimmed and shaved
1 Honeycrisp apple or another crisp apple, thinly sliced
½ cup (60 g) chopped walnuts
¼ cup (35 g) pumpkin seeds or sunflower seeds
¼ cup (40 g) dried cranberries

Instructions

In a small bowl, whisk together the olive oil, apple cider vinegar, agave, mint, orange juice (if using), and a pinch of salt and pepper until combined.
Pull off any loose or blemished outer leaves from the brussels sprouts and trim the stem ends. Shave them thinly with a sharp knife, a mandoline, or a food processor fitted with a slicing disk.
In a large bowl, add the shaved brussels sprouts, apple, walnuts, pumpkin seeds, and dried cranberries.
Pour the dressing over the salad and toss until everything is coated. Let it sit for 15 to 20 minutes before serving.

Notes

To save time, use store-bought shaved or shredded brussels sprouts.
Taste the dressing before pouring it over the salad, and adjust with more vinegar, more agave, or a pinch of salt and pepper.
The salad gets more tender and flavorful as it sits, so let it rest on the counter for 15 to 20 minutes after tossing.
To make it ahead, store the salad without the apple and the dressing in separate containers in the fridge for 1 to 2 days. Add the apple and toss right before serving.
Store leftovers in an airtight container in the fridge for 2 to 3 days.

Nutrition