Inside: Get a recipe for Shaved Brussels Sprouts salad that’s studded with dried cherries, sweet apples, and almonds, and drizzled with a tasty vinaigrette dressing.
Brussels sprouts have long been cast as a dinnertime villain. And no wonder: They used to be boiled into gray, bitter mush that no kid (or parent!) would find appetizing.
Now we know better.
Sure, Brussels sprouts are tasty when they’re roasted to bring out their sweetness. But they’re also great eaten raw.
Whether you’re already a Brussels sprouts fan or just sprout-curious, this Brussels sprouts salad recipe is a refreshing change of pace.
And it may win over kids (or parents!) who are still leery of Brussels sprouts.
Why You’ll Love This Recipe
- It’s versatile: You can swap in the toppings your gang likes best.
- It’s fresh: Folks who aren’t fans of cooked sprouts may like them this way.
- It’s nutritious: Brussels sprouts are packed with vitamin C and disease-fighting compounds
Baby Steps For Kids: Not sure your kids will like raw sprouts? Shave one and mix it into their regular salad to get them used to the texture.
What You Need For This Salad
- Brussels sprouts (fresh, not frozen)
- Dried cherries
- Slivered almonds
- Gruyere cheese (or Parmesan)
- Olive oil (preferably extra virgin olive oil)
- White balsamic vinegar (or apple cider vinegar)
- Dijon mustard
- Black pepper and salt
How to Make Shaved Brussels Sprouts Salad
First, shred the raw Brussels sprouts. I tried using the shredding blade on my food processor, but it resulted in too-tiny pieces. I prefer using a sharp chef’s knife instead. (If you’re braver than I am, use a mandoline slicer.)
Slice each sprout in half length-wise. Lay the flat side face down on the cutting board. Hold each half by the woody end, and slice into thin shreds with your sharp knife. Discard the woody ends.
Cut the apple into thin slices or dices. Add the shredded sprouts to a bowl and toss with the dried cherries, almonds, and apple.
Mix the salad dressing ingredients together in a small mason jar or small bowl and drizzle onto the salad. Top with shaved Gruyere or Parmesan for some saltiness.
Substitutions You Can Use
- Instead of almonds: Use walnuts, pistachios, pumpkin seeds, or sunflower seeds
- Instead of dried cherries: Use dried cranberries
- Instead of apple: Use thinly sliced or diced pear or pomegranate arils
- Instead of Gruyere: Use shaved Parmesan cheese (or go with a soft cheese like blue cheese or feta cheese)
- Instead of white balsamic vinegar: Use apple cider vinegar
- Instead of honey: Use maple syrup
What to do with leftover Shaved Brussels Sprouts Salad
Store it (undressed) in an airtight container and use within a couple of days for best quality.
Why are Brussels sprouts so healthy?
They’re a good source of vitamin C and contain some fiber too. It’s also a cruciferous veggie like broccoli and cauliflower and has some of the same potential to protect against cancer.
Can I use frozen Brussels sprouts?
No, you need fresh sprouts for this recipe. Look in the produce section. They’re often sold pre-washed and packaged. You may also be able to find pre-shredded sprouts.
Do I need a food processor to shred the Brussels sprouts?
No. I think they’re best shredded with a knife. The food processor’s shredding attachment will work, but you’ll end up with much smaller pieces. A mandoline slicer will also work, but be careful!
- 1 pound Brussels sprouts (washed and shredded (trim off woody ends))
- 1/4 cup dried cherries
- 1/4 cup slivered almonds
- 1/2 cup olive oil
- 3 tablespoons white balsamic vinegar
- 1 garlic clove
- 1/2 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 pinch salt
- 1 pinch black pepper
- 1/4 cup Gruyere cheese
- Shred the raw Brussels sprouts. I prefer using a sharp chef's knife instead. (If you’re braver than I am, use a mandoline slicer.) Slice each sprout in half length-wise. Lay the flat side face down on the cutting board. Hold each half by the woody end, and slice into thin shreds with your sharp knife. Discard the woody ends.
- Combine shredded Brussels sprouts, cherries, and almonds in a large bowl.
- Whisk together olive oil, vinegar, garlic, mustard and honey. Add salt and pepper to taste.
- Pour dressing over salad and toss well to coat.
- Portion salad into bowls or onto plates and top with shaved Gruyere cheese.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 265Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 6mgSodium: 88mgCarbohydrates: 14gFiber: 3gSugar: 8gProtein: 4g