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Crisp sweet apples, chewy cranberries and raisins, pecans, onions, and extra-sharp cheddar cheese are tossed with shaved Brussels sprouts before being drizzled with a tangy-sweet vinaigrette to create the ultimate Shaved Brussels Sprouts Salad. Easy to make and hard to forget, this salad is a showstopper.
I am a longtime fan of Brussels sprouts dishes. (I’ve been making this sweet potato and Brussels dish frequently lately!) While I wasn’t a huge fan of Brussels as a child, trying them for the first time as an adult made me fall in love with them and I’ve been cooking them ever since.
Because it’s been getting warmer out, I wanted to try making a lighter side for the summer. And this salad certainly delivers, all while being loaded with crunch and flavor.
Shaved Brussels Sprouts Salad
I first tried a shaved Brussels sprouts salad at the airport quite a few years ago. My jaw dropped when I realized raw Brussels sprouts could be so very delicious. Since then, I’ve ordered a Brussels Sprouts salad just about every time one pops up on a restaurant menu.
There is something simply irresistible about that extra bit of vegetable crunch. This salad is everything I’ve loved best about all of those restaurant salads. It’s a winning combination of all the best flavors and textures!
Ingredients and Substitutions
Brussels Sprouts – The nutty, hearty flavor and crunch of Brussels sprouts is the base of this salad.
Apples – I like to use sweet apples in this recipe, like Fuji, Pink Ladies, or Honeycrisp. But, whatever apples you have on hand will work in a pinch.
Raisins – Most of the time I make this salad with golden raisins, but it’s equally delicious with dried cranberries. I often do a bit of each when I have them on hand.
Pecans – Pecans add a delicious crunch to every bite.
Onion – I prefer red onion, for its milder sweet flavor.
Cheese – Extra-sharp cheddar or Parmesan cheese are my go-tos, for their strong flavor and crumbly texture.
Oil & Vinegar – Apple cider vinegar and a light neutral olive oil provide a smooth, bright base for the dressing.
Honey – Honey adds mild sweetness.
Salt & Pepper – I use kosher salt and freshly ground black pepper to enhance the flavor in most of my savory dishes.
Notes on Equipment
- An 8″ chef’s knife. Food prep is so much easier when you have a quality knife, and getting everything sliced thin enough for the dressing to coat is quick work with this one. It was over 10 years ago when I first tried Victorinox knives, and the price point simply can’t be beat for the quality.
- A cutting board
- Vegetable peeler, for shaving thin strips of cheese
- A small jar
- A stainless steel mixing bowl. It’s a total workhorse! It handles it all with ease, from whisking the dressing to tossing this salad. Steel doesn’t flinch at an extended beating, and the non-slip base keeps it firmly in place while I toss. That’s the kind of engineering I can get behind.
Delicious! I used some spiced pecans I had made. Added some nice zing.
How to Make Shaved Brussels Sprouts Salad
Making the Dressing: In a small jar, combine the oil, vinegar, honey, salt, and pepper. Whisk or shake until well combined and set aside until needed.
Slicing the Salad Ingredients: I shave the Brussels sprouts and apples, or cut them into thin slices. I also chop the pecans and onion at this stage.
Combining the Salad Ingredients: Combine the Brussels sprouts, apples, raisins, pecans, and onion in a large bowl.
Adding Dressing: I drizzle the dressing onto the salad and toss until thoroughly coated.
Preparing the Cheese: You’ll want to finely grate or crumble the cheese at this stage.
Topping: Add the cheese and lightly toss again.
Adjusting Flavors: After mixing everything together, I taste and add more salt and pepper as needed.
Serving: Serve immediately.
Expert Tip
Especially when you’re making a salad, choosing the right Brussels sprouts will go a long way to ensure a refreshing, crunchy texture. Good Brussels sprouts should feel firm to the touch, never tender. The leaves should be packed tightly and light green, never yellow or gray.
Slicing the Produce – When it’s time to chop the Brussels and apples, you’re aiming for very fine pieces, ideally 1/4″ or thinner. Since the dressing will have a milder flavor than the salad, chopping the produce into small pieces helps ensure that everything is fully coated.
Keep the Apples from Browning – If you’re planning on serving this salad later in the day, I recommend treating the apples to avoid browning. As you are slicing them, place them into a small bowl filled with 2 cups of cold water and 1/4 cup of apple cider vinegar. Soak them for about 5 minutes, then drain. I blot the apple slices dry with a cloth or paper towel.
Lightly Tossing the Cheese – After adding the crumbled cheese, I toss the salad gently to combine. The goal is to have cheese evenly distributed throughout the salad, without diluting the flavor by breaking apart the cheese more.
Serving Suggestions
This salad is bright and crunchy enough to hold its own next to almost any main. I love it beside pan fried pork medallions with creamy wine sauce when I want something a little special, or with a piece of mojo marinated salmon on a warmer night.
For a cozy Sunday dinner, I will set it out alongside a big dish of chicken tetrazzini and let the crunch cut through all that creamy comfort. Dinner is served.
Make Ahead & Storage
Make Ahead: When prepping this salad in advance, I prep all the ingredients and I wait to toss it with the dressing right before serving. Then I add the cheese and toss once more.
How to Store: When I have leftovers of this salad, I store them in an airtight container in the refrigerator. It will keep for 2-3 days before wilting too much to enjoy.
More Side Salad Recipes
- Cucumber Tomato Salad
- Balsamic and Basil Berry Salad
- Harvest House Chop Salad
- Winter Salad
- Broccoli Grape Salad
Frequently Asked Questions
That’s common with oil-based dressings. If the dressing separates during storage, just whisk or shake the jar again before serving.
I typically just use a kitchen knife to thinly slice the sprouts. If you have a mandoline, that will also work well here.
Yes, you can substitute maple syrup, agave, or date syrup here. I use maple frequently, however, the others are not my preference. If you simply want it to be a little less sweet, I recommend using a bit less of your preferred sweetener.
Shaved Brussels Sprouts Salad
Ingredients
Salad Ingredients
- 1 pound Brussels sprouts shaved or sliced very thin
- 2 medium Fuji, Pink Lady, or Honeycrisp apples thinly sliced and chopped
- ⅓ cup golden raisins or dried cranberries
- ⅓ cup chopped pecans
- 2 tablespoons red onion very thinly sliced and chopped
- ¼ cup extra-sharp cheddar or Parmesan cheese thinly shaved or crumbled
Dressing Ingredients
- ½ cup light flavored olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons honey
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
Instructions
Dressing Directions
- Combine the oil, vinegar, honey, salt, and pepper in a small jar and shake to combine. Set aside.
Salad Directions
- Combine the Brussels Sprouts, apples, raisins or cranberries, pecans, and onion in a large bowl. Drizzle with dressing and toss well to coat. Add the cheese and lightly toss again.
- Taste and add additional salt and pepper, as needed. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 4/5/22 – recipe notes and photos updated 9/2/26}
I love the idea of this salad. However, me being me, I have a few possible changes: (1) crumbled bacon, (2) blue cheese, (3) ranch dressing.
P.S. How do I shave Brussels sprouts? I don’t have a mandoline, so do I need one?
You can either purchase them shaved or simply slice them very thin. (I don’t have a mandoline either, so I just slice them thinly.)
Delicious! I used some spiced pecans I had made. Added some nice zing.
I bet the spiced pecans were terrific in this salad.