The first time I made this shaved Brussels sprouts salad, I was deep in the midst of my standard holiday season merriment. Cookies, eggnog, and bourbon, oh my! After a few weeks of rich and decadent eating, I woke up one morning and my body said, “Hey, this has been fun, but let’s have something green today!” So I listened to my body’s intuition and headed to the kitchen to create this hearty, flavorful, and gloriously nourishing Shaved Brussels Sprout Salad.
I like to remind folks that for a diet to truly be healthy, you have to nourish both your body and your soul! And that means enjoying your favorite chocolate chip cookies and listening when your body asks for veggies. Tuning into your body’s innate wisdom is a skill that is honed over time. Don’t expect to be able to do it overnight—I sure as sugar couldn’t. But after a little bit of practice (and maybe some reading and homework), you’ll soon find the diet that makes both your soul and your body feel its best.
Shaved Brussels sprout salad is winter seasonal eating at it’s best!
This salad is such an excellent way to bring fresh, raw veggies to the dinner table in the winter without having to head out and buy $20 worth of out-of-season ingredients. You can nab almost all of the ingredients for this salad at your local winter farmers’ market (they have those where you live, too, right?). Brussels sprouts, onions, and apples are all excellent winter storage crops, meaning they’re readily available locally for most folks in the wintertime. Using fresh, in-season produce makes for a salad that tastes fresh and healthy, but is still hearty and filling—just like food should be when the temps are low.
You can grab Brussels sprouts on the stalk or off for the recipe, but just make sure to grab fresh ones. Frozen won’t do here. And while it’s technically spelled Brussels sprouts, whatever you call them—Brussels sprouts or brussel sprouts—they are a delicious way to nourish your body!
What do raw Brussels sprouts taste like?
You might be afraid to try raw Brussels sprouts (after all, they are so tasty roasted with some bacon and apples), but I promise raw Brussels sprouts are something you have to test out! In fact, if you are a Brussels sprout-hater, you have to try this salad out! The sulfur flavor that a lot of people dislike about Brussels sprouts comes from cooking (specifically, overcooking) the sprouts. When you eat them raw? No sulfur flavor. They taste like super sweet cabbage!
How do you shred/shave Brussels sprouts?
If you have really great knife skills and a decent amount of patience, you can do it by hand with a knife, but if you are lacking in knife skills like I am, you’ll want to use a mandoline slicer or a food processor. I personally prefer using a mandoline here, because I’ve found that the shredding blade on my food processor can leave some larger chunks of Brussels sprouts. I promise the mandoline makes really quick work of shredding the Brussels sprouts!
Now that I’ve told you to use a mandoline to shave Brussels sprouts, you have to promise me something. Swear to me you will never ever even think about trying to cut a sprout on a mandoline without wearing a no-cut glove on your hand. Swear it to me. Right now. On the grave of all the Brussels sprouts that have come before.
I don’t care how careful you are, if you try to use a mandoline to slice Brussels sprouts without proper hand protection, you will (WILL!) cut yourself. And no, those little handguard things that come with your mandoline don’t count (I swear I cut myself MORE when I use those things). Trust me, the $12 you’ll spend on the no-cut gloves are well worth it to avoid the pain and suffering of getting your fingers sliced off on your mandoline. This salad is good, but it’s not good enough for you to lose any flesh. Just don’t, k? I care about you too much.
Can you shred Brussels sprout ahead of time?
Sure can! Shredded Brussels sprouts will keep in an airtight container in the fridge for 3-5 days—just like shredded cabbage would. I recommend putting a damp kitchen towel in the container with the shredded Brussels, just to keep them from drying out.
Can you dress the salad ahead of time?
Since this salad is more slaw-like than salad-like, you can get away with dressing this baby in advance of serving. In fact, I recommend dressing it at least 30 minutes before serving, but you can easily do it a day ahead of time and still have a delicious, crisp, flavorful Brussels sprout salad.
Can you use this maple-mustard dressing on other salads?
Yes, you absolutely can (and should) use this amazing and tangy salad dressing on all your other salads. It’s a riff off of my classic Honey-Mustard Salad Dressing, and oh my goodness, is it delicious! I’ve been known to eat it with a spoon.
What pairs well with Brussels sprout salad?
I like to eat this as a light lunch topped with some roasted chicken, but this also works beautifully as a side dish. Serve it as a side to hearty main dishes like Swedish Meatballs, comforting soups like Chicken Pumpkin Quinoa Chowder, or grilled meat like Grilled Beer Can Chicken. It would also make an interesting and fresh side to go alongside your roasted turkey for Thanksgiving dinner!
Looking for more Brussels sprout recipes?
I’ve never met a Brussels sprout I didn’t love! Check out these other recipes to help you get your Brussels sprout fix:
Shaved Brussels Sprout Salad with Apples and Walnuts
This vegan Shaved Brussels Sprout Salad with Apples and Walnuts is packed full of healthy, in-season flavor—perfect for the cool weather months!
Ingredients
For the Salad:
- 1 pound Brussels sprouts
- 1 medium tart apple (like Granny Smith)
- 1 medium red onion
- 1 cup chopped walnuts
For the Vinaigrette:
- 1 tablespoon Dijon mustard
- 2 teaspoons maple syrup
- 3 tablespoons red wine vinegar
- 1 clove garlic, finely minced
- 1/2 cup extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Trim the ends off the Brussels sprouts. Using a sharp knife OR using the thinest blade on a mandoline slicer (and a no-cut glove) slice each sprout thinly. Slice the apple and red onion in the same manner. Combine in a large bowl.
- Toast the walnuts in a skillet over medium-high heat, stirring frequently, until fragrant and lightly browned, about two minutes. Add to the Brussels sprout mixture. Toss to combine.
- Combine the vinaigrette ingredients into a jar with a tight-fighting lid. Close the lid and shake until well-combined. Pour over the Brussels sprout mixture, and toss to coat. Refrigerate for at least 30 minutes before serving.
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Nutrition Information:
Yield: 6 Serving Size: 1 servingAmount Per Serving: Calories: 174Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 488mgCarbohydrates: 25gFiber: 5gSugar: 11gProtein: 3g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
