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Shaved Brussels Sprouts Salad

  • Author: Michelle Minnaar
  • Total Time: 25 minutes
  • Yield: 6 portions 1x
  • Diet: Gluten Free


Elevate your salads with this Shaved Brussels Sprouts Salad recipe. Fresh, crunchy, and bursting with flavors - a healthy and delicious choice!


Units Scale

For the Salad:

  • 680 grams Brussels sprouts
  • 60 grams chopped walnuts
  • 2 medium-sized crisp apples (about 400 grams)
  • 60 grams dried cranberries
  • 60 grams freshly grated Parmesan cheese

For the Dressing:

  • 60 milliliters extra-virgin olive oil
  • 30 milliliters apple cider vinegar
  • 15 milliliters Dijon mustard
  • 15 milliliters honey
  • Salt and freshly ground black pepper to taste


  1. Prepare the Brussels Sprouts: Trim the ends of the Brussels sprouts, remove any wilted outer leaves, and wash them thoroughly. Shred them using a food processor or a sharp knife.
  2. Prepare the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper. Taste and adjust the seasoning if necessary. Set the dressing aside.
  3. Toast the Walnuts: Toast the chopped walnuts in a dry skillet over medium-low heat until fragrant and lightly browned, stirring frequently. Remove from heat and set aside to cool.
  4. Assemble the Salad: In a large salad bowl, combine the shredded Brussels sprouts, sliced apples, dried cranberries, and toasted walnuts. Please make sure to toss everything together gently to distribute the ingredients evenly.
  5. Add the Dressing: Pour the prepared dressing over the salad and toss again until all the ingredients are well coated with the dressing.
  6. Add Parmesan Cheese: Sprinkle the freshly grated Parmesan cheese over the top of the salad. You can toss it in with the salad or leave some for presentation.
  7. Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together. It can also be served immediately if you prefer it.


  • You can use a food processor with the shredding attachment or a sharp knife to shred the Brussels sprouts.
  • Toast the walnuts in a dry skillet over medium-low heat until fragrant and lightly browned, stirring frequently.
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Side Dish
  • Method: Shred
  • Cuisine: American

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