Shaved Brussels Sprout Salad Recipe
Crisp shaved Brussels sprouts tossed with sweet apples, tart cranberries, crunchy nuts, and tangy dressing create a refreshing salad that transforms the humble sprout into an elegant, crave-worthy dish.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">500g Brussels sprouts, trimmed</li> <li class="ingredients-single-item">1 medium apple, cored and thinly sliced (Honeycrisp or Granny Smith)</li> <li class="ingredients-single-item">75g dried cranberries</li> <li class="ingredients-single-item">80g pecans or walnuts, toasted</li> <li class="ingredients-single-item">60g Parmesan cheese, shaved (optional)</li> <li class="ingredients-single-item">For the dressing:</li> <li class="ingredients-single-item">60ml extra virgin olive oil</li> <li class="ingredients-single-item">30ml apple cider vinegar</li> <li class="ingredients-single-item">15ml pure maple syrup or honey</li> <li class="ingredients-single-item">15g Dijon mustard</li> <li class="ingredients-single-item">1 small garlic clove, minced</li> <li class="ingredients-single-item">1/4 teaspoon salt</li> <li class="ingredients-single-item">1/4 teaspoon freshly ground black pepper</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">Food processor with slicing attachment</li> <li class="equipment-single-item">Sharp chef's knife</li> <li class="equipment-single-item">Small baking sheet</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C. Spread the pecans or walnuts in a single layer on a small baking sheet. Toast them until fragrant and slightly darkened, approximately 5 minutes. Keep a close eye on them as nuts can burn quickly. Allow to cool completely, then roughly chop. Toasting the nuts develops their essential oils, intensifying their flavor and adding crucial crunch to contrast with the sprouts. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Prepare the Brussels sprouts by first removing any damaged outer leaves and trimming the woody stem ends. If using a food processor, attach the slicing blade and feed the sprouts through to create thin, even shavings. Alternatively, cut each sprout in half lengthwise, place cut-side down on your cutting board, and use a sharp knife to slice them as thinly as possible. The finer you shave the sprouts, the more tender your salad will be. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Core the apple and slice it thinly, then cut the slices into bite-sized pieces. If preparing in advance, toss the apple pieces with 1 tablespoon of the apple cider vinegar to prevent browning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Make the dressing by combining olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, minced garlic, salt, and pepper in a small jar with a tight-fitting lid. Shake vigorously until emulsified, about 30 seconds. The mustard acts as an emulsifier, helping the oil and vinegar combine into a smooth, cohesive dressing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> In a large mixing bowl, combine the shaved Brussels sprouts, apple pieces, dried cranberries, and most of the chopped toasted nuts (reserve some for garnish). Drizzle about two-thirds of the dressing over the salad and toss thoroughly to coat all ingredients. The acid in the dressing will help soften the raw sprouts slightly as they marinate. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Let the salad rest for at least 15 minutes before serving to allow the flavors to meld and the Brussels sprouts to slightly soften from the dressing. This resting period transforms the texture of raw sprouts from potentially tough to pleasantly crisp-tender. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Just before serving, taste and add more dressing if needed. Top with the shaved Parmesan cheese if using and the reserved toasted nuts. The salad can be made up to 24 hours in advance and stored covered in the refrigerator - in fact, many find it tastes even better after the flavors have had time to develop. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Can you eat Brussels sprouts raw in a salad?
Absolutely! Raw Brussels sprouts make an excellent salad base when shaved thinly. The dressing's acidity helps soften them slightly, and their natural crunch and mild cabbage flavour work beautifully with sweet and tangy ingredients. They're also highly nutritious when eaten raw.
How far in advance can I prepare a shaved sprout salad?
You can prepare this salad up to 24 hours ahead. In fact, many find it tastes better after resting as the dressing softens the sprouts and flavours develop. If making ahead, consider adding the nuts and cheese just before serving to maintain their texture.
What's the best way to shave Brussels sprouts for salad?
The food processor with a slicing attachment produces the most consistent results and saves time. Alternatively, halve each sprout lengthwise, place cut-side down, and slice as thinly as possible with a sharp knife. The thinner the slices, the more tender your salad will be.
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