Shaved Brussels Sprout Salad

Roasting or sauteing are wonderful options when preparing Brussels Sprouts. But, it left me wondering, what else can I do with them? Are you thinking this too? That is exactly why I created this fantastic fresh and delicious Shaved Brussels Sprout Salad with Dried Cranberries! This salad is a great way to enjoy this mini-cabbage-like veggie.

In addition to the made-from-scratch dressing, I also love a salad that features fruit. This Shaved Brussels Sprout Salad has apples, mandarin oranges, and dried cranberries that pair nicely with some of the more savory ingredients, like the salty Parmesan cheese and the pistachios.

I love using raw veggies for this Shaved Brussels Sprout Salad. It reminds me of a chopped salad and coleslaw all at the same time.

Why You’ll Love this Shaved Brussels Sprouts Salad

You’ll love this salad because it is a quick and healthy recipe. The dressing is made from scratch. So you don’t have to worry about mystery ingredients or preservatives. This salad is very versatile! Serve it as a side to compliment a meal or plate it as an entree.

Ingredients

• Shallot
• Rice Wine Vinegar
• Dijon mustard
• Granulated sugar
• Zest and juice of 1 orange
• Olive oil
• Kosher salt
• Black pepper
• Flat leaf  parsley leaves
• Brussels sprouts
• Dried cranberries
• Dried apricots
• Gala, Braeburn or Honeycrisp apple
• Mandarin oranges
• Pistachios
• Shaved parmesan cheese

(See the recipe card below for exact amounts.)

Instructions

Step 1: In a large liquid measuring cup, add all the ingredients for the salad dressing and whisk to combine. Set aside.

Step 2: Combine all salad ingredients in a large bowl.

Step 3: Pour about 1/2 cup of the dressing over the salad and toss to combine. Add more dressing if desired.

Step 4: Top with Parmesan cheese and pistachio nuts.

Tip: If you’d like, you can mix the dressing beforehand and refrigerate it until ready to pour over the salad. I love to do this because it gives all the flavors of the dressing time to combine. Furthermore, combining the dressing ingredients in a jar with a tight-fitting lid makes for easy mixing and storage.

Substitutions

Shaved Brussels Sprout Salad Variations

• Serve as an entree! Topping it with protein, such as chicken breast, salmon or steak makes it a satisfying main dish.
• Mix this salad with regular lettuce or even serve it in butter lettuce cups!

Shaved Brussels Sprout Salad Storage

• This salad is best when served close to serving time.  Refrigerate leftovers for 1-2 days, and store in an airtight container.
• Assemble the salad (without dressing) a few hours ahead and refrigerate until serving.
• Make the dressing several days ahead of time and refrigerate until ready to use.

Top tip

Can’t find shredded Brussels Sprouts? Purchase a head of cabbage and slice it very thin. You’ll need about 6 cups of shredded cabbage. It will be more like a coleslaw, but I think raw Brussels Sprouts and raw cabbage have a similar taste.

Want to stick with Brussels sprouts? You could use a food processor or a mandolin slicer. However, please take great care! Because of their size, it can be tough to shred them this way and it is safer to go the cabbage route!

Shaved Brussels Sprout Salad

This Shaved Brussels Sprout Salad is a great way to use this mini-cabbage-like veggie. It features a dijon vinaigrette dressing with hints of citrus.

5 from 2 votes

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Prep Time 20 mins

Total Time 20 mins

Servings 8 cups

Calories 251 kcal

Ingredients

  

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For the Dressing

• 1 medium shallot, chopped
• ¼ cup rice wine vinegar
• 2 teaspoons dijon mustard
• 3 Tablespoons granulated sugar
• Zest and juice of 1 orange
• ⅖ cup olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ cup fresh flat leaf parsley

For the Salad

• 2 9-ounce bags shredded brussels sprouts
• ½ cup dried cranberries
• ½ cup dried apricots
• 1 cup chopped apple
• 1 15-ounce can mandarin oranges, drained
• ¼ cup Parmesan cheese
• ⅓ cup shelled pistachios

Instructions

 

• In a large liquid measuring cup, add all the ingredients for the dressing and whisk to combine. Set aside.
• Combine all the salad ingredients in a large bowl.
• Pour about 1/2 cup of the dressing over the salad and toss to combine. Add more dressing if desired.
• Top with Parmesan cheese and pistachio nuts.

Notes

• This salad is best when served close to serving time.  Leftovers can be refrigerated for 1-2 days, and stored in an airtight container.
• The salad (without dressing) can be assembled a few hours ahead and refrigerated until serving.
• The dressing can be made several days ahead of time and refrigerated until ready to use.
• Serve as an entree! Topping it with protein, such as chicken breast, salmon or steak makes it a satisfying main dish.
• This salad can also be mixed with regular lettuce or even served in butter lettuce cups!

Nutrition

Serving: 1cupCalories: 251kcalCarbohydrates: 29gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 2mgSodium: 376mgPotassium: 494mgFiber: 5gSugar: 21gVitamin A: 1413IUVitamin C: 71mgCalcium: 86mgIron: 2mg

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