This crunchy shaved Brussels sprout salad is full of sweet apples and pomegranate seeds, toasted pine nuts, and Parmesan cheese. Plus — you’ll love the sweet and tangy dressing!
How To Make Shaved Brussels Sprout Salad
This salad couldn’t be easier to make! Whip up the dressing, combine the salad ingredients, and toss everything together — that’s it.
- Make the dressing: In a jar or small bowl, whisk all the dressing ingredients together until smooth.
- Assemble the salad: Place the shaved Brussels sprouts in a large salad bowl. Add the sliced apple, pomegranate arils, pine nuts, and Parmesan cheese.
- Toss the salad: Pour the dressing over the salad, toss to coat, and enjoy!
A Guide To Shaving Brussels Sprouts
Sure, you can buy pre-shaved Brussels sprouts at the store … but doing it yourself yields a tastier, fresher salad. Prepare the Brussels sprouts by trimming off the bottoms and peeling the outer layer, then wash and pat them dry. Then, follow any of these methods to shave Brussels sprouts safely and efficiently.
- Food processor: A food processor is the best option to shave a large amount of Brussels sprouts quickly. Attach the slicing blade to your food processor, and add the sprouts a few at a time through the tube. Process until all the sprouts are shredded.
- Mandoline: A mandoline produces the most consistent, thin slices. However, this tool requires the utmost caution when using, as the blade is very sharp and easy to cut yourself with. Secure each Brussels sprout in the safety holder, then slide up and down against the blade to slice.
- Knife: Shaving Brussels sprouts by hand may be more tedious, but it provides the most flexibility and control. Use a sharp chef’s knife to cut the sprouts in half lengthwise, then thinly slice them on a cutting board.
Hot tip: You will need approximately 1/2 pound of Brussels sprouts to equal four cups of shredded sprouts.
One of the best features of salads is their customizability. Take inspiration from any of these suggestions to make this shaved Brussels sprout salad your own.
- Apples: Use your favorite sweet and crisp apple variety — Gala, Honeycrisp, and Fuji are great options. Or, add a tart burst with green apples.
- Dried fruit: Amp up the sweetness with dried cranberries or raisins.
- Nuts/Seeds: Swap the pine nuts for walnuts, pecans, pumpkin seeds, or sunflower seeds.
- Cheese: Try salty feta cheese, sharp Pecorino Romano, or tart goat cheeseinstead of the Parmesan.
- Fresh herbs: Mix in fresh chives or curly parsley for an herby taste.
Tips From the Kitchen
Do you want to create a mouthwatering medley of flavors and textures that keeps you coming back for seconds? Step up your shaved Brussels sprouts salad with these tips.
- Toast the pine nuts. This adds a wonderful toasted flavor to the salad and intensifies the crunch of the nuts. Place a skillet over medium-high heat (don’t add any oil or butter) and toast the pine nuts until fragrant and golden, about 2-3 minutes.
- Buy pomegranate arils from the store. Who has time to de-seed an entire pomegranate? The arils are usually found in a clear plastic container in the refrigerated produce section.
- Shred the cheese yourself. Pre-shredded Parmesan typically contains starches that may taste unpleasant. Use a microplane, box grater, or vegetable peeler to create perfect cheese strips.
- Season the salad to taste. Add more salt or freshly cracked black pepper for a perfectly seasoned salad.
Ways To Serve
A shaved Brussels sprout salad is absolutely delicious enjoyed on its own or as a side dish. Add it to your holiday dinner alongside sirloin tip roast or a roasted duck, duchess potatoes, and dinner rolls. Have the holidays already passed? Bring joy to any average day with this salad and grilled ribeye steak, creamy tomato pasta, and mushroom bruschetta.
This Brussels sprout salad is crazy easy to prepare in advance. We get it — mealtime is sometimes chaotic and every minute counts!
- Brussels sprouts: Shave the sprouts and store them in an airtight container in the fridge for up to two days in advance.
- Dressing: Make the dressing and store it covered in the fridge for up to four days in advance.
- Salad: Assemble the salad (except for the apples and dressing) and store it in the fridge covered for up to 24 hours in advance. When you’re ready to serve, add the apples and toss with the dressing.
All good things must come to an end … but don’t worry if you’re not ready to part ways with this Brussels sprout salad yet. Store and enjoy the salad for up to four days by transferring it to an airtight container and refrigerating.
Can you eat raw Brussels sprouts?
Yes, it is perfectly safe to eat raw Brussels sprouts. However, they taste more bitter and may cause indigestion when eaten raw.
Are Brussels sprouts good for you?
Yes, Brussels sprouts are a great source of fiber, antioxidants, and other nutrients important for a healthy diet.
What do you use to shave Brussels sprouts?
To shave Brussels sprouts, use a food processor, mandoline, or sharp knife. The tool you use depends on how many servings you are planning to make.
More Salad Recipes
- Creamy Cucumber Salad — Sliced cucumbers tossed in a sour cream dressing with garlic and fresh herbs
- Farro Salad — Farro, arugula, feta, and fruit mixed with a lemon vinaigrette
- Wedge Salad — A classic with lettuce, bacon, shallots and more
- Waldorf Salad — A crunchy classic with apples, grapes, celery and nuts!
- Avocado Salad — A refreshing mix of avocados, radishes, and other veggies
- Cafe Rio Salad — Tortilla salad with grilled meat, tortilla chips, and a creamy tomatillo dressing
- 4 cups brussels sprouts shaved
- 1 medium Honeycrisp apple sliced
- 1/2 cup pomegranate arils
- 1/3 cup pine nuts toasted
- 1/3 cup parmesan cheese shaved
- In a jar or small bowl, whisk all the dressing ingredients together until smooth (oil, lemon juice, honey, and salt).
- Place the shaved Brussels sprouts in a large bowl. Add the apple, pomegranate arils, toasted pine nuts, and Parmesan cheese.
- Pour the dressing over the salad, toss to coat, and enjoy!