Shaved Brussels Sprouts Salad
A shaved Brussels sprouts salad is crispy, refreshing, and a tasty way to enjoy one of fall’s healthiest fresh vegetables. This one features thinly shaved Brussels sprouts, crisp diced pears, cranberries, nuts and seeds, and a light maple-mustard vinaigrette.
I love adding a sprinkle of pomegranate arils on top for a gorgeous, festive holiday salad.
Dietitian tip: If you love the idea of eating more cancer-fighting cruciferous vegetables, but don’t love their bitter flavor, eat them raw for a milder flavor. This Brussels sprouts slaw, my fall harvest salad (full of kale), or my chopped kale apple salad are packed with anti-cancer nutrients.
Why You’ll Love This Recipe
Recipe Ingredients
Here are the key ingredients for this shaved Brussels sprout salad. Substitutions and variations are listed in the section below.
Be sure to check out the recipe card below for the complete list of ingredients with measurements.
Brussels sprouts. You’ll need about two pounds of fresh Brussels sprouts for this recipe, which serves eight to 10 people as a side salad. Look for those with a bright green color, free from brown spots.
Pears and cranberries. These add a natural sweetness that complements the flavor of Brussels sprouts.
Walnuts and pumpkin seeds. These provide a lovely crunch and healthy fats. Toasting the walnuts brings out more nutty flavor.
Lemon juice. I recommend using lemon juice instead of vinegar in the dressing because it has vitamin C, which helps prevent oxidation and keeps Brussels sprouts and pears from turning brown once cut.
Substitutions and Variations
- This recipe is vegan as written, but if you love cheese, a sprinkle of grated Parmesan or Pecorino cheese over the top would be delicious.
- For a creamy dressing option that’s still healthy, add a scoop of plain Greek yogurt to the vinaigrette. I do this in my rainbow carrot slaw salad, and it’s delicious!
- Swap chopped pistachios or pecans for the walnuts.
- Use an apple if you don’t have a ripe pear. Or add it in addition to the pear.
- Add about ¼ cup of pomegranate arils to the salad (as shown in the photos) for a gorgeous pop of color.
Step-By-Step Instructions
1.Toast the nuts. Heat the walnuts over high heat for about 30 seconds or until fragrant. Watch them carefully so they don’t burn.
2. Make the dressing. Combine the lemon juice, olive oil, maple syrup, and Dijon mustard in a jar or small bowl, whisking well. Season with salt and pepper.
3. Shave the Brussels sprouts. Clean and prep the Brussels sprouts by rinsing them, removing any loose outer leaves, and cutting off the tough stems at the bottom. Use a food processor with the slicing blade to shave them into thin pieces. If you prefer, you can also use a chef’s knife to thinly slice them.
4. Combine the ingredients. Add the dressing and gently toss the salad. Refrigerate it for 30 minutes to an hour to allow the flavors to blend.
Expert Tips
Small Brussels sprouts are sweeter than larger ones, which taste more like cabbage.
When choosing Brussels sprouts, check them over to make sure the sprouts are firm and the leaves are tightly packed, bright green, and free of brown spots. Do not wash them until you’re ready to prepare them, and refrigerate them whole until you’re ready to make this recipe.
This salad is more of a slaw, so if you use a knife to shave the Brussels sprouts, make sure to slice them very thinly.
Once you slice the Brussels sprouts and dice the pear, they will start to brown (though it may take a few hours). Dressing the salad with the lemon vinaigrette helps slow this down. To keep it bright and crisp, I recommend making this salad no more than 2 hours in advance. It’s fine to eat leftovers the next day, but they won’t be as crisp or bright green.
What to Serve With a Shaved Brussels Sprouts Salad
Serve this seasonal salad with other fall and winter side dishes like:
- Boursin mashed potatoes or crispy oven-roasted baby potatoes
- Sauteed mushrooms
- Roasted fall vegetables
- A pear and almond tart
Recipe FAQs
Brussels sprouts are very healthy any way you eat them. Cutting or chewing them releases an enzyme that activates their cancer-fighting compounds, whether they’re cooked or raw.
Yes! A one-cup serving of raw Brussels sprouts has less than 8g of carbohydrates and more than 3g of fiber, making them very blood sugar-friendly.
Related Fall & Winter Salad Recipes
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Shaved Brussels Sprouts Salad
Ingredients
- 1/2 cup walnut pieces
- 3 tablespoon extra virgin olive oil
- 1/4 cup lemon juice from one lemon
- 2 Tbs maple syrup
- 1 teaspoon dijon mustard
- 1/4 tsp kosher salt plus more to season the salad
- 1/8 tsp freshly ground pepper
- 2 pounds Brussels sprouts
- 1 medium ripe pear diced
- 1/2 cup dried cranberries
- 2 tablespoons pumpkin seeds (pepitas)
Instructions
- Heat a sauté pan over medium-high heat and add the walnuts. Stir them for about 30 seconds, or until fragrant. Remove them from the heat and roughly chop them.
- Combine the olive oil, lemon juice, maple syrup, mustard, salt, and pepper in a measuring cup or small bowl, whisking well to combine. Set the dressing aside.
- Trim the bottom from sprouts and remove any loose or bruised leaves. Rinse and dry them well.
- Shred the Brussels sprouts in a food processor fitted with a slicing blade, or cut them into thin slices with a sharp knife.
- Transfer shredded sprouts to a mixing bowl. Add the diced pear, cranberries, walnuts, and pumpkin seeds to the shaved Brussels sprouts. Pour the dressing over the salad and toss well.
- Cover and refrigerate the salad for 30-60 minutes. Re-stir before serving. Taste and add extra salt if necessary.
Notes
Nutrition
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This was a hit at my Thanksgiving dinner. Thank you!
So glad you liked it Chris! It’s one of our favorites too!
Brussels sprouts really are little nutritional powerhouses! I’m loving the combination of flavors in this slaw! I can’t wait to try it!
Yes they are, and I hope you like it Sonali!