Shaved Brussels Sprout Salad Recipe

This easy to prepare shaved brussels sprout salad is jam-packed with apples, almonds and pomegranate seeds in an apple cider vinaigrette for the perfect first course to serve up all winter long.

Looking for a healthy salad that will also fill you up? This brussels sprout salad is loaded up with nutrients, with an assortment of fresh toppings making sure it is full of flavor.  I made a very simple homemade apple cider vinaigrette that complements the ingredients in the salad perfectly.  The only prep this recipe requires is slicing and dicing, then you’re ready to eat.  Just like in my Spring Salad with Farro or my Winter Salad with Butternut Squash, you’re going to love all the freshness in this recipe.

Can You Eat Brussels Sprouts Raw

Coming from the same family as cabbage, broccoli, kale, and kohlrabi, and just like all of those, Yes, you can absolutely eat raw brussels sprouts.

How Do You Shave Them

There are a few ways to do this starting with a very sharp chef knife, with a mandolin or in a food processor.  I prefer the mandolin because you can really shave them quite thin making them take on a new texture and a slightly different flavor because of the cut.

Simply run it back and forth on the mandolin holding the root end of the brussel sprout.

Mandolins are very sharp so my rule of thumb when using it is, when you start getting nervous while slicing it then stop.  Simple as that.

How to Make a Shaved Brussels Sprouts Salad

1. Make the pickled onions by submerging the sliced onions in red wine vinegar, salt and sugar whisked together for 30 minutes.
2. Hard boil some eggs by placing them in some boiling water.  Boil for 6 minutes, cover and let stand for 6 minutes then chill them in an ice bath

3. Whisk together the lemon juice, apple cider, mayo, thyme, sugar, grape seed oil, salt and pepper together in a bowl until emulsified to make the vinaigrette.
4. Medium dice the apples and hold in some pineapple juice so that they don’t turn brown.

5. Extract the pomegranate seeds by slicing in half and smacking the outside shell with a wooden spoon.
6. Thinly shave the fennel on a mandolin slicer and place in a bowl of cold water so that they don’t turn brown.

7. Thinly shave the brussels sprouts on a mandolin slicer.
8. Assemble the salad

If you want to add protein you can certainly add some cooked chicken breasts or salmon filets.

This brussels sprout salad is easy to make, has minimal cooking (only the hard-boiled eggs) and makes for the perfect lunch, side dish or as the main entree at your dinner table.

Recipe Chef Notes + Tips

Mandolins: these are very sharp so my rule of thumb when using it is, when you start getting nervous while slicing it then stop.  Simple as that.

Make-Ahead: you can absolutely make this up to 2 days ahead of time and my recommendation would be to keep the toppings separate before you are ready to serve it.

Storing: this salad will last up to 3 days covered in the refrigerator.

Protein: If you wanted to add more protein to this dish please feel free to add on some cooked chicken breasts or cooked salmon fillets.

More Delicious Salad Recipes

If you really liked this shaved brussels sprout salad recipe then check these salads out.

• Root Vegetable Panzanella Salad
• Poached Salmon Salad Recipe with French Green Lentils
• Classic Salad Nicoise Recipe
• Summer Caesar Salad Recipe
• Raw Vegetable Salad Recipe with Blue Cheese

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Shaved Brussel Sprout Salad Recipe

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5 from 7 votes

This shaved brussel sprout salad is jam packed with apples and almonds in an apple cider vinaigrette making it the perfect first course.

Servings: 12

Prep Time: 30 minutes

Total Time: 30 minutes

Ingredients 

For the Dressing:

• juice of 1 lemon
• ¼ cup apple cider vinegar
• 2 teaspoons mayonnaise
• 1 tablespoon fresh thyme leaves
• 1 teaspoon sugar
• ½ cup grapeseed oil
• sea salt and pepper to taste

For the Salad:

• ½ cup red wine vinegar
• 1 tablespoon sugar
• 2 teaspoons sea salt
• ½ peeled and sliced red onion
• 2 pounds shaved Brussels sprouts
• ½ shaved fennel bulb
• 1 cup dried cherries
• 1 cup sliced almonds
• 1 each medium diced granny smith and fuji apple
• ½ cup blue cheese
• 6 hard boiled eggs
• seeds from 1 pomegranate
• Optional Toppings: microgreens, pan-seared chicken breasts, pan-seared salmon

Instructions

• Dressing: Add the lemon juice, vinegar, mayonnaise, thyme, sugar and salt and pepper to a medium-size bowl.
• Slowly drizzle in the oil while whisking until the dressing is emulsified.
• Salad: Mix the vinegar, sugar, and salt in a small bowl and submerge the sliced red onions in the mixture. Pickle for 20-30 minutes in the refrigerator.
• To Serve: Add the shaved Brussels sprouts to a very large serving bowl and sprinkle on the shaved fennel, dried cherries, almonds, apples, blue cheese, hard-boiled eggs, pomegranate seeds, and pickled onions,
• Serve with optional toppings and alongside the vinaigrette dressing.

Notes

Chef Notes:

• Mandolins: these are very sharp so my rule of thumb when using it is, when you start getting nervous while slicing it then stop.  Simple as that.  

• Make-Ahead: you can absolutely make this up to 2 days ahead of time and my recommendation would be to keep the toppings separate before you are ready to serve it.

• How to Store: this salad will last up to 3 days covered in the refrigerator.

• Protein: If you wanted to add more protein to this dish please feel free to add on some cooked chicken breasts or cooked salmon fillets. 

Nutrition

Calories: 298kcalCarbohydrates: 22gProtein: 10gFat: 20gSaturated Fat: 3gCholesterol: 98mgSodium: 528mgPotassium: 498mgFiber: 6gSugar: 11gVitamin A: 1150IUVitamin C: 67mgCalcium: 124mgIron: 2mg

Course: Salad

Cuisine: American