Shaved Brussels Sprout salad has everything from sweet, salty, crunchy, tangy, and it’s so beautiful to serve! It’s the perfect salad or side dish for any fall or meal. This salad is super easy to make! You don’t need to cook the Brussels sprouts and it lasts a few days in the fridge making it perfect for meal prep lunches or as a make ahead weeknight side dish. This is my kind of salad and I hope you enjoy it as much as I do!
Prep Time: 20 minutesminutes
Total Time: 20 minutesminutes
Servings: 8
Calories: 226
Course: Appetizer, Main Course, Side Dish
Ingredients
1lbBrussels sprouts, ends trimmed, shaved
1large Honey crisp apple , chopped, or 2 small apples
1/2cupdried cranberries
1/2cupsunflower seeds
1/3cupParmesan cheese, shredded or shaved
Salt and pepper , to taste
Honey Mustard Salad Dressing
1/2cupGreek yogurt, plain, any % fat will do, or dairy free/plant based yogurt of choice
In a 2 cup measuring cup or medium sized bowl, combine all of the dressing ingredients. Mix until evenly combined. Season to taste with salt and pepper.Optional: the dressing is meant to be tangy and bold, adjust to taste with additional honey if desired.Store leftover salad dressing in the refrigerator, covered, for 10 to 14 days.
Prepare the Salad
Shave the Brussels sprouts. Use a food processor with the slicing attachment and pulse until the Brussels sprouts are thinly sliced. Or use a mandolin or sharp knife. See recipe notes below.
Place the shaved Brussels sprouts in a large bowl. Add the chopped apple, dried cranberries, and sunflower seeds.
Drizzle the salad with the dressing and toss well. Season with salt and pepper to taste as desired.
Top the tossed salad with the shaved parmesan cheese. Enjoy!
Notes
How do you Shave Brussels Sprouts?First wash the Brussels sprouts well and remove any outer leaves that are damaged or wilted. Trim off the bottoms with a sharp knife.Food ProcessorUse the slicing attachment and pulse the Brussels sprouts until they are shredded.MandolinBe very cautious and be sure to use the mandolin protector at all times (optional for more protection wear a cut resistant kitchen glove)One at a time, use the thinnest blade on the mandolin to thinly slice the Brussels sprouts.KnifeUse a sharp knife and slice the Brussels sprouts as thin as possible. One at a time carefully hold the Brussels sprout on it's side on a cutting board. Use the claw technique to curl your fingers in while holding the Brussels sprouts. Slice as thin as possible. Don't worry about the slices being different sizes, it adds texture to the salad.