Dessert

15-Minute Shaved Brussels Sprout Salad Recipe

ByJeannette Jaeger March 6, 2026March 6, 2026

Introduction

This 15-Minute Shaved Brussels Sprout Salad is a fresh and vibrant dish that combines crunchy sprouts with sweet apple and tangy dressing. It’s perfect as a quick side or a light lunch that bursts with flavor and texture.

A white speckled plate holds a fresh salad layered with bright green shredded Brussels sprouts as the base. Scattered throughout are small chunks of red apple, pale yellow apple pieces, and dark dried cranberries, adding pops of red, cream, and deep purple. There are thin shreds of white cheese sprinkled on top, adding a fine texture. Two vintage silver forks rest on the plate, partially pushed into the salad. To the side, a clear glass bowl holds more salad with the same ingredients. A white marbled textured surface holds the dishes, with a wooden cutting board nearby topped with shredded cheese and a metal grater, and a soft yellow cloth lying beside the glass bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Brussels sprouts (stems removed and shredded, 453 g)
1 red apple (diced)
½ cup grated parmesan or pecorino romano (50 g)
½ cup dried cranberries (60 g)
¼ cup sliced almonds
¼ cup extra virgin olive oil (60 mL)
2 Tbsp Dijon mustard (30 g)
2 Tbsp lemon juice (30 mL)
1 Tbsp maple syrup
¼ tsp salt
¼ tsp pepper

Instructions

Step 1: In a large bowl, combine the shredded Brussels sprouts, diced apple, grated cheese, dried cranberries, and sliced almonds. Toss gently to mix the salad ingredients.
Step 2: In a separate bowl, whisk together the olive oil, Dijon mustard, lemon juice, maple syrup, salt, and pepper until smooth and well combined.
Step 3: Drizzle the dressing over the salad and toss thoroughly to coat all ingredients evenly. Serve at room temperature or chilled, according to your preference.

Tips & Variations

For extra crunch, toast the sliced almonds lightly before adding them to the salad.
Swap the apple for pears or use green apples for a more tart flavor.
Add cooked quinoa or chickpeas to make this salad more filling as a main dish.
Use walnuts or pecans instead of almonds for a different nutty taste.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. To keep the Brussels sprouts crisp, store the dressing separately and toss just before serving. The salad is best enjoyed fresh but can be served cold or at room temperature after reheating briefly.

How to Serve

A white plate with a brown rim holds a fresh salad made of finely shredded bright green Brussels sprouts mixed with dark green leafy arugula and red pieces of apple. Scattered thin, light beige almond slices and dark red dried cranberries add texture on top. The salad looks bright and fresh with small scattered shreds of white cheese. A silver fork lies on the left side of the plate with the tines partly inside the salad. The plate sits on a white marbled surface alongside a glass with light yellow dressing and a wooden board with grated white cheese and a metal grater. A folded yellow cloth is placed on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this salad?

Fresh Brussels sprouts work best because frozen ones tend to be softer and may not provide the desired crunch. If using frozen, thaw completely and pat dry before shredding.