Brussels Sprout Salad
Shaved Brussels sprouts make a crisp, sturdy salad that holds up beautifully on the table. This version balances the sprouts with apple, dried cranberries, toasted almonds, Parmesan, and a bright lemon-Dijon dressing.
- Total time
- 30 min
- Yield
- 6 side-dish servings
- Difficulty
- Easy
Prep 25mCook 5mAmericanSalads
Brussels sprouts are not just for roasting. When they are sliced very thin, they become crunchy, fresh, and a little cabbage-like, with enough structure to stand up to a bold dressing.
This salad is a good choice for holidays, meal prep, or any dinner that needs something green and crisp. A short rest after dressing helps soften the sprouts without making them soggy.
You can shave the sprouts with a sharp knife, a mandoline, or the slicing blade of a food processor. Use what feels safest and easiest for you.
01What you'll need
Ingredients
13 items · 6 side-dish servings
- 1 1/2 pounds Brussels sprouts, trimmed and tough outer leaves removed
- 1 medium crisp apple, such as Honeycrisp or Fuji
- 1/2 cup sweetened dried cranberries
- 1/2 cup sliced almonds
- 1/2 cup shaved or grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon maple syrup
- 1 small garlic clove, finely grated or minced
- 1/2 teaspoon Diamond Crystal kosher salt, or 1/4 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
02How to make it
Step-by-step
1. Toast the almonds
Place the sliced almonds in a dry skillet over medium heat. Cook for 3 to 5 minutes, stirring often, until they smell nutty and turn light golden in spots. Transfer them to a plate so they do not keep browning in the hot pan.
2. Shave the Brussels sprouts
Cut each Brussels sprout in half through the stem end, then slice very thinly crosswise. You can also use a mandoline or a food processor with a slicing blade. If using a mandoline, use the hand guard and go slowly.
3. Make the dressing
In a large bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper until the dressing looks smooth and slightly thickened.
4. Soften the sprouts
Add the shaved Brussels sprouts to the bowl with the dressing. Toss well, then use clean hands or tongs to gently massage and turn the sprouts for about 1 minute. This helps the dressing work into the leaves and makes the salad more tender.
5. Slice the apple
Core the apple and cut it into thin matchsticks or small slices. There is no need to peel it. Add the apple to the bowl right away so the lemony dressing helps slow browning.
6. Add the mix-ins
Add the dried cranberries, toasted almonds, and Parmesan to the bowl. Toss until everything is evenly coated and the mix-ins are spread throughout the salad.
7. Let it rest
Let the salad sit for 10 minutes before serving. Taste and adjust with a little more lemon juice, salt, or pepper if needed.
8. Serve crisp
Serve the salad at room temperature or lightly chilled. If you want the almonds extra crunchy, save a small handful and sprinkle them on top just before serving.
03From our kitchen
Cook's tips
- Make-ahead: Shave the Brussels sprouts and make the dressing up to 2 days ahead. Store them separately in the refrigerator, then toss 20 to 30 minutes before serving.
- Storage: Leftover dressed salad keeps well in an airtight container in the refrigerator for up to 3 days. The almonds will soften, but the sprouts stay pleasantly crisp.
- Apple swap: Use pear instead of apple for a softer, sweeter bite. Add it shortly before serving because pear browns and softens faster.
- Nut swap: Pecans, walnuts, or pumpkin seeds work well in place of almonds. Toast them first for better flavor.
- Cheese swap: Pecorino Romano can replace Parmesan, but it is saltier. Taste the salad before adding extra salt.
- Vegan option: Omit the Parmesan or use a dairy-free Parmesan-style topping. Add a pinch more salt if the salad tastes flat.
Cook's note
For the most tender texture, slice the Brussels sprouts as thinly as you can. Thick pieces are still edible, but they taste more like raw cabbage and need a longer rest in the dressing.
04Frequently asked
Questions & answers
Can you eat Brussels sprouts raw in a salad?
Yes. Raw Brussels sprouts are safe to eat when washed and trimmed. Slicing them thinly and tossing them with an acidic dressing, like lemon juice and vinegar, makes them more tender and easier to enjoy.
What is the easiest way to shave Brussels sprouts?
A food processor with a slicing blade is fastest. A mandoline gives very even slices, but you must use the guard. A sharp knife also works well; just halve the sprouts first so they sit flat on the cutting board.
Can I make this Brussels sprout salad the night before?
Yes. This is a sturdy salad, so it can be dressed the night before. For the best texture, add the toasted almonds shortly before serving.
How do I make the salad less bitter?
Slice the sprouts very thin, let them rest in the dressing, and keep the sweet and salty ingredients in balance. The apple, cranberries, maple syrup, Parmesan, and toasted almonds all help soften the natural bitterness.
Can I use bagged shaved Brussels sprouts?
Yes. Bagged shaved Brussels sprouts are a good shortcut. Pick out any thick stem pieces, and chop any large slices so the salad is easier to eat.
05Per serving
Nutrition facts
Nutrition Facts
6 side-dish servings
Amount per serving
% Daily Value*
- Total Fat16 g
- 21%
- Saturated Fat3 g
- 15%
- Cholesterol7 mg
- 2%
- Sodium258 mg
- 11%
- Total Carbohydrate28 g
- 10%
- Dietary Fiber7 g
- 25%
- Total Sugars16 g
- Protein9 g
- 18%
- Vitamin D0 mcg
- 0%
- Calcium166 mg
- 13%
- Iron2 mg
- 11%
- Potassium563 mg
- 12%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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