Brussel sprout salad is a refreshing twist on your typical leafy green dish, offering a crisp texture and nutty flavor that even sprout skeptics find irresistible. Unlike the traditional roasted version, this salad uses raw or lightly blanched brussels sprouts, finely shredded and tossed with vibrant ingredients such as dried cranberries, nuts, cheese, and a zesty vinaigrette. It’s a dish that manages to be both hearty and light, making it perfect as a side or even a main course for vegetarians.

The beauty of a brussel sprout salad lies in its versatility. You can make it seasonal with apples and pecans in the fall, or citrus and almonds in the spring. It’s not only delicious but loaded with fiber, vitamin C, and antioxidants making it a nutritious and flavorful choice.

Whether you’re prepping for a family dinner or a potluck, this salad is guaranteed to impress with its bright appearance and bold flavor.

💚 Why You’ll Love This Recipe?

Incredibly Crunchy: The raw shaved brussels sprouts stay crisp and textured even after tossing with dressing.
Nutrient-Dense: Packed with vitamins, fiber, and antioxidants to support your health goals.
Customizable: Add your favorite proteins, cheeses, nuts, or fruits to match the season or your cravings.
Make-Ahead Friendly: Perfect for meal prep, as the hearty greens don’t wilt like lettuce.
Flavorful and Tangy: The dressing pairs sweet, savory, and acidic elements for a well-balanced bite.

🛒 What You’ll Need to Make Brussel Sprout Salad ?

Here are the essential ingredients you’ll need to bring this salad to life:

For the Salad Base:

1 ½ pounds of fresh brussels sprouts, trimmed and shaved
½ cup dried cranberries or cherries
⅓ cup chopped walnuts or pecans (toasted)
¼ cup shredded Parmesan or crumbled goat cheese
1 small apple, thinly sliced (optional)
¼ cup thinly sliced red onion

For the Dressing:

⅓ cup extra virgin olive oil
2 tablespoons apple cider vinegar or lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
Salt and black pepper, to taste

🧑‍🍳 How to Make Brussel Sprout Salad – Step-by-Step Directions ?

Step 1: Trim and Shave the Brussels Sprouts

Rinse the brussels sprouts thoroughly and trim off the woody ends. Use a sharp knife, mandoline, or food processor to shred them thinly. The goal is to achieve a texture similar to slaw.

Step 2: Toast the Nuts

In a dry skillet over medium heat, toast your chopped nuts for 3–5 minutes until fragrant and lightly golden. This step enhances their flavor and adds extra crunch to your salad.

Step 3: Make the Dressing

In a small bowl or jar, whisk together the olive oil, apple cider vinegar (or lemon juice), honey, Dijon mustard, salt, and pepper until emulsified.

Step 4: Combine the Ingredients

In a large bowl, mix the shaved brussels sprouts with the cranberries, toasted nuts, cheese, apple slices (if using), and red onion.

Step 5: Toss with Dressing

Pour the dressing over the salad and toss thoroughly to coat everything evenly. Let it sit for 10–15 minutes before serving to allow the flavors to meld.

🌀 Variations

The versatility of brussel sprout salad is one of its greatest assets. You can tailor the recipe to the seasons or to what’s available in your pantry. During autumn, try incorporating sliced pears, roasted butternut squash, and pumpkin seeds. For a winter twist, add dried figs, pomegranate arils, and blue cheese. If you want to boost protein, throw in shredded rotisserie chicken or crispy bacon.

You can also experiment with different dressings such as a creamy garlic tahini, lemon vinaigrette, or a miso-ginger dressing for an Asian-inspired version. Swap nuts for seeds (like sunflower or pepitas) if you need a nut-free alternative.

Want it vegan? Just skip the cheese or use a plant-based version. The salad adapts beautifully to dietary needs and flavor preferences.

🍳 Cooking Notes

Although this recipe doesn’t involve cooking in the traditional sense, a few preparation tips can make a world of difference. First, ensure your brussels sprouts are fresh and vibrant green—avoid any with brown spots or wilting leaves. Shaving them finely is key to a tender bite; a mandoline or food processor will help if you’re short on time.

To mellow the raw taste, you can blanch the shredded sprouts in boiling water for 30 seconds and then plunge them into ice water this softens the texture while maintaining their crunch.

Toasting the nuts not only enhances their flavor but also adds a warm, aromatic element. If prepping in advance, store the dressing separately and toss it in just before serving to retain freshness.

🍽️ Serving Suggestions

Brussel sprout salad is a versatile dish that pairs beautifully with a variety of mains. Serve it alongside roasted chicken, grilled salmon, or a hearty lentil stew. It’s also an excellent choice for holiday tables and potlucks, where it stands out among heavier fare.

For a complete meal, top the salad with a poached egg, crispy tofu, or grilled shrimp. Want a crunchy texture? Add croutons or quinoa crisps on top. Whether served cold or room temperature, this salad is always refreshing and satisfying.

💡 Helpful Tips

Use a Mandoline for Speed: A mandoline ensures uniformly thin shavings, which helps the sprouts absorb the dressing more effectively.
Let It Marinate: Allowing the salad to sit for 15–30 minutes before serving helps soften the sprouts and meld flavors.
Toast the Nuts: Never skip this step. Toasted nuts add a deep, nutty crunch that raw ones simply can’t match.
Make It a Meal: Add protein like chicken, bacon, chickpeas, or salmon to turn the salad into a filling entrée.
Balance the Flavors: The dressing should have the right harmony of sweet (honey), acidic (vinegar), and savory (mustard) elements.

🌟 Tips for the Best Brussel Sprout Salad

For the best brussel sprout salad, focus on texture and flavor layering. Choose fresh, firm sprouts and shred them as finely as possible. Balance the earthy taste of the sprouts with a touch of sweetness from dried fruits and sharpness from cheese.

Always toss with a bold, well-balanced vinaigrette. Letting the salad rest a bit before serving softens the sprouts and enhances the overall flavor profile. Don’t be afraid to customize!

⏱️ Timing Overview

Prep Time: 20 minutes
Cooking Time: 0 minutes (5 minutes for toasting nuts, optional)
Total Time: 20–25 minutes

🧾 Nutritional Information (Approx. per serving)

Calories: 220
Protein: 6g
Sodium: 180mg
Fat: 16g
Carbohydrates: 15g
Fiber: 5g
Sugar: 6g

❓ FAQs

Can I use pre-shredded brussels sprouts?

Yes, pre-shredded brussels sprouts are a great time-saver. Just make sure they’re fresh and not dried out.

How long does this salad last in the fridge?

When stored in an airtight container, it can last 2–3 days. The hearty sprouts hold up well to dressing.

Can I make it vegan?

Absolutely! Omit the cheese or use a plant-based version and choose maple syrup instead of honey.

Is blanching necessary?

Not at all. Raw brussels sprouts give a crunchier texture, but blanching can mellow their flavor if you prefer a softer bite.

Can I use a different dressing?

Yes, this salad is flexible. Try lemon vinaigrette, balsamic, or even a creamy tahini dressing for variety.

🏁 Conclusion

Brussel sprout salad is a refreshing, nutritious, and surprisingly addictive dish that breaks away from the traditional ways of cooking this cruciferous veggie. With its crunchy texture, dynamic flavors, and endless customization options, it’s a salad you’ll turn to time and again—whether as a side for your dinner table or a star on its own.

Whether you’re making it for a weekday lunch or showcasing it at a holiday gathering, this vibrant salad proves that brussels sprouts can be just as crave-worthy raw as they are roasted.

So grab your sprouts and get slicing your taste buds will thank you!