I love having at least one bright, fresh salad on the table when everything else is heavy and rich. This shaved Brussels sprouts salad is my go-to in fall and winter—especially for big holiday meals where it can be easy to forget we need something crisp and raw.

I serve it every Thanksgiving and Christmas now. It’s got crunch from the Brussels sprouts and apples, a little sweetness from dried cranberries, and a tangy, slightly sweet maple dressing that wakes up your taste buds. It’s the dish people didn’t know they needed until they try it.

What You’ll Need for This Salad

Let’s talk about what goes into this one. These ingredients are all easy to find, and they come together in the most satisfying way.

For the Dressing

• Olive Oil – I usually stick with extra-virgin olive oil, but I’ve used avocado oil too when that’s what’s on hand. Both work well.
• Lemon Juice – Freshly squeezed really makes a difference. I’ll sometimes just use whatever citrus I have, even a bit of orange juice if I’m feeling wild.
• Apple Cider Vinegar – It pairs so nicely with the fall flavors. I love that little bite it gives.
• Maple Syrup – I’m all about real maple syrup here. It adds a deep, natural sweetness that balances the sprouts.
• Dijon Mustard – Helps bind the dressing together while giving it that savory tang.
• Garlic – I grate or finely mince it so it disperses evenly.

For the Salad

• Brussels Sprouts – Washed well, trimmed, and sliced thin. Raw Brussels sprouts have a fresh crunch similar to cabbage, and I think they’re so underrated raw.
• Apples – I use Honeycrisp most often because they’re sweet and juicy. If you like yours a little tart, Granny Smith works too.
• Dried Cranberries – Bring in chewy sweetness and make it feel festive.
• Sunflower Seeds – I love their nutty crunch. If I’m out, I swap in pepitas, walnuts, or pecans. Toasted nuts are even better.
• Parmesan Cheese – Shaved or freshly grated. That salty, nutty hit finishes the salad perfectly. I’ll sometimes switch it up with feta or goat cheese if I want something creamier.

What Raw Brussels Sprouts Taste Like (and Why I Love Them)

So many people think Brussels sprouts have to be roasted or sautéed to taste good. But raw? They’re a revelation.

They’re crunchy like cabbage but a little sweeter and milder. The raw texture gives salads a heartiness without feeling heavy. I remember the first time I served this to family—they were skeptical until they had a bite, and now they ask me to bring it every year.

How I Shred Brussels Sprouts at Home

Shaving Brussels sprouts might sound fancy, but it’s simple once you know how. Here’s how I usually do it:

With a Knife
This is my default. I cut the sprouts in half so they’re stable on the board, then slice as thin as I can. It takes a little patience but I find it therapeutic.

With a Mandoline
When I’m prepping for a big crowd, I’ll pull out the mandoline. Just watch those fingers—I’ve had a few close calls.

With a Food Processor
If I’m in a hurry, I use the slicing attachment on my food processor. It shreds them quickly and pretty evenly. Great for big batches.

Putting It All Together

This salad doesn’t take much time, which is perfect for holiday cooking days when every burner and counter space is occupied.

1. Make the Dressing
In a bowl, whisk together the olive oil, lemon juice, apple cider vinegar, maple syrup, Dijon mustard, and minced garlic. I always taste it and add a pinch of salt and pepper to get it just right. It’s bright, tangy, and a little sweet—so good.

2. Toss the Salad
In a big mixing bowl, combine the shaved Brussels sprouts, diced apples, dried cranberries, sunflower seeds, and shaved Parmesan.

3. Dress It Up
Pour the dressing over everything and toss well. I make sure everything is coated evenly so every bite has a bit of everything.

4. Season to Taste
A little extra salt and pepper at the end brings it all together. Sometimes I’ll add an extra squeeze of lemon if I want more zing.

My Go-To Tips for Success

I’ve made this salad enough times to have a few personal rules that make it even better:

Prep the Dressing Ahead
During holiday prep, I’ll make the dressing a day or two in advance. It sits happily in the fridge and actually tastes better as the flavors meld.

Shred the Sprouts Early
If I know it’s going to be a busy cooking day, I’ll shave the Brussels sprouts the night before and store them in a sealed bag in the fridge. They keep well for a couple of days.

Play Around with Ingredients
I’m always swapping things in and out based on what’s around. Dried cherries or golden raisins instead of cranberries. Toasted walnuts or pepitas instead of sunflower seeds. Even switching the cheese keeps things interesting.

Use Good Apples
Firm, sweet apples are best. I’ve tried this with softer apples and it’s not the same—they turn mushy too fast.

How I Serve It

I bring this out every year at Thanksgiving or Christmas as the fresh, crunchy counterpoint to all the rich dishes. But honestly? It’s great any time Brussels sprouts are in season.

I’ll make it for weeknight dinners alongside roast chicken or pork chops. It’s even great for lunch the next day—I’ve been known to eat it straight out of the container standing at the fridge.

Storing Leftovers

This salad holds up well for a few days in the fridge. I store it in an airtight container, and it’s good for up to 4 days. The sprouts stay crisp longer than lettuce does.

I just give it a quick toss before serving in case any of the dressing settled at the bottom.

Freezing Advice

I don’t freeze this one. Raw salads lose their crunch and the apples get weird after freezing and thawing. Best to enjoy it fresh, or over the next couple of days from the fridge.

If you’re looking for something fresh, colorful, and a little unexpected for your holiday table, this is a hard one to beat. It’s easy to make, feels special, and always gets people talking.

Yield: 8

Shaved Brussels Sprouts Salad

Print

Bright, crisp, and just the right amount of sweet, this shaved Brussels sprouts salad is the ultimate refreshing side dish for your fall and winter table.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

For the Dressing:

• 1/3 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 clove garlic, minced
• Kosher salt and black pepper, to taste
• 2 teaspoons Dijon mustard
• 1 tablespoon fresh lemon juice

For the Salad:

• 1 pound Brussels sprouts, ends trimmed
• 1/2 cup dried cranberries
• 1/3 cup shredded or shaved Parmesan cheese
• Kosher salt and black pepper, to taste
• 1/2 cup sunflower seeds
• 1 large Honeycrisp apple, chopped (or 2 small apples)

Instructions

1. Start by making the dressing. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, lemon juice, maple syrup, Dijon mustard, and minced garlic. Season with salt and black pepper to taste, then set aside.
2. Shave the Brussels sprouts using a food processor fitted with the slicing blade. If you don’t have one, a mandoline or sharp knife works just as well. Transfer the shredded sprouts to a large mixing bowl.
3. Add in the chopped apples, cranberries, sunflower seeds, and Parmesan. Drizzle the maple mustard dressing over the salad and toss everything together until evenly coated.
4. Taste and adjust with more salt and pepper if needed.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 216Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 4mgSodium 681mgCarbohydrates 20gFiber 4gSugar 13gProtein 4g

Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.

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Also try these Brussel Sprout recipe:-

• Roasted Brussels Sprouts
• Brussel Sprouts Recipe