This Shaved Brussel Sprout Salad combines shredded raw sprouts, crisp tangy apples, sharp red onion and jewels of dried cranberries. The salad is tossed in a tasty and simple toasted pumpkin seed dressing. Enjoy this flavourful shaved sprout salad as a side dish, lunch or light dinner. Perfect for Thanksgiving or Christmas.
Let's talk sprouts, baby, let's talk about you and me...
I know they can be divisive.
You might think that you don't like them, but that's only because you haven't tried them in this amazing winter salad.
Shaved raw Brussels sprouts have a wonderful flavour that's perfectly paired with sharp red onion, thinly sliced sweet/tart apples and dried cranberries. It is so good that we not only have it at Christmas, but all winter.
Shredding the sprouts is easy in a food processor and it takes away the bitterness of the sprouts.
Why you'll love this recipe
A quick and easy salad.
It has a wonderful mix of textures and flavors - sweet, tart, crunchy, soft. Bliss!
Make it up to 3 days ahead (it gets better and better each day and doesn't go soggy!).
It's a cold alternative to hot wintery dishes (perfect for those of you in the Southern Hemisphere - also check out my cold Christmas cocktail: Mulled Gin Cocktail with Mulled Wine Ice Cubes).
Vegan, gluten-free, egg-free and dairy-free - perfect for guests with those dietary requirements.
Dressing
To really cap off this flavourful shaved Brussel sprout salad, I made a fragrant thyme and pumpkin seed dressing.
Dry toasted pumpkin seeds are whizzed with oil, maple syrup and apple cider vinegar.
All those amazing flavours make for an incredibly tasty dressing for the sprout salad.
Storage
This sprout salad keeps in the fridge for up to 3 days.
In fact, I prefer it the second day when the flavours really get the chance to mingle.
If you're looking for other sprout recipes, try my Roasted Sprout Christmas Tree or this list of the best sprout recipes.
Ingredients
This salad is really quick and easy to throw together with a few simple ingredients. You'll need:
Ingredients:
- Raw Brussels sprouts (pre-shredded or shred your own - see below for tips)
- Apples - pick your favorite variety
- Red Onion - if you don't have red, yellow will work too.
- Dried Cranberries - leave out or substitute raisins.
- Pumpkin Seeds
For the toasted pumpkin seed dressing:
- Pumpkin Seeds
- Olive Oil
- Apple Cider Vinegar (or substitute another vinegar)
- Maple Syrup
- Salt and pepper
How to make this salad
1 - Simply toss the shredded / shaved sprouts, thinly sliced apple, thinly sliced onion and cranberries in a large bowl.
2 - Make the dressing by dry toasting the pumpkin seeds (heat a pan without oil, add the seeds and shake for a minute or two until they begin to brown and smell delicious).
3 - Add the toasted pumpkin seeds, oil, vinegar, maple syrup and salt and pepper to a mini food processor or use a hand blender, to whiz. It won't get smooth, but you want the seeds to be all chopped up finely and the dressing well combined.
4 - Add the dressing to the bowl of salad and toss well.
How to Shred Sprouts
In the USA you can find bags of pre-shredded sprouts in many stores, but if you can't then you can easily make your own.
- Prepare the sprouts by washing them, trimming the stump ends if they're brown and removing any wilted leaves.
- The easiest way to shred them is in a food processor. Add the shredding blade, then process until the sprouts are all shredded. It only takes seconds.
- You can shave sprouts by hand with a sharp knife. Be careful though! I suggest cutting them in half lengthways, then putting the cut side down onto the cutting board so it doesn't roll around. Then carefully slice thinly.
- Shred the sprouts on a mandoline cutter. Since sprouts are small and round, be very careful and use the guard and preferably also mesh anti-cut gloves.
More salad recipes
Looking for more tasty salad recipes? Try these!
Broccoli Salad
Brazilian Gaucho Potato Salad
Mexican Grilled Salad in Tortilla Bowls
Creamy Pea Salad
Green Salad
Mango Salad
Have more sprouts to use up? Try this delicious Red Cabbage and Brussels Sprouts Tart for a pretty meal.
Recipe
Did you make this shaved Brussel sprout salad recipe? Please let me know how it turned out for you!
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Shaved Brussel Sprout Salad with Pumpkin Seed Dressing
Ingredients
For the salad
- 3 cups (300g)(2 cups shredded) Brussel sprouts
- ½ red onion
- 1 medium apple (any kind you like)
- 3 tbsp dried cranberries
For the pumpkin seed dressing:
- 3 tbsp pumpkin seeds
- 3 Tbsp extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 2 tsp maple syrup
- ⅛ tsp each salt and pepper
To serve (optional):
- 1 tbsp pumpkin seeds
- 1 tbsp dried cranberries
Instructions
For the salad:
- Wash the sprouts and remove any wilted leaves.
- Thinly slice the raw sprouts (a food processor will make it much quicker!) and red onion. Quarter the apple (skin on) and remove the core, then thinly slice.
- Toss the shredded sprouts, onion and apple with the dried cranberries.
For the dressing:
- Heat a dry frying pan over a medium heat. Add the pumpkin seeds and toast, shaking often, for a few minutes until golden and fragrant.
- Add the pumpkin seeds to a small food processor or blender along with all the other dressing ingredients and blitz. It will still be slightly chunky.
- Toss the salad with the dressing and serve garnished with pumpkin seeds and dried cranberries.
Notes
- This recipe is vegetarian, vegan and gluten free.
- Only 139 calories per portion.
- Keep in the fridge for up to 3 days.
- The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.
How to Shred Sprouts
In the USA you can find bags of pre-shredded sprouts in many stores, but if you can't then you can easily make your own.- Prepare the sprouts by washing them, trimming the stump ends if they're brown and removing any wilted leaves.
- The easiest way to shred them is in a food processor. Add the shredding blade, then process until the sprouts are all shredded. It only takes seconds.
- You can shred sprouts by hand with a sharp knife. Be careful though! I suggest cutting them in half lengthways, then putting the cut side down onto the cutting board so it doesn't roll around. Then carefully slice thinly.
- Shred the sprouts on a mandoline cutter. Since sprouts are small and round, be very careful and use the guard and preferably also mesh anti-cut gloves.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Becca Talbot
I love sprouts, but have only ever eaten them as a vegetable with a roast dinner (preferably Christmas dinner LOL). I wouldn't have ever thought to use them in this way - what a brilliant recipe, I will have to try it! x
Rachael
I am not a sprout fan but everyone in my family blooming loves them. This looks like a different way of serving them up which I'd like to try...maybe I could be converted!