Shaved Brussels Sprouts Salad: Your New Crunchy Obsession

Shaved Brussels Sprouts Salad

Every fall, my mother would bring home bushels of Brussels sprouts from the market, and we’d sit at the table shaving them thin by hand, laughing at how they looked like tiny cabbages. This salad turns those little greens into something spectacular—tossed with apples, cranberries, and a sweet-tangy dressing. It’s a dish that feels like family, made to be shared.

Author: Wyatt Porter
Prep Time: 15 min
Total Time: 15 min

Ingredients

Scale

For the Dressing:

1/3 cup olive oil

1 tbsp fresh lemon juice

2 tbsp apple cider vinegar

1 tbsp pure maple syrup

2 tsp Dijon mustard

1 clove garlic, minced

Kosher salt & black pepper to taste

For the Salad:

1 lb Brussels sprouts, ends trimmed

1 large Honeycrisp apple (or 2 small), chopped

1/2 cup dried cranberries

1/2 cup sunflower seeds

1/3 cup shredded or shaved Parmesan cheese

Kosher salt & black pepper to taste

Instructions

Whisk all dressing ingredients in a small bowl. Taste and adjust seasoning.

Using a mandoline or sharp knife, thinly slice the Brussels sprouts.

In a large bowl, toss shaved sprouts with apples, cranberries, and sunflower seeds.

Pour dressing over the salad and toss to coat.

Sprinkle with Parmesan, season with salt and pepper, and toss gently one more time.

Let sit 10 minutes before serving for best flavor.

Notes

Let this bright, tangy bowl bring people together—just like it did in our kitchen.

Nutrition

Calories: 250
Sugar: 9g
Fat: 18g
Carbohydrates: 19g
Fiber: 4g
Protein: 5g

Hey there, kitchen friends! Wyatt here, ready to share a recipe that’s like a crisp autumn walk in bowl form. Picture this: feather-light ribbons of Brussels sprouts tangled with jewel-toned cranberries, crunchy sunflower seeds, sweet apple confetti, and salty Parmesan snowflakes—all dancing in a sweet-tangy maple-Dijon dressing. This ain’t your grandma’s boiled sprouts (no offense, Nana!). It’s a texture party where every forkful sings with crunch, zing, and a little sweetness. Perfect for potlucks, holiday feasts, or just jazzing up Tuesday night’s chicken. And the best part? Zero cooking required. Grab that mandoline (or trusty knife) and let’s turn these mini-cabbages into something downright magical. Trust me—even sprout skeptics come back for seconds!

Mom’s Table & The Tiny Cabbages

Every October, Mom would burst through the door with burlap sacks overflowing with Brussels sprouts from Huckabee’s Farm Stand. We’d sit at our sun-drenched kitchen table, paring knives in hand, giggling as we transformed them into emerald confetti. “Look at these little cabbages!” she’d chuckle, pretending one was a hat for my thumb. I’d sneak raw slices, loving their peppery bite, while she told stories of her own mom shaving them by lamplight during wartime rationing. Years later, when I first tossed these shreds with apples and cranberries for Friendsgiving, that same laughter echoed around my table as pals demanded the recipe. That’s the magic—this salad isn’t just food; it’s a thread connecting generations, turning humble sprouts into joy carriers.

🛒 Gather Your Flavor Squad

Brussels sprouts (1 lb): The rockstar! Pick firm, bright-green heads. Chef’s hack: No mandoline? Halve them first, lay flat-side down for safer slicing.
Honeycrisp apple: Adds juicy crunch. Substitute with Fuji or Pink Lady if needed. Insider tip: Toss apple bits in a squeeze of lemon juice to prevent browning.
Dried cranberries (½ cup): Sweet-tart pops. Swap with cherries or golden raisins for fun twists.
Sunflower seeds (½ cup): Nutty crunch. Pepitas or sliced almonds work great too!
Parmesan (⅓ cup, shaved): Salty umami kick. Use a veggie peeler for pretty curls. Vegan? Skip or use nutritional yeast.
Olive oil (⅓ cup): Dressing base. Extra-virgin = best flavor.
Apple cider vinegar (2 tbsp) + lemon juice (1 tbsp): The tangy duo. White wine vinegar works in a pinch.
Maple syrup (1 tbsp): Balances acidity. No syrup? Honey works—just skip for vegan.
Dijon mustard (2 tsp): Creamy emulsifier. Grainy mustard adds fun texture!
Garlic (1 clove): Subtle bite. Too sharp? Roast it first!

Why these work: The sprouts’ bitterness mellows with dressing, apples bring freshness, seeds add earthiness, and cranberries? Pure festive cheer!

👩‍🍳 Let’s Build That Bowl!

Whisk that dressing: Combine oil, lemon juice, vinegar, maple syrup, Dijon, minced garlic, salt, and pepper in a jam jar. Seal and shake like a Polaroid picture—it emulsifies faster than whisking! Chef’s test: Dip a sprout shred in. Needs more zing? Add vinegar. Too sharp? Drizzle in more syrup.
Shave those sprouts: Trim ends, remove loose leaves. Using a mandoline (safety first—use the guard!) or sharp knife, slice paper-thin. Hack: Pulse in food processor with slicing blade if you’re short on time (just don’t turn to mush!).
Chop & toss: Dice apples into bite-sized chunks. In your biggest bowl, combine sprouts, apples, cranberries, and sunflower seeds. Pro move: Massage sprouts gently with 1 tsp salt first—they soften beautifully!
Dress to impress: Pour dressing over the salad. Toss like you’re flipping pancakes—use hands or tongs for even coating. Key tip: Start with ¾ dressing, add more as needed. Sprouts soak it up!
Cheese please: Sprinkle Parmesan over the top. Fold gently—you want those shavings to glisten, not disappear. Taste. Need pepper? More salt? Adjust now!
Rest & bloom: Let it sit 10 minutes before serving. Why? The dressing softens the sprouts slightly and lets flavors mingle. Patience = crunch-meets-tenderness perfection!

✨ Serving Up Sunshine

Pile this confetti-like salad high in a rustic wooden bowl or on a platter—show off those colors! For individual servings, line wide salad plates with butter lettuce cups and mound the sprouts inside. Garnish with extra Parmesan curls and a crack of black pepper. Pair it with cider-braised pork chops, roast turkey, or just crusty bread slathered in goat cheese. Bonus: It’s sturdy enough for picnics—toss in a mason jar, dressing at the bottom, salad on top. Shake when ready to eat!

🌈 Mix It Up!

Meat Lover’s: Crispy bacon bits or prosciutto ribbons add smoky saltiness.
Fall Harvest: Swap apples for roasted butternut squash cubes and add toasted pecans.
Vegan Vibes: Skip Parmesan, add avocado chunks, and use agave instead of honey/maple.
Protein Power: Top with grilled chicken, salmon, or chickpeas to make it a meal.
Winter Citrus: Replace cranberries with orange segments and pomegranate arils.

🧑‍🍳 Wyatt’s Whispers

This salad’s come a long way since my first attempt in 2015—I accidentally used whole Brussels (don’t ask, it was chunky chaos!). Now, I always massage the sprouts—sounds weird, but 30 seconds of rubbing breaks down fibers for tender-crisp bites. Funny story: Once subbed hot mustard for Dijon… we called it “Dragon Breath Salad”! Over time, I’ve learned it’s forgiving: swap nuts, tweak dressing, even use kale or broccoli stems. But the core remains—it’s about gathering, laughing, and finding joy in the humble sprout. Make it your own!

❓ Salad SOS

Can I make this ahead? Absolutely! Shave sprouts, chop apples (toss in lemon juice), and store components separately. Assemble + dress 30 mins before serving. Leftovers keep refrigerated 2 days (add fresh seeds before serving).
Why’s my salad soggy? Did you overdress or skip the rest time? Sprouts release water if salted too early. Toss with dressing just before serving next time! If already soggy, drain liquid and add extra seeds/apples.
Help—too tangy/too sweet! Balance is key. Too tart? Stir in 1 tsp honey. Too sweet? A splash of vinegar or lemon juice saves the day. Taste as you go!
Mandoline scare? No worries! Use a sharp knife: halve sprouts, thinly slice crosswise. Or try a food processor’s slicing disc—pulse lightly.

Nutrition Per Serving (Serves 6):