Print

Shaved Brussels Sprouts Salad

Print Recipe

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.

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

Find it online: https://flavorscroll.com/shaved-brussels-sprouts-salad/