Shaved Brussels Sprouts Salad

A shaved Brussels sprout salad is a crunchy raw salad made with thinly cut or shredded Brussels sprouts mixed with crushed walnuts and dried cranberries.

You can cut the sprouts with a sharp knife or with a mandoline slicer, or for the quickest option, you can use a food processor with the slicing attachment.

We season it with a finger-licking mustard-maple syrup dressing that makes it super tasty and irresistible.

This salad is the perfect side dish for the fall and winter seasons when Brussels sprouts are readily available.

It has a crunchy texture, a refreshing and light feel, and it’s packed with flavor. It’s also nutritious and pairs well with many of our plant-based meals.

It’s a beautiful and different side dish for a quick lunch or everyday dinner, and it’s also perfect for a special holiday meal, from Thanksgiving through Christmas and new years eve.

For the salad

• Brussels sprouts: try to get the freshest you can find since we are not going to cook them; freshest equals crunchiest. You can substitute the raw Brussels sprouts with green or red cabbage.
  
• Dried cranberries: you can also use other dried fruits like raisins, figs, or dates. Cut them into smaller pieces if you use bigger dried fruits like figs or dates. You can also use pomegranate seeds.
  
• Walnuts: you can also use other nuts such as pine nuts, pecan nuts, pistachios, and almonds. You can also add pumpkin seeds and sunflower seeds.

For the dressing

• Olive oil: since we use a few ingredients for this shaved Brussels sprout salad recipe, it would be best to get a good quality extra virgin olive oil to add a fruity and nutty flavor.
  
• Maple syrup: to add a touch of sweetness. You can substitute agave syrup or honey for maple syrup.
  
• Mustard: Dijon mustard or American yellow mustard are both excellent. Mustard makes the dressing stick to the sprouts and adds a tangy, almost spicy taste.
  
• Lemon juice, salt, and black pepper. You can substitute apple cider vinegar for lemon juice and make a mustard vinaigrette.

Cut off the woody stem of the Brussels sprouts and discard the outer leaves if they are not fresh. Rinse the sprouts and dry them well.

Thinly slice the Brussels sprouts with a knife, mandoline, or food processor with a slicing attachment.

Note: If you use a knife, make sure it has a sharp blade. Cut the sprouts in half first, then slice them thin. If you use a mandoline, use a hand guard!

Place the shaved sprouts in a bowl, and add chopped walnuts and dried cranberries.

To a small jar, add olive oil, lemon juice, mustard, maple syrup, salt, and pepper. Shake well to combine.

You can also whisk the ingredients together in a small bowl.

Drizzle the dressing onto the salad, mix well, and serve.

Serve this salad as a side dish for a special weeknight dinner or the holidays. If you are looking for a complete plant-based dinner, then we recommend serving it with:

• Creamy mushroom risotto
• Vegan mushroom pasta
• Delicious tofu with mushrooms
• Butternut squash ravioli
• Roasted bell pepper pasta with roasted cauliflower
• Tofu meatballs marinara sauce
• Eggplant Parmigiana
• Easy baked pears

Store this shaved Brussels sprouts salad for up to 3 days in the fridge in an airtight container. The sprouts will lose some crunch as time passes, but the salad will still be tasty. For this reason, you can use this for meal prep if you like.

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