This Shaved Brussels Sprouts Salad features sweet apples, toasted walnuts, and nutty Parmigiano, all tossed in a simple homemade dressing. It’s the perfect side dish to elevate your favorite Fall Recipes or add a light, healthy element to your Thanksgiving Dinner Menu.
Ready in just 15 minutes, this Shaved Brussels Sprouts Salad is so easy and versatile. Simply add the ingredients to a bowl, toss well, and enjoy! You can also customize this recipe to add a festive pop of color or get creative with other flavors and textures.
How To Make Shaved Brussels Sprouts Salad
- Brussels sprouts — I prefer using fresh Brussels sprouts and chopping them myself. Pre-shaved Brussels sprouts will also work just fine.
- Apple — I like to use Honey Crisp apples, but any red apple will do.
- Shallot or onion — Shallot and red onion both work great in this recipe. Feel free to use whichever you prefer.
- Olive oil — I recommend extra-virgin olive oil for its light, yet robust flavor.
- Apple cider vinegar — Apple cider vinegar is the base of the salad dressing.
- Honey — Honey adds the perfect amount of sweetness. You can also use maple syrup instead.
- Seasoning — Salt and black pepper to taste.
- Walnuts — Toast the chopped walnuts beforehand for extra flavor and crunch.
- Parmigiano — You’ll use a mix of fresh Parmigiano (Parmesan cheese) slices and crumbles.
Assemble the salad base:
- Before you prep the ingredients, be sure to thoroughly wash and dry the Brussels sprouts, and remove any bruised or damaged outer leaves.
- In a large mixing bowl, combine the shaved Brussels sprouts, chopped apple, and minced shallots or red onion.
Make the dressing:
- In a separate bowl, whisk together olive oil, apple cider vinegar, honey, salt, and black pepper.
Combine the salad base, dressing, and add-ins:
- Pour the dressing over the salad and then toss to coat evenly.
- Add the toasted walnuts and sliced and crumbled Parmigiano cheese.
- Toss once more to combine everything well.
Plate and serve:
- At this point, you can either transfer the salad to a serving dish or serve it right out of the bowl you assembled it in.
- Garnish with extra toasted walnuts and sliced Parmigiano and enjoy!
- If you’re using a knife to shave the Brussels sprouts, be sure to hone your blade before you begin. A sharp knife makes detailed chopping easier and safer.
- Save time on prep work and use a mandoline slicer or food processor to shave the Brussels sprouts.
- For picture-perfect Parmigiano cheese slices, I recommend using a vegetable peeler. Choose the best-looking pieces for garnish and toss the rest in with the salad.
- Keep your Brussels sprouts fresh in the refrigerator by storing them unwashed and untrimmed in a plastic bag in your refrigerator’s crisper drawer.
- Prepare the salad dressing in advance. Not only will this save you time when you’re ready to assemble the salad, but it also allows the flavors in the dressing to develop.
How To Store Leftovers
- To Store: If you can, it’s best to store the salad components separately. When stored separately, leftovers will last up to 4 days in the refrigerator. Store the dressing in a mason jar. If the salad is already combined, transfer the leftovers to an airtight container and store them in the refrigerator for 2 to 3 days.
- Note: I don’t recommend freezing leftovers, as the fresh ingredients will not have the same crisp texture once they’ve been frozen and thawed.
What To Serve with Shaved Brussels Sprouts Salad
- Soup and salad: I can’t think of a more comforting combo! Pair this salad with a cozy bowl of my easy butternut squash soup for the perfect fall meal.
- Fresh bread: Shaved Brussels sprouts salad is incredible on its own, but it’s even better served with warm crunchy garlic bread or fluffy low-carb dinner rolls.
- Savory chicken: To make this salad into a quick and satisfying meal, simply add a protein, like my sliced garlic butter baked chicken breast.
- Flavorful salmon: The light, fresh flavors in this recipe also pair so well with my garlic butter baked salmon or blackened salmon.
- Holiday dinner: Add a fresh and healthy side dish to your Thanksgiving or Christmas table.
- Toppings and add-ins: Add texture and flavor with crispy bacon or toss in pomegranate seeds or dried cranberries for a festive pop of color. Check out my my shredded Brussels sprouts salad recipe for inspiration. You can also replace walnuts for sunflower seeds or even parmesan cheese for feta cheese.
- Customize the dressing: You can easily customize this salad dressing to your preference. Instead of apple cider vinegar, you can use lemon juice or red wine vinegar. Fresh herbs like parsley, dill, or chives would also be a great addition. You can also add a little bit of Dijon mustard.
- Make it vegan: Make this recipe vegan by swapping the honey for your preferred vegan sweetener and using nutritional yeast or vegan parmesan instead of the Parmigiano cheese.
- Serve warm: If you don’t care for raw Brussels sprouts or just want a cozy warm salad, sauté the shaved Brussels sprouts for a couple of minutes so that they’re cooked but still crunchy, similar to my warm quinoa brussels sprouts salad.
- Sharp knife: A good, sharp knife will make prep work easier, faster, and safer.
- Large bowl: You’ll want to use a bowl large enough to hold all the ingredients, with extra room to toss.
- Whisk: Using a whisk will help emulsify the salad dressing ingredients.
Frequently Asked Questions
There are a few different ways to shave Brussels sprouts and the best way really depends on your preference.
Knife – This method can be tedious, but it also gives you the most control over the look and size of your slices.
Mandoline slicer – A mandoline will give you the most consistent slices since you can set the position of the blade to your preferred thickness.
Food processor – A minute or two in the food processor is my preferred method, as it is the quickest and most efficient.
You certainly can! To ensure that your salad stays fresh, I recommend storing all of the components separately. You’ll also want to wait until just before serving to slice and add the apples, as this will prevent discoloration. Then, when you’re ready to serve, simply combine the ingredients, toss well, and enjoy!
Absolutely! While this recipe requires just Brussels sprouts and apples, you can also add vegetables such as kale, Swiss chard, broccolini, or hearty salad greens.
- 1.5 lb Brussels sprouts shredded
- 1 large red apple cored and chopped (I used Honey Crispy apple)
- 2 tablespoons minced shallots
- ½ cup extra-virgin olive oil
- ¼ cup apple cider vinegar
- 3 tablespoons honey
- Salt and black pepper to taste
- ½ cup walnuts toasted and chopped
- ¾ cup fresh Parmigiano sliced and some crumbled too
- Combine Brussels sprouts, chopped apple, and minced shallots in a large bowl.
- Make the dressing by whisking together olive oil, apple cider vinegar, honey, salt, and black pepper.
- Pour the dressing over the salad and toss to coat.
- Add toasted walnuts, crumbled and sliced Parmigiano. Toss to combine. Enjoy!
- Hone the blade of your knife for safe, precise chopping.
- Quickly shave Brussels sprouts with a mandoline slicer or food processor.
- Use a vegetable peeler to get picture-perfect cheese slices.
- Store fresh Brussels sprouts unwashed and untrimmed in a plastic bag in the refrigerator crisper drawer.
- Prepare the salad dressing in advance to allow the flavors to develop.
- To Store: Place salad components in separate containers and store in the fridge for up to 4 days. If combined, transfer to a container and store in the refrigerator for 2 to 3 days.
- Note: I don’t recommend freezing leftovers, as the texture will not hold up well.
Nutrition information is calculated using an ingredient database and should be considered an estimate.