Shaved Brussels Sprouts Salad Recipe

Introduction

This Shaved Brussels Sprouts Salad is a fresh and vibrant dish that combines crisp vegetables with a tangy, creamy dressing. The addition of apple, pecans, and dried cranberries adds texture and sweetness, making it a perfect side or light meal.

Ingredients

• 1 pound Brussels sprouts (trimmed and very thinly shaved)
• 1 apple (Pink Lady recommended, cored and thinly sliced)
• 1 red onion (thinly sliced)
• ¼ cup dried cranberries
• ½ cup toasted pecans
• 6 tbsp full fat Greek yogurt
• 6 tbsp olive oil
• 4 tbsp grated Parmesan
• 2 tbsp apple cider vinegar
• 2 tbsp maple syrup
• 2 tsp yellow mustard
• 1 tsp salt
• 1 tsp coarsely ground black pepper

Instructions

1. Step 1: In a jar, combine the Greek yogurt, olive oil, grated Parmesan, apple cider vinegar, maple syrup, yellow mustard, salt, and black pepper. Whisk or shake well until smooth. Taste and adjust the vinegar or maple syrup to balance the flavor.
2. Step 2: Shave the Brussels sprouts very thinly using a sharp knife or mandoline. Quarter the apple, remove the core, and slice thinly. Thinly slice the red onion.
3. Step 3: In a large bowl, add the shaved Brussels sprouts, sliced apples, toasted pecans, dried cranberries, and red onion.
4. Step 4: Pour half of the prepared yogurt dressing over the salad ingredients. Toss well to combine. Cover the bowl and let it marinate at room temperature for at least 2 hours to allow the Brussels sprouts to soften and flavors to meld.
5. Step 5: Before serving, toss the salad again with the remaining dressing for extra creaminess. Serve immediately and enjoy.

Tips & Variations

• For added crunch, substitute toasted pecans with walnuts or almonds.
• Try adding crumbled bacon or shaved Parmesan on top for extra savory notes.
• Use lemon juice instead of apple cider vinegar for a brighter tang.
• Prepare the salad a day ahead to deepen the flavors, but add nuts just before serving to keep them crunchy.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to maintain the best texture. Before serving, bring to room temperature and toss again with any reserved dressing. The Brussels sprouts will continue to soften over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of mustard?

Yes, Dijon mustard or stone-ground mustard can be used instead of yellow mustard. They will add a slightly different flavor but work well in the dressing.

How thin should I shave the Brussels sprouts?

Shave them as thinly as possible, ideally using a mandoline or a very sharp knife. Thin slices help soften the sprouts and make the salad easier to eat raw.

Shaved Brussels Sprouts Salad Recipe

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★★★★★

4.7 from 83 reviews

A refreshing and crisp Shaved Brussels Sprouts Salad featuring thinly sliced Brussels sprouts, sweet apples, tangy red onion, dried cranberries, and toasted pecans, all tossed in a creamy Greek yogurt dressing with Parmesan, apple cider vinegar, and a hint of maple syrup. Perfect as a light lunch or a vibrant side dish.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes (includes marinating time)
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 pound Brussels sprouts, trimmed and very thinly shaved
• 1 apple (Pink Lady preferred), cored and thinly sliced
• 1 red onion, thinly sliced
• ¼ cup dried cranberries
• ½ cup toasted pecans

Dressing Ingredients

• 6 tbsp full-fat Greek yogurt
• 6 tbsp olive oil
• 4 tbsp grated Parmesan cheese
• 2 tbsp apple cider vinegar
• 2 tbsp maple syrup
• 2 tsp yellow mustard
• 1 tsp salt
• 1 tsp coarsely ground black pepper

Instructions

1. Prepare the dressing: In a jar, combine the Greek yogurt, olive oil, grated Parmesan, apple cider vinegar, maple syrup, yellow mustard, salt, and coarsely ground black pepper. Whisk or shake well to emulsify all ingredients together. Taste the dressing and adjust the amount of apple cider vinegar or maple syrup as needed to achieve a balanced flavor.
2. Shave the vegetables and fruit: Using a sharp knife or mandoline, shave the Brussels sprouts very thinly for a delicate texture. Quarter the apple, remove the core, and slice thinly to complement the sprouts. Thinly slice the red onion to add a gentle sharpness to the salad.
3. Combine salad ingredients: In a large bowl, add the shaved Brussels sprouts, thinly sliced apples, toasted pecans, dried cranberries, and sliced red onion. Toss these ingredients gently to distribute them evenly.
4. Marinate the salad: Add half of the prepared yogurt dressing to the salad mixture and toss well to coat. Cover the bowl and set aside at room temperature for at least 2 hours to allow the flavors to meld and for the Brussels sprouts to soften slightly while retaining a pleasant crunch.
5. Serve the salad: Just before serving, toss the salad again with the remaining yogurt dressing for extra creaminess and flavor. Serve chilled or at room temperature as a refreshing side dish or light meal.

Notes

• Shaving the Brussels sprouts very thinly is key to achieving the perfect light texture.
• Allowing the salad to marinate for at least 2 hours enhances the flavor and softens the sprouts without making them mushy.
• To toast pecans, heat them in a dry skillet over medium heat until fragrant and slightly browned, about 3-5 minutes, stirring frequently.
• You can substitute the Pink Lady apple with Granny Smith or Honeycrisp for different flavor profiles.
• This salad can be made a day ahead and stored covered in the refrigerator. Bring to room temperature before serving for best flavor.

Keywords: Brussels sprouts salad, shaved Brussels sprouts, apple salad, pecan salad, healthy salad, easy salad recipe, yogurt dressing