Shaved Brussels Sprout Salad with Kale and Apples

Shaved Brussels sprout salad combines shredded Brussels sprouts, kale, apples, pomegranate, dried cranberries, and sunflower seeds in creamy, apple cider vinaigrette. Serve with family dinner and holiday meals.

This utterly scrumptious, shaved Brussels sprout salad is how you fall in love with raw Brussels sprouts. When you combine finely shredded Brussels sprouts with kale, apples, dried cranberries, and pomegranate, tossed in tangy apple cider vinaigrette, it's texture and flavor galore! This sweet, savory, crispy, crunchy salad belongs with chicken dinner or holiday roast turkey dinner.

If you love mouthwatering salads, and who doesn't, strawberry spring mix salad adds an elegant touch to any meal. Lemony kale salad is customizable and can be turned into a whole meal with a few additions.

Too many Brussels sprouts? Never! But if you have a lot, make air fryer Brussels sprouts and watch them disappear!

Key ingredients

Ingredient amounts listed in recipe card below.

• raw brussel sprouts - Use fresh, shaved brussel sprouts for this salad. There's no need to cook them because they're finely shredded and easy to eat.
• kale - Any kale variety will work and I especially love the color and texture of dinosaur aka lacinato kale for this salad.
• dried cranberries - These add so much texture and a touch of sweetness to round out the flavor.
• red onion - Any onion variety will work! I love red or green onion for this salad.
• pomegranate arils - These jewels add a pop of color and flavor to any salad!
• sunflower seeds - Feel free to use almonds, walnuts, or pepitas.
• apple - This adds texture, nutrients, and so much flavor to kale salad.
• apple cider vinaigrette - This salad dressing adds the right amount of sweet and tart flavors.

How to shave Brussel sprouts (3 Methods)

1. Shred with a food processor with the slicing disk attachment. Certain models will allow you to adjust the width of the blade for thicker or thinner shaved Brussels sprouts.
2. Use a mandoline slicer. I always recommend a cut resistant glove when pushing Brussels sprouts over the very sharp, singular blade attached to the mandoline slicer.
3. A very sharp chef's knife will work wonders, but it takes more time and effort. You can shred the sprouts any thickness you like, but I find them to be better then thinner they are. My favorite knife for this job is this Japanese chef knife.

How to make this salad

Full instructions are included in the printable recipe below.

Step 1: Make the apple cider vinaigrette. Set aside.

Step 2: Trim the ends off the Brussels sprouts and shred them using your preferred method. I love how fast my food processor shreds them.

Step 3: Slice the apples. I like to dip the apples in lemon water to prevent browning. Set aside.

Step 4: Just before serving, combine all ingredients and toss in the vinaigrette until well-combined.

Step 5: To serve, add apple slices and gently toss again. Serve chilled.

Best apple cider vinegar for Brussel sprout salad

I love using Bragg Raw Apple Cider Vinegar in the vinaigrette for this Brussels sprout salad! It's a high quality, raw vinegar with a lively flavor that never quits. In fact, my apple cider vinaigrette tastes better after hanging out in the fridge for a day or two.

Entrees you'll love with this salad

• Oven Baked Chicken Thighs
• Air Fryer Chicken Breast
• Broiled Salmon
• Baked Chicken Drumsticks
• Instant Pot Pulled Pork
• Air Fryer Turkey Breast

Serve Brussels sprouts salad as a holiday side next to Instant Pot Mashed Potatoes, gravy without pan drippings, cranberry orange sauce, and vegan green bean casserole.