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This shaved Brussels sprout salad is a crunchy, fresh salad made with raw shaved Brussels sprouts, apples, cranberries, and a simple apple cider vinaigrette. It’s simple enough for weeknights but elegant enough for any hosting event.
Try my lemony kale salad or my strawberry salad next!
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Why You'll Love This Shaved Brussels Sprout Salad
Brussels sprouts get a bad rap sometimes, but when they're shaved thin and paired with the right mix of sweet and tangy flavors with crunchy ingredients, everything changes. I created this recipe to do just that, using the perfect combination of raw shaved sprouts, fruit, seeds, and a bright vinaigrette. It's crisp, refreshing, and truly makes the notoriously bitter vegetable actually crave-worthy.
During winter, when Brussels sprouts and pomegranates are in season, and a boost of raw nutrition is welcome, I love serving this as a side salad with oven baked chicken thighs or broiled salmon.
Ingredients You’ll Need
This salad is built from simple, easy-to-find ingredients:
- Raw shaved Brussels sprouts: Thinly shaved Brussels sprouts create a crisp, hearty base that holds up well to dressing without becoming soggy. Shaving them makes raw sprouts easy to eat and much less bitter.
- Kale: Kale adds extra texture and nutrients without overpowering the salad. When thinly sliced, it softens naturally once dressed and blends right in with the Brussels sprouts.
- Dried cranberries: These add a pop of sweetness that balances the bitterness of the greens. If they’re firm or even slightly dried out, a quick soak in warm water helps plump them back up.
- Red onion: Red onion brings a sharp contrast and extra crunch. Using a small amount keeps the flavor from overpowering the salad.
- Pomegranate seeds: Pomegranate seeds add freshness, color, and little bursts of juicy sweetness, brightening every bite.
- Sunflower seeds: These add a mild, nutty crunch. They also help balance the salad's softer textures once it's dressed.
- Apples: Apples add sweetness, crunch, and moisture, tying all the flavors together. Honestly, these are the chef's kiss of the recipe, and adding them last keeps them from breaking and helps them stay fresh.
- Apple cider vinaigrette: A simple, quick-to-make dressing that balances the bitterness of the greens with sweetness and acidity, bringing all the flavors together.
How to Make Shaved Brussels Sprout Salad
Shave the Brussels sprouts. Shaving Brussels sprouts by hand can be tedious, especially if you’re new to cooking. A food processor fitted with the slicing blade makes this step fast and easy. Feed the Brussels sprouts through the feed tube on top and let the machine do the work.
Make the vinaigrette. You can make the apple cider vinaigrette in advance if you like. Blending it with an immersion blender makes it extra creamy, but shaking it in a lidded jar works just as well.
Assemble the salad. Add the shaved Brussels sprouts, kale, dried cranberries, red onion, pomegranate seeds, and sunflower seeds to a large mixing bowl. Just before serving, toss everything with the vinaigrette until evenly coated. Add the apple slices last and gently toss to combine. This keeps them from breaking and helps them stay fresh and crisp.
Time to serve and devour!
The Best Dressing for Brussels Sprout Salad
This salad uses a simple apple cider vinaigrette made with pantry staples. Apple cider vinegar adds brightness and a subtle sweetness, pairing perfectly with the savory flavors of raw Brussels sprouts, kale, and sunflower seeds.
Pro tip: the vinaigrette can be made a few days ahead, and the flavor only improves as it sits.
Tips From The Test Kitchen
- How to choose fresh Brussels sprouts: Look for bright green, tightly packed leaves with no signs of drying or yellowing for the best texture.
- Use any slicing method: If you don’t have a food processor, Brussels sprouts can be thinly sliced with a chef’s knife, mandoline, or box grater.
- Use any kale: Lacinato (Dino) kale works well here, but curly kale or any variety you have on hand can be used as long as it’s thinly sliced.
- Soften dried cranberries if needed: If they’re firm, soak them in warm water for a few minutes, then drain well to plump them up.
- Prevent apples from browning: When prepping ahead, soak sliced apples briefly in 1 cup of water mixed with one tablespoon of lemon juice.
- Make-ahead friendly: Prep the salad ingredients a day or two in advance, but wait to add the vinaigrette until shortly before serving to keep everything crisp.
More Vegetable Recipes
📖 Recipe
Shaved Brussels Sprout Salad Recipe
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Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
For the salad
- 1 pound Raw Brussels Sprouts, about 4 cups once shaved
- 2 cups Lacinato Kale (2-3 ounces), chopped
- ⅓ cup Dried Cranberries
- ¼ small Red Onion, finely diced
- 1 cup Pomegranate Arils
- ¼ cup Sunflower Seeds, or other nuts or seeds
- 1 medium Apple, thinly sliced
For the vinaigrette
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Maple Syrup, or other sweetener
- 1 tablespoon Dijon Mustard
- ⅛ teaspoon Salt, or more to taste
- Black Pepper, to taste
- ¼ cup Extra Virgin Olive Oil
Instructions
- Trim the ends from the BRUSSELS SPROUTS, if needed. Using a food processor fitted with the slicing blade, feed them through the feed tube on top to shave them. Transfer to a large mixing bowl.
- To the sprouts, add the KALE, DRIED CRANBERRIES, RED ONION, POMEGRANATE SEEDS, and SUNFLOWER SEEDS to the bowl and toss to combine.
- Using a whisk or an immersion blender, combine the APPLE CIDER VINEGAR, MAPLE SYRUP, DIJON MUSTARD, SEA SALT, and BLACK PEPPER in a small bowl or tall container. Slowly whisk or blend in the EXTRA VIRGIN OLIVE OIL until the dressing is creamy and emulsified.
- Pour the vinaigrette over the salad and toss until everything is evenly coated.
- Add the APPLE SLICES and gently toss just to combine. Serve chilled.
- Refrigerate leftovers in an airtight container and enjoy within one to two days for best texture.
Recipe Notes
Equipment
- immersion blender or wire whisk
- 7-cup food processor fitted with shredding blade
- large mixing bowl
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Margaret McKay says
This is one of my favorite salad recipes. I made it recently for our book club and they all commented on how delicious it was. I sometimes substitute spinach for the kale.
Traci says
Yay! So glad you're enjoying it and thanks for sharing it with others. Yes, any greens can be swapped in. Makes it versatile. Thanks for the feedback. Much appreciated!
Jeff says
Love this one! It's one of my favorite winter salads and I look forward to it every year. My mouth is watering just thinking about it LOL. Thanks for this one!
Traci says
Yayy! I love how much you love this one! You're right - it is a mouthwatering one LOL. Thanks for sharing your experience. Enjoy!
gael says
On this salad, shaved brussel sprouts and kale etc. do you soak the kale for a while in some oil? I always find it is really tough if I eat it raw. Any suggestions?
The Kitchen Girl says
Hi Gael, I don't think oil soaking will get the results you want. However I find that massaging the kale with a tiny bit of oil using my hands is my favorite way to soften it. Let me know if I can help you further. Thanks!
Katie says
So yummy. I’ve made this before and loved it. But this week I got brussels sprouts tops in my grocery box. They are the greens that grow on top of a stalk of Brussels sprouts. So I sliced them up thinly and used them instead of the sliced sprouts. Just delicious! Thank you for this versatile and healthy recipe!!
The Kitchen Girl says
So awesome, Katie...what a great idea too! Glad you're still enjoying the recipe...this one's a fav, for sure! 🙂
Lisa Benson says
This is the PERFECT fall salad! Everything about it is delicious, especially the dressing!
The Kitchen Girl says
Aww thank you, Lisa 🙂 I love love love hearing that and glad you enjoy it as much as I do
DL says
Wow. Wow wow and wow. What a recipe!
I was dining at a casual Italian deli (I’m in Singapore!) and a variant of this was available. I ordered it, was impressed and wanted to recreate it at home. So I googled, found your recipe.
Just tried it tonight.. and while it’s different from the one I had, it’s better. It’s amazing. It’s genius. And I realized, it’s not just vegan, it’s raw vegan!!
I don’t have pomegranate, so I omitted it.. I used shallot instead of red onions.
This is really amazing. Thank you so much for coming up with this and sharing it.
Traci Antonovich says
THIS makes me SO happy and I'm glad you found my recipe, DL! My day is made and I truly appreciate you stopping by with this feedback 🙂 Thank you...and CHEERS to great food!
JB says
Great salad! Perfect for Holidays, also love it for weekday lunches at work.
Traci Antonovich says
Thanks, JB! So glad you like this one!
Elaine says
Love this recipe and every time I make it, it gets rave reviews. Using a food processor to shave the sprouts makes this recipe a snap to make!
Traci Antonovich says
Haha, that food processor is EVERYTHING! Thanks, Elaine 🙂 Glad you love it like I do!
Gavin says
It’s that time of year again that I’m looking for some new brussel sprout ideas. Love this - way healthier than the usual fried sprout recipes you see
Traci Antonovich says
Thanks, Gavin! Yep, super healthy...and everyone gobbles it down 🙂
Patty at Spoonabilities says
I've never thought of using Brussels Sprouts for a salad like this! I am soooo excited to try this!
Traci Antonovich says
Thank you...awesome Patty! Get ready for your new favorite salad 🙂
Krissy Allori says
I loved this slaw. The apple goes so well with the slightly bitter taste of the Brussels sprout. I think I'll add it as a side for Thanksgiving dinner.
Traci Antonovich says
Awesome, Krissy! Thanks for letting me know you'll be enjoying this for your holiday dinner too! 🙂
Sylvie says
This looks like such a perfect autumn salad! I love the way you used raw brussels sprouts, and the apple is a great way of bringing some sweetness to the recipe. yum!
Traci Antonovich says
Thanks so much, Sylvie! Yep, never any complaints about the flavors going on in this one 🙂
Anya says
Made a modified version of this awesome slaw for a potluck and received many compliments. I really liked it myself! I skipped the kale (grocery store was out), replaced onions with fennel, and cranberries with pomegranate seeds. I tweaked the dressing to taste. Thank you for an awesome inspirational recipe! will definitely make this again. 🙂
Traci Antonovich says
Awesome Anya, I love hearing that! Sounds like you made all the changes I love too! 😉 Thanks so much for following up...Happy Holidays to you and yours.
Kelly says
How far in advance can I make this yummy slaw?
Traci Antonovich says
Hi Kelly, thanks for asking! You can easily make this slaw a few days in advance, but the apple might brown too much, so you could chop and toss the apple in just before serving. I would also keep the almonds separate and sprinkle when ready to serve. Hope that helps!
Shadi Hasanzadenemati says
I'm going to make a big batch of this on Sunday so I can have it all week! Looks so easy and delicious!
Traci Antonovich says
Thanks Shadi! Hope you love it!
georgie says
Yes!!! I've been looking for a shredded brussels sprouts slaw recipe for ages! this combines all my favourites!!!
Traci Antonovich says
Thanks Georgie! Hope you love this one 🙂
Jenn says
This is so my kind of dish! Perfect for anytime in the fall, but would also be great on the Thanksgiving table. Bookmarking this one!
Traci Antonovich says
Thanks Jenn! Hope you get to try it out 🙂
Annissa says
Great use of recipe! Looks so fresh and tasty!
Traci Antonovich says
Thanks Annissa! Love hearing it!
Caroline says
I know exactly what you mean - Brussels sprouts are a bit unloved but I think they work really well in some recipes, with slaws like this being right up there. Looks tasty!
Traci Antonovich says
Thanks Caroline!
Girlfriend says
GF, I made this salad today and I am blown away! It is one of the most delicious salads I have ever eaten. Made it exactly as written and wouldn't change a thing. All the ingredients work so well together and I can't stop eating it. Well done Kitchen Girl.
Traci Antonovich says
Omgosh, you can't even believe how much this makes my day! I haven't made it in a while and am sooo overdue...now you got me all wanting it this week 🙂 Thanks GF!
Edyta at Innocent Delight says
I love Brussels sprouts. I need to make this slaw for dinner tonight. I have some beautiful brussels sprouts in a fridge 🙂
Traci Antonovich says
Thank you Edyta...perfect timing! Next time I make this I'm adding pomegranate seeds to it 🙂 Hope you love it like I do!
Saima Zaidi says
What a lovely combo of ingredients for slaw! I love almonds in anything and everything and this sounds so delicious and healthy anyway! Will make this instead of my regular coleslaw next time.
Traci Antonovich says
Thanks so much! I'm with you on the almonds in anything and everything 🙂
Bintu | Recipes From A Pantry says
What a great way to get people eating sprouts! This sounds very tasty.
Traci Antonovich says
Haha yep, it works every time! Thanks so much! 🙂
Sarah says
I have a hard time loving brussels sprouts, but I think with the apples, cranberries, and dressing this sounds DELICIOUS!
Traci Antonovich says
Yay thank you for that! I hear ya...I only love them when the flavors and textures make sense. 🙂
Trang says
This is such a refreshing use of brussel sprouts! It would make a healthy side dish for the holidays.
Traci Antonovich says
Thank you! That's exactly how I like to use it too! 🙂 Thanks for stopping by!