Quick & easy! Serve up this Shredded Brussels Sprouts Salad with your holiday meal. Tossed with apples, toasted almonds and a homemade apple cider vinaigrette.
When you're looking for a unique side dish for your holiday or Sunday dinner table, this shredded Brussels sprouts salad recipe does the trick! It doesn't require cooking, which frees up the oven for you other sides, like stuffing and sweet potato casserole. And it takes less than 20 minutes to make. Definitely a bonus!
But don't just relegate this Brussels sprouts salad to the holiday table. We like to serve it any ol' day of the week throughout the fall and winter. And when I'm feeling lazy, I add grilled or poached chicken, or seared shrimp to turn the Brussels into a dinner salad.
If you're looking for other Brussels sprouts side dishes, try my favorite Shredded Brussels Sprouts with Pistachios, Cranberries & Parmesan or follow my tutorial for How to Roast Brussels Sprouts.
What you need for this Shredded Brussels Sprouts salad::
These are the main components of this recipe (affiliate links included):
- Brussels sprouts: While many grocery stores sell pre-shredded Brussels sprouts in bags, I find that they aren’t as fresh and perky as I’d like. So unless you’re really in a hurry, I recommend buying whole Brussels sprouts and shredding them yourself.
- Dried cherries: Dried tart cherries add a wonderful sweet-tart flavor. Feel free to substitute with dried cranberries if you prefer.
- Apple: Any medium-sized sweet apple will do. Steer away from tart apples like Granny Smiths for this recipe.
- Slivered almonds: Start with raw slivered almonds and toast them in a dry skillet set over medium heat. Give them a shake every minute and watch carefully. They have a tendency to burn when you’re not looking!
- Dressing: The dressing is a simple vinaigrette made of apple cider vinegar, olive oil, Dijon mustard, agave nectar, salt and garlic. Grate the garlic straight into the dressing using a microplane. The agave nectar can be replaced with honey. However, if you’re following a plant-based diet, be aware that honey is not considered to be vegan.
Can this salad be made ahead of time?
If dressed, this salad can be made up to 2 to 3 hours ahead of time. Cover it with plastic wrap and refrigerate until ready to serve.
Alternatively, wait to dress the salad until serving time. If you go this route, don’t cut and add the apple until the last minute. If not coated with the vinaigrette, the apple will start to brown. Citrus juices and vinegars do a good job of slowing down the browning.
How to shred Brussels sprouts:
There are a couple of ways to shred Brussels sprouts. Food processor or knife.
If you have a food processor (affiliate link) with a slicing disc, this is by far the quickest and least labor-intensive method. Put the slicing disc in place, trim the ends of the Brussels sprouts, then feed them through through the food processor chute. Shredded sprouts in seconds!
If you don’t have a food processor, never fear! They can be easily sliced with a knife. It just takes a little longer. Use a sharp chef’s knife – it will make the job so much easier! Cut the Brussels sprouts in half through the root, then place them flat side down on a cutting board so they don’t roll around. Thinly slice and discard the roots.
Other Thanksgiving leftovers recipes:
One Pot Chicken & Brussels Sprouts with Quinoa {Cookin’ Canuck}
Shredded Brussels Sprouts with Pistachios, Cranberries & Parmesan {Cookin’ Canuck}
Sheet Pan Chicken Dinner with Roasted Brussels Sprouts & Potatoes {Mashup Mom}
Brussels Sprouts Fried Rice {Simple Vegan Blog}
Shredded Brussels Sprouts Salad
Ingredients
- 1 pound Brussels sprouts any wilted outer leaves removed
- 1 medium apple chopped (I used Gala)
- â…“ cup dried cherries
- ¼ cup slivered almonds toasted in a dry skillet
- ¼ cup minced flat-leaf parsley
The dressing:
- 3 tablespoons apple cider vinegar
- 1 garlic clove grated on a microplane
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons agave nectar (or honey - not vegan)
- ⅛ to ¼ teaspoon kosher salt to taste
- 3 tablespoons extra virgin olive oil
Instructions
- Shred the Brussels sprouts using the slicing disc on a food processor or with a knife. If using the food processor, first trim the stems of the Brussels sprouts. If using a knife, cut the Brussels sprouts in half through the root, place them flat side down on a cutting board and thinly slice. Discard the roots.
- In a large bowl or serving bowl, combine the shredded Brussels sprouts, chopped apple, almonds, dried cherries and parsley.
- Toss with the dressing. Serve.
The dressing:
- In a medium bowl, whisk together the apple cider vinegar, garlic, mustard, agave nectar (or honey) and salt.
- While whisking, slowly pour in the olive oil.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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