This post may contain affiliate links. Please read my disclosure and privacy policy.
Even if you’re a brussels sprouts skeptic, I hope I can convince you to try this shredded brussel sprouts salad. I served it to picky family members last year as a Thanksgiving side dish, and it was the first recipe on the table to disappear because it was so popular.
The key to making this Fall salad extra-delicious is to finely shred the Brussels sprouts yourself and make a quick, homemade dressing with fresh ginger. Studded with crunchy pecans and chewy cranberries, every bite is a little different, so you won’t get bored!
⭐⭐⭐⭐⭐ Featured Review
“I’ve made a handful of shredded Brussels salads from popular blogs, but this one takes the cake! It’s also the easiest one. Adding to my regulars…. Divine!- Larissa
Ingredients You’ll Need
- Brussels Sprouts. While store-bought shredded brussel sprouts are convenient, the machines usually don’t account for removing hard stems and other random pieces that can sneak into the mix. (That can lead to very unappealing bites!) I recommend buying these whole and shredding them yourself.
- Shallot. I use a shallot in this recipe because the size is perfect and it has a mild onion flavor. If you have red onion on hand, you could use that instead. (About a 1/4 cup or so diced.)
- Olive Oil. You won’t need much oil for this recipe, and you can use another variety if you prefer, such as avocado oil.
- Apple Cider Vinegar. This tangy addition feels appropriate for a Fall salad, but you can use red wine vinegar if you prefer.
- Spicy Brown Mustard. Adds another layer of acidic flavor and helps the dressing thicken up and stick to shredded veggies better.
- Ginger. Don’t skip this— grating fresh ginger into the salad dressing makes the flavor pop!
- Honey. This balances out the tangy flavors in the dressing, but you can use maple syrup if you need a vegan option.
- Dried Cranberries and Pecans. These add-ins help balance the texture. You’ll get a mix of crunchy and chewy textures as you enjoy it. (Raisins and walnuts would also work.)
How to Make Brussel Sprout Salad
Step 1:
In a large bowl, combine the olive oil, vinegar, mustard, honey, and a quarter teaspoon each of salt and black pepper. Use a microplane to finely mince the ginger into the bowl, then whisk well.
As soon as you’ve chopped the shallot, add it to the bowl of dressing so it can marinate and mellow in flavor slightly.
Step 2:
Finely shred the brussels sprouts on a cutting board with a sharp knife, or use a food processor if you prefer. (Use the largest whole on your shredding blade or the slicing blade if you have one.)
Once the brussels are shredded, add them to the bowl with the dressing and toss well. Then add in the dried cranberries and pecans.
Toss again, then let the salad marinate for at least 15 minutes (or up to 2 hours) before serving.
Brussel Sprout Salad Serving Tips
After the salad has marinated, taste it and make any adjustments needed. You can add an extra splash of vinegar for a more tangy flavor or an extra pinch of salt for an overall boost. Or add a drizzle of honey for a sweeter taste.
Leftovers can be stored in an airtight container in the fridge for 2 to 3 days. The salad will continue to soften as you store it, but it won’t get as soggy as a lettuce salad, so it’s still perfect for a packed lunch, if needed.
Note: Like other cruciferous veggies, brussels sprouts will smell a little more pungent the next day. If you want to make this salad in advance, you can shred the Brussels and make the dressing up to 3 days in advance. But don’t toss them together until 30 to 60 minutes before serving.
Shaved Brussel Sprout Salad
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon spicy brown mustard
- 1 inch fresh ginger , finely grated
- 2 tablespoons honey
- salt & pepper
- 1 shallot , diced (about 1/2 cup)
- 1 pound Brussels sprouts , finely shredded
- 1/3 cup pecans , chopped
- 1/3 cup dried cranberries (look for juice-sweetened)
Instructions
- In a large bowl, combine the olive oil, vinegar, mustard, ginger, honey, and a 1/4 teaspoon each of salt and black pepper. Mix well. (Pro tip: Use a microplane to finey mince the ginger directly into the bowl. That way you won't have any large chunks!)
- Once you've diced the shallot, stir it into the dressing so the flavor can mellow. Add in the brussels sprouts after finely shredding them with a knife or food processor, too. Toss well.
- Add the cranberries and pecans, and toss again. Adjust any seasoning to taste, and then let the salad marinate for at least 30 minutes before serving. Leftovers can be stored in an airtight container in the fridge for up to 3 days, but I recommend storing the shredded brussels sprouts separately from the dressing for the best taste and texture later.
Video
Notes
Nutrition
More Recipes to Try
- Holiday Salad (with apple cider vinaigrette)
- Sweet Sesame Lime Cabbage Salad
- Thai Salad with Peanut Dressing
- Vegan Caesar Salad
- Sweet & Crunchy Carrot Salad
- Arugula Salad with Raspberry Vinaigrette
If you try this recipe, please leave a comment and star rating below to let me know how you like it.
I’ve made a handful of shredded Brussels salads from popular blogs, but this one takes the cake! It’s also the easiest one. Adding to my regulars. Shredded Brussels very finely in food processor. Divine!
Thank you, Larissa! Glad you enjoyed it.
Delicious! I didn’t add nuts but did add orange slices which were amazing with it. Thank you for another great recipe!
The first time I made this recipe about a month ago, I was not expecting to like it much, but it was so incredibly good I have made it at least once a week since then with several other vegetables like carrots, green and purple cabbages (though the Brussel sprouts’ thinner leaves makes it best of course). The dressing is amazing on them all. The addition of the nuts and cranberries takes it over the top good but of course can be left out and is still delicious. Thank you for the wonderful and unique recipes!
Can I take out the honey and use sugar free substitute and how would that look like for the nutritional factors
I don’t use any zero calorie sweeteners, so you’d have to experiment with that, but I’m sure it would be easy to taste as you go. And you can use a free website like FitDay or My Fitness Pal to calculate any nutrition information you need.
I have looked everywhere (except online!) for appplejuice sweetened cranberries and can’t find them anywhere!
Can you help me!?!
If you have a health section in your regular grocery store or if you have a Natural Grocers nearby, they would have them.
Is there a different type of vinegar that might work due to a sensitivity to apples.
This salad is delicious! To save time, I purchased the Sweet Kale salad kit from Costco But replaced the salad dressing with this recipe and it was a hit with my whole family! I topped with pumpkin seeds and cranberries (from the kit) and the flavors were all amazing. I love the ginger flavor and the salad keeps for several days without getting too soggy. I will be making this again and again! Thanks Megan!
Such a delicious salad. I made this to go with my Thanksgiving meal and my inlaws loved it. They asked for the recipe and said they will make it as well. The recipe is easy to make ahead and prepare right before serving. Leftovers hold up well after being dressed as well. Will make again and again! Thank you Megan for another fantastic dish.
This was sooo good I almost didn’t want to take it to share at Thanksgiving dinner. The finely shredded Brussels sprouts where a good texture and the dressing was yummy and unique.