Shaved Brussel Sprout Salad

shredded brussel salad in a wooden bowl nearby.

Shaved Brussel Sprout Salad

Course: Salad

Cuisine: American

Keyword: brussels sprouts salad

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings:

Calories: 238kcal

Author: Megan Gilmore

I’ve converted brussels sprouts “haters” into major fans with this easy salad recipe. There’s minimal prep work required; all you have to do is finely shred the brussels sprouts and toss them in an unexpected, slightly gingery dressing. It tastes irresistible and is ready to eat in no time!

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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 information is for 1 of 4 servings, about 1 cup each. This information is automatically calculated, and is just an estimate, not a guarantee.

To make this recipe vegan, swap the honey for maple syrup. You may need to add a little more maple syrup in that case, since it's less sweet than honey.

Nutrition