Shaved Brussel Sprouts Salad–Thinly shaved Brussels sprouts, apples, colorful red cabbage, and pomegranates get tossed in a light yogurt dressing for a fresh and beautiful salad. Add some Parmesan cheese for a nutty, savory flavor.
This little cabbage-looking veggie is so versatile. Great roasted, sauteed, shredded, and raw, Brussels sprouts are a delicious side dish option.
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Brussels sprouts look like little cabbages! They aren't cabbage though they belong to the same family. Brussels sprouts grow, or sprout, from a long stalk above the ground. Cabbage grows right from the ground.
These little green veggies make great side dishes and salads. Eat them cooked or raw and seasoned or dressed.
They are in season from fall to late winter and depending on where you live, you may be able to get them well into the spring. During their season you can find them on the stalk at farmers' markets.
🥗 How to make shredded Brussel sprouts salad
This salad is a cinch to make. Make the delicious dressing, then simply cut your ingredients, assemble in a bowl and toss with the dressing.
Tips for making the shaved Brussel sprouts salad:
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The best way to shave Brussels sprouts
The first step to making a raw Brussels sprouts salad is to shred or shave them. There are several ways to do this.
Wash your Brussels sprouts and remove any outer leaves that are torn, damaged, or dirty. Trim off the stem ends with a sharp knife. (Get an awesome cutting board and utility knife!)
🥬 Can you eat raw Brussels sprouts?
You can certainly eat Brussels sprouts raw, YES! They are often served roasted, sautéed, and even fried. I tend to think they are just as tasty raw and shaved or thinly sliced.
Brussels sprouts are so hearty and have a bit of crunch raw. Raw sprouts hold up to being dressed with an acidic dressing; a little like shredded cabbage in a slaw.
Best ways to use Brussels sprouts:
I love serving Brussel sprouts raw and cooked. Here are a few of my favorite ways to share this tiny vegetable.
More winter salad recipes:
New ideas on how to freshen up your salad routine with seasonal ingredients. Here are a few of my favorite recipes to try.
Delicious recipes inspired by the farmer's market.
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Shaved Brussel Sprouts Salad recipe notes:
You can make this salad ahead. Just leave the dressing off and store the mixed salad and dressing separately.
Keep the salad and dressing in the fridge in airtight containers or covered dishes for up to a day.
Serve it with soup for a great soup and salad meal.
đź“– Recipe
Shaved Brussels Sprouts Salad with Apple
Ingredients
- ⅓ cup non-fat Greek yogurt
- ⅓ cup créme fraîche
- 3 tbsps pomegranate juice
- ½ tsp lemon zest
- 1 tbsp lemon juice
- ¼ tsp kosher salt
- 1 pound Brussels sprouts thinly sliced (4½ cups sliced)
- 1 cup thinly sliced red or purple cabbage (about ⅛ of a small head)
- ½ Granny Smith or Honeycrisp apple peeled and julienned (1 cup julienned)
- 1 cup fresh pomegranate arils divided
- 1 ounce Parmesan cheese shaved
Instructions
- For the dressing whisk together the yogurt, créme fraîche, pomegranate juice, lemon zest and juice, and salt. Keep refrigerated until ready to use.
- In a large bowl, mix together the Brussels sprouts, cabbage, apple and ½ cup of the pomegranate arils. Add as much dressing as desired (reserving remaining for the side) and gently toss to combine.
- Garnish with Parmesan cheese and the remaining pomegranate arils.
Notes
Nutrition
Make a delicious soup recipe today
- Classic Chili with Ground Beef
- Creamy Tomato Soup with Chicken
- Butternut Squash Soup with Easy Flavor Variations
- Best Winter Soups
- Chicken Chili Verde
- The Best Chili Toppers
About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Megan Palmer says
Do Brussel sprouts stay well in the fridge? I would love to meal prep this salad!
Tara says
Yes! From the store I put them in the produce drawer in their bag and they'll stay a few weeks. If you wash and shred them, put them in a zip top back with a dry paper towel and they'll keep in the fridge for 3 to 4 days.