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.
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:
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.
🥬 Can you eat raw Brussels sprouts?
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.
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.
Shaved Brussels Sprouts Salad with Apple
- ⅓ cup non-fat Greek yogurt
- ⅓ cup créme fraîche
- 3 tablespoons pomegranate juice
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- ¼ teaspoon 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
- 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.