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:
- You can make the dressing up to a day ahead. Keep it in an airtight container in the fridge.
- Use other juices in place of the pomegranate juice. Try apple juice, lemon juice, or even orange or pineapple juice. Whatever you have on hand.
- I like to use Granny Smith or Honeycrisp apples for this salad, but feel free to use your favorite.
- Use a vegetable peeler to shave the Parmesan into beautiful strips.
- You can shred the Brussels sprouts up to 3 days in advance. Keep them in a zip-top bag or container with a damp (not wet) paper towel in the fridge until ready to assemble the 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.
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!)
- Shred Brussels sprouts in a food processor, using the slicing attachment. Not the shredding blades as you might logically think. You want to thinly slice the sprouts for them to be shredded. Feed the Brussels sprouts through the lid tube.
- For the prettiest shaved Brussels sprouts use a sharp chef's knife. I think you have more control and can get them as thin as you like. It takes a tiny bit more time.
- You can also use a mandoline. I'm not a huge fan of this because it's hard to shave little things on the mandolin without shaving the tip of your finger. Make sure to use a protective cut-resistant glove if you use this type of blade!
🥬 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.
- Tender Brussels Sprouts with Dried Apricots
- Shredded Brussels Sprouts with Almonds
- Crispy Roasted Brussels Sprouts
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.
- A modern and vibrant recipe for Butternut Squash and Kale.
- Roasted Carrots with Pickled Beets and Greens.
- Ginger Asian Slaw is perfect with sesame chicken.
- Winter Salad with Cranberry Vinaigrette is beautiful for Christmas dinner.
- Easy Shredded Carrot Salad with ingredients in your fridge.
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.
📖 Recipe
Shaved Brussels Sprouts Salad with Apple
Ingredients
- ⅓ cup non-fat Greek yogurt
- ⅓ cup créme fraîche
- 3 tbsps 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)
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
Soup, Stews, and Chili Recipes
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
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.
Courtnie Checketts says
This is one of my favorite recipes! It’s so easy, SO DELICIOUS, and easy for meal prepping. The pomegranate adds such a fun color and zest!