Shaved Brussels Sprout Salad is a delicious salad recipe that holds up well. This salad is all about the good stuff: tender Brussels sprouts, crunchy pistachios, and juicy apples. Tossed with a zesty dressing, it’s a flavor explosion you don’t want to miss. Whether you’re having it for lunch, as a side dish, or bringing it to a potluck, this recipe is a winner.
Can You Eat Brussel Sprouts Raw?
Absolutely! It is a matter of preference whether you want to enjoy brussels sprouts raw or cooked, but either way is delicious. This brussel sprout salad truly highlights the versatility of the vegetable.
Brussels sprouts are nutrient rich vegetables that provide an excellent source of vitamin C, K and fiber. They are a healthy veggie that even the pickiest eater will learn to love!
Before consuming raw, you do want to take a few steps like properly cleaning the sprouts and removing any damaged outer leaves. To clean, rinse under cool water then dry before cutting.
How to Cut Brussel Sprouts?
There are a few different ways you can slice brussel sprouts depending on the recipe requirements. If roasting, it is common to slice the sprouts in half that way the outer leaves can crisp. You can slice this way when grilling too.
Another method is finely slicing or shredding. This is a great way to cut the sprouts when serving raw. The shredded brussels sprouts can then easily soak up the dressing to elevate the flavor of the recipe. To slice, cut the ends off the sprouts, cut in half, then carefully slice thinly.
If working with a young chef to teach knife skills, encourage them to curl their fingertips on the hand holding the sprout to prevent cutting their fingertips. You can also chop brussels sprouts using a food processor! It is a safe & kid-friendly way to chop Brussels sprouts. Wash and trim off the ends of the sprouts then add to the food processor and pulse until chopped.
Recipe Notes & Expert Tips
- Use pre-washed Brussels sprouts, cut the bottom end off, and toss them into a blender. Using the pulse button, pulse until you have chopped sprouts.
- Do not use frozen Brussels sprouts for the salad, only fresh ones.
- Consider transporting to your next event since the salad holds up to the dressing without getting soggy. You can even make up to a few days in advance.
- Any variety of apple can be used. Honeycrisp, Gala, and Granny Smith are our top three favorites.
- Toss the chopped apples in lemon juice before adding to the salad. This helps to prevent browning while also adding a nice touch of lemon flavor to the salad.
- Store in the fridge for up to 3 days.
- Toss any moldy, slimy or poor-smelling Brussels sprouts as these are all signs the sprouts have gone bad.
How to Make
Assemble the salad
Into a medium-sized mixing bowl, place:
- Brussels sprouts: serves as the salad base and can easily be mixed with shredded kale for more color and nutrition.
- Apples: adds a sweet flavor to the recipe – dice up red or green apples.
- Pistachios: adds a crunch to every bite.
- Parmesan cheese: adds a saltiness to the salad that compliments the other ingredients.
Then, set the salad to the side. It is time to prep the dressing!
Make the dressing
In a small mixing bowl whisk together:
- Oil: choose between olive oil, avocado oil or any other oil in your cabinet.
- Vinegar: choose between cider, red wine, white wine or balsamic vinegar.
- Salt & pepper: add 1/2 tsp of each or season to taste.
Mix the dressing together until combined.
Combine the salad with the dressing
Drizzle the dressing onto the salad and gently mix together until the salad ingredients are coated.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- The dressing for this crispy salad includes oil, vinegar, salt and pepper that when combines makes a traditional vinaigrette. The ratio of ingredients for a vinaigrette is 3 part oil to 1 part vinegar. You can combine the dressing ingredients into a mason jar, secure the lid and then shake until combined. Not only can this dressing be used for this salad but it can be drizzled on any other homemade salad or used to flavor proteins like chicken, pork or fish.
- The crunchiness of the apple makes this salad extra tasty. Not only can you pick if you want a tart or sweet apple but you also get to decide if you want the apple peeled or not. Try making this salad with peeled apples and the next time try it with unpeeled apples. See if you notice a difference! Another fun ingredient to toss into this salad is dried cherries or cranberries.
What Goes with Brussel Sprouts Salad?
This cold brussel sprouts salad is delicious as a main course or side option. If serving as an entree, consider pairing with a protein such as grilled chicken, baked salmon or a scoop of creamy tuna salad.
To serve as a side dish, here are a few of our favorite recipes that pair well:
- Chicken Cutlet Sandwich
- Thin Pork Chops
- Gluten Free Salmon Cakes
- Pan Fried Chicken Tenders
- Healthy Mini Corn Dogs
How To Store Brussel Sprouts
Proper storage is key to promoting the freshness and shelf life of whole, uncut Brussels sprouts. Place the Brussels sprouts in the fridge for up to 2 weeks. It is best to store in the vegetable drawer or a container with ventilation. Wait to wash the vegetable until right before making this salad. These two steps will prevent moisture buildup, which can lead to spoilage.
Once the Brussels sprouts are shredded and tossed in the salad, the recipe has a shelf life for up to 2 days. The heartiness of Brussels sprouts keeps this salad from becoming soggy. You can also opt to toss the ingredients together and store the vinaigrette on the side. However, we find it is best to store together so the Brussels sprouts can soak up the flavors of the dressing.
Frequently Asked Questions
Absolutely! Another reason we love this recipe is you can make it a day in advance since this salad holds up very well. You do not need to worry about this salad becoming soggy. We do recommend waiting to add the pistachios until right before serving the salad – this helps to keep their crunch.
Salad leftovers are best if enjoyed within 2 days. After the second day, the ingredients start to lose their crunch and desired flavor.
Raw brussels sprouts have a slightly bitter flavor profile, which is why we combined them with the sweetness of the vinaigrette and chunks of apple. This combination is especially helpful if introducing to a young kid or an adult that hasn’t had brussels sprouts before.
More Brussels Sprout Recipes
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Shaved Brussels Sprout Salad
Ingredients
- 1 lb. brussels sprouts washed, trimmed, and sliced
- 2 apples cored and diced
- 1/3 cup pistachios ✅
- 1/3 cup parmesan cheese ✅
Dressing
- 1/4 cup canola oil
- 1 tablespoon vinegar ✅
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Assemble the salad. Place chopped Brussels sprouts into a medium-sized mixing bowl. Add apples, pistachios, and parmesan cheese. Set aside.1 lb. brussels sprouts, 2 apples, 1/3 cup pistachios, 1/3 cup parmesan cheese
- Make the dressing. In a small mixing bowl whisk together oil, vinegar, salt, and pepper.1/4 cup canola oil, 1 tablespoon vinegar, 1/2 teaspoon salt, 1/2 teaspoon pepper
- Combine the salad with the dressing. Pour dressing onto the salad, stir. Serve immediately or refrigerate for later use.
Notes
- Use pre-washed Brussels sprouts, cut the bottom end off, and toss them into a blender. Using the pulse button, pulse until you have chopped sprouts.
- Do not use frozen brussel sprouts for the salad, only fresh.
- Consider transporting to your next event since the salad holds up to the dressing without getting soggy. You can even make up to a few days in advance.
- Any variety of apple can be used. We enjoy the crispiness of a Honeycrisp or gala apple; however, will chop up a Granny smith apple when looking to feature a sweet side.
- Toss the chopped apples in lemon juice before adding to the salad. This helps to prevent browning while also adding a nice touch of lemon flavor to the salad.
- Store in the fridge for up to 3 days.
- Toss any moldy, slimy or poor smelling brussels sprouts as these are all signs the sprouts have gone bad.
Nutrition
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Livi says
I don’t care for pistachios so we skipped those. Loved the salad!