I love a good salad and this Brussel Sprout Salad is my latest obsession! It’s hearty, healthy and SO tasty. This salad is easy to make with finely shredded brussel sprouts, sweet dried cranberries and crunchy slivered almonds, all tossed in a delicious homemade dressing. The perfect fall and winter salad that would make a great addition to your holiday table.

Brussel Sprout Salad topped with cranberries and almonds

Brussel sprouts are one of those foods that people either love or hate. I’m definitely a huge fan! While roasted brussel sprouts are great, raw brussel sprouts are so fresh and crisp. Shred them up nice and thin and they make for a satisfying, hearty salad. If you don’t think you like sprouts, I highly recommend you give this shredded brussel sprout salad a try. It’s full of flavor and texture and nourishing ingredients!

Ingredients in this Shaved Brussel Sprout Salad:

This is a super simple salad to toss together. The base only uses four simple ingredients:

  • Dried cranberries. I love the burst of sweetness dried fruit adds to this salad. You could sub with craisins, dried cherries, golden raisins or even pomegranate seeds.
  • Brussel sprouts. Of course! Instead of mixed greens, kale or romaine; shaved brussel sprouts are the base of this salad.
  • Slivered almonds. They add a nice crunch and healthy fats. If you happen to have another nut available, like pecans or walnuts, use those instead.
  • Parmesan cheese. This is optional and if you want to keep it vegan, I suggest using Violife parmesan cheese. My favorite! You can also sub with nutritional yeast.

How to Shred Brussel Sprouts

To make this salad, you’ll need to shave (or shred) the brussel sprouts very thin. There are a few great ways to do it and it’s not complicated at all.

  • Food processor. Use the shredding attachment and add them right in. This is my go-to method for easily shredding the brussel sprouts nice and thin.
  • Mandolin. Another great way to shave brussel sprouts! Hold the brussel sprouts by the stem and carefully run them over the blade. This method takes a bit more time, but results in even, consistent slices.
  • Box grater. A box grater works similarly to a mandolin. Slide the brussels against the largest holes.
  • Knife. This method works in a pinch and everyone owns a knife. It’s just important that you slice them up finely, so the shreds are very thin.

If you want this salad to be super quick and easy, buy pre-shredded brussel sprouts. Most grocery stores offer bagged pre-shredded brussel sprouts in the produce department.

shredded brussel spouts tossed with dressing in a bowl

How do you make a shaved brussel sprout salad?

  1. Make the dressing. Whisk together all of the dressing ingredients until fully combined, in a small bowl or jar. Set aside.
  2. Prepare brussel sprouts. Trim and shred brussel sprouts using one of the methods above.
  3. Toss salad ingredients. Add shredded brussel sprouts to a large salad bowl and toss with dressing. Add the cranberries, almonds and Parmesan cheese (if using). Toss once more to fully incorporate all ingredients.
  4. Serve. Enjoy immediately or cover and store in the fridge until you’re ready to serve.

Can a shredded brussel sprouts salad be made ahead of time?

Definitely! This salad is even tastier after marinating in the dressing for a few hours. If you want to make the salad more than 12 hours in advance, I would recommend storing the dressing and salad separately and then tossing it together just before, or an hour or so before serving.

You could also shred the brussel sprouts up to 2 days before you plan to make the salad. And the dressing can be prepared up to 5 days in advance.

shredded brussel sprouts salad in a large serving bowl

Serving Suggestions

Serve this salad as-is for a hearty side or make a meal out of it by adding some satisfying protein, complex carbs or healthy fats.

  • Protein. Keep this salad vegan and add roasted chickpeas or crispy tofu. If you’re not worried about keeping the salad vegan, you can always pair it with chicken or fish. Another idea is to top it with crispy bacon and you could totally use vegan bacon.
  • Carbs. I love this salad with roasted sweet potato or butternut squash. You could even throw in cooked quinoa or brown rice to make this salad more filling.
  • Fats. This salad already contains a good amount of healthy fats from the almonds and the olive oil in the dressing. If you’re looking to add more, throw in some diced avocado, which would be SO good!

Storing Brussel Sprouts Salad

Store any leftover salad in an airtight container for 3 to 4 days. You can store the salad with the dressing mixed in or store the dressing separately to add when you’re serving. I will say that brussel sprouts are hearty enough to withstand being stored with the dressing. And the dressing will marinate the shredded brussel sprouts to make them really tasty.

Brussel Sprout Salad topped with cranberries and almonds

This shredded brussel sprout salad is sure to become a new favorite. It comes together with very little effort, is packed with nutrients and is so delicious! If you make this recipe, I’d love for you to give it a star rating ★ below. Also, please snap a quick photo and tag me on Instagram @foodwithfeeling! I always LOVE to see what you’re making from the blog.

More Vegan Salads to try:

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Brussel Sprout Salad topped with cranberries and almonds

Brussel Sprout Salad


  • Author: Brita Britnell
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

I’m obsessed with this Brussel Sprout Salad! It’s hearty, healthy and SO tasty. It’s easy to make with finely shredded brussel sprouts, sweet dried cranberries and crunchy slivered almonds, all tossed in a delicious homemade dressing. The perfect fall and winter salad that would make a great addition to your holiday table.


Ingredients

Scale

For the Dressing:

  • 1/2 cup of extra virgin olive oil
  • 2 tablespoons of maple syrup
  • Juice of one lemon (about 2 tablespoons)
  • Juice of one orange (about ¼ of a cup)
  • 23 tablespoons apple cider  vinegar
  • 1 shallot, minced (can sub for 4 cloves of minced garlic)
  • 1/2 teaspoon of fine sea salt
  • pepper to taste

For the salad:

  • ½ cup of dried cranberries
  • 2 pounds of brussels sprouts, ends trimmed*
  • 1 cup of slivered almonds
  • 1 cup grated Parmesan cheese (optional), Violife is my favorite vegan option! (can also sub for ½ cup of nutritional yeast)

Instructions

  1. Make the dressing by combining all of the ingredients and whisking until fully combined. Set aside.
  2. Using a shredding attachment on your food processor OR using a mandoline, carefully shred the brussels sprouts into very thin strips. If you don’t have either of those, you can very thinly slice them with a knife but be mindful that you really want to get them as thin as possible.
  3. Place the brussel sprouts in a large bowl, pour the dressing over the top and toss. Add in the cranberries, almonds, and parmesan and toss once more to fully combine. Serve and enjoy!

Notes

  • To prep the salad ahead of time, you can make the salad as written BUT do not pour on the dressing. Wait to add the dressing when you’re ready to actually eat the salad. If making for a party or holiday, you can make the salad and the dressing a couple days in advance and just keep them separate.
  • A lot of stores sell pre-shredded brussel sprouts and that’s a great avenue to avoid having to shred them yourself.
  • Category: Salad
  • Cuisine: American

Keywords: shaved brussel sprout salad, shredded brussel sprout salad, raw brussel sprout salad