Raw Shaved Brussels Sprouts Salad Recipe

When I first encountered brussels sprouts as a child, I wrinkled my nose and pushed them around my plate. Fast forward to today, and they’ve become one of my favorite vegetables to work with in the kitchen. The transformation happened when I discovered the magic of raw brussels sprouts in salad form. This Raw Shaved Brussels Sprouts Salad recipe changed everything for me, and I’m thrilled to share it with you.

Why You’ll Love This Recipe

There’s something incredibly satisfying about a brussels sprouts salad that manages to be both hearty and refreshing at the same time. The crisp texture of thinly shaved sprouts creates the perfect canvas for bright, bold flavors. What I love most about this recipe is its versatility – it works beautifully as a standalone lunch, a dinner side dish, or even as a holiday table addition.

The key to a great brussels sprouts salad lies in the preparation technique. By shaving the sprouts thinly, we transform their dense structure into delicate, ribbon-like pieces that absorb dressing beautifully while maintaining a pleasant crunch. It’s a texture revelation for those who might be on the fence about this humble vegetable.

Nutritional Highlights

Before diving into the recipe, let’s appreciate what makes brussels sprouts such a nutritional powerhouse:

What’s particularly impressive is that brussels sprouts contain sulforaphane, a compound with potential cancer-fighting properties. By enjoying them raw, we preserve more of these beneficial compounds that can be diminished through cooking.

Essential Ingredients

For the base:

• 1 pound fresh brussels sprouts, stems trimmed
• 1 medium apple (Honeycrisp or Pink Lady work beautifully)
• 1/3 cup dried cranberries
• 1/3 cup toasted pecans, roughly chopped
• 1/4 cup shaved Parmesan cheese (optional – omit for vegan version)
• 2 tablespoons finely minced shallot

For the maple-mustard dressing:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon sea salt (or to taste)
• 1 small clove garlic, finely minced

Ingredient Substitutions and Variations

One of the reasons I return to this recipe again and again is its flexibility. Here are some thoughtful substitutions that work wonderfully:

For the fruits:

• Swap dried cranberries for dried cherries, golden raisins, or pomegranate arils
• Replace apple with ripe pear, persimmon, or even orange segments

For the nuts:

• Instead of pecans, try walnuts, slivered almonds, or pepitas
• For a nut-free version, use sunflower seeds or crispy chickpeas

For the cheese:

• Crumbled goat cheese or feta instead of Parmesan
• Smoked gouda for a deeper flavor profile
• Nutritional yeast for a vegan cheese-like flavor

For the dressing:

• Lemon juice can replace apple cider vinegar
• Honey works as an alternative to maple syrup
• Add a pinch of red pepper flakes for heat

Equipment Needed

The beauty of this recipe lies in its simplicity. You’ll need:

• A sharp chef’s knife or mandoline slicer
• Large mixing bowl
• Small jar or bowl for dressing
• Measuring cups and spoons

A mandoline with appropriate safety guard is my preferred tool for getting those paper-thin brussels sprout slices, but a sharp knife works perfectly well if you don’t have one.

Preparation Method

Step 1: Prepare the Brussels Sprouts

1. Wash the brussels sprouts thoroughly under cold water
2. Trim the woody stem ends and remove any discolored outer leaves
3. Cut each sprout in half lengthwise
4. Place each half flat-side down and slice as thinly as possible (about 1/8 inch) – this is where a mandoline truly shines
5. Transfer the shaved sprouts to a large mixing bowl and use your fingers to separate and fluff the layers

Step 2: Prepare the Add-ins

1. Core and dice the apple into small, 1/4-inch cubes (no need to peel unless preferred)
2. Finely mince the shallot
3. If using raw pecans, toast them lightly in a dry skillet until fragrant (about 3-5 minutes), then rough chop
4. Using a vegetable peeler, create thin shavings of Parmesan cheese

Step 3: Make the Dressing

1. Combine all dressing ingredients in a small jar with a tight-fitting lid
2. Shake vigorously until emulsified, or whisk together in a small bowl
3. Taste and adjust seasoning if needed

Step 4: Assemble the Salad

1. Add the diced apple, cranberries, shallot, and most of the pecans to the shaved brussels sprouts
2. Pour about two-thirds of the dressing over the salad
3. Toss thoroughly to coat all ingredients
4. Let the salad rest for 15-30 minutes if time allows (this softens the sprouts slightly)
5. Just before serving, add the remaining dressing if needed
6. Top with Parmesan shavings and reserved pecans

Pro Tips for Perfect Results

After making this salad countless times, I’ve discovered several techniques that elevate it from good to exceptional:

• Massage the sprouts: After adding about half the dressing, use clean hands to gently massage the shaved brussels sprouts for about 30 seconds. This helps break down their fibrous texture and allows them to better absorb the flavors.
• Temperature matters: While this salad is delicious straight from the refrigerator, the flavors truly shine when served at room temperature. If making ahead, remove from the fridge about 20 minutes before serving.
• Layering technique: Rather than mixing everything at once, try layering half the dressed brussels sprouts, then add-ins, then remaining sprouts, and finishing with the final layer of toppings. This creates better distribution throughout the salad.
• Texture variation: For interesting textural contrast, leave some brussels sprout pieces slightly larger than others – the variety makes each bite more interesting.
• Dressing buffer: Save about 1/4 of your dressing to add just before serving, as the sprouts will absorb quite a bit as they sit.

Make-Ahead and Storage Tips

One of the most remarkable qualities of this salad is how well it holds up over time. Unlike lettuce-based salads that quickly wilt, a properly prepared brussels sprout salad actually improves with a bit of resting time. Here’s how to maximize its potential:

Make-ahead options:

• Prepare all components separately up to 2 days in advance
• Shave sprouts and store with a damp paper towel in an airtight container
• Mix dressing and refrigerate separately
• Toast nuts and store at room temperature
• Assemble up to 4 hours before serving for optimal texture

Storage recommendations:

• Leftover dressed salad keeps remarkably well for 2-3 days in the refrigerator
• Store in an airtight container to prevent odor transfer
• If making specifically for leftovers, hold back the nuts and add fresh when serving

I often make a double batch of this salad on Sunday for quick weekday lunches – it’s one of the few salads that maintains its integrity days later.

Serving Suggestions

This versatile salad pairs beautifully with a wide range of main dishes. Here are my favorite serving combinations:

For casual meals:

• Alongside a hearty sandwich or wrap
• With a bowl of tomato or roasted red pepper soup
• As a refreshing side to a quiche or frittata

For dinner parties:

• Paired with herb-roasted chicken
• Alongside grilled fish with citrus
• Next to a mushroom risotto for textural contrast

For holiday feasts:

• As a fresh counterpoint to rich Thanksgiving dishes
• Alongside a Christmas ham for color and texture contrast
• At Easter dinner for a spring-inspired side

Non-alcoholic pairing suggestions:

• Sparkling water with a splash of pomegranate juice
• Hot apple cider with cinnamon stick
• Iced green tea with mint

Nutritional Information

For those tracking nutritional intake, here’s a comprehensive breakdown per serving (recipe makes 6 servings):

This salad offers an impressive nutritional profile, especially considering its calorie count. The combination of fiber from the brussels sprouts, healthy fats from olive oil and nuts, and natural sugars from fruit makes it a well-balanced addition to any meal.

Seasonal Adaptations

One aspect I particularly appreciate about this recipe is how it can be adapted throughout the year. Brussels sprouts are typically at their peak from late fall through winter, but this salad can be modified for any season:

Spring version:

• Add tender pea shoots
• Incorporate fresh mint
• Use strawberries instead of apple
• Lighten the dressing with more lemon

Summer adaptation:

• Mix in fresh blueberries
• Add basil instead of traditional herbs
• Include corn kernels for sweetness
• Use a lighter vinaigrette with white balsamic

Fall classic (as written):

• Peak-season brussels sprouts
• Crisp fall apples
• Warming maple notes
• Hearty pecans

Winter variation:

• Include blood orange segments
• Add roasted butternut squash cubes
• Incorporate rosemary in the dressing
• Top with pomegranate arils for festive color

The History Behind Brussels Sprouts Salads

While researching this recipe, I discovered that raw brussels sprouts salads are relatively modern in Western cuisine. Despite brussels sprouts being cultivated since the 13th century in Belgium (hence their name), they were traditionally always cooked, often to the point of mushiness.

The concept of enjoying them raw gained popularity in the early 2000s as part of the broader movement toward fresher, less processed foods. Restaurant chefs began experimenting with shaving them thinly and serving them with bold dressings, challenging the vegetable’s often maligned reputation.

The transformation of brussels sprouts from the most-hated vegetable to trendy restaurant staple represents one of the most remarkable culinary rehabilitations in recent history. Their natural bitterness, which becomes pronounced with overcooking, is much milder when served raw and properly dressed.

Common Questions and Answers

Q: Can I use pre-shredded brussels sprouts from the grocery store?
A: Yes, though I find freshly shaved sprouts have better texture and flavor. If using pre-shredded, look for packages with the whitest, freshest-looking pieces and use within 1-2 days of purchase.

Q: My family doesn’t like brussels sprouts – is this really going to change their mind?
A: This salad has converted many brussels sprout skeptics! The raw preparation eliminates the sulfurous compounds that develop during cooking (the source of that distinctive “brussels sprout smell”). Combined with sweet, tart, and crunchy elements, it presents the vegetable in an entirely new light.

Q: Is this salad substantial enough for a main dish?
A: While delicious on its own, to make it main-dish worthy, I recommend adding a protein source such as:

• 1 cup cooked quinoa
• 2 cups shredded rotisserie chicken
• 1 can (15 oz) chickpeas, drained and rinsed
• 8 oz diced smoked tofu

Q: How can I make this recipe more budget-friendly?
A: Brussels sprouts can be expensive out of season. Consider these cost-saving adjustments:

• Replace half the brussels sprouts with green cabbage
• Use sunflower seeds instead of pecans
• Opt for regular onion instead of shallot
• Skip the Parmesan or use less expensive cheese

Q: Can I prepare this for someone with allergies?
A: This recipe is highly adaptable:

• Nut allergies: Use roasted pumpkin seeds or crispy chickpeas
• Dairy allergies: Omit cheese or use nutritional yeast
• Gluten-free: The recipe is naturally gluten-free as written
• Apple allergies: Substitute jicama or pear

Q: My mandoline scares me. Can I use a food processor instead?
A: Absolutely! Use the slicing disc attachment with the thinnest setting. You’ll get slightly different shapes than hand-slicing, but the texture will be perfect for the salad.

The Art of Balancing Flavors

What makes this brussels sprouts salad truly exceptional is the careful balance of five key flavor profiles:

1. Bitter: The natural bitterness of raw brussels sprouts provides a sophisticated base note
2. Sweet: Maple syrup, apple, and dried cranberries counter the bitterness
3. Sour: Apple cider vinegar and Dijon mustard add brightness
4. Salty: Parmesan and sea salt enhance all other flavors
5. Umami: The combination of garlic, mustard, and cheese creates satisfying depth

It’s this harmonious interplay of flavors that makes each bite compelling. I find that tasting as you go and adjusting any element that seems unbalanced leads to the most satisfying result. Trust your palate – if it seems to need more acidity, add a squeeze of lemon; if it needs more depth, add an extra sprinkle of cheese.

Final Thoughts

My journey with brussels sprouts from childhood nemesis to adult favorite parallels many people’s experience with this misunderstood vegetable. This Raw Shaved Brussels Sprouts Salad represents not just a delicious recipe, but a different way of approaching ingredients that might have challenging associations.

The transformation that happens when you take a traditionally cooked vegetable and prepare it raw is remarkable. It teaches us to question culinary assumptions and experiment beyond conventional preparations.

Whether you’re already a brussels sprout enthusiast or a hesitant skeptic, I encourage you to try this preparation method. The bright flavors, satisfying crunch, and surprising complexity might just earn these little cabbage-like vegetables a permanent place in your regular rotation.

And remember, the beauty of this recipe lies in its adaptability – make it your own with your favorite fruits, nuts, and seasonings. Cooking is ultimately about discovery and personal preference, so consider this a starting point for your own brussels sprout adventure.

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