Even if you’re a brussels sprouts skeptic, I hope I can convince you to try this shredded brussel sprouts salad. I served it to picky family members last year as a Thanksgiving side dish, and it was the first recipe on the table to disappear because it was so popular.
The key to making this Fall salad extra-delicious is to finely shred the Brussels sprouts yourself and make a quick, homemade dressing with fresh ginger. Studded with crunchy pecans and chewy cranberries, every bite is a little different, so you won’t get bored!
⭐⭐⭐⭐⭐ Featured Review
“I’ve made a handful of shredded Brussels salads from popular blogs, but this one takes the cake! It’s also the easiest one. Adding to my regulars…. Divine!- Larissa
Ingredients You’ll Need
- Brussels Sprouts. While store-bought shredded brussel sprouts are convenient, the machines usually don’t account for removing hard stems and other random pieces that can sneak into the mix. (That can lead to very unappealing bites!) I recommend buying these whole and shredding them yourself.
- Shallot. I use a shallot in this recipe because the size is perfect and it has a mild onion flavor. If you have red onion on hand, you could use that instead. (About a 1/4 cup or so diced.)
- Olive Oil. You won’t need much oil for this recipe, and you can use another variety if you prefer, such as avocado oil.
- Apple Cider Vinegar. This tangy addition feels appropriate for a Fall salad, but you can use red wine vinegar if you prefer.
- Spicy Brown Mustard. Adds another layer of acidic flavor and helps the dressing thicken up and stick to shredded veggies better.
- Ginger. Don’t skip this— grating fresh ginger into the salad dressing makes the flavor pop!
- Honey. This balances out the tangy flavors in the dressing, but you can use maple syrup if you need a vegan option.
- Dried Cranberries and Pecans. These add-ins help balance the texture. You’ll get a mix of crunchy and chewy textures as you enjoy it. (Raisins and walnuts would also work.)
How to Make Brussel Sprout Salad
Step 1:
In a large bowl, combine the olive oil, vinegar, mustard, honey, and a quarter teaspoon each of salt and black pepper. Use a microplane to finely mince the ginger into the bowl, then whisk well.
As soon as you’ve chopped the shallot, add it to the bowl of dressing so it can marinate and mellow in flavor slightly.
Step 2:
Finely shred the brussels sprouts on a cutting board with a sharp knife, or use a food processor if you prefer. (Use the largest whole on your shredding blade or the slicing blade if you have one.)
Once the brussels are shredded, add them to the bowl with the dressing and toss well. Then add in the dried cranberries and pecans.
Toss again, then let the salad marinate for at least 15 minutes (or up to 2 hours) before serving.
Brussel Sprout Salad Serving Tips
After the salad has marinated, taste it and make any adjustments needed. You can add an extra splash of vinegar for a more tangy flavor or an extra pinch of salt for an overall boost. Or add a drizzle of honey for a sweeter taste.
Leftovers can be stored in an airtight container in the fridge for 2 to 3 days. The salad will continue to soften as you store it, but it won’t get as soggy as a lettuce salad, so it’s still perfect for a packed lunch, if needed.
Note: Like other cruciferous veggies, brussels sprouts will smell a little more pungent the next day. If you want to make this salad in advance, you can shred the Brussels and make the dressing up to 3 days in advance. But don’t toss them together until 30 to 60 minutes before serving.
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon spicy brown mustard
- 1 inch fresh ginger , finely grated
- 2 tablespoons honey
- salt & pepper
- 1 shallot , diced (about 1/2 cup)
- 1 pound Brussels sprouts , finely shredded
- 1/3 cup pecans , chopped
- 1/3 cup dried cranberries (look for juice-sweetened)
-
In a large bowl, combine the olive oil, vinegar, mustard, ginger, honey, and a 1/4 teaspoon each of salt and black pepper. Mix well. (Pro tip: Use a microplane to finey mince the ginger directly into the bowl. That way you won’t have any large chunks!)
-
Once you’ve diced the shallot, stir it into the dressing so the flavor can mellow. Add in the brussels sprouts after finely shredding them with a knife or food processor, too. Toss well.
-
Add the cranberries and pecans, and toss again. Adjust any seasoning to taste, and then let the salad marinate for at least 30 minutes before serving. Leftovers can be stored in an airtight container in the fridge for up to 3 days, but I recommend storing the shredded brussels sprouts separately from the dressing for the best taste and texture later.
To make this recipe vegan, swap the honey for maple syrup. You may need to add a little more maple syrup in that case, since it’s less sweet than honey.
Calories: 238kcal | Carbohydrates: 30g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 73mg | Potassium: 513mg | Fiber: 6g | Sugar: 19g | Vitamin A: 863IU | Vitamin C: 97mg | Calcium: 60mg | Iron: 2mg
More Recipes to Try
If you try this recipe, please leave a comment and star rating below to let me know how you like it.
