Description

This isn’t just a salad—it’s your weeknight secret weapon. Bright, crunchy, and loaded with texture, this Shredded Brussels Sprouts Salad tosses away the soggy sprout stereotype. Picture whisper-thin ribbons of raw sprouts massaged with a zippy lemon vinaigrette, then showered with cranberries, apples, toasted nuts, and Parmesan. It’s part slaw, part power lunch, all craveable. Whether it’s a holiday hit or a make-ahead lunch hero, this bowl brings the kind of flavor that earns standing ovations.

Ingredients

Scale

1 lb Brussels sprouts, finely shredded
¼ cup toasted pecans or walnuts
¼ cup dried cranberries
¼ cup shaved Parmesan (or feta/goat cheese)
1 crisp apple, thinly sliced
1 small shallot, thinly sliced

For the Dressing:

3 tbsp olive oil
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
Salt & black pepper to taste

Instructions

Make the Dressing: In a large bowl, whisk olive oil, lemon juice, vinegar, mustard, honey, salt, and pepper until emulsified.
Shred & Soften Sprouts: Add Brussels sprouts and shallots to the bowl. Massage dressing into sprouts for 1 minute. Let sit 10 mins to mellow.
Fold in Flavor: Gently mix in cranberries, nuts, cheese, and apples.
Taste & Serve: Adjust seasoning if needed. Garnish with extra nuts and cheese.

Notes

For max freshness, add apples and nuts just before serving. Want to prep ahead? Store dressing and sprouts separately and combine when ready to eat.

Prep Time: 15 mins

Nutrition

Calories: 250 Cal Per Serving
Fat: 16g
Carbohydrates: 20g
Fiber: 5g
Protein: 6g