This post has been sponsored by Vermont Creamery, but all opinions are my own.
Today we are celebratin the starting of the fall season with making a really good salad. And what is more fall than a big bowl of Shaved Brussel Sprout Salad (aka Shredded Brussel Sprout Salad) that is flavored with apples, hazelnuts, dried cranberries, and goat cheese?
How To Make Shaved Brussel Sprout Salad Video (1 Minute 17 Seconds)
As I was trying to figure out what to call this recipe, I learned that this type of raw Brussel sprout salad has a few different names. Some people call it shredded while others call it shaved. I also read that some people refer to it as Brussel Sprout Slaw.
Regardless of what you prefer to name it, the principle is pretty much the same: You slice the sprouts as thin as you can, drizzle with vinaigrette, and mix in with flavoring agents like fruits, nuts, and cheese.
Shaved Brussel Sprout Salad Ingredients
As you can see, in my case I used apples, hazelnuts (walnuts would also work), and Vermont Creamery goat cheese. If you have never paired your Brussel Sprouts Salad with goat cheese, you are in for a treat.
The addition of creamy goat cheese with the help of crunchy and sweet apples and earthy hazelnuts take this otherwise pretty tasteless salad to the next level.
Though if this is your first time making shredded Brussel sprout salad there are a few things you need to know:
How To Shred Brussel Sprouts Salad
When it comes to shaving Brussel sprouts you have 3 options:
First, you can use a sharp paring knife and slice them as thin as you can. It takes a good 10-15 minutes to slice 1 pound of brussel sprouts.
Second, you can use a mandolin. I am embarrassed to admit this, but having cut my fingers so many times in the past, I am not much of a mandolin person.
If you are, go for it. Shredding brussel sprouts using a mandolin is not only quicker, but also great for slicing them evenly.
Third, you can use the shredding blade of your food processor to shave them. This method is my favorite as it is (1) the quickest and (2) delivers evenly sliced pieces. Nowadays most food processors come with several attachments and a shredding blade is one of them. If yours have it, put it to good use because you’ll be saving at least 10 minutes of slicing time.
Here you might ask, can you shred brussel sprouts ahead of time? Yes, you can. However, I would do it only a day or two days before you are ready to serve. If you decide to do so, be sure to store them in an airtight container (or a ziploc bag) in the fridge.
Can You Eat Brussel Sprouts Raw
Yes, you can. However, there are a few things you need to know when it comes to preparing chopped brussel sprouts for turning them into a slaw that tastes flavorful, properly seasoned, and tasty.
First, you need to make sure that they are thinly and evenly sliced. I know we covered this above, but this is a very important step to ensure that the brussels sprouts will have enough “room” to soak in all the dressing.
Second, you need let the sprouts rest for at least 30 minutes. Allowing the shaved brussel sprouts sit in the dressing softens their raw crunch and seasons them deeply.
In terms of the dressing, I made a quick vinaigrette using white wine vinegar, lemon juice, shallot, and olive oil.
Make Ahead Brussel Sprouts
Here you might ask, can you prepare the brussel sprouts a day before? The answer is yes. If you decide to do so, simply drizzle the sprouts with the vinaigrette, give them a toss, cover the bowl with stretch film, and keep in the fridge until you are ready to assemble your salad. When ready to serve, add in the rest of the ingredients, taste for seasoning, and serve.
How To Cook Shaved Brussel Sprouts – What if I don’t like raw brussel sprouts?
I hear you. I know a lot of people who don’t care for eating veggies when they are raw. A part of me wants to encourage you to give this raw version a try because the time spent in the dressing really takes the raw brussel sprouts to another level making them as good as their cooked version.
However, if you are not a fan you can lightly sauté them in a saucepan with a tablespoon of olive oil until they are softened, 5-7 minutes.
Best Way to Flavor Shaved Brussel Sprouts Salad Recipe
If you were to do a quick Google search for “Brussel Sprout Salad”, you will see that most recipes have bacon in it. I have made them several times and I know that they are good. I was very tempted to add some bacon in my version here, but at the last minute I decided to make my shaved brussel sprout salad vegetarian and stick to apples, hazelnuts, cranberries, and goat cheese.
- Use different kinds of apples: When it comes to adding apples in salads, I prefer to use 2 different kinds so that I can add yet another flavor into the recipe. You don’t have to do that, but if you have 2 kinds of apples in your fridge why not give it a try.
- Roast nuts for next level deliciousness: In terms of nuts, I picked hazelnuts as I have been thinking about making this shaved brussel salad recipe for all our holiday gatherings this year. However, you can swap hazelnuts with walnuts as well. Whichever nuts you use, if you have a few extra minutes, I recommend roasting them at a 350 degree oven for 3-5 minutes to bring out their flavors.
- Change it up with different types of dried fruits: When it comes to holiday-table salads, cranberries are a classic, but other dried fruits like sour cherries and Turkish apricots would also work.
- Add some crumbled soft cheese: In my opinion, the best part of this cold Brussel sprout salad recipe is the goat cheese. I used Vermont Creamery’s Crumbled Goat Cheese that is sold in small tubs in most supermarkets. The creaminess coming from the goat cheese rounded all the flavors making the salad even more delicious.
If you liked this Shredded Brussels Sprout Salad Recipe, You Might Also Like:
- Brussels Sprout Kale Salad – Foolproof Living
- Roasted Brussels Sprouts with Sweet Potatoes – Foolproof Living
- Healthy Apple Salad with Raisins and Walnuts – Foolproof Living
- Roasted Brussels Sprouts and Pear with Thyme – Vanilla and Bean
- Need more salad inspiration? Check out all our easy salad recipes
Shaved Brussel Sprout Salad Recipe
For the dressing:
- 2 tablespoons white wine vinegar
- 3 tablespoons lemon juice freshly squeezed
- 1 small shallot chopped
- 4 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
For The Salad:
- 1 pound Brussels Sprouts shredded*
- 1 apple thinly sliced
- ½ cup dried cranberries
- ½ cup hazelnuts or walnuts lightly roasted
- ⅔ cup goat cheese crumbled
- To make the dressing, whisk together all the dressing ingredients in bowl.
- Place the shaved brussel sprouts in a large salad bowl and drizzle it with the dressing. Give it a toss. Cover with stretch film and let it sit for 30 minutes.
- Add in the slices of apples, cranberries, and hazelnuts. Gently toss.
- Top it off with crumbled goat cheese and serve.
- Shredding Brussel Sprouts fast: I find that the easiest (and quickest) way to shred Brussel sprouts is by doing it in the food processor. Watch the video to see how I do it.
- Storing leftovers: Store leftovers in an airtight container in the fridge. They should be fresh for up to 2 days.
- Make ahead instructions: If you want to make ahead, you can make the dressing and shred the Brussel sprouts a day in advance and assemble the salad (with the toppings) on the day you are planning to serve it.