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This Shaved Brussels Sprout Salad is an easy and refreshing holiday or cold-weather side dish. Shredded brussels sprouts, crunchy hazelnuts, crisp apples, and vegan parmesan coated in a bright lemony dressing. Vegan and Gluten-Free, Nut-Free Option.
You’ll find the best of fall in every bite of this Shaved Brussels Sprouts Salad! Shredded brussels sprouts are marinated in a bright lemon salad dressing before getting together with toasted nuts, crisp apples, and dairy-free parmesan cheese. With vibrant flavors and a medley of fun textures, it’s a must-have at your holiday celebration.
Table of Contents
- All About this Raw Brussels Sprout Salad
- Ingredients for Brussels Sprout Salad
- How to Make a Shaved Brussels Sprouts Salad
- Serving Suggestions
- How to Store Leftover Brussels Sprouts Salad
- Substitutions and Variations
- Recipe FAQs
- Shaved Brussels Sprouts Salad Recipe
All About this Raw Brussels Sprout Salad
Do brussels sprouts have a reputation for being almost everyone’s least favorite food? Unfortunately, yes. Are they actually that bad? Not at all!
These cute lil’ sprouts are incredibly underrated and in peak season during fall and winter. Take advantage and toss them in this crisp and refreshing Shaved Brussels Sprout Salad Recipe!
While I do love Brussels Sprouts, they can be a little difficult to prepare and sometimes end up being too mushy or too tough. In this recipe finely shredded brussels sprouts are marinated (and tenderized) in a zesty lemon vinaigrette, then tossed with warm and crunchy toasted hazelnuts, vegan parmesan, dried cherries, and apples. What you’re left with is an ultra-refreshing appetizer or side dish that has the perfect crisp-but-not-hard texture and is bursting with seasonal flavor!Â
What’s better is that this salad is even easier and faster to make than a lot of other fall and winter side dishes. I personally think it’s the tastiest when made 1 day ahead of serving, making it one of the best time-saving recipes for the holidays.
Ingredients for Brussels Sprout Salad
Shredded raw brussels sprouts are the unlikely salad greens that bulk up this refreshing side dish. The rest of the ingredients—a few fresh items and some pantry staples—add seasonal flavors and fun textures to every bite.Â
These are the key ingredients you’ll need:
- Brussels Sprouts: these are usually roasted and served as a warm side dish during fall and winter but in this salad, we’re enjoying them raw. It may sound a little strange to eat raw sprouts but when they’re marinated and tossed with complimentary ingredients, they become so tender and addictive.
- Lemon Dijon Vinaigrette: this bright and tangy dressing, made from olive oil, lemon juice, Dijon mustard, and a shallot, ties the whole salad together. Feel free to swap the shallot for red onion or one clove of minced garlic.
- Hazelnuts: for a hint of warmth and a satisfying crunch in this winter salad. You can use toasted almonds, walnuts, pecans, or sunflower seeds instead if you’d like
- Vegan Parmesan Cheese: I recommend using Violife parmesan cheese for this recipe. Shave the block for more textural variation or finely shred it with a box grater.
- Dried Cherries and Fresh Apples: two optional but recommended seasonal ingredients. Both add a pop of tart sweetness and a crunchy, chewy texture to make every bite a little more interesting.
How to Make a Shaved Brussels Sprouts Salad
- Add the dressing ingredients to a small jar, seal with a lid, and shake until it’s emulsified.
- Add the shaved brussels sprouts to a large bowl and pour the dressing over top. Toss to coat, then set aside to marinate.
- Combine the parsley, parmesan, hazelnuts, cherries, and apples with the sprouts.
- Set the salad aside for 15 minutes, then serve in bowls next to your favorite main dishes.
Caitlin’s Cooking Tips
- How to shave brussels sprouts: Technically, you can buy pre-shredded sprouts at most grocery stores, but I highly recommend shaving them yourself for the freshest flavor. First, trim the woody ends of the sprouts and remove any loose outer leaves. Next, finely shred them (carefully) by hand with a mandoline or chef’s knife, or in a food processor fitted with a shredding blade until they resemble thin ribbons.Â
- Toast the hazelnuts for more flavor and dimension: Add the hazelnuts to a dry skillet and heat over medium heat until they start to turn golden and become super fragrant. The heat will release the nuts’ natural oils, making them twice as flavorful in the salad.
- Make the salad ahead of time: I actually recommend tossing the brussels sprouts in the dressing up to 1 day in advance. The acid from the lemon juice will help soften and tenderize the sprouts, and hide their natural bitter flavor. Plus, with the salad already done, you’ll have more time to put the rest of the meal together!
Serving Suggestions
This vegan brussels sprout salad is a refreshing appetizer or side dish that goes well with just about any fall or winter meal. Pair it with your Tofu Turkey for Thanksgiving, serve it next to this Classic Vegan Stuffing for Christmas, or with this Cozy Vegan Stew for Sunday family dinners.
Personally, I love treating myself to a hefty bowl of brussels sprout salad whenever I’m serving this Butternut Squash Gnocchi or this Pumpkin Risotto for dinner. A piece of my Pesto Star Bread is always the cherry on top of this perfect meal, too.
If you’re looking for more vegan fall and winter salads, you’ll also love this Roasted Butternut Squash Salad, this Shaved Fennel Salad, and this Winter Kale Salad!
How to Store Leftover Brussels Sprouts Salad
This is a wonderful make-ahead dish you can prepare a few days before serving. Keep the dressing in a sealed jar and the shredded brussels sprouts in an airtight container. Refrigerate them for up to 3 days, then combine as normal before serving.
Transfer the leftover assembled salad to an airtight container and store it in the refrigerator for up to 5 days. Freezing is not recommended.
Substitutions and Variations
- Nut-Free Option: Use toasted pumpkin seeds or sunflower seeds instead of hazelnuts.
- Vegan Parmesan Substitute: If you can’t find vegan parmesan by the block, add 1 teaspoon of nutritional yeast to the salad dressing for a boost of umami.
- Add More Greens: You can bulk up this salad with 1 cup of finely shredded dinosaur kale or romaine lettuce.
- Vinaigrette Substitute: One of my favorite winter salad dressings is my Apple Cider Dressing. Feel free to use it as a warmer but just-as-tangy substitute for the lemon vinaigrette.
Recipe FAQs
Yes, brussels sprouts are perfectly safe to eat raw.
The raw sprouts are slightly bitter, sweet, and crunchy. They become even more tender and flavorful when marinated in salad dressing.
The lemon juice in the dressing should prevent the chopped apple from browning too much but you can always wait to add it until right before serving.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
For the Salad:
- 12 ounces Brussels sprouts shredded about 5 cups
- 1/2 cup Italian parsley finely chopped
- 1/3 cup shaved parmesan cheese* I used dairy-free
- 1/2 cup toasted hazelnuts* roughly chopped (see notes for subs)
- 1/2 cup dried cherries optional, or sub cranberries
- 1 honeycrisp apple optional, diced
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Make the dressing: Add the oil, lemon juice, mustard, shallot, salt, and black pepper to a small jar. Seal well and shake until emulsified.
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Marinate the Brussels Sprouts: Add the shaved brussels sprouts to a large bowl. Pour the dressing over the sprouts and toss well. Set aside while you prepare the remaining ingredients; the acid in the dressing will help soften the brussels sprouts.
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Combine: Add the parsley, parmesan, hazelnuts, cherries, and apple to the bowl with the brussels sprouts. Toss to combine.
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Serve & Store: Let the salad sit for at least 15 minutes to allow all flavors to combine and for the brussels sprouts to become more tender. Serve immediately, as desired (I like to top mine with a little extra pepper!) Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Hazelnuts: Swap with toasted almonds or sunflower seeds. Instructions to toast Shallot: can swap with red onion or for 1 clove of minced garlic.
- Parmesan: I prefer to use shaved parmesan for some textural variation, but you can also use shredded parmesan. I recommend using Violife’s parmesan cheese for this recipe. If you do not wish to use parmesan you can add 1 teaspoon of nutritional yeast to the salad dressing for a boost of umami flavor.
- Make-Ahead: You can make the dressing and shred the brussels sprouts up to 3 days in advance; just store in the refrigerator before combining! I actually recommend pre-mixing the brussels sprouts and dressing up to 1 day in advance so they are more tender when serving.
Calories: 243kcalCarbohydrates: 20gProtein: 6gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 4mgSodium: 312mgPotassium: 374mgFiber: 5gSugar: 11gVitamin A: 1270IUVitamin C: 60mgCalcium: 121mgIron: 2mg