With less than 10 ingredients, you can have this crisp and fresh Shredded Brussels Sprouts Salad on your table! It makes a great starter dish during the holidays, and is easy enough to meal prep during the work week.
This is such a well balanced salad bowl! There's the hearty, freshly shaved Brussels sprouts, creamy goat cheese, perfectly sweet dried cranberries, and a nice crunch from the crushed pecans. It tastes even better after a few hours in the fridge, so make this ahead of time and pull out when you're ready to eat.
The Coined Breakdown
- Total Cost per serving: $1.56
- Total Cost (about 4 servings): $6.23
- Those Other Guys: $12.99 per serving
Ingredients
- Brussels Sprouts - Fresh Brussels sprouts are hearty and hold up to being refrigerated very well. Use a mandolin or sharp knife to get those perfectly thin slices we need for the salad.
- Dried Cranberries - I normally grab low-sugar or no-sugar-added dried berries. This adds a pop of sweetness and has a good chew.
- Chopped Pecans - For a good crunch. I've used both the roasted kind and the raw pecan; just make sure you watch the added salt content.
- Goat Cheese - Creamy, soft, and slightly tangy; goat cheese is a great addition to this salad!
- Apple - You can use whatever type of hearty apple you have in the kitchen. Granny Smiths give a tangy bite, while red apples like Honey Crisp are a bit sweeter.
- Salad Dressing - Top with your favorite salad dressing. I recommend my Lemon-Herb Vinaigrette for a light and refreshing taste.
Variations and Substitutions
Nuts: Instead of pecans, try chopped pistachios or roasted sunflower seeds for a great crunch element. You can also use sourdough croutons.
Cheeses: Not a fan of goat cheese? You can use crumbled feta or shredded parmesan.
How to Make Shaved Brussels Salad
This is an incredibly easy bowl to prep! The most time-intensive step is shredding the Brussels sprouts.
- Using a mandolin, carefully shred the sprouts into thin slices, being sure to remove the stems.
- Add them to a large salad bowl.
- Thinly slice a cored apple - the type of apple is your choice!
- Top with the remaining ingredients and salt and pepper.
- Toss well, then drizzle some salad dressing on top.
- For best taste and texture, let the salad sit in the refrigerator, covered, for a couple of hours. It's that simple!
Recipe Pro Tips
- Be mindful of your kitchen tools. It's so easy to accidentally hurt yourself while using a mandolin. If you have cut safe gloves, put those on... and still make sure you're paying attention with every slice. You can also use a knife instead.
- Let the salad marinate in the fridge. Once you've assembled the shredded Brussels sprouts salad, add everything to a large bowl and cover with a lid. Let the salad sit in the fridge for a couple of hours. This helps the sprouts get nice and tender; plus, the flavors meld together so well!
Recipe FAQs
You surely can. Brussels sprouts hold up very well in the refrigerator, unlike more leafy greens like romaine or iceberg lettuce.
To avoid the sliced apples browning, I recommend adding those no more than a couple hours before serving.
To keep everything plant based, add some crispy roasted chickpeas.
If you're okay with meat/fish, I love a good piece of roasted salmon or some Crispy Baked Hot Honey Chicken.
Other Fresh Salad Ideas You'll Love!
If you tried this Shredded Brussels Sprouts Salad Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Shredded Brussels Sprouts Salad
Equipment
- Salad Bowl
- Mandolin
- Apple Corer
- Chef's Knife
Ingredients
- 12 ounces brussels sprouts about 4 cups shredded
- ½ count apple green or red
- ⅓ cup chopped pecans
- 2 ounces goat cheese crumbled
- ½ cup dried cranberries I recommend low-sugar cranberries!
- salt to taste
- black pepper to taste
Salad Dressing Ideas
- Lemon-Herb Vinaigrette optional
- Olive Oil + Red Wine Vinegar optional
- Balsamic Vinaigrette optional
Instructions
- To begin, wash and spin dry your Brussels sprouts.12 ounces brussels sprouts
- Shred them into thin slices using a mandolin or chef's knife. Be sure to remove any stems.
- Add the shredded Brussels to a large salad bowl.
- Core and slice half of an apple into thin slices. For a more tart bite, use a Granny Smith. For a sweeter taste, use a red apple like Honey Crisp.½ count apple
- Add the slice apples to the salad bowl.
- Top with the chopped pecans, crumbled goat cheese, and dried cranberries.⅓ cup chopped pecans, 2 ounces goat cheese, ½ cup dried cranberries
- Season with salt and pepper to taste.salt, black pepper
- Toss well until every ingredient is combined. Serve with your favorite light dressing like my Lemon-Herb Vinaigrette. Enjoy!Lemon-Herb Vinaigrette, Olive Oil + Red Wine Vinegar, Balsamic Vinaigrette
sammicakes says
really tasty! this helped me over the hump between xmas nd new years where i overindulge haha
Shani H. says
I feel the same around this time of year lol! Thank you for leaving a review!