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Shaved Brussels Sprouts Salad – A Fresh, Crunchy, and Delicious Recipe

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A fresh, crunchy shaved Brussels sprouts salad with crisp apples, dried cranberries, toasted pecans, and Parmesan cheese, tossed in a bright homemade maple Dijon dressing. A delicious side dish for holidays or everyday meals.

Ingredients

  • 1 1/2 pounds Brussels sprouts, ends trimmed and thinly shaved
  • 1 large apple, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, minced
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Wash the Brussels sprouts, trim off the ends, and remove any damaged outer leaves. Thinly shave the sprouts using a sharp knife, mandoline, or food processor fitted with a slicing blade.
  2. Place the shaved Brussels sprouts in a large salad bowl.
  3. Add the chopped apple, dried cranberries, chopped pecans, and shredded Parmesan cheese. Toss gently to combine.
  4. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, maple syrup, Dijon mustard, and minced garlic until well combined.
  5. Season the dressing with kosher salt and freshly ground black pepper to taste.
  6. Pour the dressing over the salad and toss thoroughly until all the ingredients are evenly coated.
  7. Allow the salad to rest for 10 minutes so the Brussels sprouts soften slightly and absorb the dressing.
  8. Toss again and serve immediately, or refrigerate until ready to enjoy.

Notes

  • For the best texture, shave the Brussels sprouts as thinly as possible using a mandoline or food processor.
  • Honeycrisp, Fuji, or Pink Lady apples add sweetness and crunch.
  • Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes to enhance their flavor.
  • Substitute walnuts or sliced almonds for the pecans if desired.
  • For a vegetarian version, use Parmesan made with microbial or vegetarian rennet.
  • For a vegan version, omit the Parmesan or replace it with a dairy-free alternative.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad will soften as it sits.
  • For meal preparation, store the dressing separately and toss with the salad shortly before serving.
  • Ingredient quantities and nutrition are approximate and are not verified against the linked recipe.

Nutrition

Find it online: https://yumfamilyrecipes.com/shaved-brussels-sprouts-salad-a-fresh-crunchy-and-delicious-recipe/