Shredded Brussels Sprouts Salad Recipe

Yields: 4-6 servings
Prep time: 15 minutes
Chill time: Optional (at least 30 minutes for best flavor)



  • 1 pound Brussels sprouts, trimmed and finely shredded
  • 1/2 cup dried cranberries or cherries
  • 1/2 cup toasted nuts (pecans, walnuts, almonds, or sunflower seeds)
  • 1/4 cup crumbled feta, goat cheese, or shaved Parmesan
  • 1/2 of a small red onion, thinly sliced (optional)
  • 1/4 cup chopped fresh herbs (parsley, mint, basil, or a combination)


  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup or honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


Prep the Brussels sprouts:

  • Remove any discolored outer leaves and trim the stems of the Brussels sprouts.
  • Shred the sprouts thinly using a sharp knife, a mandoline slicer, or the shredding attachment of a food processor.

Make the dressing:

  • In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup (or honey), salt, and pepper.

Toast the nuts:

  • In a dry skillet over medium heat, toast the nuts for a few minutes until fragrant and lightly browned. Be careful not to let them burn.

Assemble the salad:

  • Place the shredded Brussels sprouts in a large bowl. Add cranberries (or cherries), toasted nuts, cheese, red onion (if using), and fresh herbs.
  • Pour the dressing over the salad and toss gently to combine.

Chill (optional):

  • For the best flavor, cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.

Serve and enjoy:

  • Taste and adjust seasoning if needed.

Customization Tips:

  • Get creative with the fruit: Substitute dried cranberries with other dried fruits like chopped apricots or dates.
  • Add a different crunch: Swap out the nuts for pepitas (pumpkin seeds) or crispy roasted chickpeas.
  • Make it a meal: Top with grilled chicken or fish for a complete and satisfying dinner salad.
  • Play with flavors: Add a sprinkle of bacon, pomegranate seeds, or a drizzle of balsamic glaze.


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