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Fresh and homemade Shredded Brussels Sprouts Salad is such a delicious, crunchy, healthy, and gluten-free salad recipe that is perfect to serve anytime!
You only need just 4 main ingredients such as brussel sprouts, walnuts, dried cranberries, and feta cheese along with simple mustard-vinegar dressing to make this easy and flavorful salad.
Trust me, you will remember this salad much after having your last bite! Since this recipe is perfect as a salad, as a side dish, or even as a lunch, you’ll be making it pretty often!
Healthy Brussels Sprouts Salad
If you’re looking for a perfect salad to serve at your family dinner, then you are in luck because this delicious and simple Brussels Sprouts Salad is always a crowd’s favorite one!
The flavors of this salad are incredible! Also, the salad itself is amazing and pretty to serve, plus your friends and family will love it! Surely it’s a winning salad!
What’s So Special about This Salad?
This delicious salad is just perfect as a side dish for dinner meals, as an independent salad, or even as a light and tasty lunch!
Brussels sprouts are packed with immunity-boosting vitamin C, antioxidants, and also with cancer-protective compounds!
This healthy salad is made with only a handful of simple and affordable ingredients! It’s just brussels sprouts, nuts, cranberries, and cheese drizzled in a simple dressing!
Shredded brussels sprouts salad holds up so well that you can make it in advance! Easily prepare it ahead for a family meal, a holiday gathering, or even pack it for a nutritious lunch!
How to Shred Brussel Sprouts
To make a shredded brussel sprouts salad, first you have to thinly shred or shave the brussels sprouts. No worries, it’s really easy!
You can use a food processor, a mandolin slicer, or a good sharp knife since all methods work really well.
After you wash the brussels sprouts really well, remove any leaves and outer layers that are damaged, too thick, brown, or bruised. Then cut off the ends with a sharp knife.
- To shred brussels sprouts in the food processor, use the slicing attachment and pulse the brussels sprouts until they are thinly shredded.
- To shred the brussels sprouts with a mandolin slicer, make sure you are very careful to avoid cutting your nails or fingertips. So, use the thinnest blade on the mandolin to thinly slice the brussels sprouts.
- To shred the brussels sprouts with a knife, use a sharp knife, slice the sprouts in half, then place them horizontally, and slice the sprouts as thin as possible on the cutting board. Gently separate the shreds from each of the layers until they are all apart.
Serving Suggestions
You can serve brussels sprouts salad with practically any protein meal you want! So here are some of the amazing recipes that would surely taste delicious with brussels sprouts salad!
Beef Steak Fajita Bowl with a Kick is a colorful, tasty, protein-packed beef steak dish that pairs so well with shredded brussels sprouts salad!
Crispy Air-Fried BBQ Chicken Wings is another easy and fulfilling dish that will just go perfect with a plate of freshly made vegetable salad!
Honey Soy Glazed Salmon is a sweet and savory baked salmon dish that goes great with shredded brussels sprouts salad!
Skillet-Sautéed Potatoes and Onions is a hearty vegetable dish that will make a delicious combination with shredded brussels sprouts!
Cajun Rice is a delicious fragrant rice seasoned with cajun spices, and it would pair so well with shredded brussels sprouts salad for a more refreshing taste!
Meat and Veggie Wellington Roll is made up of finely chopped veggies combined with ground meat, tucked and rolled in flaky puff pastry! So, shredded brussels sprouts salad would be a perfect and refreshing companion to this delicious plate!
A Mix of Flavors and Aromas!
Frequently Asked Questions (FAQ)
Keep them in an airtight container for 2 days in the fridge. But remember that the salad will lose its crispiness if it’s been covered in the dressing.
Sure it can! Substitute feta cheese with vegan cheese, and simply replace honey with agave or maple syrup.
They will remind you of cabbage, and they have a nice crunch that tastes so good in salads.
Yes sure! Cut the salad ingredients and also make the dressing, but store them separately in airtight containers. It will last for up to 5 days in the fridge.
Serve shredded brussels sprouts salad within 2 hours after making it. Chill if not serving immediately and don’t forget to toss well before serving.
Top Tips for the Best Brussels Sprouts Salad
Try to shred brussels sprouts in very thin slices for the better taste because thick slices will make the salad hard to chew.
You can shread brussels sprouts with a food processor, mandolin slicer, or a sharp knife. All of these ways work just perfect.
If you decide to use organic maple syrup, then you need to add a little more since it’s less sweet than honey.
For a more special taste, you can slightly toast the walnuts! Preheat oven to 350 degrees, then spread walnuts out on a baking sheet and toast in oven until slightly browned, about 6 – 8 minutes.
Feel free to use parmesan or goat cheese instead of feta!
You can add any nuts or seeds you have on hand: pumpkin seeds, sunflower seeds, or even pine seeds!
Don’t have brussels sprouts at the moment? Feel free to use spinach or kale!
Ingredients You’ll Need:
Brussels sprouts salad needs only simple, affordable, and delicious ingredients!
For the Salad:
Brussels sprouts
Walnuts or pecans
Cranberries
Feta cheese for garnish
For the Dressing:
Olive oil
Apple cider vinegar
Mustard
Honey
Himalayan salt and freshly ground pepper, to taste
How To Make Brussels Sprouts Salad:
In just a few and easy steps, you will have the perfect salad full of nutrients!
Make the Salad:
Start by shredding raw brussels sprouts. So, peel back the outer leaves of each sprout and cut brussels sprouts in half.
After that, place the sprouts horizontally, hold onto the stem of each sprout and slice the sprouts as thin as possible on the cutting board.
Gently separate the shreds from each of the layers until they are all apart.
Place the shredded slices in a medium bowl then add the dried cranberries and walnuts.
Make the Dressing:
In a separate small bowl, mix together all the dressing ingredients. Then, adjust the seasoning to your preference and whisk well the bowl.
Assemble the Salad:
Pour over the dressing on the shredded brussel slices with nuts and cranberries and then gently mix the bowl.
Sprinkle with feta cheese as an appetizing garnish and serve this perfect salad!
Tasty Brussels Sprouts Salad
Other Tasty Salads You Should Try:
- Fantastic Kale Dijon Salad
- Honey Mustard Harvest Salad
- Tastiest Tuna Egg Salad Recipe
- Lebanese Tabouli Salad
- Honey Balsamic Vinaigrette Chef Salad
- Satisfying Fruit Salad
- Plant-based Chicken Salad with Barbecue Vinaigrette
- BEST Fattoush Salad with Dressing
- Cucumber-Yogurt Mint Garlic Salad
- Roasted Chickpea Avocado Salad
- A Worthy Watermelon Burrata Salad
- Roasted Eggplant Salad
Shredded Brussels Sprouts Salad
Ingredients
For the Salad:
- 4 cups brussel sprouts
- 1/4 cup walnuts or pecans
- 1/4 cup cranberries
- feta cheese for garnish
Instructions
Make the Salad:
- Start by shredding raw brussels sprouts. So, peel back the outer leaves of each sprout and cut brussels sprouts in half.
- After that, place the sprouts horizontally, hold onto the stem of each sprout and slice the sprouts as thin as possible on the cutting board.
- Gently separate the shreds from each of the layers until they are all apart.
- Place the shredded slices in a medium bowl then add the dried cranberries and walnuts.
Make the Dressing:
- In a separate small bowl, mix together all the dressing ingredients. Then, adjust the seasoning to your preference and whisk well the bowl.
Assemble the Salad:
- Pour over the dressing on the shredded brussels slices with nuts and cranberries and then gently mix the bowl.
- Sprinkle with feta cheese as an appetizing garnish and serve this perfect salad!
Notes
- Try to shred brussels sprouts in very thin slices for the better taste because thick slices will make the salad hard to chew.
- You can shread brussels sprouts with a food processor, mandolin slicer, or a sharp knife. All of these ways work just perfect
- If you decide to use maple syrup, then you need to add a little more since it’s less sweet than honey.
- For a more special taste, you can slightly toast the walnuts! Preheat oven to 350 degrees, then spread walnuts out on a baking sheet and toast in oven until slightly browned, about 6 – 8 minutes.
- Feel free to use parmesan or goat cheese instead of feta!
- You can add any nuts or seeds you have on hand: pumpkin seeds, sunflower seeds, or even pine seeds!
- Don’t have brussels sprouts at the moment? Feel free to use spinach or kale!
This is honestly my new favorite salad. It’s crisp, savory, and fresh! Will make again