Introduction
Oh, the humble Brussels sprout! Growing up, I always pictured them as those little green golf balls my mom boiled into oblivion. But let me tell you, things have changed! This Shaved Brussels Sprout Salad recipe is a game-changer that will have you rethinking everything you thought you knew about Brussels sprouts. It’s so incredibly simple to whip up, making it perfect for a weeknight dinner side, a potluck star, or even a healthy lunch you can feel good about.
Imagine this: a vibrant, fresh salad bursting with flavor and texture. It’s the kind of dish that disappears in a flash, and everyone will be asking for the recipe. I love making this when I want something nourishing but also delightfully satisfying. Get ready to fall in love with Brussels sprouts all over again!
Why You’ll Love This Recipe
- Fast: Seriously, you can have this ready in under 15 minutes!
- Easy: Minimal chopping and no cooking required.
- Giftable: Pack it up for a friend, neighbor, or host gift – it travels beautifully.
- Crowd-pleasing: Even sprout-skeptics will be reaching for seconds.
Ingredients
Let’s gather our goodies for this delicious bowl of goodness. You’ll find most of these are pantry staples, making it super convenient!
- 4 cups Brussels sprouts, shaved (from 1 lb) or pre-shaved: This is the star of the show! If you’re shaving them yourself, aim for thin ribbons – a mandoline slicer is your best friend here, but a sharp knife works too. Pre-shaved is a lifesaver for super-quick prep!
- 1 medium Honeycrisp apple, chopped: I adore Honeycrisp for its sweet-tart crunch, but Gala or Fuji would also be lovely. You want an apple that holds its shape.
- 1/2 cup dried cranberries: These little ruby jewels add a burst of sweetness and chewy texture.
- 1/3 cup Parmesan cheese, shredded or shaved: A sprinkle of salty, nutty Parmesan just elevates everything.
- 1/3 cup toasted sunflower seeds (or pine nuts): Toasted nuts or seeds add a delightful crunch and depth of flavor. Give them a quick toast in a dry pan until fragrant!
- 1/3 cup chives, chopped: For a fresh, mild oniony note that brightens up the whole salad.
For the Lemon Vinaigrette:
- 1/4 cup extra virgin olive oil: Use a good quality olive oil for the best flavor.
- 1/4 cup fresh lemon juice: Always fresh! It makes a huge difference compared to bottled.
- 1 teaspoon Dijon mustard: This is the secret ingredient that helps emulsify the dressing and adds a little zing.
- 1/4 teaspoon ground black pepper: Freshly ground pepper is always best for that extra punch.
- 1/2 teaspoon salt: Start with this amount and adjust to your taste.
How to Make It
Alright, chef, let’s get this salad assembled. It’s truly as easy as 1, 2, 3!
- Combine the Salad Goodies: Grab your biggest mixing bowl. Add the shaved Brussels sprouts, chopped apple, dried cranberries, Parmesan cheese, toasted sunflower seeds, and chopped chives. Give them a gentle toss to get acquainted.
- Whip Up the Dressing: In a separate small bowl (or even a mason jar you can shake!), whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, black pepper, and salt. Keep whisking until everything is nicely combined and looks emulsified – meaning it’s all smooth and creamy-looking.
- Dress and Toss: Pour that glorious dressing over the salad ingredients. Now, using salad tongs or just your clean hands (my favorite way!), gently toss everything together until every single sprout and apple piece is coated in that tangy, zesty dressing. You want to be thorough but gentle so you don’t bruise the sprouts too much.
- Serve and Enjoy! That’s it! You can serve this salad immediately. It’s fantastic as is, or you can let it sit for about 10 minutes to let the flavors meld a bit more – the dressing will slightly soften the sprouts, which is also delicious!
Substitutions & Additions
The beauty of this salad is how adaptable it is! Feel free to play around and make it your own:
- Nuts & Seeds: Swap sunflower seeds for toasted pecans, walnuts, slivered almonds, or even pistachios.
- Fruit: If apples aren’t your thing, try diced pears or dried cherries instead of cranberries.
- Cheese: Goat cheese, crumbled feta, or even a sharp cheddar would be delightful alternatives to Parmesan.
- Protein Boost: Add grilled chicken, shrimp, or chickpeas to make it a more substantial meal.
- Veggies: Thinly sliced red onion or a handful of baby spinach could be nice additions.
- Dressing Tweaks: A drizzle of honey or maple syrup can add extra sweetness. A pinch of garlic powder or a dash of balsamic vinegar can add more complexity.
Tips for Success
Here are a few little secrets to ensure your Shaved Brussels Sprout Salad is absolutely perfect every time:
- Don’t Over-Shred: You want thin ribbons, not mush. If using a food processor, use the shredding disc and don’t over-process.
- Toast Those Seeds: This step takes maybe 2 minutes but adds SO much flavor and crunch. Don’t skip it!
- Taste and Adjust: Before you toss everything, taste a bit of the dressing on a sprout. Does it need more salt? A squeeze more lemon? Your taste buds are the ultimate guide.
- Prep Ahead: You can shave the Brussels sprouts and chop the apple a day in advance. Store them separately in airtight containers in the refrigerator. Prepare the dressing and store it separately too. Then, just toss right before serving! This makes it even quicker for busy days.
How to Store It
This salad is best enjoyed fresh, especially for that crisp texture. However, if you have leftovers:
- In the Fridge: Store any leftover salad in an airtight container in the refrigerator. It will last for about 1-2 days. The texture might soften a bit over time, but it will still be delicious.
- Dressing on the Side: If you know you’ll have leftovers, consider keeping the dressing separate and tossing only the portion you plan to eat. This helps maintain the crispness.
FAQs
Got a few lingering questions? I’ve got you covered!
Q: Can I make this salad ahead of time?
A: You can prep the components (shave sprouts, chop apple, make dressing) ahead of time and store them separately in the fridge. Toss everything together just before serving for the best texture!
Q: How do I shave Brussels sprouts if I don’t have a mandoline?
A: No worries! You can also use a food processor with the shredding attachment, or a sharp chef’s knife and some patience. Trim the ends off the sprouts, peel off any loose outer leaves, and slice them very thinly. It’s totally doable!
Q: Is this salad good for meal prep?
A: Yes! As mentioned, prep the individual components and then assemble portions throughout the week. It’s a fantastic healthy lunch option that doesn’t get soggy quickly if stored correctly.
There you have it, my friends! A simple, delicious, and utterly satisfying Shaved Brussels Sprout Salad that’s ready to become a regular in your recipe rotation. Give it a try and let me know what you think in the comments below!
Shaved Brussels Sprout Salad
Equipment
- Mandoline slicer Or a sharp knife for shaving sprouts
- Mixing bowl Large
- Small bowl Or mason jar for dressing
- Whisk
- Salad tongs Or clean hands
- Dry pan For toasting seeds
Ingredients
Salad Ingredients
- 4 cups Brussels sprouts shaved (from 1 lb) or pre-shaved
- 1 medium Honeycrisp apple chopped
- 0.5 cup dried cranberries
- 0.33 cup Parmesan cheese shredded or shaved
- 0.33 cup toasted sunflower seeds (or pine nuts)
- 0.33 cup chives chopped
Lemon Vinaigrette
- 0.25 cup extra virgin olive oil
- 0.25 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon salt
Instructions
- Combine the shaved Brussels sprouts, chopped apple, dried cranberries, Parmesan cheese, toasted sunflower seeds, and chopped chives in a large mixing bowl. Gently toss to combine.
- In a separate small bowl or mason jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, black pepper, and salt until emulsified.
- Pour the dressing over the salad ingredients. Gently toss with salad tongs or clean hands until everything is coated.
- Serve immediately, or let sit for about 10 minutes to allow flavors to meld.