Shaved Raw Brussels Sprout Salad Recipe With Cranberry

Shaved brussels sprouts salad is a delicious new way to enjoy the fall vegetable in a raw salad. Using the popular green cruciferous vegetables with a sweet, tangy salad dressing is a great way to enjoy as the perfect side dish for your holiday meals or as a healthier burger night side. The sweet, tangy salad has an apple cider vinegar-based salad dressing that tastes even better the next day, making it a great meal prep salad. Adding sweet dried cranberries and walnuts makes it a flavorful salad with great textural components. It is a great way to enjoy a nutritious vegetable throughout winter.

Growing up, we actually grew brussel sprouts in our garden. I loved seeing the tall stalks with their ‘baby cabbages’ in the fall because I knew it was time to eat them. I loved peeling layer after layer off them as I ate them boiled for dinner. But the grown-up me knew there had to be more ways to enjoy this fun vegetable. But because I had it ingrained in me that they were just for Thanksgiving, it wasn’t until I met my current soon-to-be-husband that  I started to revisit the little green gems. He’s obsessed with them. They often end up on our dinner plates throughout the year, and making them just boiled wasn’t going to cut it. 

​I thought a raw salad would be nice, but whole raw brussels sprouts don’t make a great salad, do they? So that’s when it struck me to shave them. The finely shaved sprouts make a great addition to the holiday dinner table, but they’re also a tasty way to enjoy them all winter, which can be longer here in Northern Ontario. It’s now one of our new favorite ways to enjoy the tasty shredded sprouts. 

Looking for more tasty ways to enjoy brussels sprouts? Try my Irish bangers and veg sheet pan meal it’s seriously easy and delish!

Why You Will Love This Recipe

Meal Prep. This raw salad is an excellent choice for meal prep because it holds up beautifully in the fridge. Unlike delicate greens, raw Brussels sprouts maintain their texture and crunch, even when dressed. Make it ahead of time for easy weekday lunches or to save time during holiday meal preparations.

Wholesome Nutrition: Packed with fiber, vitamins, and healthy fats, this Brussels sprout salad is as nutritious as it is delicious. The raw sprouts are a great source of vitamin C and antioxidants, while the walnuts and cranberries add heart-healthy fats and natural sweetness. It’s a feel-good dish that doesn’t compromise on flavor.

It’s Simple. With a short list of simple ingredients and easy-to-follow instructions, this salad is perfect for beginner and experienced cooks. 

The Journey of Brussels Sprouts: From Europe to North American Tables

Brussels sprouts are part of the cruciferous family and have a long history dating back to the Mediterranean. They evolved from wild cabbage and were first grown in the 13th century near Brussels, Belgium. Their name is from the region, and they quickly became a European staple because they are hardy and nutritious.

In the 18th century, European settlers brought Brussels sprouts to North America, and by the 19th century, they were in home gardens. Commercial cultivation started in California in the early 20th century, as the state’s climate was perfect for year-round production.

Brussels sprouts are also grown commercially in Ontario and Quebec. The cooler climate and rich soil make them ideal for this veggie, and most are harvested in the fall after the first frost to bring out the flavor.

Brussels sprouts are loved for their versatility, health benefits, and taste and are on tables across North America.

Let’s Get Started Making This Winter Salad

The first step is selecting your sprouts at the local grocery stores. It’s important to note a few things about good vs. not-so-good produce. When selecting fresh Brussels sprouts, look for small, firm, and bright green sprouts with tightly packed leaves, which tend to be sweeter and more tender. Avoid sprouts that are yellowing, have loose or wilted leaves, or show signs of bruising or black spots, as these indicate they are past their prime.

This easy brussels sprout salad uses five cups of shaved sprouts, which is a good amount. However, be sure to purchase a minimum of four cups of sprouts, as they need to be cleaned. To properly clean Brussels sprouts, rinse them under cold running water. Trim off the dry stem end with a knife, then peel away any outer leaves that look wilted or damaged. 

Once they are clean, you can start shaving them. I used my mandoline slicer set to very thin for a fine shave. However, a sharp knife or food processor will also work if you don’t have one. The finer the cut, the more the salad, the more tender and enjoyable the texture will be. Thinly slicing or shredding the sprouts helps to break down their tough structure, making them easier to chew and better at absorbing dressings for enhanced flavor.

Add your shaved Brussels sprouts to a large bowl, and then it’s time to prep the onion. The finer the dice of the onion, the more intense its flavor will be in a dish. Finely chopped onions release more of their natural juices, which can contribute to a sharper, more pungent taste. This is why we only add a quarter cup of the diced vegetables to the salad. The finely diced onion also prevents larger unpleasant pieces from becoming unpleasant to eat. 

Next, you will need to measure and add both the dried cranberries and the walnut pieces. 

In a small bowl, whisk the dressing together. Measure the apple cider vinegar, mayo, sugar, honey, and sour cream into the bowl and whisk until there are no small lumps remaining. Then measure and add the black pepper to the dressing before adding it to the salad. Lastly, of course, toss the salad. 

​When it’s done, cover it and refrigerate for at least one hour, as we are serving this salad chilled like a coleslaw. The salad’s flavor also develops the longer you leave it to sit. Serve this tasty salad as part of your Christmas dinner spread or as a wholesome side in place of French fries for your next burger night. 

Ingredients:

Brussels Sprouts: Provide a tender, wholesome base and the salad’s main ingredient.

Red Onion: This adds a sharp, zesty flavor with a slight sweetness, balancing the bitterness of the Brussels sprouts.

Dried Cranberries: Introduce a tart sweetness and chewy texture, contrasting the savory and bitter elements in the salad.

Walnut Pieces: Contribute a mild, earthy flavor and crunchy texture, adding depth and satisfying fats to the salad.

Apple Cider Vinegar: Brings acidity to balance the creaminess and sweetness, brightening the flavors and cutting through richness.

Mayonnaise: This is part of the creamy base of the dressing, providing smoothness and mild tanginess while helping to coat the salad ingredients.

Sour Cream: Adds extra creaminess and a slight tang, complementing the mayonnaise and softening the overall flavor of the dressing.

Sugar: Balances the bitterness of the Brussels sprouts and the acidity of the vinegar, enhancing the overall sweetness of the dressing.

Honey: Provides a natural, mellow sweetness that works with the sugar to balance out tangy and savory flavors in the salad.

Black Pepper: Enhances the flavor complexity, providing a savory contrast to the sweetness and creaminess.

Substitutions And Add-Ins For This Shaved Brussels Sprouts Salad

Brussels Sprouts: Can be substituted for leafy green kale raw. Be sure to cut them up finely, as they’re also a rough-textured vegetable. 

Red Onion: Regular yellow onion can be used in place of the sweeter red onion. You can cut back to reduce the pungency.

Dried Cranberries: Also known as craisins, these can be replaced with dried cherries, raisins, pomegranate seeds, or chopped dried apricots for a different sweetness and texture. Alternatively, during apple season, add chopped Honeycrisp apples to the salad.

Walnut Pieces: Pecans, almonds, sunflower, or pumpkin seeds for a different nutty flavor and crunch.

Apple Cider Vinegar: -Remains-

Mayonnaise: Can be omitted and replaced with straight sour cream.

Sour Cream: Greek yogurt (for a tangy and creamy texture) or buttermilk (for a lighter, tangier dressing).

Sugar: -Remains-

Honey:-Remains-

Black Pepper: This can be replaced easily with white pepper. 

Expert Tips, Serving, and Storing Suggestions For This Salad.

Tip #1: Choose the Best Sprouts: Selecting high-quality Brussels sprouts is crucial for a great salad. Look for small, firm, bright green sprouts with tightly packed leaves to ensure sweetness and tenderness. Avoid wilted or yellowing sprouts, which can be bitter or unpleasant in texture.

Tip #2: Master the Shaving Technique: A mandoline slicer will give you the finest, most even shave, but a sharp knife or food processor works, too. The finer the shave, the more tender and flavorful the sprouts will be, as thinner cuts allow the dressing to absorb better and soften the sprouts.

Tip #3: Chill for Better Flavor: Allow your salad to chill for at least one hour before serving. This resting time ensures the salad is cold and refreshing. The chill time allows the flavors to meld together, enhancing the overall taste and texture.

This raw Brussels sprouts salad is a fresh, flavorful side dish for holiday gatherings. Its crisp texture and tangy dressing make it a standout addition to any holiday meal. Whether served alongside a roast or paired with other festive sides, this Brussels sprout salad recipe adds a refreshing touch to the table.

Any leftover Brussels sprout salad can be stored in an airtight container in the refrigerator for up to three days, allowing the flavors to continue developing.

If you enjoyed this Brussels sprout salad recipe, remember to rate it and leave a comment below! I’d love to hear your thoughts and answer any questions. As always, happy cooking!