Besides roasted brussels sprouts, a Shaved Brussels Sprouts Salad is another delicious winter side dish favorite featuring a once-maligned vegetable!! Adding dried cherries, roasted walnuts, and Parmesan make for an incredible combination of flavors and textures!
This Brussels Sprouts Slaw is dressed in a creamy maple syrup vinaigrette, which helps soften the raw, thinly slices sprouts. The autumnal flavors are unforgettable, and you’ll want to add this to your dinner menu over and over.
Shaved Brussel Sprout Salad with Cherries
Back when I was growing up, Brussels sprouts used to be boiled, overcooked and smelling of sulfur or rotten eggs. Thank goodness my mom didn’t make them very often. Roasting them makes a much more palatable, delicious side dish. I haven’t gotten the whole family on board, but I love both oven-roasted Brussels sprouts and raw Brussels sprouts in a slaw!
Back in 2011, a new local restaurant hit the scene and exposed its diners to a shaved brussel sprout salad. Theirs had shaved egg yolks, almonds and light vinaigrette with a touch of lemon. I still order it every time I dine there. I soon made a copy cat recipe, then experimented with different dressings and ingredients. This version may be my new favorite!
How to Cut Brussels Sprouts for Salad
Most people don’t own a mandoline, which is a gadget that can slice foods paper-thin. Unfortunately, many fingers have been cut along the way. I own one but turn to my Japanese benriner (affiliate link in recipe card), which is a plastic version of a mandoline and always use the guard to protect my fingers! It’s wonderful for slicing potatoes, but a little more tricky with small sprouts. I actually prefer using a sharp knife to slice brussels sprouts. Most supermarkets carry bags of shredded brussels sprouts which is an easy alternative.
How to Make This Salad
The most difficult part of making a brussels sprouts slaw or salad is cutting the sprouts. Once that is completed, just add the rest of the salad ingredients to a bowl and toss. To make the salad dressing, whisk together the ingredients and toss with the salad at least a half-hour before serving to give the brussels sprouts time to soften. The vinegar in the vinaigrette helps break down the vegetable fibers, making it easier to eat. Since it is sturdier than a lettuce salad, the leftovers are still good the next day.
What Ingredients Are In a Brussels Sprouts Salad?
Start with very thinly sliced brussels sprouts. This will allow the slices to become tender enough to chew after they wilt from the salad dressing. Like with most of my salads, I love adding something chewy, something crunchy and something cheesy. All of these can be tweaked!
- For something chewy, I picked dried Montmorency cherries. I find these at Trader Joes and love them in cookies, too. Alternatively, you can add raisins, craisins or even dried apricots.
- Nuts add a great crunch and briefly roasting them brings out their natural oils and intensifies their flavor. Walnuts were my pick, but pecans, sunflower seeds, sliced almonds, or sesame sticks would all be delicious.
- Shredded (instead of grated) Parmesan cheese adds a nutty saltiness, that balances the sweetness of the cherries and the maple syrup in the dressing. Other options are crumbled goat cheese, blue cheese or even small cubes of Brie.
- And of course, you need the Brussels sprouts. Whether to buy them already shredded or whole is up to you.
- The maple salad dressing has been a favorite for years. Make sure to use real maple syrup (no Aunt Jemima!). Adding mayonnaise may sound weird, but it adds a lovely creaminess. It’s just a perfect balance of flavors.
Frequently Asked Questions
Yes, there are lots of nutritional benefits from eating Brussels sprouts. A part of the cabbage family, these edible bulbs are high in fiber, vitamins A and C, minerals including iron, and even antioxidants. They may help maintain blood sugar and even reduce cancer risks and decrease inflammation.
Brussels sprouts were cultivated in Belgium in the 1500s, and this is why they are called Brussels sprouts. Note that Brussels is spelled with an “s” and a capital “B,” instead of brussel sprouts.
More Salad Recipes You’ll Love:
- That Good Salad from NeighborFood
- Cherry Orange Salad
- Shaved Brussels Sprouts Salad
- Holiday Lettuce Salad
- Arugula Salad with Roasted Butternut Squash
- Best Ambrosia Salad
- Broccoli Salad Recipe with Bacon
- More of my Best Salad Recipes
Note: I’ll let you in on a blogger secret. We want Google searchers to find our posts. Many people search for “brussel sprout salad” instead of “Brussels sprouts salad”, so I have a few purposeful misspellings for which I apologize!!
This recipe was inspired by my friend Vicki Bensinger.
- 16 ounces Brussels sprouts, very thinly sliced (or buy a bag of shredded Brussels sprouts)
- 1 cup chopped walnuts (toast then chop if needed)
- 3/4 cup dried cherries
- 1/4 cup shredded Parmesan
- 1/4 cup mayonnaise, I use Hellmann's
- 1/4 cup real maple syrup
- 1 tablespoon champagne vinegar
- 1 teaspoon sugar, optional
- 1/4 cup olive oil
In a large bowl, toss Brussels sprouts, walnuts, cherries and Parmesan. Set aside.
Whisk together the mayonnaise, maple syrup, champagne vinegar, and sugar, if using. Drizzle in the olive oil while whisking constantly until the oil emulsifies (blends in and does not separate).
At least a half hour before serving, toss the salad with enough of the dressing to coat everything. Let rest in the refrigerator until serving time.
To toast the nuts, spread them out on a baking sheet and cook in a 350° oven for about 5 minutes, shaking the pan a couple of times during the process, until the nuts are fragrant. Watch carefully so they do not burn. Cool.
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Amount Per Serving: Calories: 419Total Fat: 30gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 6mgSodium: 135mgCarbohydrates: 34gFiber: 4gSugar: 24gProtein: 7g