Shaved Brussels Sprouts Salad with Apples, Parmesan & Maple-Mustard Dressing
Brussels sprouts have a bad reputation – mostly because so many of us grew up eating them overcooked, soggy, and, let’s be honest, a little bit sad. But here’s the thing: when you slice them thinly and serve them raw in a salad, they transform into something completely different. Sweet, crunchy, and refreshing, they’re nothing like the mushy versions from childhood dinners.
This Shaved Brussels Sprouts Salad is proof that you can turn a “least favorite vegetable” into the star of the holiday table. With crisp apples, salty parmesan, crunchy almonds, and a maple-mustard dressing, it’s the kind of salad that looks festive, tastes amazing, and keeps people talking long after dinner.
The Secret of Shaved Brussels Sprouts
The magic here is texture. Shaving Brussels sprouts – either with a sharp knife, a mandoline, or a food processor – turns them into delicate ribbons. They behave more like shredded cabbage than whole sprouts. That means they soak up dressing beautifully and hold their crunch for hours.
Fun fact: In Belgium (where Brussels sprouts originated), families have been eating them for centuries in soups and stews. But it wasn’t until recently that chefs started using them raw in salads – and suddenly, everyone realized they’d been judging sprouts unfairly.
Why This Salad Is Perfect for the Holidays
Holiday meals are often heavy: mashed potatoes, stuffing, gravy, creamy casseroles. This salad balances that richness with freshness. The tart apples and sharp parmesan cut through heavy flavors, while the maple dressing ties it back to cozy fall vibes.
And let’s be honest – serving a Brussels sprouts salad at Thanksgiving or Christmas also sparks curiosity. People expect green beans, maybe a simple mixed salad, but not a colorful bowl of shaved sprouts with fruit and nuts. It’s a little conversation starter in itself.
(Last year, I made this salad for a family dinner, and my uncle – who had sworn off Brussels sprouts since the 80s – ended up asking me for the recipe. He even went home with leftovers. That’s when I knew this recipe had serious power.)
How to Shave Brussels Sprouts Like a Pro
- With a knife: Trim the ends, halve the sprouts, and slice them thinly into ribbons.
- With a mandoline: Quick and precise, but watch your fingers – these little sprouts are slippery.
- With a food processor: Use the slicing blade. It’s fast and easy, especially if you’re prepping for a crowd.
Pro tip: Shaved sprouts can be prepped a day in advance and stored in a sealed bag or container in the fridge. They’ll stay crisp and save you time on busy holiday mornings.
Flavor Balance in This Salad
The psychology of flavor balance is simple: contrast keeps us engaged.
- The apples bring sweetness and crispness.
- The parmesan delivers salt and umami.
- The almonds add crunch and healthy fats.
- The maple-mustard dressing ties it all together with tangy-sweet brightness.
This balance creates what food scientists call sensory variety – your brain craves another bite because each forkful offers a slightly different combination. That’s why guests go back for seconds without even thinking about it.
Shaved Brussels Sprouts Salad with Apples, Parmesan & Maple-Mustard Dressing
Equipment
- 1 Large mixing bowl
- 1 Sharp knife, mandoline, or food processor
- 1 Cutting board
- 1 Whisk
- 1 Small bowl or jar (for dressing)
- Measuring cups & spoons
Ingredients
Salad
- 1 lb (450 g) Brussels sprouts, trimmed and thinly sliced
- 2 crisp apples (Honeycrisp or Pink Lady), thinly sliced
- ½ cup shaved parmesan cheese
- ½ cup almonds, toasted and roughly chopped
- ¼ cup dried cranberries (optional for extra sweetness)
Dressing
- ⅓ cup olive oil
- 3 tbsp apple cider vinegar
- 1½ tbsp maple syrup
- 1 tbsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Trim and shave Brussels sprouts using a knife, mandoline, or food processor.
- In a large bowl, combine shaved sprouts, apple slices, parmesan, almonds, and cranberries (if using).
- Whisk together dressing ingredients until smooth and emulsified.
- Pour dressing over salad and toss gently to combine.
- Serve immediately or refrigerate up to 4 hours before serving.
Tips and Variations
- Make it nut-free: Swap almonds for roasted pumpkin seeds.
- Cheese alternatives: Try pecorino or manchego if you don’t love parmesan.
- Add more color: Pomegranate seeds look stunning and add tart bursts.
- Turn it into a meal: Add grilled chicken or roasted chickpeas.
Pairings That Work
This salad pairs beautifully with:
- Roast turkey or chicken (classic holiday combo)
- Creamy pumpkin soup
- A hearty loaf of sourdough bread
It’s also a fantastic counterbalance to cheesy casseroles and roasted meats – the freshness keeps the meal from feeling too heavy.
Fun Nutrition Facts
- Brussels sprouts are part of the cruciferous family, alongside broccoli and kale, and are rich in vitamin K and C.
- Apples contain soluble fiber, which helps with digestion and keeping you full.
- Almonds are packed with vitamin E and antioxidants.
- Parmesan adds calcium and protein in a surprisingly small serving.
FAQ
If you’ve been on the fence about Brussels sprouts, this salad just might change your mind. Try it, share it with your family, and let me know in the comments what you thought. And if your uncle ends up sneaking home with leftovers like mine did – I’ll take that as proof you’ve found a keeper.
Looking for another crunchy and colorful holiday salad? Try my Pear & Gorgonzola Salad with Candied Pecans for a festive pairing.
