We’ve got some serious delicious salad action heading your way with all the must haves: flavor, texture, and wholesome goodness. This awesome Shaved Brussels Sprout Salad is loaded with deliciousness. Shaved Brussels sprouts, grated carrots, sweet and tart apples, toasted walnuts, zesty red onions, and chewy dried cranberries come together in the best possible way. Tossed with in a deliciously tangy maple mustard vinaigrette, this delicious salad is a real crowd pleaser. Absolutely perfect for your next holiday dinner table, pot-lucks, or work lunches.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi there, Ameera here!

Tiny cabbages of deliciousness, who doesn’t love Brussels sprouts or is it Brussel sprout or Brussels sprout?  Mom and I went round and round on what these little puppies are called, so we checked the internet and it seems everyone is equally confused.  LOL

This salad is one of my favorites. I just love all the fun ingredients and the maple mustard vinaigrette dressing is to die for. Everything in this salad complements each other.

Another fun thing about this dish is that for some reason “shaving” them into thin slices seems to make them easier to eat for those folks who are not huge fans of the Brussels sprouts.  We found that even folks who aren’t Brussels sprout lovers enjoyed this salad. Cool huh?

Holiday Testing

This is a great recipe to test drive for Thanksgiving, or any holiday for that matter!  Back in the day, Mom and I always integrated several new recipes for every holiday dinner.

We would plan and test them months before the actual holiday, so we could make sure it was a great recipe before serving it to family and friends. There is nothing more upsetting than testing a new recipe on the day of the event only to have it fail.

Back then we would pour over Pinterest recipes for hours and hours trying to narrow down our new picks. It was a lot of fun.

Since becoming food bloggers, we are in constant testing mode and recipe creation mode and now people are reviewing our recipes for potential holiday tables, which is super exciting for us!

Believe it or not, it’s also rather stressful to be on this end as well. We spend weeks, days, and hours creating new recipes, and we really want people to enjoy them.

Mom and I always hold our breath each time we introduce a new recipe (which is 3 times a week) waiting for reviews to come in. It’s almost like waiting for your grades to come in on your report card. You think you should get all A’s, because you worked your butt off and you love your work (recipes), but you just never really know if your new recipe creations will resonate with your readers’ taste buds.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Reviews

Speaking of reviews, food bloggers live and die by the reviews left on their website. As there are many folks that simply won’t even try a recipe unless they see great reviews.

If you give one of our recipes a try, we would absolutely love a website review on our blog site. It is always so exciting to hear from our readers, and we truly appreciate your awesome feedback! <3

I’ll let Mom tell you more about this tasty dish.

Hi! Robin here!

Yummmm, Brussels sprouts! There are so many health benefits of Brussels sprouts. They are rich in Vitamin K and Vitamin C, high in fiber, and support gut health. Brimming with antioxidants that help lower your risk of chronic diseases, what’s not to love about these nourishing gems?

These yummy little cabbages have been studied and shown to help decrease the risk of diabetes and they also contain a decent amount of ALA Omega-3 fatty acids which help reduce blood triglycerides, slow cognitive decline, decrease inflammation and reduce insulin resistance.

But not only are Brussels sprouts so good for you, they also taste amazing in this dish. I absolutely adore this salad.

We have served a variation of this salad for years, but we wanted to spruce up the sprouts for this salad and it turned out amazing!

We would love for you to try this recipe! If you try this flavorful salad, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Whisk
• Food Processor with slaw attachment (optional)
• Nonstick skillet – toasting walnuts/pecans (optional)

Shaved Brussels Sprout Salad

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 20 Minutes
• Total Time: 20 Minutes (+ 1 Hour Rest)
• Yield: 8 Cups 1x
• Category: Salad
• Cuisine: American

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Description

We’ve got some serious delicious salad action heading your way with all the must haves: flavor, texture, and wholesome goodness. This awesome Shaved Brussels Sprout Salad is loaded with deliciousness. Shaved Brussels sprouts, grated carrots, sweet and tart apples, toasted walnuts, zesty red onions, and chewy dried cranberries come together in the best possible way. Tossed with in a deliciously tangy maple mustard vinaigrette, this delicious salad is a real crowd pleaser. Absolutely perfect for your next holiday dinner table, pot-lucks, or work lunches.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

Scale 1x2x3x

Salad Ingredients:

• 1 lb. Brussels Sprouts
• ½ cup grated carrots
• 1 medium red onion, small dice
• 1 unpeeled tart apple, cored, small dice *
• ½ to ¾ cup toasted and chopped walnuts (optional) *
• ½ to ¾ cup dried cranberries (optional)

Maple Mustard Vinaigrette

• ½ cup apple cider vinegar
• 2 Tablespoons water
• 2 teaspoon tahini
• 2 Tablespoons organic maple syrup (+/-)
• 1 Tablespoon miso *
• 2 teaspoons ground mustard powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons dried minced onions
• ¼ to ½ teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper

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Instructions

1. In a small bowl, add all the Maple Mustard Vinaigrette ingredients, whisk to combine. Set aside.
2. Toast and chop the walnuts (or pecans). See instruction in the notes.
3. Clean the Brussels Sprouts by trimming off the tough stem and cleaning them up of any hard pieces, then process them in a food processor using the “slicer/slaw” attachment, or thinly slice them by hand (see notes for additional tips). Place the slaw in a large bowl, then pick through them to ensure no hard pieces ended up in the slaw.
4. Place the grated carrots, diced apple pieces, diced red onions, toasted walnuts, and dried cranberries into the bowl with the Brussels Sprout slaw, gently toss.
5. Drizzle about 3/4ths of the vinaigrette dressing over the salad, gently toss until well coated, then check to see if you need the remaining ¼ before adding. If not used, then reserve and refrigerate the remaining 1/4^thof the dressing to freshen up the salad, if needed. If not needed, the remaining ¼ makes for an amazing salad dressing.
6. Refrigerate for an hour to allow the vinaigrette to marry with the veggies and fruit. Thirty minutes prior to serving, remove from the refrigerator and set it on the counter, this will make the flavors come alive, gently toss, taste test for flavor and moistness of the salad. If needed, drizzle more of the left-over vinaigrette dressing over the salad. Enjoy!

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Notes

*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.

*Shaved Brussels Sprouts: We loved the convenience of using the slaw/slicer attachment on our food processor to quickly shave the Brussels sprouts; however, you will need to take the time to carefully pick through the shavings to locate any hard center/stems that end up in the shavings. Just cutting off the hard stem at the end of the Brussels sprout helps, but the hard stem actually goes slightly up inside the Brussel sprout, so picking through the shavings to discard the hard pieces will ensure a pleasant eating experience for friends and family.  If you do not have a food processor with a slaw attachment, simply trim off the end of the Brussels sprout, then cut it in half (vertically) then cut a small “V” inside the halved sprout at the stem end to remove any existing tough pieces, then thinly slice with a sharp knife.

*Walnuts or Pecans:  Place the walnut or pecan halves into a medium-sized nonstick skillet and dry toast them over medium heat for 4 to 5 minutes until they become fragrant. Stir them around the pan to ensure they do not burn. When the walnuts or pecans are nicely toasted, remove them from the pan and allow to cool.

*Tart Apple:  Use a tart apple like a Granny Smith, or if you wish a sweeter apple, like a fuji apple.  We used ½ of a Granny Smith apple and ½ of a fuji apple for color.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  Makes 8 cups

*Storage: Refrigerate, use within 5 days.

*Nutritional Information: Does not include optional ingredients (walnuts and dried cranberries.)

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.