This Brussels sprout salad recipe has the best fresh flavor and zingy dressing! Pair with apple, almonds and cherries for a simple side dish.
Brussels sprouts in a salad? Turns out, the mighty sprout is one of the best ways to make delicious, feathery salad greens. Sure, Brussels sprouts are transcendental crispy roasted with maple glaze. But shaved raw in a salad is the next best way to eat them! The raw greens aren’t bitter at all: they’re sweet and feathery, with irresistibly tasty flavor. Combine them with a sweet and tangy Djion mustard dressing, apples, and dried cherries, and they’re pretty darn perfect. Ready to get shredding?
How to shred Brussels sprouts
The most time consuming part of Brussels sprout salad is…shaving the Brussels sprouts! There are a few ways to do it: and all you need is a Chef’s knife. However, if you have fancy equipment, it makes the process much faster. Here’s what to know:
- Knife: Remove any tough outer layers with your fingers. Cut the Brussels sprout in half lengthwise. Place the cut side down and thinly slide cross-wise to create shreds. Separate the shreds with your fingers. Discard the root end.
- Food processor: Use the slicing disc of a food processor. Place the Brussels sprout in top down one at a time, which creates long thin ribbons.
- Mandoline: Put on the protective gloves that came with the mandoline. Shave each sprout from the tip to the end, using the mandoline attachment.
Ingredients
For the salad
- 1 pound Brussels sprouts, enough for 4 cups shredded (or 8 ounces shredded)
- 1 ½ cups chopped escarole or other crunchy leafy green, optional
- 1 large crisp tart red apple (like Honeycrisp)
- ½ cup dried tart cherries
- ½ cup almonds (Marcona almonds, if possible)
- ¼ teaspoon kosher salt
- 1 recipe Dijon Mustard Dressing
- Feta cheese crumbles, optional (omit for vegan)
Instructions
- Shred the Brussels sprouts: go to How to Shred Brussels Sprouts. Or, use a food processor slicing blade or mandoline to slice each sprout from top to end.
- Prep the vegetables: Chop the escarole or other leafy green. Dice the apple.
- Make the dressing: In a medium bowl, whisk together the Dijon mustard, white wine vinegar, maple syrup, and salt. Then whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms.
- Assemble the salad: Mix together all salad ingredients. Mix with ½ cup of the dressing (add more to taste, if desired). Top with feta crumbles, if using, and serve.