Oh my gosh, you have to try this shaved Brussels sprouts salad! It’s become my absolute go-to when I need something fresh, crunchy, and ridiculously easy to throw together. I first made it for a last-minute potluck when my usual lettuce looked sad, and now my friends beg me to bring it to every gathering. The best part? Those thinly shaved sprouts hold up so much better than leafy greens – no wilting into a soggy mess by the time you serve it. Plus, that sweet-tangy dressing with apples and walnuts? Absolute perfection. Trust me, this salad will surprise you with how addictive something so simple can be!

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Ingredients for Shaved Brussels Sprouts Salad

Here’s what you’ll need for that perfect crunch and flavor balance:

2 cups shaved Brussels sprouts (about 20 sprouts)
1 medium crisp apple (Honeycrisp or Fuji work great), thinly sliced
1/4 cup chopped walnuts (trust me, toasted makes all the difference!)
2 tbsp good olive oil
1 tbsp fresh lemon juice (none of that bottled stuff!)
1 tsp honey (or maple syrup if you’re vegan)
Salt and pepper to taste
1/4 cup grated Parmesan (optional but oh-so-delicious)

Ingredient Notes & Substitutions

No walnuts? No problem! Try pecans or even sliced almonds instead – just toast them first for maximum flavor. If you’re dairy-free, skip the Parmesan or use nutritional yeast for that umami kick. For extra sweetness, toss in some dried cranberries or golden raisins (my secret weapon for picky eaters).

When prepping, here’s my golden rule: always toast your nuts (even if the recipe says optional). Just 5 minutes in a dry skillet over medium heat until fragrant – it transforms the whole salad! And that apple? Slice it right before assembling to prevent browning, or give it a quick lemon juice bath if you’re prepping ahead.

How to Make Shaved Brussels Sprouts Salad

Okay, let’s get to the fun part – making this glorious salad! I promise it’s so simple you’ll wonder why you haven’t been making it every week. Just follow these easy steps, and you’ll have that perfect crunch in no time.

Step 1: Prep the Brussels Sprouts

First things first – those Brussels sprouts need some love! Rinse them under cold water and pat dry (no one likes soggy sprouts). Trim off the tough ends, then comes the magic: shaving them super thin. My grandma’s old mandoline works wonders here, but a sharp knife does the job too. Just slice them like you’re making little confetti – but don’t go too thin or they’ll lose their lovely crunch.

Step 2: Combine Salad Components

Now, toss those beautiful shaved sprouts into your biggest mixing bowl. Add your apple slices and toasted walnuts – I like to do this gently with my hands to keep everything crisp. If you’re using Parmesan, hold off for now (we’ll add that at the very end so it doesn’t get lost in the mix).

Step 3: Make the Dressing

Here’s where the flavor magic happens! In a small bowl, whisk together the olive oil, lemon juice, and honey until it looks creamy and dreamy. Give it a taste – need more tang? Add a squeeze more lemon. Too tart? A drizzle more honey. Season with salt and pepper to taste. For a similar tangy dressing base, check out this fresh squeezed orange juice recipe for inspiration on fresh citrus flavor.

Step 4: Toss and Serve

Pour that luscious dressing over your salad and toss like you mean it – but not too rough! You want every bite coated, but not drowning. Sprinkle with Parmesan if using, then serve right away for maximum crunch. If you’re prepping ahead, hold the dressing and toss just before serving – it’ll keep in the fridge for 2 hours without getting soggy.

Tips for Perfect Shaved Brussels Sprouts Salad

Want to take your salad from good to “can’t-stop-eating-this” amazing? Here are my tried-and-true tricks: Always toast those nuts – it brings out their natural oils and makes them extra crunchy. Keep your Brussels sprouts chilled until the last minute for maximum crispness. And here’s my secret weapon – a handful of dried cranberries adds the perfect sweet contrast to the tangy dressing. Oh, and don’t skip massaging the dressing into the sprouts for a full minute – it tenderizes them just right! For more tips on maximizing flavor in simple recipes, you might find this guide on easy salted caramel sauce recipe helpful for understanding flavor building.

Serving Suggestions for Shaved Brussels Sprouts Salad

This salad shines in so many ways! I love piling it next to grilled chicken or salmon for an easy weeknight dinner – the crunch cuts through rich flavors perfectly. During holidays, it’s my secret weapon against heavy sides (it disappears faster than the mashed potatoes!). Pro tip: double the batch for meal prep – the sturdy sprouts hold up beautifully for 2 days, making lunches a breeze. For parties, I serve it in a huge wooden bowl with extra walnuts on top – always gets rave reviews!

Storage & Reheating

Here’s the deal with storing this salad – those sturdy Brussels sprouts will keep their crunch for about 2 days in an airtight container in the fridge. But here’s my golden rule: always store the dressing separately if you’re prepping ahead! Toss it in right before serving so your sprouts don’t get soggy. Trust me, I learned this the hard way after one too many limp salads. And reheating? Don’t even think about it – this salad is meant to be enjoyed fresh and cold! If you are interested in the science behind why vegetables wilt, you can look up information on plant cell structure and turgor pressure.

Nutritional Information

Remember, all nutritional values are estimates and can vary based on the specific ingredients and brands you use in your shaved Brussels sprouts salad!

FAQ

Got questions? I’ve got answers! Here are the most common things people ask me about this shaved Brussels sprouts salad:

Can I Make This Salad Ahead?

Absolutely! Prep everything up to 4 hours ahead – just keep the dressing separate until you’re ready to serve. The sprouts stay crisp, and the apples won’t brown if you toss them with a little lemon juice first.

What Other Nuts Work Well?

Pecans and almonds are fabulous substitutes for walnuts. For nut-free options, try toasted sunflower seeds or pepitas – they give that same satisfying crunch without the allergens!

Is This Salad Kid-Friendly?

Totally! My trick? Slice the apples extra thin and skip the nuts if needed. Sometimes I’ll add raisins or mandarin oranges to sweeten the deal – works like a charm!

Can I Use a Food Processor to Shave Sprouts?

You bet! Just pulse gently – don’t let it run or you’ll end up with Brussels sprout mush. I like using the slicing disc for perfect, even shavings every time.

How Do I Prevent Apples From Browning?

Easy! Either slice them right before serving, or give them a quick dunk in lemon water (1 tbsp lemon juice + 1 cup water). The acid keeps them looking fresh for hours!

Try this recipe and share your twist in the comments!