This Shaved Brussels Sprouts Salad is the perfect addition to your Thanksgiving table. It’s bringing all the fresh fall vibes.
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Let’s try something new for Thanksgiving, starting with this Shaved Brussels Sprouts Salad. I’m pretty sure we all need a little shake up.
There is so much flavor and freshness going on here that it’s bound to become a new permanent staple on the table.
A New Day for Brussels
I know brussels sprouts have had a bad rap in the past but they are so in these days and I’m here for it.
Now, I’m not here for the boiled overcooked ones. I’m all about roasted brussels sprouts or a fresh, raw salad like this one.
Raw brussels will remind you of raw cabbage salads. The flavor is very similar. Friends, I promise you’re going to become a fan too.
Ingredients for Shaved Brussels Sprouts Salad
The Perfect Dressing
I went with a honey mustard vinaigrette dressing for this salad. The sweet and tart combo plays so nicely with the ingredients in this salad.
Because it’s a vinaigrette it’s got a nice tangy vibe going on. Here’s what you’ll need to make the dressing:
How to Shave Brussels Sprouts
There are three ways you can shave the brussels sprouts for this salad.
First, and most time consuming, is doing it all by hand. Cut the root off the brussels sprouts then thinly slice. Be super careful.
The method I used is the glorious food processor. Mine has an attachment that can either shred or thinly slice.
I popped in the attachment and the shaving of the brussels was done in less than a minute. Make sure to cut the root ends off first.
Last, you can use a mandoline slicer. This will shave the brussels super thin but be careful and always use the guard because these suckers are sharp.
Sometimes you can even find them preshredded at the grocery store.
How to Make Shaved Brussels Sprouts Salad
First, toast your walnuts. Heat a small skillet over medium heat. Add the walnuts to the dry pan and cook, shaking the pan every minute or so.
Keep a close eye on the walnuts because they can burn quickly. Once the turn a little golden and start to give off a nutty smell, they are ready. Dump onto a plate and spread them out so they can quickly cool.
Place that same skillet back on the stove top. Cut the bacon into small pieces then add to the hot skillet. Cook until crisp.
Next, mix up the dressing. The easiest way to do this is to add all the dressing ingredients into a mason jar, seal and shake like crazy. You can also vigorously whisk in a bowl.
Add the shaved brussels to a large bowl. Top with the craisins, toasted walnuts, sharp cheddar cheese, chopped apples and bacon.
Drizzle with half the dressing and toss well to coat. Taste and decide if you want more dressing. Serve immediately.
How to This Shaved Brussels Sprouts Salad Ahead of Time
You can prep the elements of this salad ahead of time to make assembly easy the day you are serving.
Shave the brussels up to 2 days ahead of time. Store them in an airtight container in the refrigerator.
Here’s some more options for prep. Shred the cheese, cook the bacon and toast the nuts ahead of time. Keep the nuts at room temperature in an airtight container.
If You’re Loving This Salad, Try These Next:
Shaved Brussels Sprouts Salad
For the Honey Mustard Vinaigrette:
- 1/2 cup apple cider vinegar
- 1/2 cup olive oil
- 5 Tbsp. spicy brown mustard
- 1/4 cup honey
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
For the Salad:
- 1 lb. brussels sprouts, ends trimmed then finely shaved
- 1/3 cup roughly chopped walnuts
- 5 slices thick-cut bacon
- 1 cup shredded sharp white cheddar
- 1/2 cup craisins
- 1 medium apple, chopped into bite-size pieces
- Add all ingredients to a mason jar. Seal and shake like crazy. Or add all dressing ingredients to a bowl and whisk well. Set aside.
- Thinly slice the brussels sprouts. You can do this with a food processor, madoline or by hand with a sharp knife. Add to a large bowl. Set aside.
- Heat a small skillet over medium heat. Add walnuts and cook, shaking every minute, for about 3 or 4 minutes. Once slightly golden and fragrant they are ready. Remove to a bowl or plate to cool.
- Place the skillet back on the stove top and add the bacon. Cook until crisp. Drain on a paper towel lined plate.
- Add walnuts, bacon, shredded cheese, craisins and chopped apple to the bowl of shaved brussels sprouts. Toss well. Whisk or shake dressing then add about half to the salad. Toss well and test to see if that's enough dressing for your taste. Add more if desired. Serve immediately.