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Shredded Brussels Sprouts Salad Recipe


Brussels Sprouts Salad

Brussels Sprouts Salad

Stephanie Gallagher
This shredded Brussels sprouts salad is a perfect example of how you can take a few simple ingredients and turn them into something fabulous. There are really only four ingredients in this recipe, but the way they are prepared makes all the difference. The Brussels sprouts can be shredded with a food processor, a knife or a mandoline (compare prices). The key is to make sure they're shredded finely, like cabbage (which is, of course, basically what Brussels sprouts are). Don't skip the step of toasting the walnuts. It makes all the difference in this salad. And be sure to watch them carefully as they're toasting. Nuts can go from perfectly golden brown to burned very quickly.

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Prep Time: 15 minutes

Cook Time: 7 minutes

Total Time: 22 minutes

Yield: 4-8 Servings


  • 1-1/2 lbs. Brussels sprouts
  • 1-1/2 cups chopped walnuts
  • 1/2 cup plus 1 Tbsp. olive oil
  • 3 Tbsp. apple cider vinegar
  • 3 Tbsp. sugar
  • 1 Tbsp. Dijon mustard
  • kosher salt and freshly-ground black pepper, to taste
  • 1 cup shredded parmesan cheese
  • 1/2 cup sweetened dried cranberries


  1. Preheat the oven to 350 degrees.

  2. Wash and trim Brussels sprouts. Using a food processor with the shredding blade, a knife or a mandoline (compare prices), shred the Brussels sprouts finely. They should look like cabbage for cole slaw. Set aside.

  3. Place the walnuts on a rimmed baking sheet (such as a jellyroll pan) in an even layer. Toast in the oven until fragrant and golden brown, 5-8 minutes, stirring halfway through. Watch them carefully! Nuts can burn quickly.

  4. Make the dressing: In a large salad bowl, whisk together the oil, apple cider vinegar, sugar, Dijon mustard and salt and pepper. Taste, and adjust the seasonings.

  5. Add the shredded Brussels sprouts, nuts, parmesan cheese and dried cranberries to the dressing in the bowl. Toss well.

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