Shaved Brussels Sprouts and Cranberry Salad
Raw Brussels sprouts can be surprisingly tender and light when sliced very thin. Shaving them into fine ribbons removes any dense cabbage bite and gives the sweet cranberries and nutty pecans plenty of surface area to cling to. Whisking up the maple-cider dressing in a small jar takes just seconds, and giving the tossed salad a brief rest allows the leaves to relax slightly while keeping their refreshing crunch.
Why this one works
- The fine ribbons of Brussels sprouts hold the dressing evenly without turning soggy.
- Sweet dried cranberries balance the bright acidity of the apple cider vinegar.
- Toasted pecans bring a deep, buttery crunch to every forkful.
- A simple vinaigrette made with pantry staples comes together in moments.
- A short fifteen-minute rest gently softens the raw greens before serving.
What you’ll need
- 1 lb (450g) Brussels sprouts, thinly shaved Trim any dry stem ends and loose outer leaves before running them over a mandoline or slicing finely by hand.
- 1 cup (150g) dried cranberries Adds chewy sweetness that contrasts with the brisk, fresh crunch of the greens.
- 0.5 cup (60g) toasted pecans, chopped Toasting enhances their natural oils, giving the nuts a crisper texture and deeper aroma.
- 0.25 cup (60ml) olive oil A smooth extra virgin olive oil provides body and coats the shredded leaves cleanly.
- 2 tablespoons (30ml) apple cider vinegar Provides a tart, fruity acidity that balances the richness and softens the sprout ribbons.
- 1 tablespoon (20g) maple syrup A touch of natural sweetness to round out the vinegar and emulsify the dressing.
TRY THIS NEXT: If these flavors sound good to you, Cranberry Chickpea Cabbage Salad with Feta is a natural one to save for next time.
What to have nearby
- Mandoline slicer or sharp chef's knife
- Small lidded jar or small mixing bowl and whisk
- Large salad bowl
- Tongs or salad servers
Step-by-step instructions
The preparation comes down to clean knife work and a thorough toss. Slicing the sprouts as thinly as possible creates an airy base that drinks in the dressing without losing its crisp structure.
- 1Step 1
Using a sharp knife or mandoline, shave the Brussels sprouts into thin ribbons.
- 2Step 2
In a small jar, whisk together olive oil, apple cider vinegar, and maple syrup to create the dressing.
- 3Step 3
In a large bowl, combine the shaved Brussels sprouts, dried cranberries, and toasted pecans.
- 4Step 4
Pour the dressing over the salad and toss thoroughly to coat each leaf.
- 5Step 5
Let the salad rest for 15 minutes before serving to soften the sprout texture.
ALSO GOOD: If these flavors sound good to you, Cranberry Chickpea Kale Salad with Pistachios is a natural one to save for next time.
A few things worth knowing
- Aim for paper-thin sprout ribbons so the vinegar and oil can penetrate the leaves evenly.
- Shake or whisk the dressing vigorously until fully emulsified before pouring over the greens.
- Do not skip the 15-minute resting period; it takes the raw edge off the sprouts without compromising crispness.
- Toss thoroughly from the bottom of the bowl so the heavier cranberries and nuts distribute evenly.
Ways to make it your own
- Garnish with freshly cracked black pepper just before presenting.
- Serve in individual chilled shallow bowls to showcase the colorful mix.
Serving suggestions
This bright, textured salad pairs comfortably with rich main courses like roasted poultry, seared pork tenderloin, or baked salmon. Its crisp sweetness also makes it a standout bowl on a holiday spread alongside roasted winter squash or savory stuffing.
Storage & reheating
Transfer any dressed leftovers to an airtight container and store in the refrigerator. Because shaved Brussels sprouts are sturdier than soft leafy greens, the ribbons will maintain their structure reasonably well, though the toasted pecans will gradually soften as they sit in the dressing.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I shred the Brussels sprouts in a food processor?+
Yes, fitting a food processor with a thin slicing blade is a quick and effective way to achieve uniform, delicate ribbons.
Why is the 15-minute resting time recommended?+
The acid in the apple cider vinegar works gently on the sliced leaves, relaxing their fibrous texture slightly while leaving them distinctly crisp.
With balanced sweetness, gentle crunch, and bright acidity, this raw Brussels sprouts salad makes a dependable side dish whenever you need a fast and lively green element on the table.
Shaved Brussels Sprouts and Cranberry Salad
Crisp shaved Brussels sprouts tossed with sweet dried cranberries, toasted pecans, and a tangy maple cider vinaigrette. Quick, fresh, and vibrant.
Ingredients
- 1 lb (450g) Brussels sprouts, thinly shaved
- 1 cup (150g) dried cranberries
- 0.5 cup (60g) toasted pecans, chopped
- 0.25 cup (60ml) olive oil
- 2 tablespoons (30ml) apple cider vinegar
- 1 tablespoon (20g) maple syrup
Instructions
- Using a sharp knife or mandoline, shave the Brussels sprouts into thin ribbons.
- In a small jar, whisk together olive oil, apple cider vinegar, and maple syrup to create the dressing.
- In a large bowl, combine the shaved Brussels sprouts, dried cranberries, and toasted pecans.
- Pour the dressing over the salad and toss thoroughly to coat each leaf.
- Let the salad rest for 15 minutes before serving to soften the sprout texture.
Nutrition
You might also like these recipes
Cranberry Chickpea Cabbage Salad with Feta
Crisp purple cabbage, hearty chickpeas, sweet dried cranberries, and creamy feta cheese tossed in a simple apple cider vinaigrette.
Cranberry Chickpea Kale Salad with Pistachios
Toss massaged curly kale with hearty chickpeas, sweet dried cranberries, and crunchy pistachios in a bright, simple lemon-olive oil dressing.
Cranberry Feta Chickpea Crunch Salad with Poppy Seed Dressing
Toss tender baby spinach, chickpeas, tart cranberries, salty feta, and toasted pecans in a simple homemade poppy seed vinaigrette.
Save the recipes you want to make next.
Browse more recipes or follow the Pinterest profile for the latest food ideas from this collection.