This shredded brussels sprout salad is a delicious side dish filled with roasted walnuts, sweet apples, and crunchy vegetables, drizzled with a homemade vinaigrette. This recipe is quick to assemble, and it’s a great make-ahead salad!

Shredded Brussels Sprout Salad
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I love crunchy salads, and the texture of this Brussels sprout salad is perfect! It’s hearty thanks to the shredded sprouts, and the carrots and diced celery add extra crunch. This is a great salad to enjoy fall flavors, but you could enjoy it any time of the year.

Sometimes people are surprised that you can eat raw Brussels sprouts in a salad. But it’s my favorite way to eat them! They’re pretty delicious in a salad, and since you don’t have to cook them first, this recipe comes together quickly. They have a crunchy, hearty texture, similar to cabbage, which makes sense because they’re part of the cabbage family!

What are shaved Brussels sprouts?

Shaved Brussels sprouts are just thinly sliced Brussels sprouts, also called shredded Brussels sprouts. You can make them with a mandoline slicer, a food processor with a slicing attachment, or by carefully slicing the Brussels sprouts by hand with a sharp knife. Shaved Brussels sprouts can be eaten raw in salads, or they can be cooked in a variety of ways, such as sautéed or roasted.

shredded brussels sprout salad ingredients

Ingredients and Substitutions

  • Walnuts– You can substitute with toasted almonds, toasted pecans, or roasted pepitas if you prefer.
  • Brussels sprouts– You can shred your own Brussels sprouts or buy them pre-shredded.
  • Celery– I like the additional crunch of the celery, but if you don’t have any, you can leave it out.
  • Carrot– I love the taste of freshly shredded carrots, but you can buy pre-shredded carrots to save time.
  • Apple– I used a sweet red apple like Honeycrisp or Fuji, but you can use any kind you like.
  • Olive oil– This adds healthy fats and makes the dressing more satisfying. I don’t recommend substituting with another oil, but you could use avocado oil in a pinch.
  • Maple syrup– Feel free to use honey or agave instead of maple syrup.
  • Dijon mustard– There’s no adequate substitute for Dijon, but you could use whole grain mustard if needed.
  • Apple cider vinegar– You can substitute with white vinegar or lemon juice.

Additions and Variations

If you want to switch things up, try adding dried cranberries or dried cherries for a little extra sweetness. Or add freshly shredded Parmesan cheese, goat cheese, or crumbled feta cheese to add a salty, umami flavor. Try this with a combination of 1/2 Brussels sprouts and 1/2 shredded kale for more leafy greens. Or add crumbled blue cheese for a funky twist.

When are Brussels Sprouts in Season?

Brussels sprouts are typically in season from September through March. They are often at their best and most flavorful when exposed to frost, which helps to sweeten their taste. They are generally available in supermarkets year-round, but they may be more expensive or less flavorful when they are not in season.

shredded Brussels Sprouts (3 of 13)

How to Shred Brussels Sprouts

  1. Wash and dry the Brussels sprouts. Remove any yellow or wilted outer leaves, and trim to remove the stem end.
  2. Cut the Brussels sprouts in half lengthwise. This will make them easier to fit into the food processor.
  3. Use a slicing or shredding blade on the food processor, then slowly add the Brussels sprouts to the food processor, a few at a time.
  4. Repeat the process with the remaining Brussels sprouts until they are all shredded.

If you do not have a food processor, you can shred Brussels sprouts using a mandoline slicer or a sharp knife. You can also buy pre-shredded brussels sprouts at Trader Joe’s, Whole Foods, and other large grocery stores.

How long do shaved Brussels sprouts last?

Shaved Brussels sprouts will last 2-3 days in the refrigerator when stored in an airtight container. It’s best to use them as soon as possible for the freshest taste. They’ll start to brown and lose flavor over time. Whole Brussels sprouts will last longer, so wait to shred the brussels sprouts until you’re ready to use them. Fresh Brussels sprouts should have a slightly bitter, cabbage-like smell. If they have a strong, unpleasant smell, it’s likely that they have gone bad.

How to Toast Walnuts

Toasting walnuts is a simple and easy way to enhance their flavor. Here are my two favorite methods for toasting walnuts:

  1. Oven-toasting: Preheat your oven to 350°F. Spread the walnuts in a single layer on a baking sheet. Toast the walnuts in the oven for 8-10 minutes or until they are fragrant and lightly browned. Remove the baking sheet from the oven and let the walnuts cool before using or storing.
  2. Stovetop-toasting: Heat a dry skillet over medium heat. Add the walnuts to the skillet and toast them, stirring frequently, until they are fragrant and lightly browned. Remove the skillet from the heat and let the walnuts cool before using or storing.

In both methods, be sure to keep a close eye on the walnuts as they toast, as they can burn quickly.

How to Make Shredded Brussels Sprout Salad

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Brussles sprout salad

Shredded Brussels Sprout Salad

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  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4
  • Category: Salad
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


This shredded brussels sprout salad is a delicious side dish filled with roasted walnuts, sweet apples, and crunchy vegetables, drizzled with a homemade vinaigrette. This recipe is quick to assemble, and it’s a great make-ahead salad!


Units Scale

For the salad

  • 1/3 cup walnuts, chopped
  • 1/2 lb shredded Brussels sprouts
  • 2 stalks celery, diced
  • 1 large carrot, peeled and diced
  • 1 medium red apple, diced

For the vinaigrette:

  • 2 teaspoons Dijon mustard
  • 1 tablespoon maple syrup
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Preheat oven to 350° F and line a small baking pan with parchment.
  2. Spread walnuts evenly on the baking pan. Toast for 8-11 minutes until fragrant. Set aside to cool.
  3. While the walnuts are toasting combine the Brussels sprouts, celery, carrot, and apple.
  4. In a small bowl or jar, whisk together the mustard, maple syrup, olive oil, apple cider vinegar, salt, and pepper.
  5. Pour the vinaigrette over the vegetables and toss to coat.

  6. Sprinkle in the toasted walnuts just before serving.


The salad tastes best if allowed to rest for 1-2 hours in the fridge before serving. Just leave the walnuts off until ready to serve.

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