SHAVED BRUSSELS SPROUT SALAD WITH APPLE CIDER VINAIGRETTE
I don’t know why, but I hardly ever do anything with raw Brussels sprouts. This quick and easy dish is what I make when I remember that they’re great raw, too. The combination of apple cider and honey with the tender Brussels sprout leaves makes this a perfect salad for spring or fall . . . or summer . . . okay, winter too. SERVES 4
PREP TIME: 15 minutes
COOK TIME: None
1 pound (454 g) Brussels sprouts
1 small to medium red onion, finely sliced
1 cup (240 ml) chopped almonds
½ cup dried cranberries
1 tablespoon (15 ml) Dijon mustard
2 teaspoons (10 ml) honey
1 garlic clove, minced
3 to 4 tablespoons (60 ml) apple cider vinegar
½ cup extra-virgin olive oil
- Use a mandolin to very carefully slice the Brussels sprouts. If you have a few extra minutes, you could do this with a knife, or you can quickly pulse them in a food processor or blender. Throw them in a serving bowl with the red onion, almonds, and cranberries.
- In a separate small bowl, whisk to combine the Dijon mustard, honey, garlic, and apple cider vinegar. Whisk continuously while streaming the olive oil into the bowl.
- Drizzle a few tablespoons of dressing over the salad, and toss well. Add a little more if you like it more heavily dressed, and serve.
VARIATION 1 BACON–BRUSSELS SPROUT SALAD WITH GREEN PEAS: Add ¼ cup raw green peas and ¼ cup sliced sugar snap peas to the salad.
VARIATION 2 SHAVED BRUSSELS SPROUT SALAD WITH BALSAMIC VINAIGRETTE: Use the Balsamic Vinaigrette (here) instead of making the apple cider vinaigrette for a strong but sweet flavor.
More Recipes You'll Love
Shaved Brussels sprout salad with apple cider vinaigrette is the raw-sprout revelation for everyone who only knows them roasted. Paper-thin sprouts tangle with red onion, chopped almonds, and dried cranberries under a Dijon-honey vinaigrette that's sharp, sweet, and crunchy in every bite. It's a four-season salad that somehow works hardest at holiday tables.
Pro Tips
- A mandolin gives you the thinnest shreds — if you use a knife, halve the sprouts first and slice as thinly as you can so the raw texture stays delicate.
- Dress only what you'll serve and keep extra vinaigrette on the side; the shaved sprouts soften after an hour in dressing.
- Toast the chopped almonds in a dry pan for 4 to 5 minutes first. It takes one extra minute and makes the whole salad taste deeper.
- For a heartier main, add chopped bacon and a handful of raw green peas — the peas echo the sweetness of the cranberries.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes — shave the sprouts and mix the vinaigrette up to a day ahead and store them separately. Toss everything together just before serving so the almonds stay crunchy.
What can I use instead of dried cranberries?
Dried cherries or chopped dried apricots work well. Check labels for unsweetened versions to keep the sugar content in check.
Are raw Brussels sprouts bitter?
Raw sprouts are mild and peppery when sliced thinly and paired with something sweet like the honey vinaigrette and cranberries. If you're sensitive to bitterness, blanch the shreds for 30 seconds and shock them first.
Does this salad work as a main dish?
On its own it's a side, but topped with grilled chicken, salmon, or chopped bacon it becomes a full meal with plenty of crunch.
Recipe Card
Ingredients
Method
- In a separate small bowl, whisk to combine the Dijon mustard, honey, garlic, and apple cider vinegar.
- Whisk continuously while streaming the olive oil into the bowl.
- Drizzle a few tablespoons of dressing over the salad, and toss well.
- Add a little more if you like it more heavily dressed, and serve.
