Get ready to fall in love with Brussels sprouts all over again with this vibrant and refreshing shredded Brussels sprout salad. It’s a delightful mix of textures and flavors, making it the perfect side dish or light lunch that’s anything but boring.
This stunning salad features tender shredded sprouts, chewy cranberries, crunchy almonds, and creamy feta, all tossed in a bright, zesty dressing.
Recipe Details
- Flavor Profile: Bright, tangy, savory, with a hint of sweetness.
- Texture: Crisp yet tender Brussels sprouts, chewy cranberries, crunchy almonds, and creamy feta.
- Total Active Time: Approximately 20 minutes.
- Chill Time: 30 minutes.
- Difficulty: Easy.
What You’ll Need
To bring this delightful salad to life, you’ll need fresh Brussels sprouts, a few pantry staples for the dressing like olive oil, lemon juice, maple syrup, Dijon mustard, and garlic, plus some lovely additions for texture and flavor: dried cranberries, toasted sliced almonds, and crumbled feta cheese.
Ingredient Notes
- Brussels Sprouts – Look for firm, bright green sprouts. Trimming the ends and shredding them thinly is key to their tender texture in this salad.
- Dried Cranberries – These add a wonderful chewiness and a burst of tart-sweet flavor that balances the other ingredients beautifully.
- Toasted Sliced Almonds – Toasting them brings out their nutty aroma and enhances their crunch, adding another layer of deliciousness.
- Crumbled Feta Cheese – Its salty tanginess complements the other flavors and adds a creamy element that’s simply irresistible.
- Extra Virgin Olive Oil – A good quality olive oil forms the base of our bright and flavorful dressing, carrying all those wonderful tastes.
- Fresh Lemon Juice – This provides the essential acidity to wake up the dressing and the salad, making everything taste brighter and fresher.
- Pure Maple Syrup or Honey – Just a touch of sweetness helps to round out the dressing and harmonize the flavors.
- Dijon Mustard – This classic ingredient adds a subtle tang and helps to emulsify the dressing, giving it a lovely smooth consistency.
- Garlic – A small clove, minced finely, adds a gentle savory depth without being overpowering.
Add-ins and Substitutions
This salad is wonderfully versatile!
* Nuts: If almonds aren’t your favorite, try toasted walnuts, pecans, or even sunflower seeds for a similar crunch.
* Dried Fruit: Other dried fruits like chopped dried cherries or raisins can be used in place of cranberries.
* Cheese: Goat cheese or a sharp white cheddar could be interesting alternatives to feta, offering a different creamy or sharp note.
* Herbs: A sprinkle of fresh parsley or chives would add a lovely pop of green and fresh flavor.
How to Make Simple Shredded Brussels Sprout Salad
The magic of this salad lies in its simplicity and how the flavors meld together.
- Prepare the Sprouts: Start by combining your thinly shredded Brussels sprouts in a large bowl. This forms the fresh, crisp base of our salad.
- Whisk the Dressing: In a separate small bowl, whisk together the extra virgin olive oil, fresh lemon juice, pure maple syrup (or honey), Dijon mustard, minced garlic, salt, and black pepper. This simple yet vibrant dressing is what ties everything together.
- Dress the Sprouts: Pour the prepared dressing over the shredded Brussels sprouts. Gently toss them, using your hands if you like, to coat every leaf. Massage the sprouts gently for a minute or two. This step is fantastic for softening the sprouts slightly, making them more tender and easier to enjoy raw.
- Add the Finishing Touches: Stir in the dried cranberries, toasted sliced almonds, and crumbled feta cheese. Toss everything together again until evenly distributed.
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Chill and Serve: For the best flavor experience, allow the salad to chill in the refrigerator for about half an hour. This time is crucial for letting all the wonderful flavors meld and deepen beautifully.
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Pro Tip: Don’t skip the gentle massaging of the sprouts! It really makes a difference in their texture, turning them from slightly tough to delightfully tender.
Recipe Tips
- Shredding Sprouts: For best results, use a sharp knife or a mandoline slicer to get thin, even shreds from your Brussels sprouts. This ensures they cook evenly in the dressing and are pleasant to eat raw.
- Toasting Almonds: To toast almonds, spread them in a single layer on a dry baking sheet and bake at 350°F (175°C) for 5-8 minutes, or toast them in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden. Keep a close eye on them as they can burn quickly!
- Dressing Balance: Taste the dressing before you add it to the sprouts. You can adjust the lemon juice, maple syrup, salt, and pepper to suit your personal preference.
- Gentle Toss: When combining ingredients, especially after adding the cranberries and feta, be gentle to avoid crushing the feta too much or breaking the almonds.
FAQs
- Can I shred Brussels sprouts ahead of time? Yes, you can shred Brussels sprouts a day in advance. Store them in an airtight container in the refrigerator. It’s best to add the dressing and other ingredients closer to serving time for the freshest texture.
- How long does this salad last? This salad is best enjoyed within 2-3 days. While it holds up reasonably well, the sprouts will soften more over time.
- Can I make this salad without massaging the sprouts? You certainly can, but the texture will be a bit crisper. Massaging is recommended for a more tender result, especially for those who might be hesitant about raw sprouts.
Serving Suggestions
This vibrant shredded Brussels sprout salad is incredibly versatile. It makes a fantastic side dish for grilled chicken or fish, pairs beautifully with hearty roasted vegetables, or can be served as a light and healthy lunch alongside a warm soup. It’s also a welcome addition to any potluck or holiday table, offering a burst of freshness.
Make This Recipe in Advance
You can prepare the components of this salad a day in advance. Shred the Brussels sprouts and store them in an airtight container in the refrigerator. Whisk together the dressing ingredients and store them separately. Toast the almonds and keep them at room temperature.
When you’re ready to assemble, combine the sprouts and dressing, then gently toss in the cranberries, almonds, and feta. Allow the salad to chill for at least 30 minutes before serving to let the flavors meld.
Print
Simple Shredded Brussels Sprout Salad
- Total Time: 50 minutes (includes 30 minutes chill time)
- Yield: 6 servings 1x
Description
A vibrant and refreshing shredded Brussels sprout salad with a delightful mix of textures and flavors, featuring tender sprouts, chewy cranberries, crunchy almonds, and creamy feta, all tossed in a bright, zesty dressing. Perfect as a side dish or light lunch.
Ingredients
1 lb fresh Brussels sprouts, trimmed and thinly shredded
1/2 cup dried cranberries
1/2 cup toasted sliced almonds
1/2 cup crumbled feta cheese
1/3 cup extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp pure maple syrup or honey
1 tsp Dijon mustard
1 clove garlic, minced
Salt and black pepper to taste
Instructions
Combine thinly shredded Brussels sprouts in a large bowl.
Whisk together olive oil, lemon juice, maple syrup, Dijon mustard, minced garlic, salt, and pepper for the dressing.
Pour the dressing over the sprouts and toss, gently massaging the leaves to soften.
Stir in dried cranberries, toasted almonds, and feta cheese, then toss again to combine everything.
Let the salad chill for about half an hour before serving so the flavors meld beautifully.
Notes
For best results, use a sharp knife or a mandoline slicer to get thin, even shreds from your Brussels sprouts. This ensures they cook evenly in the dressing and are pleasant to eat raw.
To toast almonds, spread them in a single layer on a dry baking sheet and bake at 350°F (175°C) for 5-8 minutes, or toast them in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden. Keep a close eye on them as they can burn quickly!
Taste the dressing before you add it to the sprouts. You can adjust the lemon juice, maple syrup, salt, and pepper to suit your personal preference.
When combining ingredients, especially after adding the cranberries and feta, be gentle to avoid crushing the feta too much or breaking the almonds.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A
