Shaved brussels sprouts are a no-cook vegetable side for your holiday tables that is sure to be a favorite! With just six ingredients, this salad comes together fast and doesn’t take up any oven space. The tangy dressing clings to the brussels and grated apples. Toasted almonds add crunch.
When it comes to Thanksgiving there are two types of people: the purists and the ones who want to shake things up.
I think I’m in the minority, but I’m a big fan of shaking things up and trying some new items every year. I like sticking to the traditional “framework” (potatoes, sweet potatoes, green vegetable, stuffing, bread/roll, cranberries, etc.) but putting a fresh spin on things.
I’ve never hosted a big group on Thanksgiving Day, but I have still been known to make a full spread. Last year Jacob smoked a turkey and we had two other friends over (and proceeded to make way too much food). When you make dishes that you love, leftovers are welcomed! Especially when it’s on the more nourishing end of the spectrum, like this brussels sprouts dish.
Brussels are that trendy, crunchy cruciferous vegetable that everyone loves right now. I feel like they gained popularity with the rise of the air fryer but I’m obsessed with eating them raw. I felt like it was finally time to share a shaved brussels sprouts salad recipe with you guys, regardless if you end up serving it for a holiday!
First, I know from experience that no-cook vegetable sides are a welcomed addition to any spread because oven space can be a challenge. Another reason this dish is a winner: something fresh is always a great choice to balance out some of the heavier items on the table.
You could do a lettuce salad, or you could mix it up.
How do you shave brussels sprouts?
To “shave” the brussels, I used a sharp knife (see the recipe card for the one I recommend). You can also use a mandolin but make SURE you have a protective glove or use the guard. These are small and I don’t want anyone slicing part of their finger off.
Take off the tough base of the sprout first, then place the sprout on it’s flat end, and slice from the top/round part down. They basically fall apart they’re so thin and this is exactly what we want!
Maple Mustard Dressing
A simple maple mustard dressing featuring coarse ground mustard really brings big tangy flavor here. You probably have all of the ingredients on hand:
- apple cider vinegar
- maple syrup
- extra virgin olive oil
The longer the salad sits, the better it gets. Brussels sprouts are robust, so they don’t get soggy in dressing like a leafy green salad would.
Next you’ll add in grated apple for some sweetness and finish with toasted almonds for crunch. Look at the color on these beautiful almonds! This dish really has all flavors and textures covered.
Regardless of who you’ll be dining with, this dish is sure to convert anyone to a brussels sprouts lover. I have a feeling it’ll be a new go-to winter salad.
You might also like:
- Honey Sriracha Brussels Sprouts
- Broccoli Crunch Salad with Shallot Vinaigrette
- Sweet and Spicy Turmeric Roasted Carrots
Shaved Brussels Sprouts Salad with Maple Mustard Dressing
A no-cook vegetable side for your holiday tables that is sure to be a crowd-pleaser! With just six ingredients, this salad comes together fast and doesn’t take up any oven space. The tangy dressing clings to the brussels and grated apples. Toasted almonds add crunch.
- Prep Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Sides
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
- 16 oz brussels sprouts, thinly sliced
- 1 apple, grated
- 1/2 cup sliced almonds, toasted (see notes)
- 2 Tbsp apple cider vinegar
- 1 Tbsp coarse ground dijon mustard
- 1 tsp maple syrup
- 2 Tbsp extra virgin olive oil
- Make the dressing: add vinegar through maple syrup to a large bowl and whisk to combine. Slowly stream in the olive oil while whisking until fully incorporated. Season with a generous pinch of salt and freshly ground black pepper.
- Add the brussels sprouts and grated apple to the bowl with the dressing and toss to coat.
- Mix in the toasted almonds just before serving.
- The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
- To toast the almonds: add the almonds to a dry, medium skillet over medium-low heat. Stir occasionally and remove as soon as they’re lightly browned and fragrant (they burn fast!).
- You can peel the apple, but I left the skin on for this recipe.
- To slice the brussels, use a very sharp knife or a mandoline.
- Calories: 107 calories
- Fat: 6 grams
- Carbohydrates: 11 grams
- Fiber: 3 grams
- Protein: 3 grams
Keywords: healthy vegetable sides, holiday side dish, brussels sprouts recipes, vegan side dish
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Such a delicious and simple salad, and the dressing is amazing!!!
Thanks for kind words Jennifer! I’m so glad you liked this one.