Shaved Brussels Sprouts Salad with Maple Mustard Dressing

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5 from 2 reviews

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.

  • Author: Leanne Ray, MS, RDN
  • 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


  1. 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. 
  2. Add the brussels sprouts and grated apple to the bowl with the dressing and toss to coat.
  3. 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