This easy, make-ahead salad recipe has great crunch, delicious tang, bright colors, and so much savory goodness — you’ll love it even if you think you don’t like Brussels Sprouts! The flavors get better after a few hours, so make it a day ahead and save yourself time and mess in the kitchen!
If the thought of eating raw Brussels Sprouts has you ready to click away, let me beg you to try this salad before you judge!
I first got the inspiration for this recipe several years ago when I was experimenting with various red and green ingredients for a Christmasy salad.
The idea of shredded Brussels Sprouts caught my attention, and the results were so tasty that I have made my “famous” Shredded Brussels Sprout Salad many, many times!
It’s a great side dish or light lunch in any season, for almost any occasion, and it pairs well with almost any meal. Believe it or not, I almost always get asked for the recipe!
Yes, you might love Brussels Sprout Salad!
Even if you hate Brussels Sprouts, I have a feeling you’ll be pleasantly surprised by how tasty this salad is.
Unlike cooked Brussels Sprouts, the flavor of the raw Brussels Sprouts is quite mild. Plus, the crunch is fantastic, and the mix of different flavors and textures (sweet, salty, savory, crunchy, chewy) is amazing!
The dressing has just the right tang, and best of all, it’s an easy recipe to mix up in advance — even a day or so before you plan to eat it.
NOTE: you may just want to tell people it’s a new recipe for “coleslaw”… and drop the Brussels Sprouts bomb after they try a few bites. 😉
If you’re looking for another super easy, make-ahead salad or side dish, pick up some Brussels Sprouts the next time you’re at the store and give this recipe a try!
Ingredients for Shredded Brussels Sprout Salad
For the Salad
- 1 pound Brussels Sprouts (about 20); shredded or thinly sliced
- 1 c. chopped broccoli florets
- 2 green onions; thinly sliced
- 1/2 red onion; diced
- 5 radishes; diced
- 1/2 Granny Smith apple; diced
- 1/2 c. bacon crumbles
- 1/2 c. Craisins
- 1/4 c. sunflower seeds or any small seed
- 1/4 c. chopped pecans or almonds
For the Vineagrette Dressing
- 1/4 c. olive oil *(see notes below)
- 1/4 c. vinegar (red wine or apple cider are my favorites for this salad)
- 1 T. maple syrup (or honey or sugar)
- 1 T. Dijon mustard
- 1 clove garlic; minced (or 1/4 tsp. garlic powder)
- salt and pepper to taste
* About the Vineagrette… technically, a true “vinaigrette” uses three times the amount of oil as vinegar — however, that’s a lot of extra fat and calories, so I always cut back on the oil and increase the vinegar. In my opinion, this salad tastes fantastic as written! However, feel free to adjust the oil/vinegar ratio as your taste buds prefer.
Ingredient Substitutions
Remember that my initial inspiration for this recipe was “Christmas” or “red and green” — so that’s why I chose a Granny Smith apple, Craisins, and red & green onions.
In my opinion, the flavor combination is great, but there are so many ways you could mix this up based on what you have in the house, what’s on sale at the grocery store, or what your family prefers.
- Use more broccoli and fewer Brussels Sprouts if you’re unsure people will like Brussels Sprouts. You can even use all broccoli if you can’t find Brussels Sprouts.
- Use any apple you have on hand (crispy and tart is best)
- Use white or yellow onion, if that’s all you have.
- Omit the Craisins if you aren’t a fan.
- Omit the nuts and/or seeds if you’re allergic or just don’t like them.
- Use freshly cooked bacon crumbles, or omit if you don’t eat meat.
- Make a creamier dressing (like coleslaw) if you prefer.
- Use a store-bought coleslaw dressing if you’re short on time.
How to Make Shredded Brussels Sprout Salad
1. In a large mixing bowl, combine shredded Brussels Sprouts, chopped broccoli, sliced onions, diced radishes, apples, bacon, dried fruit, nuts, seeds, and any other ingredients you’d like to add.
2. In a smaller container with a tight-fitting lid (or in a blender) combine all dressing ingredients.
3. Shake or blend to combine.
4. Taste the dressing by dipping a piece of broccoli in it. Add more seasoning to your taste.
5. Pour dressing over salad and stir to combine.
6. Cover and refrigerate for at least an hour before serving. I often make this in the morning if we’re eating it for dinner — or sometimes even the day before.
7. Store leftovers in the fridge — they will easily stay fresh for a few days.
How to Serve Brussels Sprout Salad
We enjoy this “coleslaw-type salad” as a side dish to a variety of meats. It’s amazing with burgers, pulled pork, chicken, and beef brisket.
However, I also regularly eat it as a “topping” to a bed of spinach or salad greens.
If you think about it, this recipe is essentially composed of a variety of salad toppings WITH the dressing already included!
I just put a few scoops of Brussels Sprouts Salad on top of whatever greens I have in the house, add a sprinkle of Feta or fresh Parmesan, and maybe another drizzle of vinaigrette, and I have a delicious lunch salad without chopping or prepping anything extra!
Doesn’t that look tasty!
Add this easy, make-ahead Shredded Brussels Sprouts Salad to your meal rotation — and bring this festive red and green dish to a holiday party this year. You might be surprised how much you like Brussels Sprouts!
Shredded Brussels Sprout Salad
If you're looking for a super easy, make-ahead salad or side dish, pick up some Brussels Sprouts the next time you're at the store and give my recipe for Shredded Brussels Sprouts Salad a try!
Ingredients
For the Salad
- 1 pound Brussels Sprouts (about 20); shredded or thinly sliced
- 1 c. chopped broccoli florets
- 2 green onions; thinly sliced
- 1/2 red onion; diced
- 5 radishes; diced
- 1/2 Granny Smith apple; diced
- 1/2 c. bacon crumbles
- 1/2 c. Craisins
- 1/4 c. sunflower seeds or any type of seed
- 1/4 c. chopped pecans or almonds
For the Dressing
- 1/4 c. olive oil *(see notes below)
- 1/4 c. vinegar (red wine or apple cider are my favorites for this salad)
- 1 T. maple syrup (or honey or sugar)
- 1 T. Dijon mustard
- 1 clove garlic; minced (or 1/4 tsp. garlic powder)
- salt and pepper to taste
Instructions
In a large mixing bowl, combine shredded Brussels Sprouts, chopped broccoli, sliced onions, diced radishes, apples, bacon, dried fruit, seeds, nuts, and any other ingredients you'd like to add.
In a smaller container with a tight-fitting lid (or in a blender), combine all dressing ingredients.
Shake or blend to combine.
Taste the dressing by dipping a piece of broccoli in it. Add more seasoning to your taste.
Pour dressing over salad and stir to combine.
Cover and refrigerate for at least an hour before serving (I often make this in the morning if we're eating it for dinner -- or even the day before).
Store leftovers in the fridge -- they will easily stay fresh for a few days.
Notes
All ingredients are "optional" -- seriously, you can add in (or omit) whatever veggies, dried fruits, nuts, seeds, you like.
Also, if you 100% will not eat Brussels Sprouts, you can make it using 3 cups broccoli florets!
About the Vineagrette... technically, a true "vinaigrette" uses three times the amount of oil as vinegar -- however, that's a lot of extra fat and calories.
I always cut back on the oil and increase the vinegar. I really like a stronger vinegar taste.
In my opinion, this salad tastes fantastic as written! However, feel free to adjust the oil/vinegar ratio as your taste buds prefer.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 225Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 3mgSodium 324mgCarbohydrates 24gFiber 5gSugar 15gProtein 5g
Nutritional information is approximate and does not account for additional ingredients or added toppings.
More Make-Ahead Salad Recipes:
The recipes below can all be made several hours ahead of time, and even a full day ahead, to save time and avoid kitchen messes on the day of your party. In my opinion, many actually taste best on the 2nd day!
- Loaded Kale, Quinoa, Sweet Potato Salad
- Apple, Bacon, Pecan Salad with Apple Vinaigrette
- Layered Lettuce Salad
- Broccoli Bacon Salad
- Italian Chopped Salad
- Fiesta Chicken Salad
- Grilled Corn, Tomato, Avocado Salad
- Harvest Spinach Salad with Homemade Honey Mustard Dressing
- Greek Salad
- Italian Raw Veggie Salads (no lettuce)
- Taco Salad
What is your favorite make-ahead salad?
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Rachel says
I’ve had a pound of brussel sprouts in my refrigerator that needed to be eaten, but in this summer heat, I did NOT want to turn on the oven or stove. So I remembered this salad, made it today using the veggies & seeds I had on hand, and it was delicious! I added chickpeas to my individual plate for some added protein because I didn’t have any bacon, and boy, was it filling! I also reduced the amount of apple cider vinegar by 1 Tbsp and used regular mustard instead of Dijon because it’s what I had. I was expecting quite a bite to the dressing given the vinegar and mustard; however, it all blended together surprisingly well with no single flavor overpowering another. My husband likes it too, so I will definitely make this again!
Andrea says
yay! This makes me so happy to read. I’m thrilled you enjoyed this recipe (and that you made changes based on what you already had in the house!)
Debbie says
Andrea, how do you shred the brussel sprouts? I’m imagining using a typical shredder but those brussel sprout pieces are sometimes small and would be time consuming to shred each one.
Andrea says
I just chop them thinly with a knife! It really doesn’t take much time at all.
Beth says
Oh my gosh. I made this salad last night and it is really amazing! I am having the leftovers for lunch today and it is even better the next day! My husband only likes salad with lettuce, cucumbers and cheese with ranch dressing, but he devoured this salad and said it’s one of the best he has had. This salad will be made weekly at our house! Thanks so much so sharing!
Andrea says
oh yay — this makes me SO happy to read!!!
I’m thrilled you (and your hubby) loved this “salad”!!
Olga says
Oh, I’m one of those people who actually hate Brussels sprouts, sigh….
I honestly tried many recipes cooking them myself, and ordered in high-end restaurants –no luck yet. But maybe raw Brussels sprouts don’t have that stinky odor and bitter flavor?… I’ll try your recipe and will let you know if my love relationship with Brussels had begun… For some weird reason i want to like them, eventually… 🙂
Andrea says
This honestly tastes like shredded cabbage in coleslaw — so if you like coleslaw, you should like this!
Also, it might be worth mentioning that cooked/roasted Brussels sprouts really shouldn’t be “stinky” — that might mean they were “bad” and maybe THAT’S why you didn’t like time!
And finally, I totally understand your desire to like a food you currently don’t. I have this with olives and pickles (Dave and I can not stand them and our kids devour them.) I force myself to eat an olive every so often, I’ve given up on pickles for now!
Jenny says
Did you mean they SHOULD be “stinky” or SHOULDN’T?
Andrea says
oh good grief — yes, they should NOT be stinky! I’ll go back and edit that comment to remove confusion! sigh!
shan says
Andrea, Your family is so fortunate (both immediate and extended!) to be fed with delicious, healthy and well-planned meals 🙂 I love brussels sprouts but in moderate amounts. I’ve had them in a soup from a cafe and it tasted great also. I recently found a sweet kale chopped salad kit at Aldi for $2 and it’s very good. BTY, what’s for dinner 🙂 I can almost smell it cooking in your house 🙂
Andrea says
Thanks Shan 🙂
You are the 3rd or 4th person to recommend the Chopped Kale Salad kids at Aldi in the last 2 weeks — Looks like I need to buy a couple this week!
As for our dinner tonight, we’re having Mexican — homemade guacamole, homemade refried beans, black bean and rice casserole, and chicken quesadillas (with all the toppings!)
Shan says
How do I make reservations for dinner tonight at Miss Andrea’s restaurant 🙂
Andrea says
haha — Dave says he’s already looking forward to it and the kids are always big Mexican fans (Clara eats guacamole by the spoonful!)
Lynn Arnsdorf says
Andrea, PLEASE report back after you buy that Aldi’s salad and tell us what you think. It’s a huge winner
Andrea says
will do!!
Annette Silveira says
I completely agree about the ratio of fat to oil. I always use equal amounts of both because, otherwise, the dressing just tastes way too oily.
Andrea says
oh good — glad I’m not alone! 🙂
Chris says
Do you shred them with a handheld shredder? Seems like it would take a long time and risk cutting your fingers a lot since they are so small. Or a food processor or mandolin?
Andrea says
I just chop them by hand — I guess I’m used to chopping and slicing veggies every day so it doesn’t seem like much extra work for me. However, you could definitely try other methods as well — especially if you’re making a really big batch!
Chris says
Thanks!
Amanda says
This looks GREAT! Can’t wait to try this, thank you for sharing!