Shaved brussels sprouts salad with maple dijon dressing
A crisp, flavorful raw salad featuring finely shaved Brussels sprouts tossed with maple-Dijon dressing, sweet apples or cranberries, and crunchy pecans. This make-ahead side keeps well and is perfect for holiday tables or as a light lunch.
Equipment
- Mandoline slicer or sharp knife
- Mixing Bowls
- Measuring cups and spoons
Ingredients
For the Salad
- 1 lb Brussels sprouts trimmed and thinly sliced (shaved)
- 2 apples thinly sliced
- ½ cup dried cranberries
- ½ cup toasted pecans roughly chopped
- 1 small shallot finely sliced
For the Maple Dijon Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 small clove garlic minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Rinse, pat dry, trim the ends, and remove any tough or yellow outer leaves.
- Using a sharp knife, mandoline, or food processor (slicing disc), thinly slice the sprouts into fine ribbons. Transfer to a large mixing bowl.
- In a small bowl or jar, whisk together Dijon mustard, olive oil, lemon juice, apple cider vinegar, maple syrup, garlic, salt, and pepper until smooth and emulsified.
- To the bowl with the shaved sprouts, add sliced apples, dried cranberries, toasted pecans, and thinly sliced shallots.
- Pour the dressing over the salad and toss well until everything is evenly coated.
- Let the salad rest 10–15 minutes to allow flavors to meld and the sprouts to soften slightly. (If it looks dry after resting, toss with 1–2 teaspoons more dressing.)
- Enjoy chilled or at room temperature. Taste and adjust seasoning with a pinch of salt and pepper just before serving.
Notes
- Slice the Brussels sprouts as thin as possible for the best texture.
- Toast the nuts beforehand to bring out maximum flavor.
- For meal prep, shave sprouts and mix the dressing up to 2 days ahead and keep them separate. Toss right before serving for the freshest crunch.
