Crunchy Shredded Brussels Sprout and Apple Salad

Last updated on February 13th, 2025

What if I told you that raw Brussels sprouts, when prepared with love and paired with the right ingredients, can be absolutely delightful? Today, I’m excited to share a recipe: the Shredded Brussels Sprout and Apple Salad.

About this Salad

Shredding the Brussels sprouts very thinly transforms their texture completely. Gone is the dense, cabbage-like chew; in its place, you’ll find delicate, feathery strands that are light and crisp. A food processor makes quick work of this task, but if you’re up for a bit of knife practice, hand-slicing can be quite meditative.

To complement the Brussels sprouts, we introduce sweet, juicy apples. Julienned into thin matchsticks, they add a burst of freshness and a pleasant crunch. A quick toss in lemon juice not only prevents browning but also adds a subtle citrusy note that brightens the entire dish.

The dressing is a combination of whole grain mustard, apple cider vinegar, and maple syrup creates a perfect balance of tangy, sweet, and savory flavors. The whole grain mustard adds tiny pops of intensity throughout the salad, while the maple syrup softens the edge of the vinegar and brings out the natural sweetness of the apples.

Just when you think this salad couldn’t get any better, in come the toasted hazelnuts. Added just before serving to maintain their crunch, these nuts bring a rich, earthy flavor and a satisfying texture that elevates the entire dish. The contrast between the soft Brussels sprouts, crisp apples, and crunchy hazelnuts is simply irresistible.

Shredded Brussels Sprout and Apple Salad

Prepare your taste buds for a crunchy, sweet, tangy, and utterly delicious experience!

Ingredients

• 1 pound Brussels sprouts, trimmed
• 2 medium sweet apples (like Honeycrisp or Gala)
• 1 lemon, juiced
• 1/2 cup hazelnuts
• 3 tablespoons apple cider vinegar
• 2 tablespoons whole grain mustard
• 2 tablespoons maple syrup
• 1/4 cup extra virgin olive oil
• Salt and freshly ground black pepper to taste

How to Make

1. Shred the Brussels sprouts very thinly using a food processor or a sharp knife. Place in a large bowl.
2. Julienne the apples and toss immediately with half of the lemon juice to prevent browning. Add to the bowl with the Brussels sprouts.
3. Toast the hazelnuts in a dry skillet over medium heat until fragrant and lightly browned, about 5 minutes. Let cool, then roughly chop.
4. In a small bowl, whisk together the remaining lemon juice, apple cider vinegar, whole grain mustard, and maple syrup. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.
5. Pour the dressing over the Brussels sprouts and apples. Toss well to coat evenly.
6. Let the salad sit for about 10 minutes to allow the flavors to meld and the Brussels sprouts to soften slightly.
7. Just before serving, add the toasted hazelnuts and toss gently.
8. Taste and adjust seasoning if necessary. Serve and enjoy your delicious Shredded Brussels Sprout and Apple Salad!

Serving Ideas

Have this as a light lunch, a refreshing side dish, or even as a unique topping for grilled chicken or fish.

Make a big batch, and you’ll find yourself reaching for it as a quick and healthy snack throughout the week.

Refreshing, Crunchy, and Flavorful Salad

Once you discover how delicious raw Brussels sprouts can be, you might find yourself experimenting with other preparations, incorporating them into your regular meal rotation.

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