This simple shaved brussels sprout salad is topped with fresh sliced apple, red onion, dried cranberries, toasted sunflower seeds, goat cheese, and a creamy black peppercorn dressing. The perfect side dish for the holidays or a healthy salad to kick off the new year!
Since the dressing and salad are made and kept separately, this raw veggie salad makes a great addition to your weekly meal plan and won't go soggy and gross if stored in the fridge separately.
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Can You Eat Raw Brussels Sprouts?
Yes you can! They even taste pretty good, very similar to cabbage in fact. Young Brussel sprouts will work best for this recipe as they are more tender than very large and mature sprouts.
Full of nutrients and minerals, brussles sprouts are arguably even healthier when eaten raw. They are very high in fibre (which helps regulate blood sugar levels), as well as in Vitamin K (necessary for bone health and blood clotting), Vitamin C (helps boosts immune function), Vitamin A, Vitamin B6, and Folate.
Brussels sprouts (as well as other cruciferous vegetables) have even been linked to reduced risks of diabetes.
Did you know can grow your own brussels sprouts home? Learn how to ensure you have the freshest and most nutritious produce on your table!
Shaving The Brussels Sprouts
To shave the brussels sprouts for this salad you can use a sharp chef's knife or food processor with a slicing attachment.
Regardless of which tool you use, make sure to first wash and dry, then remove the hard stem and any damaged outer leaves before beginning.
Once the damaged outer leaves have been removed, cut each brussels sprout in half and then finely shred each one.
Making the salad dressing
Prepare and store the cracked peppercorn salad dressing separately for use in more than one salad! You can even double the dressing recipe below and store it in the fridge for use with other salads.
You'll need:
- ¼ cup Greek yogurt or mayonnaise
- ½ teaspoon minced garlic
- 1 /2 teaspoon cracked, whole black peppercorns
- ½ lemon, zested and juiced
- a pinch of salt
Mix all the ingredients together and store in a food safe container until ready for use.
Shaved Brussels Sprout Salad Recipe
As mentioned above, make sure to properly wash and dry, then trim of any outer leaves of the brussels sprouts before shredding them. This ensures any tiny bits of dirt or insects that may be hiding in the tightly curled leaves are removed before shredding. This is especially important if you grew the brussels sprouts yourself.
Ingredients You'll Need:
- 10 - 12 small brussels sprouts - washed and trimmed
- ½ red delicious apple - cut into matchsticks or shredded
- ¼ red onion - julienned
- ½ cup dried cranberries
- ¼ cup roasted sunflower seeds
- ¼ cup un-ripened goat cheese - crumbled up
- 1 tablespoon fresh parsley - finely chopped
Instructions
1. Prepare the creamy black peppercorn dressing by mixing together all the ingredients for the dressing. Set aside and store in the fridge until needed.
2. Wash and trim the brussels sprouts, then cut them in half and shred each one with a large chefs knife or food processor.
3. Thinly julienne the red onion. Slice the red apple and then cut into matchsticks with either a mandolin slicer or a chefs knife.
4. Mix together the shaved brussels sprout leaves, red onion, apple, chopped parsley, and 2 tablespoon of salad dressing. You want all the veggies to be coated in a little dressing, but you don't want it to be to soggy. Use as much or as little dressing as you prefer here.
5. Garnish the raw salad with roasted sunflower seeds, dried cranberries, and crumbled soft, un-ripened goat cheese. Serve immediately after mixing the salad with the dressing for best flavor and texture.
More Veggie Sides
Shaved Brussels Sprout Salad With A Creamy Black Peppercorn Dressing
Ingredients
For The Salad
- 10 - 12 small brussels sprouts washed and trimmed
- ½ red delicious apple cut into matchsticks or shredded
- ¼ red onion julienned
- ½ cup dried cranberries
- ¼ cup roasted sunflower seeds
- ¼ cup un-ripened goat cheese crumbled up
- 1 tablespoon fresh parlsey finely chopped
For The Dressing
- ¼ cup Greek Yogurt or Mayonaise
- ½ teaspoon fresh garlic minced
- ½ teaspoon cracked black peppercorns
- ½ whole lemon juiced and zested
- 1 pinch salt
Instructions
- Prepare the creamy black peppercorn dressing by mixing together all the ingredients for the dressing. Set aside and store in the fridge until needed.
- Wash and trim the brussels sprouts, then cut them in half and shred each one with a large chefs knife or food processor.
- Thinly julienne the red onion. Slice the red apple and then cut into matchsticks with either a mandolin slicer or a chefs knife.
- Mix together the shaved brussels sprout leaves, red onion, apple, chopped parsley, and 2 tablespoon of salad dressing. You want all the veggies to be coated in a little dressing, but you don't want it to be to soggy. Use as much or as little dressing as you prefer here.
- Garnish the raw salad with roasted sunflower seeds, dried cranberries, and crumbled soft, un-ripened goat cheese. Serve immediately after mixing the salad with the dressing for best flavor and texture.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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