Worth keeping a good salad and this Brussel Sprout Salad is my latest obsession! It’s hearty, healthy and SO flavorful. This salad is straightforward to make with finely shredded brussel sprouts, sweet dried cranberries and crunchy slivered almonds, all tossed in a satisfying kitchen-made dressing. The dependable fall and winter salad that would make a great addition to your holiday table.

Brussel sprouts are one of those foods that people either love or hate. I’m certainly a huge fan! While roasted brussel sprouts are great, raw brussel sprouts are so fresh and crisp. Shred them up nice and thin and they make for a satisfying, hearty salad. If you don’t think you like sprouts, I highly recommend you give this shredded brussel sprout salad a try. It’s full of flavor and texture and nourishing ingredients!

Ingredients in this Shaved Brussel Sprout Salad:

This is a especially simple salad to toss together. The base only uses four simple ingredients:

Dried cranberries. A regular here the burst of sweetness dried fruit adds to this salad. You could sub with craisins, dried cherries, golden raisins or even pomegranate seeds.
Brussel sprouts. Of course! Instead of mixed greens, kale or romaine; shaved brussel sprouts are the base of this salad.
Slivered almonds. They add a nice crunch and healthy fats. If you happen to have another nut available, like pecans or walnuts, use those instead.
Parmesan cheese. This is optional and if you want to keep it vegan, I suggest using Violife parmesan cheese. My regular! You can also sub with nutritional yeast.

How to Shred Brussel Sprouts

To cook this salad, you’ll need to shave (or shred) the brussel sprouts quite thin. There are a few great ways to do it and it’s not complicated at all.

Food processor. Use the shredding attachment and add them right in. This is my go-to method for easily shredding the brussel sprouts nice and thin.
Mandolin. Another great way to shave brussel sprouts! Hold the brussel sprouts by the stem and carefully run them over the blade. This method takes a bit more time, but results in even, consistent slices.
Box grater. A box grater works similarly to a mandolin. Slide the brussels against the largest holes.
Knife. This method works in a pinch and everyone owns a knife. It’s only important that you slice them up finely, so the shreds are quite thin.

If you want this salad to be truly speedy and unfussy, buy pre-shredded brussel sprouts. Most grocery stores offer bagged pre-shredded brussel sprouts in the produce department.

How do you make a shaved brussel sprout salad?

Make the dressing. Whisk together all of the dressing ingredients until fully combined, in a small bowl or jar. Set aside.
Prepare brussel sprouts. Trim and shred brussel sprouts using one of the methods above.
Toss salad ingredients. Add shredded brussel sprouts to a large salad bowl and toss with dressing. Add the cranberries, almonds and Parmesan cheese (if using). Toss once more to fully incorporate all ingredients.
Serve. Enjoy immediately or cover and store in the fridge until you’re ready to serve.

Can a shredded brussel sprouts salad be made ahead of time?

Certainly! This salad is even tastier after marinating in the dressing for a few hours. If you want to make the salad more than 12 hours in advance, I would recommend storing the dressing and salad separately and then tossing it together only before, or an hour or so before serving.

You could also shred the brussel sprouts up to 2 days before you plan to make the salad. And the dressing can be prepared up to 5 days in advance.

Serving Suggestions

Serve this salad as-is for a hearty side or make a meal out of it by adding some satisfying protein, complex carbs or healthy fats.

Protein. Keep this salad vegan and add roasted chickpeas or crispy tofu. If you’re not worried about keeping the salad vegan, you can always pair it with chicken or fish. Another idea is to top it with crispy bacon and you could entirely use vegan bacon.
Carbs. A regular here this salad with roasted sweet potato or butternut squash. You could even throw in cooked quinoa or brown rice to cook this salad more filling.
Fats. This salad already contains a good amount of healthy fats from the almonds and the olive oil in the dressing. If you’re looking to add more, throw in some diced avocado, which would be Worth the pot!

Storing Brussel Sprouts Salad

Store any leftover salad in an airtight container for 3 to 4 days. You can store the salad with the dressing mixed in or store the dressing separately to add when you’re serving. I will say that brussel sprouts are hearty enough to withstand being stored with the dressing. And the dressing will marinate the shredded brussel sprouts to make them genuinely flavorful.

This shredded brussel sprout salad is sure to become a new go-to. It comes together with particularly little effort, is packed with nutrients and is so flavor-packed! If you make this dish, I’d love for you to give it a star rating ★ below. Also, please snap a short photo and tag me on Instagram @! I always LOVE to see what you’re making from the blog.