Shredded Brussels Sprouts Salad

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Looking for a salad that’s fresh, crunchy, and packed with flavor? This Shredded Brussels Sprouts Salad checks every box. Tossed in a tangy-sweet honey mustard dressing with cranberries and pecans for texture, it’s a crowd-pleasing side dish perfect for holiday tables, potlucks, or light weekday lunches. Whether you’re a Brussels sprouts fan or still on the fence, this raw salad recipe just might change your mind.

Looking for inspiration? Try our Wild Rice Salad Recipe — another vibrant holiday-ready dish you’ll love.

Let’s dive into why this salad is a total game-changer!

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Why Shredded Brussels Sprouts Salad Deserves a Spot on Your Table

A modern twist on traditional greens

Lettuce, spinach, and kale have had their time. But shaved Brussels sprouts are the unsung hero of raw salads. Their naturally crunchy texture holds up beautifully to bold dressings, and unlike more delicate greens, they don’t wilt in minutes. This makes them ideal for prepping ahead — and they look stunning on a plate.

Nutritional powerhouse in every bite

Beyond taste and texture, Brussels sprouts are rich in vitamins C and K, fiber, and antioxidants. When served raw and thinly sliced, you retain all their nutrients, giving you a salad that’s just as good for your body as it is for your tastebuds. The addition of cranberries and nuts only ups the fiber and healthy fat content — making this a smart low-carb, high-fiber dish.

Perfect for holidays, potlucks, or light meals

This salad is versatile. Its festive mix of green, red, and golden tones looks right at home on a Thanksgiving or Christmas table. But it’s just as fitting for summer BBQs or weekday lunchboxes. Better yet, it keeps well — no soggy lettuce here. Make it ahead, and let the flavors develop over time.

Check out our Roast Prime Rib Recipe — it pairs beautifully with this bright, tangy salad.

Core Ingredients That Make This Salad Shine

Choosing the freshest Brussels sprouts

The base of this salad is, of course, Brussels sprouts. But don’t just grab any bag of pre-shredded ones. For the best texture, slice whole sprouts yourself. Look for firm, tightly packed sprouts with a bright green hue. Smaller sprouts tend to be sweeter and more tender — ideal for eating raw.

Why pecans and cranberries add balance

Crunchy pecans and sweet-tart dried cranberries offer the perfect contrast to the earthy sprouts. Pecans bring richness, while cranberries add bursts of flavor that cut through the bitter notes of raw greens. You can sub walnuts or almonds, or use golden raisins if cranberries aren’t available.

Don’t miss our Cranberry Orange Preserves Recipe for more sweet-tart ideas.

The secret ingredient in the dressing: Ginger

Most people expect a vinaigrette, but this recipe elevates things with a zesty honey mustard dressing—and here’s the kicker: fresh grated ginger. Just a small amount brightens the entire salad, adding warmth and a gentle bite. Combined with apple cider vinegar and honey, it’s a dressing you’ll want to drizzle on everything.

Learn more about dressing pairings with our Lemon Potato Salad Recipe — zippy, bright, and perfect for summer.

How to Make Shredded Brussels Sprouts Salad Step-by-Step

Prepping your sprouts (shred like a pro)

For the best texture, finely shred whole Brussels sprouts using a food processor’s slicing blade or a sharp chef’s knife. The goal is thin ribbons that absorb dressing but still hold structure. Avoid pre-bagged mixes that are often uneven and overly chunky.

Pro tip: After slicing, give them a quick rinse and spin dry in a salad spinner for max crispness.

Whisking up the zesty honey mustard ginger dressing

In a large mixing bowl, whisk together:

2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp spicy brown mustard
2 tbsp honey (or maple syrup for vegan)
1 inch fresh grated ginger
Salt and pepper to taste

Dice a shallot and mix it in early — this helps mellow its sharpness while infusing the dressing.

Discover great ideas like our Festive Baked Brie with Crackers Recipe — another delicious, crowd-friendly holiday starter.

Tossing and resting for flavor fusion

Add shredded Brussels sprouts to the bowl and toss well with the dressing. Stir in ⅓ cup chopped pecans and ⅓ cup dried cranberries. Cover and let the salad rest for 30 to 60 minutes at room temperature or refrigerate if serving later. This marination step is essential—it softens the sprouts and allows flavors to meld beautifully.

Smart Tips for the Best Flavor and Texture

Why marinating is non-negotiable

Brussels sprouts aren’t your average leafy green. Their tight leaves and dense structure mean they need time to absorb the dressing. Letting your shredded Brussels sprouts salad rest for at least 30 minutes allows the acidity from the vinegar and mustard to tenderize the greens slightly. It transforms the texture from tough to tender-crisp, with every bite coated in bold flavor.

Vegan swaps and allergy-friendly tweaks

Want to make this salad vegan or allergy-friendly? No problem. Simply replace the honey in the dressing with maple syrup or agave. If you’re nut-free, try roasted pumpkin seeds or sunflower seeds for that same satisfying crunch. Gluten-free? You’re already covered—this salad is naturally free of gluten-containing ingredients.

Looking for inspiration? Try our Gluten-Free Saag with Butter Beans for another allergy-conscious dish.

Best additions: apples, grapes, or cheese?

This salad is incredibly flexible. Want it sweeter? Add thinly sliced apples or pears just before serving. For extra color and juiciness, halved red grapes make a great add-in. Craving a creamy finish? A sprinkle of shaved Parmesan, crumbled goat cheese, or feta adds richness. Just be sure to add these elements right before serving to maintain texture and color.

What to Serve with Shredded Brussels Sprouts Salad

Pairing with proteins and mains

Thanks to its bold dressing and complex flavors, this salad stands up well next to hearty proteins. It’s the perfect contrast to roast chicken, pork tenderloin, or even grilled salmon. You can also pair it with vegetarian mains like stuffed acorn squash or a wild rice pilaf.

Don’t miss our Brown Sugar Glazed Ham Recipe — the perfect match for this tangy salad.

Best soups, breads, and sides for balance

To round out the meal, serve this salad alongside warm dishes for balance. Think:

Butternut squash or creamy potato soups
Warm rolls with herbed butter
Savory stuffing or grain-based casseroles

These cozy dishes contrast nicely with the salad’s fresh bite and crunch.

Holiday dinner table ideas

For your holiday menu, this shredded Brussels sprouts salad offers a refreshing contrast to rich classics. It’s a smart alternative to heavier cream-based sides, and it looks festive too. Place it next to your turkey, prime rib, or roast ham, and watch it disappear before dessert.

Storing, Meal Prepping, and Make-Ahead Tips

How to prep the salad up to 3 days ahead

Want to stay ahead of the holiday rush? Good news: you can shred the Brussels sprouts up to 3 days in advance. Store them in an airtight container in the fridge with a dry paper towel to absorb excess moisture. Chop the nuts and measure out the cranberries ahead of time too.

Dressing storage vs. mixing in advance

The honey mustard ginger dressing can be whisked and stored separately in a jar for up to 5 days. This is ideal if you want to toss everything together closer to serving. While the salad benefits from marinating 30–60 minutes, storing the dressing separately helps prevent sogginess if making days ahead.

Keeping texture fresh for leftovers

If you have leftovers, they’ll keep for about 2–3 days in the fridge. The sprouts may soften over time, but the flavor only improves. To refresh the salad before eating, toss in a handful of fresh nuts or a small splash of vinegar to brighten it up again.

Frequently Asked Questions (FAQs)

Can you eat raw shredded Brussels sprouts in salad?

Yes! When shredded finely, Brussels sprouts are tender enough to enjoy raw. Marinating them in dressing helps soften them further and balance their earthy flavor.

How do you shred Brussels sprouts for salad easily?

Use a food processor with a slicing attachment for quick shredding, or a sharp chef’s knife to thinly slice each sprout by hand.

How long does shredded Brussels sprouts salad last in the fridge?

Once dressed, it lasts about 2–3 days. For best results, store dressing and shredded sprouts separately until ready to combine.

What dressing goes best with Brussels sprouts salad?

Tangy-sweet dressings work best. A honey mustard vinaigrette with fresh ginger, like the one in this recipe, adds brightness and balance.

Is Brussels sprouts salad healthier than lettuce-based salad?

In many ways, yes. Brussels sprouts are higher in fiber, vitamin C, and antioxidants compared to lettuce, making this salad a nutrient-dense choice.

Conclusion: Why You’ll Keep Coming Back to This Salad

With bold flavors, crisp textures, and vibrant colors, Shredded Brussels Sprouts Salad is a fresh twist on the usual side dish. It’s simple enough for weeknights and special enough for holiday gatherings. The combination of honey mustard, ginger, cranberries, and pecans creates a salad that’s not only healthy—but unforgettable.

Whether you’re serving it with roasted meats or enjoying it as a light lunch, this salad’s flexibility and longevity make it a must in your rotation. Don’t be surprised if it becomes your go-to recipe from fall through spring.

Check out our Lemon Garlic Scallops Recipe for a flavorful main that complements this salad perfectly.

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