When it comes to Brussels sprouts, especially raw ones, some folks love them, while others…well, not so much. But give this salad a whirl and see if it doesn’t change some minds. Thinly-sliced raw Brussels sprouts are tossed in a zesty cider vinegar dressing with crisp apples, crunchy walnuts, and nutty shavings of Parmigiano Reggiano—it’s seriously delicious.
What You’ll Need To Make Brussels Sprouts Salad
- Brussels sprouts—The base of the salad, providing a crunchy, nutrient-rich foundation.
- Red apple (such as Honey Crisp)—Adds a refreshing, crisp bite and pop of sweetness to balance the savory flavors.
- Minced shallots—Adds a mild, slightly sweet onion flavor that complements the dressing.
- Extra virgin olive oil—Provides richness and a smooth base for the vinaigrette.
- Vegetable oil—Lightens the dressing, helping to balance the flavor of the olive oil.
- Apple cider vinegar—Brings a tangy acidity that brightens the salad and balances the sweetness of the honey and apple.
- Honey—Adds a touch of sweetness to round out the vinaigrette and complement the apple. Maple syrup can also be used.
- Walnuts—Brings crunch and earthy flavor, adding texture and healthy fats to the salad.
- Parmigiano-Reggiano—Adds salty, savory richness and complements the other flavors in the salad. Pecorino Romano can also be used for a sharper flavor.
Step-By-Step Instructions
In the fall and winter, many grocery stores sell bagged, pre-shredded Brussels sprouts, which cuts prep time and makes this salad quick and easy to throw together. However, if you can’t find them, Brussels sprouts are easy to prep. Start by trimming the stem ends and removing any blemished or yellowed outer leaves.
Run the whole Brussels sprouts through the slicing blade of a food processor or slice them by hand using a sharp knife. (You can also use a mandolin, but be very careful with your fingertips!)
Toast the walnuts in a 350 degrees F-oven for 6 to 10 minutes, or until fragrant. Set aside.
In a large bowl, combine the shredded Brussels sprouts, apples, shallots, olive oil, vegetable oil, apple cider vinegar, honey, salt, and pepper.
Toss well, then cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to marry.
When ready to serve, toss the walnuts and Parmesan cheese with the salad.
Taste and adjust seasoning if necessary, then serve. Leftovers keep well in the refrigerator for 1 or 2 days but keep in mind that the flavors will dull the longer the salad sits; add a little more cider vinegar and vegetable oil to perk it up.
Feel free to mix it up by swapping some of the apples and walnuts for your favorite nuts, seeds, or dried fruits—pecans, almonds, sunflower seeds, or dried cranberries all work beautifully.
