This Brussels sprout apple salad is a simple, light and delicious side dish. A combination of shaved Brussels sprouts, sweet-tart apple, green onion, toasted walnuts, panko and parmesan are tossed in a delicious Dijon mustard apple cider vinaigrette.
A raw shaved Brussels sprouts salad
Rather than roasting Brussels sprouts, I wanted a light, tasty, raw preparation that was just as delicious. As a member of the cruciferous vegetable family (like cabbage, broccoli and cauliflower) Brussels sprouts are perfectly fine to consume raw. And, you will be surprised at how delicious raw these little green cabbages can be when they are combined with a tasty salad dressing that takes away some of their bitterness.
Tips for making this raw Brussels sprout apple salad
First, start by making the dressing so it’s ready to use as soon as the sprouts are shredded and the apple diced. This will stop the apple from browning and will allow the sprouts to soak up the dressing and soften up.
Since this is a raw salad, I recommend buying organic. It’s also important to wash the Brussels sprouts really well and remove any damaged leaves that are damaged. If you are using a food processor to shred the sprouts, then be sure to trim off the ends with a sharp knife.
Once tossed with the dressing let the salad stand while you toast the nuts and the panko breadcrumbs. If time allows you could cover the salad and let it sit in the refrigerator for at 30 minutes or longer. Then before serving, toss in the toasted nuts and panko-cheese mixture. It’s as easy as that!
How to adapt this recipe
Part of what makes this salad so special is how easily it can be modified to use what you have on hand! Hazelnuts are a great substitute for walnuts. Pears would be tasty alternative to apples. And although I peel my apple, you could leave the skin on! No panko? No problem, simply leave it out and add a little extra parmesan. Not sure about Brussels sprouts, then trade out half of them for shredded kale.
If you like this recipe, then try one of these favourites:
- Shaved Brussels Sprout Kale Salad
- Brussels Sprouts Salad with Apples & Hazelnuts
- Brussels Sprout Salad with Sweet Potatoes & Chickpeas
Brussels Sprout Apple Salad with Dijon Dressing
For the salad:
- 600 g Brussels sprouts, trimmed and finely shredded
- 2 green onions, thinly sliced
- 1 sweet-tart apple, peeled, cored and diced (e.g. Wellant or Braeburn)
- 1/2 cup walnuts, lightly toasted and coarsely chopped (50 g)
- 1/2 tablespoon olive oil
- 1/3 cup panko bread crumbs (20 g)
- 1/3 cup grated parmesan cheese (30 g) plus more to garnish
For the dressing:
- 6 tablespoons extra-virgin olive oil
- 4 tablespoons apple cider vinegar (unfiltered)
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon whole grain mustard
- 1/2 tablespoon pure maple syrup
- coarse sea salt, to taste
First, make the dressing. In a small bowl, whisk together the olive oil, apple cider vinegar, both mustards and maple syrup. Season with salt and set aside.
Thinly slice the Brussels sprouts using a mandoline or food processor with the slicing attachment. Alternatively, you can use a or sharp knife.
Place the shredded Brussels sprouts in a large bowl, add the green onion and apple and toss with the dressing until evenly coated. Set aside.
In a medium skillet over medium heat, heat walnuts until browned and fragrant, stirring occasionally, about 2 to 5 minutes. Remove from skillet and chop coarsely.
Using the same skillet, heat 1/2 tablespoon olive oil over medium heat. Add the panko bread crumbs and toast, stirring often until golden brown. Transfer to small bowl to cool, then add the grated parmesan. Stir to combine.
Add most of walnuts and panko-parmesan mixture to the bowl with the Brussels sprouts and toss to combine. Serve garnished with the remaining walnuts and panko-parmesan mixture.
Serve and enjoy!
- Shredding the Brussels sprouts super-thin is key. So if you have a mandoline, now is the time to break it out (be extra careful and be sure to use the protective holder / safety attachment!). Use the thinnest blade on the mandoline to thinly slice the Brussels sprouts. Alternatively, a food processor with a slicing attachment can be used.
- Shredding Brussels sprouts without special equipment: Simply trim the ends of the sprouts. Then cut them in half lengthwise. Lay the cut-side-down and finely slice as thin as possible.
- If desired, you can let the Brussel sprouts sit in the dressing for up to 30 minutes before preparing the rest of the salad. This softens them fully and seasons them more deeply.
- Leftovers of this Brussels Sprout Apple Salad also taste great! Simply store in an airtight container in the fridge.
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