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    Home » Seasons » Fall

    Shaved Brussels Sprouts Salad

    Published: Oct 21, 2018 · Modified: Dec 3, 2021 · 5 Comments

    Jump to Recipe Print Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This vegan Shaved Brussels Sprouts Salad is made with pan-seared brussels sprouts, almonds, dried cranberries, and a quick and easy maple vinaigrette.

    Shaved brussels sprouts salad in a serving bowl.

    Here’s something I never thought I’d say:

    I love brussels sprouts.

    I’ve gone from totally despising these green little veggies, to being head over heels for them.  What changed?

    First of all, I had to admit that I had a brussels sprouts problem. 

    Brussels sprouts are bitter.  And bitter is not one of my favorite flavor profiles.

    And so, I tackled them again– armed with a plan.  A plan to maximize their sweet potential, and tame the bitter beast.

    This easy Shaved Brussels Sprouts Salad is a quick and easy side dish, and can be served warm or cold!

    Want more brussels sprouts ideas? Try oven-roasted brussels sprouts with apple cider vinegar, brussels sprouts and persimmon salad, honey balsamic brussels sprouts, a raw brussels sprouts salad with tahini dressing and brussels sprouts gratin.

    pan-seared brussels sprouts

    How to Make Brussels Sprouts Sweeter

    First, make sure to cook them in a way that caramelizes the sprouts.  Oven-roasting is one option, but here we’re pan-searing them.

    Cooking them over high-heat brings out the sugars inside the brussels sprouts, and makes them a little sweeter.

    Second, dress them with both a sweet flavor and an acidic flavor.  Here, we’re using maple syrup to add a touch of sweetness, and apple cider vinegar to brighten the flavors a little.

    How to Shave Brussels Sprouts

    My favorite way to shave brussels sprouts is with a sharp knife.  I like to use my trusty Wusthof santoku knife.

    One at a time, trim of the woody ends, and then thinly slice them.

    If you want, you can also peel off a few of the outer leaves and leave them whole.

    Another option is to use a slicing attachment on a food processor.

    Can I Skip the Almonds?

    Yes!  If you prefer, leave the almonds out, or swap them for roasted + salted sunflower seeds or pepitas.

    Can I Skip the Cranberries?

    Yes!

    This salad is also delicious without dried cranberries.  I like to swap in raisins, chopped dried dates, or dried cherries.

    Can I Make this Salad Ahead of Time?

    Yes– sort of.  I don’t recommend making it a full day ahead of time.  The flavor of the sprouts becomes a little stronger, and it’s not quite as delicious.

    That said, you can definitely make it a few hours before serving.  Check the recipe card for the make-ahead directions.

    Shaved brussels sprouts salad in a serving bowl.
    Shaved brussels sprouts salad in a serving bowl.
    Print Recipe Save Recipe Saved!
    5 from 4 votes

    Shaved Brussels Sprouts Salad

    This vegan Shaved Brussels Sprouts Salad is made with pan-seared brussels sprouts, almonds, dried cranberries, and a quick and easy maple vinaigrette.
    Author: Sarah Trenalone
    Prep Time10 mins
    Cook Time5 mins
    Total Time15 mins
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Servings: 8 people
    Calories: 77kcal
    Freezer Friendly?

    No

    Will It Keep?

    No, But Can Be Partially Prepared Ahead of Time

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    Ingredients

    • 1 pound brussels sprouts
    • 2 tablespoon olive oil, divided
    • ¼ cup apple cider vinegar
    • 2 teaspoon maple syrup
    • ½ teaspoon sea salt
    • ⅛ cup chopped almonds OR salted pepita seeds
    • ⅛ cup dried cranberries

    Instructions

    • Heat 1 TB olive oil on medium heat in a large heavy pan (such as cast iron).
      Note: If using a medium-sized pan, you may need to work in 2 batches.
    • While the pan gets hot, thinly slice the brussels sprouts.  Whisk together the remaining olive oil, apple cider vinegar, maple syrup, and sea salt.
    • Add the shaved sprouts to the hot pan, and allow them to cook 3-4 minutes until lightly charred.  Stir the sprouts periodically with a metal spatula while they cook.  Remove sprouts from pan.
    • Serve immediately:  Add warm sprouts to a serving bowl with the almonds, cranberries, and dressing.  Toss salad and serve.
      Make Ahead: Add the sprouts, almonds, and cranberries to a serving bowl.  Store for up to 3 hours in the fridge.  Toss the dressing with the salad right before serving.

    Nutrition

    Calories: 77kcal (4%) | Carbohydrates: 8g (3%) | Protein: 2g (4%) | Fat: 5g (8%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 160mg (7%) | Potassium: 243mg (7%) | Fiber: 2g (8%) | Sugar: 4g (4%) | Vitamin A: 428IU (9%) | Vitamin C: 48mg (58%) | Calcium: 31mg (3%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!
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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Comments

    All commentsI made this
    1. Rose

      September 14, 2018 at 10:41 pm

      5 stars
      We made this tonight and it was wonderful!! I loved the dressing.

      Reply
    2. Carmy

      September 15, 2018 at 11:09 pm

      5 stars
      Can you believe I never enjoyed brussels sprouts until late last year?? I honestly hated the texture growing up and never gave it the chance until someone oven roasted it and added a ton of butter to it (lol) and man did it get my attention! I’ll have to try this shaved brussels sprouts salad next – I love a good salad!

      Reply
    3. Charity

      October 29, 2018 at 12:03 am

      5 stars
      For years I hated brussels sprouts but then I tried them shaved and just pan seared and loved them. Guess I like them on the more raw side. Going to try this version. It looks fantastic!

      Reply
    4. Kymmie

      May 31, 2020 at 6:54 am

      5 stars
      I made this dish. It was super delicious! Served with roasted Mahi Mahi and mashed potatoes for a great looking and great tasting meal!

      Reply
      • Sarah Trenalone

        May 31, 2020 at 8:13 am

        Yay!! I’m so glad you loved it! Thanks for letting me know ☺️

        Reply

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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