This vegan Shaved Brussels Sprouts Salad is made with pan-seared brussels sprouts, almonds, dried cranberries, and a quick and easy maple vinaigrette.
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 and brussels sprouts gratin.
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?
Can I Skip the Cranberries?
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
No, But Can Be Partially Prepared Ahead of Time
- 1 lb brussels sprouts
- 2 TB olive oil, divided
- ¼ cup apple cider vinegar
- 2 tsp maple syrup
- 1 tsp sea salt
- ⅛ cup chopped almonds OR salted pepita seeds
- ⅛ cup dried cranberries
- 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.