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Home » Seasons » Fall » Shaved Brussels Sprouts Salad

Shaved Brussels Sprouts Salad

Original Post: October 21, 2018 Updated: May 7, 2019 By Sarah Trenalone 3 Comments

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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!

pan-seared brussels sprouts

Pan-Sear 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 chef’s 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.

Want more VEGETABLE SIDE DISHES?  Try these:

  • Oven-Roasted Brussels Sprouts with Apple Cider Vinegar
  • Garlic Cauliflower Mash
  • Oven-Roasted Broccoli with Chili Flakes
Shaved brussels sprouts salad in a serving bowl.
Print Recipe
5 from 3 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: Champagne Tastes
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Servings: 8 people
Calories: 77kcal
Freezer Friendly?

No

Will It Keep?

No, But Can Be Partially Prepared Ahead of Time

Ingredients

  • 1 lb brussels sprouts
  • 2 TB olive oil, divided
  • 1/4 cup apple cider vinegar
  • 2 tsp maple syrup
  • 1 tsp sea salt
  • 1/8 cup chopped almonds OR salted pepita seeds
  • 1/8 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: 4g (6%) | Sodium: 305mg (13%) | Potassium: 237mg (7%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 430IU (9%) | Vitamin C: 48.2mg (58%) | Calcium: 30mg (3%) | Iron: 0.9mg (5%)
Tried this recipe?Mention @champagne.tastes on Instagram, or leave a comment + rating!

Filed Under: Fall, Side Dishes, Winter Tagged With: dairy-free, gluten-free, low-carb, vegan, vegetarian

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Reader Interactions

Comments

All commentsI made this
  1. AvatarRose

    September 14, 2018 at 10:41 pm

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

    Reply
  2. AvatarCarmy

    September 15, 2018 at 11:09 pm

    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. AvatarCharity

    October 29, 2018 at 12:03 am

    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

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