This Raw Shredded Brussels Sprouts Salad is a crisp, tangy, feel-good salad that wakes up your whole plate.
Raw Brussels sprouts are one of my favorite “secret vegetables.” When they’re thinly shredded, they lose all bitterness and turn into a crunchy, leafy base that holds onto dressing like a dream. This version keeps things simple: a bold mustard dressing, a touch of sweetness, and enough texture to keep each forkful exciting.
Raw you ask? Why yes. When I began my journey with Brussels sprouts, I only knew to boil them. And they stink like sulfur and smell up the entire house. And that's the only way most people knew how to prepare them back in the day.
As the years have passes, more chefs began experimenting with them, and someone discovered how delicious roasted Brussels sprouts are. And suddenly, Brussels sprouts became super trendy and found to be quite common on restaurant menus all over the world.
Brussels sprouts are quite a versatile vegetable. I grew up in a primarily Czech household where I introduced to marinated Brussels sprouts. And now pickled sprouts are easily found in farmer's markets everywhere. Though most times I find them marinated in a spicy pepper olive oil, whereas I personally like my Tarragon Marinated Brussels Sprouts the best.
A personal favorite way to eat these little mini cabbages is in a Brussels Sprouts Au Gratin. Cheese and Brussels sprouts are absolutely delicious together.
Anyway, onto this Raw Shredded Brussels Sprouts Salad.
I have found Brussels sprouts pre-shredded in the grocery store, but I find it very easy (and much cheaper) to shred them myself using the food processor.
Shredded sprouts are crunchy, much like you find shredded green cabbage. Add in toasted almonds (or walnuts or pecans) and the crunch speaks for itself.
Add in dried cranberries and/or cherries and you've got some color as well as a hint of sweetness.
The Maple-Mustard Dressing is both savory and sweet in itself. Perfection.
Serving Ideas
- Pair with roasted sweet potatoes or squash for a cozy plant-based bowl.
- Serve alongside veggie burgers or lentil loaf.
- Add sliced apples or pears for fall flair.
- For extra protein: chickpeas, marinated tofu, or farro.
Here's another one of my favorite ways to eat a raw shredded Brussels sprouts salad:
Brussels, Kale, and Pomegranate Salad
Enjoy this recipe and let me know what you think!
Raw Shredded Brussels Sprouts Salad with Maple-Mustard Dressing
Raw Brussels sprouts are one of my favorite “secret vegetables.” When they’re thinly shredded, they lose all bitterness and turn into a crunchy, leafy base that holds onto dressing like a dream. This version keeps things simple: a bold mustard dressing, a touch of sweetness, and enough texture to keep each forkful exciting.
Ingredients
For the Salad:
- 1 lb Brussels sprouts, ends trimmed
- ½ small red onion, very thinly sliced
- ½ cup chopped toasted almonds (or walnuts/pecans)
- ½ cup dried cranberries or cherries
- ½ cup shaved Parmesan or plant-based parmesan
For the Maple-Mustard Dressing:
- 3 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard (optional but adds texture)
- 3 tablespoons apple cider vinegar or white wine vinegar
- 1 tablespoon maple syrup or agave
- ⅓ cup extra-virgin olive oil
- ½ teaspoon garlic powder (or 1 small grated clove)
- ½ teaspoon sea salt
- Black pepper to taste
Instructions
1. Shred the Brussels Sprouts
You can use a food processor (shredding disc), mandoline, or sharp knife. Slice them as thinly as possible so they fluff up into a light, crunchy slaw.
Transfer to a large mixing bowl and use your hands to separate the ribbons.
2. Make the Mustard Dressing
In a small bowl or jar, whisk together: Dijon, whole-grain mustard, vinegar, maple syrup, garlic, salt, and pepper. Slowly stream in the olive oil while whisking until the dressing is emulsified and creamy.
Taste and adjust—add more maple for sweetness, vinegar for tang, or mustard for punch.
3. Assemble the Salad
Add the red onion, nuts, and dried fruit to the shredded Brussels sprouts. Pour in the mustard dressing and toss thoroughly until everything is coated.
If using Parmesan or plant-based parm, fold it in last.
4. Let It Rest (Optional but Recommended)
Let the salad sit for 10–15 minutes. The sprouts soften just slightly while staying crunchy, and the flavors meld beautifully.
Notes
Serving Ideas
- Pair with roasted sweet potatoes or squash for a cozy plant-based bowl.
- Serve alongside veggie burgers or lentil loaf.
- Add sliced apples or pears for fall flair.
- For extra protein: chickpeas, marinated tofu, or farro.