Creamy Shaved Brussels Sprout Salad
Crisp, addictive and full of flavor, this Creamy Shaved Brussels Sprout Salad will be a new favorite! Shredded brussels sprouts are tossed with apple, bacon, raisins, hazelnuts and a creamy coleslaw dressing for deliciously different side dish!
I’ve always loved my vegetables, even as a young child. My brother and sister rarely wanted to eat them, which was fine because that meant that there was more for me. 🙂
Brussels sprouts have always been favorite of mine. My mom use to steam them, but now I prefer crispy air fryer brussels sprouts and caramelized roasted brussels sprouts!
My family adores my brussels sprouts with bacon — they’re a hit for holidays and busy weeknights alike.
As much as I love them cooked, I love raw brussels sprouts even more. They add crunchy texture and mild flavor to my kale and brussels sprout salad and this Creamy Shaved Brussels Sprout Salad is reminiscent of my favorite classic coleslaw recipe. Â
I suppose you could call this dish a brussels sprout slaw, because it has all of the elements. The crunchy shredded brussels sprouts are reminiscent of cabbage, and it’s complete with crunchy apples and fennel and a creamy coleslaw dressing.
If you’ve never been a fan of brussels sprouts, this could be the recipe that changes your mind. 🙂
Why you’ll love this recipe:
- This shaved brussels sprout salad is an addictive blend of crunchy, chewy textures, sweet and savory flavors, and a creamy coleslaw dressing that brings it all together.
- Each of the components may be made in advance, making it perfect for meal prep.
- It makes a great side dish and leftovers are great for lunch.
- It’s easily made vegetarian or vegan with a few simple swaps.
Recipe ingredients
- Brussels sprouts. Make sure you choose the freshest brussels sprouts possible. They should be bright green, free of discoloration, heavy and the leaves should be compact.
- Bacon. The bacon is completely optional, but highly recommended for a nice salty component. I love prepping a batch of bacon in the air fryer and storing in the refrigerator to add to salads like this!
- Fennel. If you’re not familiar with fennel, it’s crisp and crunchy with a mild anise flavor that’s pairs perfectly in this salad. See my post on fennel recipes for more information!
- Apples. Adds a sweet, crunchy element to this shaved brussels sprout salad, and any variety will work well.
- Raisins. I chose golden raisins for the color and flavor, but they may be substituted with regular raisins, currants or your favorite dried fruit.
- Hazelnuts. Toasted hazelnuts truly make this salad special. Purchase pre-toasted hazelnuts as a time saver, or sub with almonds, walnuts or pepitas.
- Dressing. My creamy homemade coleslaw dressing is mildly sweet, tangy and brings all of the flavors of this salad together perfectly. You can use your favorite store bought brand if you prefer.
How to make this recipe
Aside from prepping the raw brussels sprouts, this salad comes together quickly.
Pro tip: Prep the brussels sprouts up to 2 days in advance and store in an air tight container in the refrigerator. The bacon and coleslaw dressing may also be prepped ahead!
How to shred brussels sprouts:
- Place the brussels sprouts on a cutting board, turn side ways and time off the bottom stem.
- Remove a few layers of tough outer leaves.
- Cut in half.
- Place each half cut side down on cutting board and shave or shred thinly.
Assemble the salad:
- Place the shredded brussels sprouts, bacon, apple, fennel and raisins in a large bowl.
- Toss with the enough coleslaw dressing to coat, then serve topped with toasted hazelnuts.
Recipe FAQs
Brussels sprouts are the same species as cabbage, cauliflower, broccoli and kohlrabi, which are all great raw.
Raw brussels sprouts are crisp and crunchy with a mild cabbage flavor, and they’re great tossed in salads and slaws or even served on a crudité platter with dip.
Shredding brussels sprouts can be a bit time consuming, but it’s very easy and they may be prepped a few days in advance.
It’s best done with a sharp knife, or a food processor can be used in a pinch.
Place the brussels sprout on its side on a cutting board and remove the bottom stem, then cut in half lengthwise.
Remove the tough dark green outer leaves, then place cut side down on the cutting board and shave or shred thinly.
Serving suggestions
This brussels sprout salad recipe is part salad, part slaw and incredibly versatile!
- Serve alongside air fryer chicken breast or air fryer pork chops for an easy weeknight dinner.
- It’s great served with grilled burgers or grilled bbq chicken for cookouts.
- It’s the perfect game day side dish for slow cooker pulled pork.
- Leftovers make a great meal prep lunch option.
- Make it vegan by omitting the bacon and using vegan mayo in the dressing.
Recipe notes
- Pro tip: Prep the brussels sprouts up to 2 days in advance and store in an air tight container in the refrigerator. The bacon and coleslaw dressing may also be prepped ahead!
- Purchase toasted hazelnuts from Trader Joe’s for a huge time saver, or sub with almonds, walnuts or pepitas.
- Nutrition information does not include the dressing as that information is calculated in a separate post.
- Store left over salad in an airtight container in the refrigerator for 3 days.
More salad recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Creamy Shaved Brussels Sprout Salad
Ingredients
- 1 lb. brussels sprouts trimmed, halved and shaved thinly
- 1 small fennel bulb halved and shaved thinly (save some fronds for the salad if desired)
- 1 medium apple cored and chopped
- 4 slices thick cut bacon cooked and crumbled; omit to make vegetarian
- 2 green onions white and green parts, chopped thinly on the bias
- 1/2 cup golden raisins sub with your favorite dried fruit
- 1/3 cup toasted, chopped hazelnuts for serving*
- Homemade Coleslaw Dressing
Instructions
- Add the brussels sprouts, fennel, apple, bacon, green onions and golden raisins to a large bowl and toss with the desired amount of dressing.1 lb. brussels sprouts, 1 small fennel bulb, 1 medium apple, 4 slices thick cut bacon, 2 green onions, 1/2 cup golden raisins, Homemade Coleslaw Dressing
- Serve with the toasted hazelnuts and enjoy!1/3 cup toasted, chopped hazelnuts
Notes
- Pro tip:Â Brussels sprouts may be prepped and shaved up to 1-2 days in advance and stored in an air tight container until you’re ready to use them.
- *Purchase toasted hazelnuts from Trader Joe’s for a huge time saver, or sub with almonds, walnuts or pepitas.
- Nutrition information does not include the dressing as that information is calculated in a separate post.
- Store left over salad in an airtight container in the refrigerator for 3 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
27 Comments on “Creamy Shaved Brussels Sprout Salad”
Thanks, Bri, and can’t wait to see your salad! 🙂