This light and refreshing Shaved Brussels Sprout Salad is the perfect bite for a lovely sunny day. With sweet dates, smoky Gouda cheese, and crisp apples, this salad will also be the highlight of your spring day!
Because this salad is so fresh and delicious, it can really brighten up the mood. Additionally, lots of healthy ingredients make for a much-needed boost for my family’s immune system, which is a significant benefit these days. 💪
Why Try It
Why You Should Try Shaved Brussels Sprout Salad
My husband and I love this and even my son (although he usually adds more dressing to his plate just to mask the veggies). You’ll totally fall in love with this on your first try! 😍 It makes for a gorgeous side dish, but sometimes we have it for lunch when we want something light.
- The Dressing – Greek yogurt, olive oil, Dijon Mustard, honey, apple cider vinegar, and citrus make a gorgeous and fabulicious base for salad dressing. Garlic and shallots ramp up the flavor factor.
- Brussels Sprouts – Basically a miniature cabbage, this cruciferous veggie is a small, compact sprout that’s totally good for you.
- Smoked Gouda – A sweet, smoky cheese, this variety has a buttery texture that’s to die for. 😋 You can replace this cheese with your soft but firm favorite (provolone, mozzarella, etc.)
- Dates – A sweet fruit from the date palm, this ingredient is both tasty and nutritious. Chopped dried figs are a delicious addition if you don’t care for dates.
- Red Apples – Crunchy and sweet, red apples make a delicious addition to fresh salads. Actually, any apple with a firm texture will work great, whether red, yellow, or green.
How to Make Shaved Brussels Sprout Salad
Make the Salad Dressing
- Mix Dressing – In a medium mixing bowl, combine yogurt, olive oil, mustard, honey, vinegar, lemon and orange juice, garlic, shallots, salt, and pepper.
- Refrigerate until ready to use. (Photos 1-2)
Make the Salad
- Prepare Brussels Sprouts – Wash the Brussels sprouts with clean water. Cut off the stem or any discolored or patched leaves. (Photo 3)
- Shave your Brussels sprouts using any of the following: a mandolin slicer, food processor, or knife. (Photo 4)
- Rinse – Once shredded, rinse the sprouts again using cold water.
- Drain well, and either place them in a resealable bag or use them right away to make this salad.
- Mix Sprouts and Dressing – Toss shaved Brussels sprouts with salad dressing to taste in a large mixing bowl. (Photos 5-6)
- Final Touches – Then top with cheese, dates, and apple slices. Drizzle with more dressing, toss and serve.
- Serve – In a large mixing bowl, toss shaved Brussels sprouts with salad dressing to taste. Top with cheese, dates, and apple slices. Drizzle with more dressing, toss and serve.
- Veggie Swap – No Brussels sprouts? No problem. Cabbage and kale both make an excellent salad.
- Dressing – You can use store-bought dressing if you’re in a rush. My fave is blue cheese with bacon, but ranch works, too.
Tips and Tricks
- Can’t find dates at your local grocery store? They are usually sold in the produce section, so look there first. The second place to check is beside the raisins in the baking section.
- You can customize this salad all you want! So feel free to throw in whatever you have in your fridge, like sunflower or poppy seeds, dried cranberries, sliced grapes, pomegranate, chopped walnuts, or diced bacon. 😋
- Let’s get real; it’s the refreshing, sweet, and light yogurt dressing that makes this salad a hit. So make a big batch of this dressing for all your other favorite salads.
Making shaved Brussels sprout salad ahead of time is easy. You can start by making the salad dressing up to four days in advance. Just keep it in the fridge until ready to use. Then throw it in on the salad the day of serving.
Another option is to shave the Brussels sprouts one or two days in advance. Keep them in an airtight container in the fridge. Once ready to serve, just toss in the salad dressing and mix.
Serving and Storage Instructions
Serve this salad right away after preparing. You can also prepare this salad as a side dish and pop it in the fridge until the main course is ready to serve.
For optimal freshness, store the salad dressing separate from the salad and drizzle when ready to eat. Store both the salad and the dressing in airtight containers in the fridge. The salad will keep for 3-5 days and the dressing for up to a week.
Some vegetables are actually best eaten raw, and some belong to the cruciferous vegetable group, including broccoli, cauliflower, kale, bok choy, cabbage, and Brussels sprouts. So yes, it’s totally safe to eat raw Brussels sprouts.
You can buy shaved or shredded Brussels sprouts in several grocery stores. But if you have some right now, why not do the shaving yourself and keep it in a plastic bag in the fridge. To shave these baby greens at home, use any of the following tools: a mandolin slicer (which I love using for these Plantain Chips), a food processor, or simply your knife.
This fresh Brussels sprout salad recipe lasts for a few days – about 2-3 days in the fridge. It makes an excellent substitution for slaws as a lunch or side dish.
What to Serve With Shaved Brussels Sprout Salad
This salad complements just about any meat dish, but my favorite pairings are smoked turkey breast and prime rib roast. They’re also delicious with pork chops, though – decisions, decisions. 🤔
As a stand-alone lunch dish, I usually like to pair this salad with something refreshing to drink, like a non-alcoholic glass of sorrel drink or some iced peach tea.
More Fabulous Salad Recipes to Try
- Nicoise Salad
- Cucumber Tomato Salad
- Southern Corn Salad
- Broccoli Salad
- Mediterranean Chickpea Salad
- Grape Salad
Watch How to Make It
This blog post was originally published in March 2020 and has been updated with additional tips, new photos, and a video.
Shaved Brussels Sprout Salad
- ½ cup (122.5g) plain Greek yogurt
- ¼ cup (62.5ml) extra virgin olive oil
- ¼ cup (59g) Dijon mustard
- 4 tablespoons (84g) honey
- 2 tablespoons (30ml) apple cider vinegar
- 2 tablespoons (30ml) lemon juice
- 1 tablespoon (15ml) orange juice, freshly squeezed
- 2 clove garlic, minced
- 2 tablespoons (20g) shallots, minced
- Sea salt and pepper, to taste
- 1 pound (453g) Brussels sprouts, thinly sliced
- ½ cup (66g) smoked Gouda, sliced
- ½ cup (87.5g) dates, cut in half the long way
- 1 red apple, thinly sliced
- Combine the yogurt, olive oil, mustard, honey, vinegar, lemon and orange juice, garlic, shallots, salt, and pepper in a medium mixing bowl. Refrigerate until ready to use.
- Toss shaved Brussels sprouts with salad dressing to taste in a large mixing bowl.
- Top with cheese, dates, and apple slices. Drizzle with more dressing, toss and serve.
Tips & Notes:
- Green apples work if you don’t have red ones.
- If you don’t have smoked Gouda, any smoked sliceable cheese would do.
- Dates are sold in the produce section of some grocery stores.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used in the recipe.
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