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 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.
- Greek Yogurt – This strained yogurt with a thicker texture makes a gorgeous base for salad dressing.
- Extra Virgin Olive Oil – This oil balances all the sweet ingredients in this shaved Brussels sprout salad with a distinct savory taste.
- Dijon Mustard – Tangy and sharp, Dijon mustard mixes well with other ingredients to make delectable dressings.
- Honey – Thick and golden, honey is a natural sweetener that adds a nice layer of flavor to this salad.
- Apple Cider Vinegar – Fermented juice from crushed apples, this ingredient has a sharp tang and many nutritional benefits.
- Lemon Juice – With a bright, citrusy flavor, lemon juice works well in all sorts of dishes.
- Orange Juice – Give your salad a sweet and flavorful hint of freshness. Boxed, bottled, or freshly squeezed all work great.
- Garlic – Aromatic and oh-so-flavorful, garlic adds deliciousness to an entire dish.
- Shallots – A close relative of onions and garlic, this flavor-building ingredient adds a sweet and delicate flavor with just a hint of sharpness.
- Salt – A pantry staple that brings other flavors to life.
- Pepper – Mild heat for the win makes pepper a go-to ingredient for recipes of all sorts.
- Brussels Sprouts – Basically a miniature cabbage, this cruciferous veggie consists of a small, compact bud that’s totally good for you.
- Sliced Smoked Gouda – A sweet, smoky cheese, this variety has a buttery texture that’s to die for. 😋
- Dates – A sweet fruit from the date palm, this ingredient is both tasty and nutritious.
- Red Apples – Crunchy and sweet, red apples make a delicious addition to fresh salads.
- Red Apples – Green apples work well if you don’t have red ones.
- Smoked Gouda – If you don’t have or like gouda, any smoked cheese will taste scrumptious on this salad.
- Apple Cider Vinegar – White wine vinegar works well in place of apple cider vinegar with a similar level of acidity.
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. 😋
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 Storing 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 Goes with Shaved Brussels Sprout Salad
More Recipes to Try
Other Homemade Dressing Recipes
How To Make Shaved Brussel Sprouts 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.
Shave the Brussels Sprouts
- Prepare Brussels Sprouts – Wash the Brussels sprouts with clean water. Cut off the stem or any discolored or patched leaves.
- Shave your Brussels sprouts using any of the following: a mandolin slicer, food processor, or knife.
- 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.
Assemble the Salad
- Mix Sprouts and Dressing – Toss shaved brussels sprouts with salad dressing to taste in a large mixing bowl.
- 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.
This blog post was first published in March 2020 and has been updated with additional write-up.
Shaved Brussels Sprout Salad
- 1 pound (453.59 g) Brussels sprouts, thinly sliced
- ½ cup (66 g) smoked Gouda, sliced
- ½ cup (87.5 g) dates, cut in half the long way
- 1 red apple, thinly sliced
- ½ cup (122.5 g) Greek yogurt, plain
- ¼ cup (62.5 ml) extra virgin olive oil
- ¼ cup (59 g) Dijon mustard
- 4 tablespoons (84 g) honey
- 2 tablespoons (30 ml) apple cider vinegar
- 2 tablespoon s (30 ml) lemon juice
- 1 tablespoon (15 ml) orange juice, freshly squeezed
- 2 clove garlic, minced
- 2 tablespoons (20 g) shallots, minced
- Sea salt and pepper, to taste
- Combine 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.
- 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.
Tips & Notes:
- Green apples work if you don’t have red ones.
- If you don’t have smoked gouda, any smoked cheese would do.
- Dates are sold in the produce section of the grocery store.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used in the recipe.