Brussels Sprouts Salad

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Don’t knock brussels sprouts until you’ve tried this salad! Creamy Brussels Sprouts Salad is full of sunflower seeds, parmesan and cranberries. Ready for the table in 20 minutes.

Last fall I visited a restaurant in Chicago along with a group of food blogging friends. It was a tapas restaurant with amazing food, but the one I came away craving to make?

Brussels Sprouts Salad.

I know. I’m weird. I love roasted brussels sprouts with bacon and I also like cold broccoli slaw salads, so it’s no wonder that this slaw salad made with brussels sprouts hit the spot for me.

A bowl of salad, with Brussels sprout and Bacon

Can brussels sprouts be eaten raw?

Yes! Brussels sprouts are safe to eat raw. They may be harder to digest for some people rather than others, so if raw cabbage or broccoli makes you bloated, brussels sprouts may do the same.

What goes in shaved brussels sprouts salad?

We have just 5 ingredients that make up the base of our salad:

  • Shaved Brussels Sprouts
  • Red Onion. Use a sweet onion if you don’t like the strong flavor of red onion.
  • Sunflower Seeds. We use salted seeds, which means we don’t add more salt in the dressing. If you use unsalted, you’ll want to add salt to taste.
  • Dried Cranberries. Or you can use raisins if you’d like!
  • Shredded Parmesan. Buy a block of parmesan cheese and shred it yourself. It will be so much better than the powdered parmesan.

You can also add bacon if you’d like. It’s so so good in this salad!

A plate of brussels sprouts on a wooden table

How to Shave Brussels Sprouts

There are two ways to shave brussels sprouts:

  1. With a knife. Slice off the end of the brussels sprouts and discard. Then take a large knife and finely slice each brussels sprouts. Now you may be better with a knife than I am, but I find this time consuming. Plus my husband cringes when he sees me chopping little sprouts with a large knife.
  2. With a food processor. This is by far the easiest way to prepare brussels sprouts for salad. Trim the ends of the brussels sprouts and discard the trimmings. Place the sprouts in a food processor. We find we only need about 5 pulses of the food processor to get the sprouts perfectly shaved. If you have a small food processor, process the sprouts in batches so that they chop evenly.
A bunch of brussels sprouts

How to Make Brussels Sprouts Salad

I can have this salad ready in about 15 minutes. It’s quick and easy perfect for making at the beginning of the week for lunches.

  • Trim the ends off the brussels sprouts. Discard the ends.
  • Place the brussels sprouts in a food processor. Pulse about 5 times until the sprouts are shaved to the size you’d like.
brussels sprouts in a food processor
  • Place the shaved brussels sprouts in a bowl.
  • Add the diced red onion, sunflower seeds, dried cranberries and parmesan cheese.
A bowl of Brussels sprouts, cranberries, cheese and sunflowers
  • In a small bowl, mix together the dressing ingredients.
  • Pour the dressing over the salad and mix well.

Homemade Salad Dressing

This salad dressing has a base of mayonnaise. Here are a few modifications you may like to try:

  • Use homemade mayo. Then you don’t have any ingredients you don’t want!
  • Use coconut sugar. We use this instead of white sugar quite often.
  • Use monk fruit sweetener. This adds sweetener while taking out the calories of sugar completely.

Note…we don’t add salt to the dressing because we use salted sunflower seeds. If you use unsalted seeds, you’ll need to add salt to taste.

Looking for a lighter dressing? Try this oil & vinegar brussels sprouts slaw.

brussels sprouts salad with dressing

How long does this salad last?

This salad will last up to 3 days in the refrigerator. It will soften as it sits with the dressing on it. If you like a crunchier salad, wait to add the dressing until right before you want to eat it.

I often add a few extra shaved brussels sprouts on day 2 or 3 to make the salad crunchy again.

A bowl of salad, with Brussels sprout and Bacon

What to Serve with Brussels Sprouts Salad

This is one of our favorite salads to serve with grilled meats. Try it with:

Brussels Sprouts Salad with cranberries
Brussels Sprouts Salad with cranberries

Brussels Sprouts Salad

5 from 1 vote
Don't knock brussels sprouts until you've tried this salad! Creamy Brussels Sprouts Salad is full of sunflower seeds, parmesan and cranberries. Ready for the table in 20 minutes.
Servings 10
Prep Time 20 minutes

Ingredients
 

For the salad:

  • 1 pound fresh brussels sprouts (washed and dried)
  • 1/4 cup red onion (diced)
  • 1 cup sunflower seeds (salted)
  • 1 cup dried cranberries
  • 3/4 cup freshly shredded parmesan cheese

For the dressing:

  • 1 cup mayonnaise
  • 2 tablespoons sugar
  • 1 tablespoon vinegar
  • 1 teaspoon dijon mustard
  • 1 1/2 teaspoons dry mustard

Instructions
 

  • Trim the ends off the brussels sprouts. Discard the ends.
  • Place the brussels sprouts in a food processor. Pulse about 5 times until the sprouts are shaved to the size you'd like.
  • Place the shaved brussels sprouts in a bowl.
  • Add the diced red onion, sunflower seeds, dried cranberries and parmesan cheese.
  • In a small bowl, mix together the dressing ingredients.
  • Pour the dressing over the salad and mix well.
  • The brussels sprouts will "soften" as the salad sits with the dressing. For a crunchier salad, serve immediately to within 1 hour of mixing. For a softer salad, allow the salad to marinate in the fridge with the dressing for about two hours.

Notes

The calories shown are based on the recipe serving 10, with 1 serving about 1 cup of salad. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 330kcal | Carbohydrates: 20g | Protein: 7g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 281mg | Potassium: 285mg | Fiber: 4g | Sugar: 12g | Vitamin A: 422IU | Vitamin C: 39mg | Calcium: 121mg | Iron: 2mg
Course Side Dish
Cuisine American
Calories 330
Keyword easy salad recipe, easy vegetable salad, vegetable side dish
A bowl of brussels sprouts salad

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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