This Shredded Brussels Sprouts Salad is a fresh, zesty dish with Brussels sprouts, onion, cheese, and lemon vinaigrette—perfect for Christmas dinner or a quick lunch. Simple, delicious, and easy to prepare!
Every year after October, when Brussels sprouts (those mini cabbages) are in season, I love buying them in large bunches. I make all kinds of recipes—roasted Brussels sprouts, Brussels sprout gratins, vegetable tray bake, Sprouts mac and cheese, and more.
Jump to:
Easy festive shredded Brussels sprouts salad recipe
One dish I keep making is this easy raw shredded Brussels sprouts salad recipe. It's a staple in my lunch rotation because it’s so quick and doesn’t require any cooking. The only prep is shredding the sprouts, and I usually have vinaigrette ready in the fridge. The texture is crunchy, like raw cabbage, but with a slight bitterness and sweetness. I like to toss in nuts, cheese, and whatever I have on hand.
For a holiday twist, this shaved Brussels sprouts salad gets festive with juicy pomegranate seeds, sliced onion, cranberries, and pecans—perfect for a Christmas meal!
Key Ingredients
- Pomegranates – You can buy a whole one and peel it yourself or go for the convenience of packaged, pre-peeled ones.
- Brussels Sprouts – I recommend using fresh sprouts. Whether loose, packaged, or even frozen, they all work well.
- Onion – Red, white, or shallots all work great. If you find red onions sharp, soak it in ice cold water for 5 minutes, it does the trick to mellow it down just like my raw cold red onion chutney.
- Cheese – I usually use cheddar because it’s always in my fridge, but feel free to swap it for Gruyère or Parmesan.
- Dressing – I keep it simple with olive oil, salt, pepper, maple syrup, Dijon mustard, and lemon juice. You can swap olive oil for sunflower oil or add garlic powder for a variation.
- Pecan Nuts or Walnuts – Both are great choices.
How to make Shredded Brussels Sprouts Salad?
3 Simple steps
- Prep the veggies – Wash, dry the sprouts. Shred Brussels sprouts with a knife or a food processor and slice the onions. If you want to know I how I prep the sprouts in detail, check out my roasted sprouts recipe. ( Step 1-2)
- Make the vinaigrette – Whisk together lemon juice, olive oil, Dijon mustard, salt, pepper, and maple syrup.
- Assemble – Toss shredded sprouts, onions, and vinaigrette. Add cheese, pomegranate seeds, and pecans when ready to serve. ( Step 3-4)
Storing leftovers
Store any leftover shredded Brussels sprouts salad in an airtight container in the fridge for up to 2 days. Keep the vinaigrette separate if possible to maintain freshness and avoid sogginess. When ready to eat, toss the salad with the dressing and enjoy!
Recipe FAQ's
Really simple. Store the prepped veggies and vinaigrette separately in the fridge. Then mix everything just before serving!
If the vinaigrette is already mixed into the salad, simply store the leftover shredded Brussels sprouts salad in an airtight container in the fridge. It should stay fresh for up to 1 day. To revive the salad before serving, give it a quick toss and, if needed, add a little extra fresh lemon juice or olive oil to brighten it up!
Offcourse! If you use Vegan cheese in this sprouts salad recipe, it is a vegan salad.
Roast the Brussels sprouts in the air fryer and then shred it with a knife. Simply follow the rest of the recipe as in the recipe card.
For the longest time, I wasn’t sure either! Turns out, these tiny cabbages are named after the city of Brussels in Belgium, so the correct spelling is BRUSSELS SPROUTS (with the "s" at the end of Brussels!)
But English being the quirky language it is, we often mix it up. "Brussel Sprout" is a super common mistake, but now you know the right way!
More Salad recipes you will love
- No Mayo Coleslaw Salad
- Mexican Mason Jar Salad
- Watermelon Feta Salad
- Pickled Red Onion
- Sweet Potato Buddha Bowl
Quick Raw Sprouts Recipe below
Easy Shredded Brussels Sprouts Salad with Lemon Vinaigrette
Print Pin RateIngredients
- 500 g Brussel Sprouts shredded
- 5 tablespoon Pomegranate Seeds
- 1 Small Red Onion thinly sliced
- 10-12 Pecans
- Salt & Pepper to taste
- 20 g Shaved Cheddar Cheese Optional
Lemon Vinaigrette
- 2 tablespoon fresh lemon juice
- ½ teaspoon lemon Zest
- 1 ½ teaspoon maple Syrup
- 1 teaspoon dijon mustard
- 3 teaspoon extra Virgin Olive Oil
- 1 teaspoon Apple Cider Vinegar
- ¼ teaspoon Sea Salt
- Black Pepper to taste
Instructions
- Wash and pat dry the Brussel Sprouts. Thinly Shred the Brussel Sprouts using a vegetable slicer. Alternatively slice them thin with your knife. Using the fingers, gently mix them to separate the shreds from the greens nicely.
- In a large bowl, add Brussels sprouts, Sliced Onions and toss.
- In a small bowl, whisk together lemon juice, lemon zest, dijon mustard, maple syrup, oil, vinegar and salt. Taste and adjust the consistency of the Vinaigrette to suit your palette.
- Pour the prepared Dressing over the Brussel Sprouts Salad and toss until well coated.
- Add Pomegranate Seeds, Pecan Nuts, Shaved Cheddar Cheese to the salad.
- Taste and adjust the seasoning with needed salt and pepper. Toss to combine.
- Serve Brussels Sprout Salad for lunch or along with your festive meal.
Angela Kelly says
Ah! Super light and tasty looking Salad. Would love to try it soon
Victoria Prince says
That looks so good! I am a massive salad fan, loving the sprouts idea 🙂 I'd make a salad based around onion and mushroom (I know - I'm odd!). Can't wait to try this brussels sprout salad with vinaigrette!
Kirsty Woods says
I would love to give your version a try soon, We grow our own sprouts! Looks delish, btw!
Jayne Townson says
I love Brussel Sprouts, so I fancy trying the one you've posted.
Sheila Reeves says
I'd make a coleslaw with a yoghurt and herb dressing - this brussel sprout salald sounds really interesting too!
Susan B says
I am the salad queen so would go for any seasonal salad. At this time of year, I would make a coleslaw with red and green cabbage. Thanks for the salad recipe for using sprouts. Vey interesting.
Sirley Young says
Actually, I'd love to try out your recipe. I'm a massive brussel sprouts fan 🙂
K.C.Mankell says
Never considered sprouts for a salad (although I do like sprouts!) I would certainly like to be more adventurous with salads, and I am looking forward to the warmer days where I can experiment a bit with more choice of ingredients.