Shredded Brussels Sprouts Salad with cranberries & walnuts

A simple Shredded Brussels Sprouts Salad with cranberries & walnuts – perfect for gatherings. Gluten-free, plus can easily be made paleo and/or vegan (just leave out the parmesan shreds!).

Post originally published November 2017. Same recipe, just updated November 2019.

this recipe

If you would have told me 10 years ago that brussels sprouts would be one of my top 10 favorite foods I probably would have said “Ew, absolutely not.”

But guys, I LOVE THEM now. I honestly love them pretty much all ways – except steamed/boiled because that is just gross. That is exactly why people have such bad feelings towards brussels sprouts in the first place! Maybe it was the generation before me, or my grandparents generation that decided it was an okay thing to do – boiling brussels sprouts – but its just wrong. Is there anyone who actually likes boiled brussels? Would the boiled brussels sprouts lovers please stand up? 

Alright but seriously brussels sprouts this time of year are theee best. So many ways to prepare my favorite vegetable for all the gatherings coming up…

You can roast them with balsamic.

Roast them with squash.

Sautéed them and serve with pumpkin aioli.

Or you can serve them shredded and raw – no cooking necessary! So I bring you:

Shredded Brussels Sprouts Salad

This brussels sprouts salad recipe is quite simple and doesn’t take too much time at all. You can even prep everything the day before and then add the dressing before you’re ready to serve.

Ingredients needed for shredded (shaved) brussels sprouts salad

• chopped walnuts
• brussels sprouts
• dried cranberries
• shaved parmesan cheese

Simple Dressing

• extra virgin olive oil
• red wine vinegar
• pure maple syrup
• garlic powder
• salt

How to Make a Shredded Brussels Sprouts Salad

I started with fresh brussels sprouts and then shredded them using my food processor. You can also buy pre-shredded brussels sprouts if your local grocer carries them. I know Trader Joe’s has tons of prepped items like that – huge time-saver!

So if you’re buying brussels sprouts whole and you don’t have a food processor/slicing attachment, you can also carefully cut the brussels sprouts very thin. Or you can use a mandoline slicer. I would recommend using a cutting glove if going either of those routes though. Don’t want to lose a fingertip! 

And the rest of the ingredients for this brussel sprouts salad are really simple: toasted walnuts, dried cranberries, and a simple homemade dressing.

Everything gets mixed together in one bowl and then it’s just tossing together to coat the brussels sprouts.

OH. But I felt compelled to add some cheese here. You could definitely serve it without if you have a gathering with dairy-free or vegan peeps. Or maybe you just have a little bowl of parmesan shreds on the side.

Or if you have cheese lovers on your hands (my family) just sprinkle that goodness right into the bowl.

The saltiness of the cheese really does compliment the sweet dried berries quite well in this brussels sprouts salad.

But that is basically it! Super simple, light, paleo/vegan-friendly and gluten-free. It’s the perfect side dish for the holidays.

I mean, we have to balance all those potatoes with some greens right? 

Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx, Ashley

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