15-Minute Shaved Brussels Sprouts Salad
A vibrant raw salad combining thinly shaved Brussels sprouts with grated cauliflower, crisp apple, and tart dried cranberries. The creamy honey mustard dressing made with Greek yogurt and Dijon mustard brings tangy, slightly sweet richness without heaviness. This dish balances crisp textures with bold flavors and works as a light lunch, dinner side, or make-ahead option for meal prep. The raw vegetables retain their nutrients and crunch, while the dressing's acidity from lemon juice prevents the sprouts from wilting. Perfect for those seeking lighter eating without sacrificing satisfaction, this version streamlines preparation with a food processor and delivers restaurant-quality results at home. Serve chilled or at room temperature alongside grilled proteins or as a standalone vegetarian main.
Ingredients
- 2 cup Brussels sprouts, shaved
- 1 red apple
- ½ head cauliflower
- ¼ cup dried cranberries
- ¼ cup extra-virgin olive oilavocado oil1:1oil
neutral flavor, higher smoke point
- ¼ cup Greek yogurt
- 3 tablespoon Dijon mustard
- 2 tablespoon honey
- 1 lemon, juiced
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- 1
Shave Brussels sprouts and red apple thinly using a mandoline or food processor.
- 2
Grate cauliflower roughly using a box grater or food processor.
- 3
Toss shaved sprouts, apple, cauliflower, and dried cranberries together in a large bowl.
- 4
Whisk together olive oil, Greek yogurt, Dijon mustard, honey, lemon juice, garlic, salt, and black pepper.
- 5
Drizzle dressing over salad and toss to combine. Serve at room temperature or chilled.
Tips
Use a mandoline for paper-thin sprouts that soften slightly when dressed without becoming mushy. This creates ideal texture contrast with the crunchy apple and cauliflower.
Juice the lemon fresh and whisk the dressing separately before tossing, preventing browning of apples and Brussels sprouts from extended acid exposure.
Prepare vegetables up to four hours ahead and store in separate containers. Dress only when serving to maintain crispness and prevent wilting.
Good to Know
Dress only before serving. Store undressed salad in airtight container up to 4 days; store dressing separately up to 5 days.
Shave Brussels sprouts and apple, grate cauliflower, and prepare dressing up to 4 hours ahead. Keep vegetables and dressing in separate containers to prevent sogginess.
Serve chilled or at room temperature as a side dish or light main course with grilled chicken, fish, or tofu.
Common Mistakes
Dress the salad hours in advance to avoid the Brussels sprouts and apple becoming soft and watery from the acidic dressing.
Cut vegetables too thick to avoid a tough, less appealing texture; use a mandoline for consistent thinness.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this salad ahead of time?
Yes, prepare vegetables and dressing separately up to 4 hours ahead. Store in airtight containers to prevent browning and moisture loss. Dress only when serving to maintain crispness.
What if I don't have a mandoline?
A food processor with a slicing blade works well for Brussels sprouts and apple. For thicker cuts, use a sharp chef's knife and slice as thinly as possible. Adjust cooking philosophy slightly as thicker pieces remain crunchier longer.
Can I freeze this salad?
No. Freezing damages raw vegetables' cell structure, resulting in a mushy, unappetizing texture when thawed. Keep refrigerated and consume within 4 days of preparing vegetables.