Shredded Brussels Sprouts Salad: Best 5-Minute Holiday Side

Name: Shredded Brussels Sprouts Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 pound Brussels sprouts, finely shredded; 1/3 cup dried cranberries; 1/3 cup pecans, chopped; 2 tablespoons extra virgin olive oil; 1 tablespoon apple cider vinegar; 1 tablespoon spicy brown mustard; 2 tablespoons honey (or maple syrup for vegan); 1 inch fresh ginger, finely grated; 1 shallot, diced (about 1/2 cup); Salt and pepper to taste

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Looking for a refreshing side that’s just as vibrant as it is delicious? This Shredded Brussels Sprouts Salad brings crisp texture, bold flavor, and crowd-pleasing crunch to your table—whether it’s a weeknight dinner or a festive gathering. With ingredients like dried cranberries, pecans, and a zingy honey mustard ginger dressing, this dish is as nutritious as it is flavorful. Plus, it can be made ahead, making it a go-to for busy hosts or meal preppers.

Don’t miss our cranberry turkey stuffing balls if you’re planning a full holiday spread—this salad pairs beautifully with it.

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Why You’ll Love This Shredded Brussels Sprouts Salad

A Perfect Make-Ahead Option for Holidays

Unlike leafy greens that wilt quickly, shredded Brussels sprouts stay crisp longer, especially when dressed in advance. You can prepare this salad hours before serving, giving the flavors plenty of time to meld beautifully. It’s a dream come true for anyone planning a multi-dish meal.

Balanced Flavors with Sweet, Tangy, and Crunchy Notes

From the tartness of apple cider vinegar to the mellow sweetness of honey and dried cranberries, this salad delivers serious depth. Add in toasted pecans and you’ve got a balance of textures and flavors that hit every note.

Nutrient-Rich and Surprisingly Filling

Not only does it taste great, but it’s also good for you. Brussels sprouts are packed with fiber, vitamins C and K, and antioxidants. When paired with heart-healthy olive oil and nuts, you’re getting a dish that’s both satisfying and nourishing.

Ingredients for the Best Shredded Brussels Sprouts Salad

Core Ingredients and Substitution Options

Here’s what you’ll need:

Ingredient	Purpose	Substitution
Brussels sprouts	Base of the salad	Kale or shredded cabbage
Dried cranberries	Adds chew and sweetness	Raisins or chopped dates
Pecans	Crunch and richness	Walnuts, almonds, or sunflower seeds
Olive oil	Dressing base	Avocado oil
Apple cider vinegar	Tangy flavor	Lemon juice or white wine vinegar
Spicy brown mustard	Sharp, peppery flavor	Dijon mustard
Honey	Sweetens the dressing	Maple syrup (for vegan version)
Fresh ginger	Secret zing	Ground ginger (1/4 tsp)
Shallot	Mild oniony kick	Red onion or omit entirely

Looking for inspiration? Try our apple cinnamon sheet cake for dessert—it’s a great contrast to this fresh, zesty salad.

Optional Add-ins for Extra Texture & Flavor

Want to jazz it up even more? Consider tossing in:

Thinly sliced apples or pears
Shaved Parmesan or crumbled goat cheese
Pomegranate seeds for extra tartness
Sliced almonds or pumpkin seeds for added crunch

Why Ginger & Apple Cider Vinegar Make a Difference

These two ingredients elevate the flavor to a new level. Ginger adds a subtle heat and aromatic complexity, while apple cider vinegar provides just enough acidity to brighten everything up. Combined, they cut through the richness of the nuts and the natural bitterness of Brussels sprouts.

How to Make Shredded Brussels Sprouts Salad Step-by-Step

How to Shred Brussels Sprouts Properly

For the best texture, skip the bagged stuff. Use one of these shredding methods:

Sharp Knife: Trim ends, cut in half lengthwise, then slice into thin ribbons.
Food Processor: Use the shredding blade for quick, uniform pieces.

Pro tip: Wash sprouts after shredding and spin them dry to remove any residual bitterness.

Make the Honey Mustard Ginger Dressing

In a large bowl, whisk together:

2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp spicy brown mustard
2 tbsp honey (or maple syrup for vegan version)
1 tsp freshly grated ginger
Salt and pepper to taste

Add finely diced shallots early so they mellow out before mixing.

Mixing, Marinating, and Serving Tips

Add the shredded Brussels sprouts to the bowl with the dressing and toss well. Fold in the chopped pecans and cranberries. Let the salad marinate for 30 to 60 minutes before serving for best texture and flavor.

Check out our zucchini cornbread casserole as another veggie-forward side that pairs nicely.

Expert Tips for the Best Brussels Sprout Salad Every Time

How Long to Marinate for the Best Texture

Give your salad at least 30 minutes to marinate at room temp. This allows the sprouts to soften slightly and absorb the dressing. For deeper flavor, refrigerate up to 2 hours—but not overnight or it’ll lose its crunch.

Storage Advice: Freshness, Freezing & Leftovers

Short-term: Store in an airtight container for up to 2 days.
Meal prep: Keep dressing and sprouts separate until ready to eat.
Freezing? Not recommended. The texture suffers after thawing.

Discover great ideas like this easy pickled okra recipe if you love crunchy, tangy veggie sides.

Vegan-Friendly Swaps and Customizations

Want to make it vegan? Just swap the honey for maple syrup. Prefer it low-sugar? Use unsweetened cranberries or omit them entirely. The flavor of the dressing and crunch of the nuts will carry the dish.

Don’t miss our creamy pumpkin pasta for a satisfying main to serve alongside this salad.

What to Serve with Shredded Brussels Sprouts Salad

Best Pairings for Weeknights or Holiday Feasts

This shredded Brussels sprouts salad isn’t just a side dish—it’s a scene-stealer. For weeknight meals, serve it with grilled chicken, baked salmon, or turkey burgers. During holidays, it makes a crisp contrast to richer dishes like mashed potatoes, casseroles, and stuffing.

Need more holiday flavor? Check out our southern green bean casserole for a comforting companion dish.

Main Course	Why It Works
Roasted turkey or chicken	Classic pairing with a fresh twist
Vegan meatloaf	Balances heavier textures
Butternut squash soup	Sweet + savory duo
Mac & cheese	Creamy vs. crunchy contrast

Protein Additions to Turn It into a Meal

Want to bulk this up into a main course? Here are a few easy additions:

Grilled or shredded chicken
Hard-boiled eggs
Crispy chickpeas
Roasted tofu or tempeh
Quinoa or wild rice for plant-based protein

This versatility makes it ideal for meal prep or quick weeknight dinners. Don’t miss our newks chicken salad recipe for another protein-packed lunch option.

FAQs About Shredded Brussels Sprouts Salad

Can you eat raw Brussels sprouts in a salad?

Absolutely. Raw shredded Brussels sprouts are completely safe and healthy to eat. They’re crunchy when raw, but soften nicely after marinating in dressing. The key is shredding them finely and letting them rest before serving.

How far in advance can you make this salad?

You can prep the shredded sprouts and dressing up to 2–3 days ahead. For best results, mix them together no more than 2 hours before serving. This keeps the texture crisp and flavors fresh.

What’s the best way to store leftovers?

Store leftover salad in an airtight container in the fridge. It’s best eaten within 24–48 hours. If you’re prepping for later in the week, store the dressing separately and toss it just before eating.

Looking for a cozy fall dessert after your salad? Try our pumpkin cheesecake truffles—they’re no-bake and irresistible.

Conclusion: Elevate Your Side Dish Game with This Brussels Salad

This Shredded Brussels Sprouts Salad is proof that simple ingredients can deliver complex flavor. Whether you’re serving it at a festive dinner or packing it for lunch, it offers crunch, zing, and feel-good nourishment in every bite. Its versatility, prep-ahead convenience, and customizable nature make it a must-try dish this season.

Don’t miss our creamy broccoli cheese soup recipe for another warm and hearty companion to this fresh salad.

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