Crisp, addictive, and full of bright flavor, this Creamy Shaved Brussels Sprout Salad is sure to become a favorite. Thinly shredded Brussels sprouts are tossed with apple, bacon, golden raisins, toasted hazelnuts and a creamy coleslaw-style dressing for a side dish that’s refreshingly different.
I grew up loving vegetables, and Brussels sprouts have always been one of my favorites. While I enjoy them roasted or crispy from the air fryer, I especially love them raw when they’re thinly shaved. In this salad they act like a bright, crunchy slaw, paired with crisp apple and fennel and finished with a creamy dressing that ties everything together.
Why you’ll love this recipe:
- This salad balances crunchy, chewy and creamy textures with a sweet-and-savory flavor profile that keeps you coming back for another bite.
- Most components can be prepared ahead, making it a great option for meal prep or entertaining.
- It works well as a side dish for weeknight dinners, cookouts, or as a hearty leftover lunch.
- With a few simple swaps you can make it vegetarian or vegan.
Recipe ingredients
- Brussels sprouts — choose fresh, bright green sprouts with compact leaves and no discoloration.
- Bacon — optional but recommended for a salty, savory contrast; omit for a vegetarian version.
- Fennel — thinly shaved fennel adds a crisp texture and mild anise note that complements the sprouts.
- Apple — any crisp variety provides a sweet crunch.
- Golden raisins — or substitute regular raisins, currants, or another dried fruit you like.
- Toasted hazelnuts — chopped and toasted for a nutty crunch; almonds, walnuts, or pepitas also work.
- Coleslaw-style dressing — a mildly sweet and tangy creamy dressing ties everything together; use your favorite homemade or store-bought dressing.
How to make this recipe
Once the Brussels sprouts are prepped, this salad comes together quickly. Prep the sprouts up to 1–2 days ahead and store in an airtight container in the refrigerator. Bacon and dressing can also be made ahead.
How to shred Brussels sprouts:
- Trim off the bottom stem and remove any tough outer leaves.
- Cut each sprout in half lengthwise.
- Place the cut side down and slice thinly with a sharp knife, or use a food processor if preferred.
Assemble the salad:
- Combine the shredded Brussels sprouts, shaved fennel, chopped apple, crumbled bacon (if using), green onions, and golden raisins in a large bowl.
- Toss with enough creamy coleslaw dressing to coat the ingredients evenly.
- Serve topped with toasted chopped hazelnuts.
Recipe FAQs
Yes. Brussels sprouts belong to the same family as cabbage and broccoli, and they’re delicious raw. When thinly shaved they have a crisp texture and a mild cabbage-like flavor—perfect for salads, slaws or a crudité platter.
How do you shave or shred Brussels sprouts?
Use a sharp knife for the best control. Trim the stem, cut the sprout in half, remove any tougher outer leaves, then place the cut side down and slice thinly. A food processor with a shredding disc can speed things up if you have one.
Serving suggestions
This salad is versatile and pairs well with many mains:
- Serve with roasted or air-fried chicken or pork for an easy dinner.
- Offer alongside grilled burgers or barbecued chicken at cookouts.
- Bring it as a side for pulled pork or other hearty mains.
- Leftovers make a satisfying, quick lunch.
- To make vegan: omit bacon and use a vegan mayonnaise or dressing.
Recipe notes
- Pro tip: Brussels sprouts can be prepped and shaved 1–2 days ahead. Store them in an airtight container until ready to use.
- Buy pre-toasted hazelnuts to save time, or swap with almonds, walnuts, or pepitas.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
More salad recipes you’ll love:
- Seasonal fall salads and hearty slaws
- Broccoli slaw with creamy dressing
- Kale slaw with apples and cranberries
- Napa cabbage salad
Did you try this recipe? If so, please leave a review below and tag me on social media so I can see what you made!
Creamy Shaved Brussels Sprout Salad — Quick Recipe Summary
- Servings: 6
- Prep time: 20 mins
- Cook time (bacon if using): 4 mins
- Total time: 24 mins
Ingredients (basic)
- 1 lb. Brussels sprouts, trimmed, halved and shaved
- 1 small fennel bulb, halved and shaved thinly
- 1 medium apple, cored and chopped
- 4 slices thick-cut bacon, cooked and crumbled (omit to make vegetarian)
- 2 green onions, thinly sliced
- 1/2 cup golden raisins
- 1/3 cup toasted, chopped hazelnuts, for serving
- Creamy coleslaw dressing, to taste
Instructions (concise)
- Place all prepared vegetables, apple, bacon and raisins in a large bowl.
- Toss with enough dressing to coat evenly.
- Top with toasted hazelnuts and serve.
Nutrition (per serving, approximate)
Calories: 260 kcal, Carbohydrates: 25 g, Protein: 7 g, Fat: 16 g, Fiber: 6 g, Sugar: 13 g. Nutrition is estimated and intended as a guideline.
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