Shaved Brussels Sprout Salad with Apples. Thin raw Brussels sprouts with crisp apple, dried cranberries and toasted sunflower seeds in a lemon-Dijon dressing. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
Jump to ingredients · Jump to method
A crisp sprout salad
Thin raw Brussels sprouts soften slightly under a lemon-Dijon dressing, with apple matchsticks, cranberries and toasted sunflower seeds added at the end.
This is distinct from the preceding pear-walnut-blue-cheese salad. Six side portions and the ten-minute resting texture need a kitchen trial.
Shave thin and safely
Trim tough ends and slice sprouts finely. A sharp knife or a mandoline with a hand guard works; thick quarters do not give the same tender raw-salad texture.
Toast sunflower seeds just until fragrant and cool them so they do not wilt the dressed greens.
Ingredients for 6 side portions
| Ingredient | Amount | Use |
|---|---|---|
| Brussels sprouts, trimmed and thinly shaved | 1 pound | Raw salad base. |
| Crisp apple, cut into matchsticks | 1 large apple | Add near serving. |
| Dried cranberries | 1/3 cup | Salad. |
| Shelled sunflower seeds | 1/3 cup | Toast and cool. |
| Extra-virgin olive oil | 3 tablespoons | Dressing. |
| Fresh lemon juice | 2 tablespoons | Dressing. |
| Dijon mustard | 1 teaspoon | Dressing. |
| Pure maple syrup | 1 teaspoon | Dressing. |
| Fine salt | 1/2 teaspoon | Dressing. |
| Freshly ground black pepper | 1/4 teaspoon | Dressing. |
Step-by-step method
- Trim 1 lb Brussels sprouts and shave thinly with a sharp knife or a guarded mandoline. Toast 1/3 cup shelled sunflower seeds in a dry skillet about five minutes until fragrant, then cool.
- Whisk 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon, 1 tsp maple syrup, 1/2 tsp salt and 1/4 tsp pepper. Toss the shaved sprouts in the dressing and let stand about ten minutes to soften slightly.
- Cut one large crisp apple into matchsticks. Add it with 1/3 cup dried cranberries and the cooled sunflower seeds just before serving; toss to distribute.
- Divide into six side portions and record shaved-sprout volume, ten-minute texture and apple color in a kitchen trial.
Rest the dressed sprouts
Whisk olive oil, lemon, Dijon, maple, salt and pepper. Toss sprouts and give them ten minutes for a slight softening without a cooked vegetable texture.
Love and Lemons offers a shredded Brussels sprout and apple salad. This version has its own sunflower-seed and lemon-Dijon quantities; its holding behavior is untested.
Add apple just before serving
Cut one crisp apple into thin matchsticks. Add it with cranberries and seeds shortly before serving to preserve contrast.
If an early-prepped apple browns, document the time and variety before making a make-ahead claim. Do not add walnuts from the separate pear salad to the photo.
Serve and store
One sixth of the bowl is a working side portion. The dressed sprout component may hold differently from the fresh apple; test them separately before setting storage guidance.
Check packaged cranberry and seed labels for cross-contact rather than making an unsupported allergen-free promise.
Sprout salad questions
Are the sprouts cooked?
No. They are thinly shaved and briefly rested in dressing.
When is the apple added?
Just before serving for crispness and color.
Why sunflower seeds?
They add a measured toasted crunch without duplicating the walnut salad next door.
Further reading and related Chefly recipes: Love and Lemons' shredded Brussels sprout and apple salad. These are relevant references and other dishes, not evidence that this proposed formula was tested.
Recipe-card handoff — preview, not a native plugin card
Shaved Brussels Sprout Salad with Apples. Category: Sides. 6 side portions. Prep approximately 20 minutes; cooking approximately 5 minutes; additional cooling/chilling approximately 10 minutes; total approximately 35 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 1 pound Brussels sprouts, trimmed and thinly shaved; 1 large apple Crisp apple, cut into matchsticks; 1/3 cup Dried cranberries; 1/3 cup Shelled sunflower seeds; 3 tablespoons Extra-virgin olive oil; 2 tablespoons Fresh lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon Pure maple syrup; 1/2 teaspoon Fine salt; 1/4 teaspoon Freshly ground black pepper.
Instructions: Trim 1 lb Brussels sprouts and shave thinly with a sharp knife or a guarded mandoline. Toast 1/3 cup shelled sunflower seeds in a dry skillet about five minutes until fragrant, then cool. Whisk 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon, 1 tsp maple syrup, 1/2 tsp salt and 1/4 tsp pepper. Toss the shaved sprouts in the dressing and let stand about ten minutes to soften slightly. Cut one large crisp apple into matchsticks. Add it with 1/3 cup dried cranberries and the cooled sunflower seeds just before serving; toss to distribute. Divide into six side portions and record shaved-sprout volume, ten-minute texture and apple color in a kitchen trial.
Allergens: Check Dijon, dried cranberries and sunflower-seed packages for allergens and cross-contact. Review packaged ingredients and cross-contact before serving.
Print
Shaved Brussels Sprout Salad with Apples
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Six side portions of shaved raw Brussels sprouts with apples and cranberries.
Ingredients
- 1 pound Brussels sprouts, trimmed and thinly shaved
- 1 large apple Crisp apple, cut into matchsticks
- 1/3 cup Dried cranberries
- 1/3 cup Shelled sunflower seeds
- 3 tablespoons Extra-virgin olive oil
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Pure maple syrup
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Freshly ground black pepper
Instructions
- Trim 1 lb Brussels sprouts and shave thinly with a sharp knife or a guarded mandoline. Toast 1/3 cup shelled sunflower seeds in a dry skillet about five minutes until fragrant, then cool.
- Whisk 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon, 1 tsp maple syrup, 1/2 tsp salt and 1/4 tsp pepper. Toss the shaved sprouts in the dressing and let stand about ten minutes to soften slightly.
- Cut one large crisp apple into matchsticks. Add it with 1/3 cup dried cranberries and the cooled sunflower seeds just before serving; toss to distribute.
- Divide into six side portions and record shaved-sprout volume, ten-minute texture and apple color in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 10 minutes, included in the total.
Untested estimate: five-minute seed toasting and ten-minute dressed-sprout rest.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 10 minutes
- Cook Time: 5 minutes
- Category: Sides
Nutrition
- Serving Size: One sixth of the tossed salad, pending measured bowl yield