This Shredded Brussels Sprout Salad is a fresh and vibrant way to enjoy one of winter’s most underrated vegetables. Forget everything you think you know about boiled Brussels sprouts—this raw salad is crunchy, tangy, and bursting with colour. It’s made with just a few wholesome ingredients and requires no cooking or baking. It’s the perfect make-ahead salad for the holiday season or a gut-friendly side to brighten up your winter meals.
The balance of flavours and textures is what makes this salad so addictive. You’ve got the slight bitterness of the sprouts, the sweetness from pear and raisins, crunch from seeds and pecans, and a zingy mustard-lemon dressing that ties everything together beautifully. Plus, it’s a great source of fibre and plant diversity, both of which are essential for a healthy gut.
Ways To Enjoy It
- Holiday table centrepiece: This is a refreshing side dish that balances out heavier mains during festive meals.
- Lunchbox salad: It travels well and stays crisp, making it perfect for packed lunches.
- With protein: Serve alongside roast chicken, salmon, or a veggie loaf for a complete and balanced meal.
- As a starter: Brighten up your meal by serving a small portion as a fresh appetiser.
- Next-day brunch: Add a poached egg on top for a delicious and nutritious brunch plate.
Great For Your Gut Health
Brussels sprouts are high in fibre and rich in antioxidants, including vitamin C and K. Eating them raw preserves more of these nutrients. This salad is also packed with plant diversity—sprouts, pear, parsley, pumpkin seeds, raisins, and pomegranate—which all contribute to better gut health. Research from ZOE shows that aiming for 30 different plant foods a week can support a diverse and thriving gut microbiome. A salad like this one makes it easy and delicious.
Tips
- Use a food processor: Shredding Brussels sprouts manually can take time—use the shredding blade of your food processor to make prep fast and easy.
- Massage the sprouts: If you want a slightly softer texture, massage the shredded sprouts with a pinch of salt and a bit of lemon juice before mixing with the other ingredients.
- Customise the nuts and seeds: Toasted caramelised pecans are a game changer here, but you can use walnuts or almonds instead depending on what you have.
- Make it ahead: This salad actually gets better after sitting in the fridge for an hour, allowing the flavours to meld.
- Chop ingredients evenly: Especially the pear and parsley, so each bite gets a bit of everything.
Swaps
Brussels sprouts: Finely shredded cabbage works as a good alternative, though the taste will be milder.
Parmesan cheese: Try crumbled feta or goat’s cheese for a tangy twist.
Pomegranate seeds: Chopped dried cranberries work great if you don’t have pomegranate.
Pear: Use apple or even orange slices if that’s what you have at home.
Pumpkin seeds: Sunflower seeds or chopped nuts can be used instead.
Caramelised pecans: Plain roasted pecans or walnuts still add great crunch and flavour.
Apple vinegar: White wine vinegar or lemon juice can work in the dressing if needed.
Storage
Fridge: Store in an airtight container for up to 3 days. The salad holds up well and can be enjoyed cold.
Freezer: Not suitable for freezing.
More Salads Recipes
Shredded Brussel Sprout Salad
Ingredients
- ~300 g Brussels sprouts shredded
- 80 g pomegranate seeds
- 1 pear, chopped
- 40 g grated Parmesan cheese
- 30 g pumpkin seeds
- 30 g mix raisins
- Handful toasted caramelised pecans
- 30-40 g chopped parsley
Dressing
- 30 ml oil
- 2 tbsp apple vinager
- 1/2 lemon
- 1/2 tsp Dijon
- 1/4 tsp salt or more to taste
Instructions
- in a jar add all the dressing ingredients and mix.
- Shred the Brussels sprouts, I have used a food processor and changed the blade to the shredding disk. If you don’t have this a mandoline should work too (it’ll just take way longer).
- Add all the salad’s ingredients to a bowl and pour the dressing.
- Mix well. Use your hand it’s much easier!