It has only been in the past few years that I have come to appreciate brussels sprouts. It’s not that I ever had an aversion to them but I just simply was not exposed to them. They weren’t something my family ever made and given their stereotypical bad reputation in the vegetable world, I never had much interest in pursuing them further. However, Josie’s winter vegetable chopped salad (aka one of my favorite dinners EVER) changed that for good. Now that we have become a family of brussels sprouts lovers, this is the time of year to find more things to do with them.

Shaved brussels sprouts salads seem to be all the rage these days and everyone seems to make them just a little bit differently. I have had a few variations in restaurants and eventually determined that my favorite combination featured shredded gouda, apples, dried cranberries and a light lemony dressing.

This salad is wonderful as a stand alone light lunch or as a side as part of a larger meal. This would be an excellent contribution for Thanksgiving since the vegetable actually shines here, rather than being smothered in a heavy sauce, butter etc. I know I’ll be eating this often throughout the coming winter months!


  • 1 lb. brussels sprouts
  • 2 tbsp. lemon juice
  • 2 tbsp. Dijon mustard
  • 2 tbsp. shallot, finely minced
  • 1 small clove garlic, minced or pressed
  • ½ tsp. kosher salt
  • Freshly ground pepper, to taste
  • 3 tbsp. extra virgin olive oil
  • ½ cup aged gouda, coarsely shredded
  • 1 apple such as Pink Lady, peeled, cored, and thinly sliced
  • ½ cup dried cranberries, coarsely chopped
  • ¼ cup toasted hazelnuts, coarsely chopped (optional)


  • 01

    Trim the ends off of the brussels sprouts. In a food processor fitted with the slicing attachment, shred the brussels sprouts. Remove to a large mixing bowl. In a liquid measuring cup, combine the lemon juice, Dijon, shallot, garlic, salt and pepper. Add in the olive oil and whisk until well blended. Add the dressing to the bowl with the brussels sprouts. Toss well, then let stand at least 30 minutes or up to 2 hours.

  • 02

    Add the gouda, apple, cranberries and hazelnuts to the bowl with the brussels sprout mixture. Toss well to combine. Taste and adjust seasoning as necessary. Serve.


  • Oh yes, this combination sounds delicious. I love getting new ideas on how to dress up the humble brussels sprouts (which I think are the perfect veggie for cold weather).

  • This looks absolutely delicious Annie – a great antidote to the usual christmas season excess!

  • Melissa Brooker

    i LOVE brussels sprouts! But had the same situation as you, i never necessarily didn’t like them, but my dad never made them, it wasn’t until i started dating my now husband, and ate dinner at his house, that i ever tried them! over time, i’ve found myself loving them more and more and trying to find new ways to eat them! I will absolutely make this salad, very soon! Thanks for another great recipe!

  • Paige Cassandra Flamm

    These sprouts look amazing!


  • Liz @ FloatingKitchen

    I’m a big brussels sprout lover, so this salad is right up my alley. The gouda in here sounds amazing! Overall, a perfect dish for Thanksgiving!

  • Sarah

    This is great! I was hoping you’d post something fresh with veggies. Could I chop the Brussels sprouts the day before?

  • Annie, this looks fabulous! We are vegetable lovers in these parts, but we echo your sentiments on brussels sprouts wholeheartedly. Even though it’s still summer down here in Florida, this cool weather salad couldn’t be a more perfect addition to our Thanksgiving table. Can’t wait to try it!

  • Molly F.C.

    (raising hand) Lover of brussels sprouts here! Like to put them into stir fries. I’ve used cabbage but my family likes the little guys even more. Thanks for delicious looking recipe.

  • I love shaved brussels salads and am planning to post one before Thanksgiving too! Yours looks gorgeous!

  • noida

    Are the brussels sprouts raw? I don’t think I have ever eaten brussels sprouts that weren’t cooked. It seems weird :)

  • Cate Hartnett

    I’ve been eating Brussels since I was a kid. We ate frozen ones that had been boiled to death. And I loved them! I know. It must mean I really like them if I’d eat them how they were prepared. Now, I wouldn’t even think about boiling them unless it was to blanch them before sautéing :)
    Can’t wait to try this dish!

  • annieseats

    Yes, they are raw, but the brief marination in the lemon juice and the fact that they are shaved/shredded makes them perfectly textured.

  • noida

    Thank you for the answer. I never whould have thought of eating brussels sprouts raw. I have to try them :)

  • Jill

    My new favorite salad recipe. Have made them twice in the last 2 weeks and may be on my Christmas Eve menu. First time I made a half batch for just my husband and I as I wasn’t sure I’d like it. Silly me. I slipped up and made a full recipe of the dressing however. Yum. Dipped carrots and whatever raw veggies I could find into it. Last night I used pomegranate seeds instead of the cranberries. Pretty!