Shredded Brussels Sprouts Salad

5 from 2 votes

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Shredded Brussels sprouts make a light and savory salad, perfect for your next special meal. Featuring ordinary seasonal ingredients, this recipe has fall written all over it.

If you’re looking to add a special touch to your holiday dinner, I have exactly what you want.

A bowl of Brussels sprouts salad
Serve this salad made from shredded Brussels sprouts for your next special dinner.

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Growing up, I was not a fan of Brussels sprouts. Besides reminding me of mini-cabbages, I only remember them being served wet, soggy, and with no flavor at all.

Over the years, Brussels sprouts recipes have become a favorite food of mine. These little green nutrition bombs can be made in so many ways. Roasted, sauteed, grilled, are just a few ways I’ve learned to enjoy them. And now, in this beautiful and tasty salad.

Two bowls of salad with Brussels sprouts
Serve this as a light lunch by itself or for the start of a special dinner.

🥗 What is it?

This green salad uses a base of butter lettuce mixed shredded Brussels sprouts. The soft and slightly sweet leaves of butter lettuce are a wonderful compliment to the crisp and savory slices of Brussels sprouts.

As a time saver, you can make most of this salad a day or two ahead of time and put it all together just before serving. Another reason I love this shredded Brussels sprouts recipe!

🥬 What’s in it?

Lemons, Brussels sprouts, and other ingredients for a salad.

The two greens are mixed with a combination of fall flavors like apple and dried cranberries. It’s then all held together by a simple dressing made from lemon juice and olive oil.

  • Brussels sprouts
  • Butter lettuce
  • Olive oil
  • Fresh lemon juice
  • Salt and pepper
  • Goat cheese
  • Dried cranberries
  • Pecans
  • Apple
Put this together in just 20 minutes

🥣 How to make it

(Find the full recipe at the end of this post.)

Mixing a salad in a bowl
This easy salad has just a few steps.
  1. Whisk the olive oil, lemon juice, salt and pepper together.
  2. Slice and shred the sprouts and lettuce and put them in a large bowl.
  3. Pour the olive oil and lemon juice mixture over the greens and mix well.
  4. Just before serving, mix the apple, cranberries, and toasted pecans into the greens. Top with goat cheese.
A bowl with green salad and pecans and apples.
This salad makes 6 to 8 servings.

Pro Kitchen Tips

  • Tossing the apples with the lemon juice will to keep them from browning!
  • Toasting the pecans will add loads of flavor! If you’ve never done it, here’s a great tutorial for how to toast nuts.
Brussels sprouts need to be trimmed and washed before use.

In case you were wondering

Can You Eat Cold Brussels Sprouts?

Yes, and this salad is a great example how to eat raw Brussels sprouts. The fresher they are, the sweeter they taste!

How to Shred Brussels Sprouts

  1. Start by trimming the ends and peeling off any brown or wilted leaves.
  2. Use a sharp knife and carefully slice them in half, from top to bottom.
  3. Lay each half, cut-side down, on a cutting board and thinly slice (width-wise) and then shred them by hand.
  4. You can shred Brussels sprout in a food processor as well. Just trim them and cut them in half. Then pulse, one or two times.

How Far in Advance Can I Shred Brussels Sprouts?

You can shred them up to two days ahead of time. Be sure to store them in an air-tight container in your refrigerator.

How Long do Brussels Sprouts Last in the Fridge?

Brussels sprouts will last for days in the fridge, but they taste best if you use them within three of four days of buying them. Don’t wash them until you are ready to use them. (This will help keep them fresh.)

What Pairs with Brussels Sprouts?

Think savory meats and other veggies. Some great choices are:

Three bowls of Brussels sprouts salad with walnuts and a baguette of bread

Similar Salads You Might Enjoy

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Shredded Brussels sprouts salad

5 from 2 votes
Fast and easy salad made with shredded Brussels sprouts and savory add-ins.
Prep: 20 minutes
Total: 20 minutes
Yield: 8 people


  • 1 lb Brussels sprouts, rinsed and trimmed
  • 1 head Butter lettuce, small
  • 3 tbsp Olive oil, extra virgin
  • 1/4 cup Fresh lemon juice, plus one additional tablespoon
  • Sea salt and fresh ground black pepper
  • 4 oz Goat cheese, crumbled
  • 1/2 cup Dried cranberries
  • 1/2 cup Pecans, toasted and choppped
  • 1/2 Galla apple, juilienne cut


  • In a small bowl, whisk together olive oil, 1/4 cup lemon juice, salt, and pepper.
  • Thinly slice Brussels sprouts and butter lettuce. Place in a large salad bowl.
  • Julienne the apple and toss with remaining tablespoon of lemon juice. Add apple to salad 
  • Pour oil/lemon juice mixture over the greens and toss well.
  • Just before serving, mix cranberries and roasted pecans with salad. Top with goat cheese.


  • Leave the apple skin intact for added color.
  • Adjust amounts of cranberries, pecans, and cheese to taste.
  • Be very gentle when mixing in the goat cheese (or just leave it on top to mix in naturally while serving) and it spreads easily when mixing and can become messy.
  • For a little extra flair, you can substitute the goat cheese for Parmesan cheese, blue cheese, or even some shredded, extra sharp cheddar cheese.


Calories: 185kcal, Carbohydrates: 15g, Protein: 5g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 7mg, Sodium: 68mg, Potassium: 314mg, Fiber: 4g, Sugar: 8g, Vitamin A: 1249IU, Vitamin C: 52mg, Calcium: 55mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. We LOVE all the ingredients in this salad- and especially shredded Brussels Sprouts! Genius!
    Thank for a delicious recipe! Ps … love your sites new look! Congrats!

  2. The contrast of the greens flavors & textures makes this salad surprisingly complex base.
    Add the goat cheese crumbles, apples, cranberry & toasted pecans? This is a healthy, delicious, satisfying meal masquerading as a salad. Love it!