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Shaved Brussels Sprout Salad

The first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. —Nick Iverson, Denver, Colorado
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    6 servings


  • 1 tablespoon cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 1 small garlic clove, minced
  • 2 tablespoons olive oil
  • 1 pound Brussels sprouts, halved and thinly sliced
  • 1 small red onion, halved and thinly sliced
  • 1/3 cup dried cherries, chopped
  • 1/3 cup chopped pecans, toasted


  • Whisk together the first 4 ingredients; gradually whisk in oil until blended.
  • Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
3/4 cup: 156 calories, 9g fat (1g saturated fat), 0 cholesterol, 79mg sodium, 18g carbohydrate (10g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1/2 starch.

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  • shannondobos
    Jan 17, 2020

    This salad is delicious! It has a great crunch. It doesn't look like there will be enough dressing, but trust me, if you keep stirring and then let it rest for an hour in the fridge before serving, it is just right! I like that this salad maintains it's crunch and gets better with a bit of time, so it's a perfect candidate for a potluck.

  • Stacey
    Dec 16, 2019

    I had never made a Brussel Sprout salad and found this one to be delicious. At first you don't think there will be enough dressing but if you leave it to marinate, there is enough. Just keep mixing. Rather than halfing and slicing, I did shred the sprouts and enjoyed as a slaw consistency. No flavor was compromised. Will definitely make again just as is!

  • jmkasprak
    Dec 31, 2018

    Excellent. I made it as written the first time and found it needed more dressing, so I doubled it the next time and got great reviews. Some people didn't like the red onion, so I might use a milder sweet onion from now on. Note that if you have a kitchen aid with the slice/shred attachments, it makes quick work out of thinly slicing those brussels sprouts.

  • jetluvs2cook
    Dec 12, 2018

    This has turned out to be one of my favorite salads! If I take it to a potluck, always gets cleaned out! Delicious!

  • Kevin
    Nov 23, 2018

    Really tasty. Made about 1.5x the dressing, which is very good and works for many salad options besides this one. Keeps well at least 24 hours; not sure beyond because we finished it off quickly. Will definitley make again.