The Salad You’ll Make Every Thanksgiving and Christmas | Shaved Brussel Sprout Salad

This festive shaved Brussels sprout salad brings crunchy texture, bright seasonal flavor and effortless holiday flair to your table. It’s a standout holiday side dish for Thanksgiving or Christmas that’s both fresh and comforting—perfect when you want a healthy holiday salad recipe that complements rich mains without feeling heavy. Easy to prep ahead and beautiful to serve, it’s the kind of dish that becomes your go-to for winter dinner party salads or “make-ahead vegetable sides” when you want something that tastes special but stays simple.

INGREDIENTS
• 1 ½ lbs Brussels sprouts, trimmed and thinly shaved
• 2 cups shredded red cabbage (about ¼ of a small head)
• ½ small red onion or 2 large shallots, very thinly sliced
• 1 medium crisp apple cored and thinly sliced or matchsticked
• ½ cup dried cranberries (or dried cherries for a tart twist)
• ½ cup candied or toasted pecans (or walnuts), roughly chopped
• ½ cup grated or shaved Parmesan

Dressing
• ⅓ cup extra-virgin olive oil
• 3 Tbsp fresh lemon juice (about 1 lemon)
• 1 Tbsp Dijon mustard
• 2 tsp maple syrup or honey
• ½ tsp kosher salt
• ¼ tsp black pepper

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Brussels sprouts used to be the vegetable that everyone loved to hate, but not anymore. This raw Brussels sprout salad flips the script completely, and you don’t even have to cook a thing. It’s crisp, fresh, it’s tossed with dried cranberries, candied pecans, shaved parmesan, and an amazing maple dijon vinegrett. This is the kind of no cook side dish that gets wiped clean at holiday dinners, and it comes together in under 15 minutes. Make it ahead, serve it cold, and watch people go back for seconds of Brussels sprouts. I’ll show you how to shave them, dress them, and elevate this underrated veggie into something worthy of your holiday table. For the full ingredient list, check the description box below. But enough talking. Let’s get cooking. So, let’s start this no cook recipe off with the Brussels sprouts. We’re going to use one of my favorite tools in the kitchen, the Japanese mandolin. I like this Japanese mandolin because it has the this little part that we could put these little inserts in. Uh, and that’s going to help us for some other ingredients that we’re going to cut up. But, let’s start off with the Brussels sprouts. And this is just another public service announcement. Whenever you’re using your mandolin, always wear a cut glove. They are very inexpensive and they really stop some serious accidents to happen. This is a fast recipe, but nothing will slow it down like a trip to the emergency room. Uh, I have my mandolin set to just a like a like a nice slice setting. And now I’m going to work the Brussels sprout right into the bowl. And one of the great parts about doing this Brussels sprout one, it’s got like a little safety built in because normally I would cut off the root end of the Brussels sprout, but that’s the handle I like to use to to hold the Brussels sprout as I’m shredding it. And you could totally do this by hand. This just makes it a whole lot faster and uh more uh uniform. [Music] And Brussels sprouts can come in all different shapes and sizes. So here I like to put probably like a little over a pound, maybe a pound and a half of Brussels sprouts. I don’t want to tell you an exact amount of Brussels sprouts because look how much they can vary in size. Like this is both coming out of the same batch. This is a Brussels sprout and this is a Brussels sprout. So I’m not going to tell you like 25 Brussels sprouts because it ain’t 25 of these and or these. So you know about a pound and a half. And before I add any of the other ingredients, I’ll get in there with my hands and I’ll just kind of break up any of like the bigger slices. I don’t have to be super exact, but I’ll take any of these like bigger slices that we cut through and just break those up into the little shreds. So now here we got a Brussels sprouts, beautifully colored and slightly larger cousin, the red cabbage. I’m just going to cut off a sliver of this red cabbage because we want the Brussels sprouts to be the star, but I’m going to shred the red cabbage in there for a nice contrast of color. Look how beautiful red cabbage is when you cut that. That looks absolutely unbelievable. I love vegetables and you can see that like they are really amazing things out of nature. So, I’m going to cut this into quarters just so it’s a little easier to handle. On goes the cut glove. And now we’ll take this and also shred this right in. Next up, we’re going to put a half a red onion in there. I feel like no salad is complete without onion representation. In this recipe before, I’ve also used shallots. So, sometimes if you’re making this around holiday time, you have some extra shallots. That also be a good use for the shallots. [Music] The last thing that we’re going to use the mandolin to go inside this salad is going to be an apple. So, I’m going to take the peel off of this apple. And here I’m using a honey crisp apple. You can use any apple. Granny Smith would work really well right here or any of the other apple varieties. There’s so many apple varieties now it’s really hard to even keep track of them. Most of them are good. The ones I’d probably stay away from is like a Macintosh uh apple or a Red Delicious. But honestly, those will probably work just fine. If that’s your favorite apple, go ahead and throw those in there. I’m going to cut the apple in half and just trim it up. We’ll remove the top, remove the bottom, and take out the core. So, one of the cool parts about the Japanese mandolin that it comes with all these inserts. I can take these and I can add these into the uh blade. And you can see here I’m going to use the largest one. And now I’m going to insert the blade on the bottom of the mandolin. Again, cut glove goes back on. And here, this one I’m going to shred outside the bowl so you can see it. But I’m gonna take the apple and as I’m shredding it, you can see we got these really nice like thick like I wouldn’t call them matchixs cuz these are a little bigger than matchixs, but you know, nice thick pieces of apple that are really nice for a salad. And look how fast that was. This would take a really long time to do this cut work this evenly with a knife. This makes the job really easy. And I already got the mandolin dirty, so I might as well keep using it. I’m not big on kitchen gadgets, but this is definitely one of them. So, if you don’t have this, you could do this recipe by hand, but this makes it a whole lot easier, and this is well worth the low price tag that you can get for this. So, now we need a couple of store-bought ingredients here. We’re going to add some dried cranberries. Cranberries, I think, are like one of the quintessential like fall and winter things that you really don’t see in a lot of summer spring recipes, but this adds a really nice seasonal touch to this recipe. Next up, I’m going to put some candied pecans. This I’m preparing for holiday time, so I’m using the candy pecans because they honestly they taste better cuz they’re covered with nice, sweet, wonderful glaze. If I was making this more for a week night, I wanted to tone it down, I may just use like some regular pecans and toast them. Uh, but either way, we got to chop them up a bit because these are a little too big to go inside there. So, I’ll just take these and I’ll just run my knife roughly through them, trying to just break up the larger pieces. When I don’t use the uh candy pecans, I like to use regular pecans, chop them, and then toast them. So, if you did go that route, just use regular pecans, chop them up the same way that I’m doing right here, and then toast them. And I don’t need to pulverize this. I just need to get rid of all the big chunks. Now, we’re going to add some Parmesan cheese that I’m going to shave with my vegetable peeler. I’m going to just shave it right in there. You can use Pecarino Romano or another sharp cheese, but I think this is a great cheese to use for this. And we don’t want to shred it, but I do want to take the vegetable peeler and just cut it up into little pieces. It’s another use for a vegetable peeler that you really don’t see a lot of. It’s an unbelievable way to use it. Now, let’s make a really simple dressing for this salad. So, here I’m going to add some extra virgin olive oil to this bowl. The juice from one lemon, a spoonful of dijon mustard. For sweetness, we’re going to add some of this maple syrup. This is homemade maple syrup for my friends in Minnesota. This stuff is so good, so smoky, and I love using it as an ingredient in dressings and all kinds of savory stuff. We’re going to put two spoonfuls of that and a little salt and some fresh ground black pepper. I’m just mixing until the Dijon mustard looks nice and mixed in and everything looks nice and uniform. So, now we’ll take our dressing and we’ll pour this on top of our salad. Now, I’m going to try to give this a mix without it spilling over. This bowl is packed to the max. I should be using a larger bowl. And in fact, I’m gonna make that change because I think it would be way easier to mix if it was in a slightly larger bowl. I just always like to use the glass bowls because I always like to show you like what’s going on. These larger metal bowls, they they’re easier to work with, but they’re way harder for you to see what’s going on. [Music] That’s much better. I mentioned this before in previous videos, but it’s really important that if you’re cooking and you see something’s not working, you got to pivot. So, if you grab the wrong bowl and the bowl’s too small, go get a larger bowl. It’s okay. It’s way easier to just clean one more bowl than to try to mix this in the smaller bowl, half of it fall out. You can see how much easier this is. And I got plenty of room to work with. And look how beautiful this salad is. And I’ll keep working from the bottom and just keep giving it a toss. And once I see everything is mixed well enough, I’m going to get my nice serving bowl out and we’ll throw the salad inside the serving bowl. And I’ll show you how we’ll dress it up for the table. And you can see this is a large salad. So this is a perfect recipe for a nice large holiday or family gathering. We don’t even have to dress this up. Look how nice this looks already. And and now to garnish it, we’re just going to add a couple of the ingredients that are already in there right on the top. So, we’ll start off with some of the dried cranberries. The dried cranberries tend to stick to each other. So, make sure that like as you’re putting them on, you’re breaking them up with your hands so there’s not putting like cranberry clumps. I probably should have just cut up extra pecans when I was making them for the salad. Don’t make the same mistake that I did. And last but not least, the Parmesan cheese here. I like to shred it right onto the cutting board or the table. And then I’ll use my hands to place it cuz it’s going to be really hard for me to place it very accurately with the uh with the peeler. But here I could just peel a bunch and then use my hands to spread it nice and evenly on top. And now how amazing does this shaved Brussels sprout salad looked? No cooking. This shaved Brussels sprout salad looks absolutely fantastic. I can’t wait to try this. So, let’s get a nice big scoop of this. Now, before I put this in the bowl, look how amazing this salad looks. This is a salad that can go on any holiday table. And everyone will be fighting over this and asking who made the Brussels sprout salad recipe. Let’s get a little bit of everything on one bite. This salad’s a pretty well mixed salad, so if we just get a big bite, we should be able to get everything on there. But this looks absolutely amazing. And this is going to be an epic bite. Second to that this is a no cook recipe. That’s probably one of the best features of this. But the number one feature is how delicious this is because this is so good. You know, the sweetness and the crunch from the apple and you get a little bit of sweet, you know, playing off of the the the cranberries and those glazed pecans. You got that nice sharpness from the onion and the crunch that comes from the Brussels sprouts and the red cabbage. This is absolutely fantastic. And we didn’t have to cook anything. And for everything we put in here, it’s relatively healthy. Most holiday meals and dishes are known for being unhealthy, but people rationalize it because they’re like, “Oh, it’s the holidays.” But this is relatively healthy. You could even healthen it up a little bit. Make this for meal prep. This is fantastic. Christmas, Thanksgiving, I don’t care. I’m eating this. Not only was it delicious, this is fast. You could shred everything, put it in a bowl, keep the dressing aside, mix it right before the guests come over, sprinkle the stuff on top, and this is going to seem like you spent all day making it. and it was really just a little 10 15 minute add-on to all the things that you’re putting on your holiday spread. If this is your first time here and you’re just finding my channel, don’t forget to like this video. Subscribe to my channel so you can find out when I drop new recipe videos. And if it’s holiday time and you’re looking for more stuff to put on your holiday table, check out my green bean casserole. It has a really nice version made with no canned ingredients. I hope to see you there. Thanks.