Shaved Brussel Sprout Salad with Apples and Toasted Walnuts

Print Friendly, PDF & Email

I’ve been reading about a lot of these fake internet news stories lately and they remind me of that game I used to play as a kid – Telephone.  In the  game, we all sat around in a circle and the first person would start off by making a statement and then whispering into the ear of the person next to them. They were only allowed to say it once, and then that person would have to repeat it to the next person, and so on.

Inevitably, the original statement never made it around the circle correctly, and what started out at “I can’t wait for Santa Claus to come” would turn into “I hate the skates that Claudia wore” and we would all go into a fit of laughter.

Brussels sprouts cabbage on old wooden table

Telephone reminds me of this Brussels sprout dish I made the other day. If you asked me ten years ago to eat brussels sprouts raw I would have balked at you. That simply would not have made sense. Brussels sprouts were meant to be roasted, period. But, like Telephone and fake news stories distorting the truth, the same goes with some vegetables.

Eating Brussels sprouts simply raw would be a bit hard to digest and would taste bitter. Tossing Brussels sprouts with lemon juice to help break them down and soften them is the solution. And they’re delicious.shavedbrusselsWinter is a time to create slower cooked meals, roasts and warming foods. But every once in a while I like to still have a raw vegetable. This dish fits the bill. Brussel sprouts, apples and walnuts are very wintery but with a fresh twist. Of course these cruciferous gems are full of fiber, phytonutrients and other anti-inflammatory properties, making them one of the best vegetables out there. Enjoy this side dish at your next holiday, it got rave reviews at my last Open House.

Shaved Brussels Sprouts with Apples and Toasted Walnuts

Serves 6


2 pounds Brussels sprouts, roots cut off
1/2 cup walnuts, lightly toasted then chopped coarse
1 large red apple, such as Honey Crisp, diced small
1/2 cup dried unsweetened cherries
1/4 cup grated Parmesan

5 tablespoons extra virgin olive oil
4 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon each salt and pepper


1. In a food processor with a shredder blade or with a mandoline, slice the Brussels sprouts and place in a large bowl.

2. Make the dressing: in a small bowl, whisk together the olive oil, lemon juice, mustard and salt and pepper. Pour over the Brussels sprouts and toss well. Let sit for about 10 minutes to soften and let the Brussels sprouts wilt slightly.

2. Add in the walnuts, apple,  dried cherries and Parmesan. Toss well, taste to see if you need an extra sprinkle of salt and serve.

Note: some grocery stores now sell shaved Brussels sprouts, which will save you precious time in making this dish.

    Your Cart
    Your cart is emptyReturn to Shop
      Calculate Shipping
      Apply Coupon