Shaved Brussels Sprouts Salad with Apples, Figs and Walnuts

It’s unfortunate that Brussels sprouts have always gotten a bit of negative press. I blame that on the fact that, so often, people overcook them. And trust me, no one – not even a Brussels sprouts lover – wants slimy, mushy, overcooked Brussels sprouts. That is exactly what makes this salad great: you get your Brussels sprouts raw, no risk of over cooking involved.

Because of its versatility, this salad has become a new staple favorite of mine. Not only is it easy to make, it also allows for a bowl of  fresh, light food even in the heart of winter. It’s root vegetable season after all, it’s nice to eat something a little different.

Shaved Brussels Sprouts Salad

In all honesty, you really don’t even need a recipe for this salad, you just need some ingredient inspiration. Start with some shaved Brussels sprouts and then add whatever you’ve got on hand. My mother makes a rendition with a preserved lemon vinaigrette, which adds an extra kick to things. I’ve done it a few times with pickled beets, which not only gives an extra tangy flavor to the salad, but also brings a beautiful pink color into the bowl. Throw some nuts or seeds on top, along with a drizzle of olive oil or other dressing and you have yourself a meal.

What about “shaving” the Brussel sprouts? Don’t worry – that’s just a fancy word for “thinly slicing.” The easiest way to turn Brussels sprouts into shaved Brussels sprouts is to throw them into the food processor with a grating blade. But in the event that you don’t have one of those, you can use a mandoline slicer, or cut the Brussels sprouts by hand (it just takes a little longer).

Brussels Sprouts

Shaved Brussels Sprouts

Shaved Brussels Sprouts Salad with Apples, Figs and Walnuts

8 ounces/250 grams raw Brussels sprouts (about 3 cups), shaved or thinly sliced

1 medium-sized apple, chopped

6 Black mission figs, chopped

2 shallots, thinly sliced

1 large handful of walnuts

Freshly ground black pepper


Juice of 1 medium-sized orange, freshly squeezed (about 1/4cup, 60 mililiters) – for extra orange flavor, you can also add the zest to the dressing

2 tablespoons olive oil

1 tablespoon apple cider vinegar

2 teaspoons soy sauce or tamari

Freshly ground black pepper


In a large salad bowl, combine the Brussels sprouts with the chopped apple, figs and sliced shallots.

In a dry frying pan, over medium heat, toast the walnuts until they take on some color, about three to five minutes. Remove from the stove and let cool a little before chopping into small pieces. Add to the salad.

Make the dressing by combining all ingredients in a jar or glass. Whisk together, then pour over the salad. Top with freshly ground pepper. Mix together and serve.


Shaved Brussels Sprouts Salad with Apples, Figs and Walnuts on Foodie Underground

Comments 1

  1. Cassie

    How fresh and delicious!

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