How do I shave Brussels sprouts without a mandoline?

Halve each sprout through the stem, set the flat side down, and slice across with your sharpest knife as thin as you can. The stem end holds the leaves together while you cut. A food processor with a slicing disc also works and finishes the batch in about ninety seconds.

Why does my shaved Brussels sprout salad taste bitter?

Bitterness lives in the thick core pieces and in ribbons cut too thick. Sort out the hard cores, aim for ribbons near 1/16 inch, and do not skip the 30 second massage with the dressing: the salt and acid soften the raw edge noticeably.

How far ahead can I make this salad for Thanksgiving?

Dress the shaved sprouts up to 2 days ahead and refrigerate them covered; they improve as they rest. Add the apple the day you serve, and fold in the toasted walnuts and Parmesan at the last minute so both stay at their best.

Can I make this salad without nuts?

Yes. Toasted pumpkin seeds give the same crunch with no nut allergen, and sunflower seeds work for half the price. Add the seeds just before serving, exactly as you would the walnuts, so they stay crisp against the dressed ribbons.

What apple holds up best in this salad?

A firm, tart sweet apple such as Honeycrisp or Pink Lady keeps its snap and does not brown quickly once the dressing coats it. Softer eating apples go mealy in the bowl. Cube it the day you serve and fold it through the dressed sprouts right away.

Shaved Brussels Sprout Salad with Apple, Walnuts and Maple Dijon

Ingredients

Scale

1 1/2 pounds Brussels sprouts, trimmed
1 large Honeycrisp apple, cored and cut in small cubes
1/2 cup walnuts, roughly chopped and toasted
1/3 cup dried cranberries
1/4 cup finely shaved Parmesan, plus a little more to serve
2 1/2 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
2 teaspoons Dijon mustard
1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper

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Instructions

Toast the walnuts in a dry skillet over medium heat for 5 to 7 minutes, stirring often, until fragrant and a shade darker. Tip onto a plate to cool completely.
Whisk the cider vinegar, Dijon mustard, maple syrup, salt and pepper in the bottom of a large salad bowl until the salt dissolves. Whisk in the olive oil in a slow stream.
Trim the stem ends from the Brussels sprouts and pull away any loose outer leaves. Halve each sprout through the stem.
Shave the sprouts with a sharp knife, a guarded mandoline or a food processor with the slicing disc, aiming for ribbons about 1/16 inch thick. Discard the hard core ends.
Add the shaved sprouts to the dressing and massage with clean hands for 30 seconds, lifting and squeezing gently, until the ribbons darken slightly and relax.
Fold in the apple cubes and dried cranberries. Rest at least 30 minutes at room temperature, or cover and refrigerate up to 2 days.
Just before serving, fold in the toasted walnuts and shaved Parmesan. Taste, brighten with a pinch more salt or a splash of vinegar if needed, and serve.

Author: Nora Ellis
Prep Time: 25 minutes
Cook Time: 10 minutes

Nutrition

Calories: 230
Sugar: 13
Sodium: 310
Fat: 14
Carbohydrates: 24
Fiber: 6
Protein: 7