If you’re looking for something new to do with Brussels sprouts, you’re in the right place! This salad starts with shredded Brussels sprouts and adds carrots, green onion, and dried cranberries.
A sweet and tangy dressing softens and mellows the sprouts while it melds the flavors into a harmonious blend. Every bite will taste like a symphony!
This salad is great for summer potlucks, since there is no mayo in the dressing. But also great for holiday meals, when you’re looking for something different to serve. The primary colors are red and green!
You’ll find yourself turning to this salad again and again.
Why I love this Brussels Sprout Cranberry Salad
I love Brussels sprouts, and usually want them roasted. But that doesn’t work in warmer weather. So I was happy to come up with a salad that would complement my summer meals but still deliver the goodness of Brussels sprouts.
I turned to my favorite broccoli-kale salad, and used that dressing for this shaved Brussels sprouts and cranberries salad. It worked perfectly!
Raw Brussels sprouts are typically quite bitter to the taste. The orange juice in this dressing both sweetens the taste but also softens the shredded sprouts. You’ll barely recognize them as the same vegetable!
For the dressing:
- apple cider vinegar
- grapeseed oil
- fresh squeezed orange juice (from one navel orange)
- dried tarragon
- salt and black pepper
How to make this Brussels sprout and Cranberry Salad
The only real work here is shaving/shredding the veggies. If you have a food processor, let that do the work for you! If not, cut the Brussels sprouts thinly with a knife and use a box grater for the carrot. And then, put a food processor on your Christmas wish list.
With a food processor, I use the cutting disk for the sprouts. Then I switch to the grating disk for the carrot.
I use a knife for the green onion. Try as I might, a food processor really does not do a good job on green onions. So just use a knife and slice the onion thinly, all the white and half of the light green.
Whisk all the dressing ingredients together in a small bowl. Place all the salad ingredients in a large bowl and pour the dressing on top. Toss well to coat.
Cover and refrigerate the salad for at least an hour to allow the flavors to develop. The dressing will soften the shaved sprouts and will make the whole salad taste sweet with a slight tang, thanks to the cranberries and citrus.
To help reduce the sugar a little, try using low sugar dried cranberries. Unsweetened could also work, but I rarely see these offered anymore so I haven’t had a chance to try it.
This salad becomes even sweeter with time. This means any leftovers will taste sweeter on day 2 or 3 than on day 1. Just something to keep in mind.
Here Are a Few More Salad Recipes You Might Enjoy
- Broccoli Kale Salad (uses the same dressing)
- Balsamic Cucumber Tomato Salad
- Mediterranean Spaghetti Squash Salad
- Greek Salad
Brussels Sprouts Salad with Cranberries
- 16 ounces Brussels sprouts trimmed and shredded(shaved)
- 1 carrot shredded
- 6 ounces Craisins sweetened dried cranberries
- 1 green onion thinly sliced
- ¼ cup apple cider vinegar
- ½ cup grapeseed oil
- ⅓ cup orange juice fresh squeezed (from one navel orange)
- 1 tablespoon honey
- ¼ teaspoon dried tarragon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- In a small bowl, add all dressing ingredients and whisk together until fully mixed.
- To a large bowl add the Brussels sprouts, carrot, Craisins, and green onion. Pour the dressing over it all and toss to evenly coat.
- Cover and refrigerate at least an hour to allow the flavors to develop.
Nutrition values are estimates only, using online calculators. Please verify using your own data.