If you’re already bracing yourself against Brussels sprouts, hear me out for a second. Shredded this fine, they barely taste like cabbage at all — the bitterness that puts people off just isn’t there anymore. What’s left is crunchy, a little sweet from the apple, a little salty, and a little tangy from the vinaigrette, with just enough richness from the toasted walnuts to keep every bite interesting.
This is one of those sides that quietly outperforms whatever’s next to it on the plate. It holds its own next to roasted meat, chicken, fish — even something as rich as Spaghetti alla Carbonara, where the crunch and acidity cut right through.
What You’ll Need
The salad:
- 1/2 lb. Brussels sprouts
- 1 crisp green apple
- 2 green onions, white and pale green parts only, thinly sliced
- 1/2 cup walnuts, chopped and toasted
The vinaigrette:
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil (walnut oil, if you want extra depth)
- 1 teaspoon Dijon-style mustard
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
How to Put It Together
1. Shred the sprouts and prep the apple
Wash the Brussels sprouts thoroughly, then shred them finely using a mandoline or the shredding blade on a food processor. The finer the shred, the milder the flavor ends up being — this isn’t a step to rush. Slice the green apple thin, then cut those slices into matchsticks.
2. Combine the base
Combine the shredded sprouts, apple matchsticks, and sliced green onions in a large mixing bowl.
3. Emulsify the vinaigrette
In a separate small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, and kosher salt until it comes together into a smooth, emulsified dressing.
4. Toss and season
Pour the vinaigrette over the salad and toss well, making sure everything gets evenly coated. Season with black pepper to taste, then fold in the toasted walnuts gently, just enough to distribute them without crushing them.
5. Rest before serving
Here’s the step that actually matters most: let the salad sit at room temperature for at least 20 minutes before you serve it. That rest is what softens the raw sprouts slightly and lets the dressing actually soak in instead of just sitting on top — skip it, and the salad tastes noticeably less finished.