A tasty and light brussel sprout and apple salad that’s packed with flavour and goodness. It's simple to make with only a few ingredients.
Brussel sprouts paired with sweet, juicy diced red apples and salty, tangy green olives. Toss them all together in a deliciously light dressing made with lemon zest and extra virgin olive oil.
If I’m honest, before actually trying raw brussel sprouts in a salad, I really wasn’t sure I was going to like them at all.
However, shredding them super thin makes brussel sprouts delightfully light and crunchy. And, they’re delicious drizzled with a great tasting dressing, and allowed to marinate for a few minutes.
Ingredients you'll need
Check out the recipe Ingredients below. It's also gluten-free, dairy-free and refined sugar-free.
- Shredded brussel sprouts - crisp, savoury flavour
- Apple - naturally sweet, crunchy and juicy
- Olives - light, salty and tangy. Use your favourite pitted green or black olives.
- Flaked almonds - for their light flavour, crunch and a source of protein
- Lemon vinaigrette - a bright and zesty, citrus flavour with freshly squeezed lemon juice.
The full recipe card below provides exact quantities.
Step-by-step instructions with images
Follow the step-by-step instructions below to make this brussels sprout and apple salad and visit the recipe card for exact quantities.
This recipe is enough to make four side portions or two light salad lunches.
Step 1: Gather together the salad dressing ingredients and add them to a jar. Placing the lid on tightly, give the jar a good shake for a few seconds so the ingredients fully combine.
Step 2: Shave the brussel sprouts with a sharp knife, a mandolin or by using a slicing disk in a food processor.
Step 3: Dice the apple, finely chop the red onion, slice the olives lengthways.
Step 4: Add everything to a bowl, pour over half the dressing then toss together lightly.
Substitutions and variations
I love to mix things up a little and try new versions of recipes. Here are some simple ideas to add variety to this simple salad.
- Swap out the olives with capers or for a milder flavour try plump, juicy marinated caper berries.
- Try using chopped walnuts, pecans or pine nuts instead of flaked almonds.
- If you want to go nut free, use sunflower seeds or pumpkin seeds instead.
- For extra sweetness try adding a couple of handfuls of fresh blueberries, chopped pitted dates or some dried cranberries to this salad.
- For an extra seasonal twist swap the citrus with freshly squeezed orange or mandarin juice or raw apple cider vinegar
- Experiment by adding fresh kale, spinach or rainbow chard for a larger mixed version of this brussels sprouts salad.
- Vegan dairy - for an added dimension and some extra creamy saltiness crumble over your favourite vegan feta or try this homemade vegan macadamia cheese.
- Turn it into a satiating dinner by adding in sprouted quinoa or chickpea sprouts with fresh salad greens. If you’re not into sprouts then use cooked legumes instead.
Keep any leftovers in a lidded container in the fridge for up to three days.
Not suitable for freezing.
I hope that I have answered any questions you may have about this brussel sprout and apple salad. I'd love to know what you think if you make this recipe! 🙂
Slice off tough end from each brussel sprout and remove the outer layer. Then, slice thinly with a paring knife, or use a mandolin slicer or a food processor with a slicing disk.
Yes, freshly shredded brussel sprouts may stored in a lidded container in the fridge one to two days before using.
Looking for more raw side salad recipes? Try these:
Brussel Sprout and Apple Salad (Vegan)
- Food processor with a slicing disk
- Glass jar with a lid
- Chopping board.
- Paring knife.
- salad bowl.
- 60 ml (¼ cup) extra virgin olive oil.
- 1 lemon, juice of (4 tbsp)
- 1 tbsp maple syrup.
- ½ teaspoon salt
- 300 g (10.5 oz) brussel sprouts
- 1 red apple
- 1 small (¼ cup, chopped) red onion
- 10 (1 cup) pitted green olives
- 4 tablespoon (¼ cup) flaked almonds
- Prepare the dressing: Zest the lemon, then slice into two halves. Squeeze out the juice into a glass jar. Add the extra virgin olive oil, maple syrup, lemon zest and salt. Secure the lid onto the jar then shake well for a few seconds until the ingredients have combined.60 ml (¼ cup) extra virgin olive oil., 1 lemon, juice of, 1 tablespoon maple syrup., ½ teaspoon salt
- Shred the brussel sprouts: Rinse the sprouts in cold water and pat dry with a kitchen towel. Trim off the ends then place into the top of a food processor with a slicing blade and shred. Alternatively, slice thinly with a knife or mandolin.300 g (10.5 oz) brussel sprouts
- Chop ingredients: Peel the red onion and chop finely. Slice the apple into four, cut out and discard the core. Dice the apple into small pieces. Slice the green olives lengthways into slithers.1 red apple, 1 small (¼ cup, chopped) red onion, 10 (1 cup) pitted green olives
- Toss with dressing: Add the flaked almonds and remaining salad ingredients to a large bowl. Pour over half the dressing and toss the salad to coat with the dressing before serving.300 g (10.5 oz) brussel sprouts, 1 small (¼ cup, chopped) red onion, 10 (1 cup) pitted green olives, 4 tablespoon (¼ cup) flaked almonds, 1 red apple