Name: Shredded Brussels, Apple and Pecan Salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Ingredients: 1 lb Brussels Sprouts (shredded, see note); 2 cups Red cabbage (shredded); 1/2 cup Red onion (diced); 1 Apple (Pink Lady, cored & cubed); 1/2 cup Dried cranberries (unsweetened); 1 cup Pecans; 1 tsp Ghee; 1 pinch Salt; "Honey" Dijon Dressing:; 1 cup Avocado oil mayonnaise; 6 Medjool dates (pitted & diced); 3 Tbsp Dijon mustard; 1 Tbsp Apple cider vinegar; 1 pinch Salt

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This Shredded Brussels, Apple & Pecan Salad with a dreamy “Honey” Dijon Dressing is bursting with flavor and texture! It ticks all the boxes having crunch, tang, sweet, and did I mention crunch? This is a great salad to make ahead as it is even better the second day and perfect for all your backyard BBQ gatherings! Salads are my jam! Try some of my other delicious recipes like this Broccoli Crunch Salad or this Summer Slaw.

Why You’ll Love This Recipe

This healthy salad is loaded with shredded Brussels sprouts, apples, and pecans, and can be made a day or two ahead of time. It takes 30 minutes to make and even less time when you purchase pre-shredded Brussels! It is always a crowd pleaser and we enjoy this shredded Brussels apples and pecan salad all year round!

Ingredients You Will Need

Brussel sprouts: are a member of the cabbage family and are grown for their edible buds. They are high in vitamin C and beneficial for your immune system and your heart!

Red cabbage: or purple, this cabbage has a high concentration of antioxidants. It is just so pretty and a favorite of mine for all sorts of salads.

Red onion: adds a crunchy texture and bold flavor, elevating salads with its zesty kick.

Pecans: are a species of hickory native to the Southern United States. Pecans have a distinctly sweet and buttery flavor.

Dried cranberries: are made by partially dehydrating fresh cranberries which gives them a chewy texture much like raisins. They are the perfect additions to salads to add a delicious burst of sweet, tart, and tang all at once.

Pink Lady apple: is my favorite apple! I love the sweet-tart crisp bite it has that adds a refreshing burst of flavor to this salad. It is also my apple of choice as it is slow to oxidize (turn brown) making it the perfect choice for this make-ahead salad.

Ghee: incorporating ghee into this sauce adds a rich, nutty flavor. I love Fourth and Heart ghee.

Salt: elevates the overall flavor of any dish. Always salt in moderation in accordance with your dietary preferences.

Dijon mustard: is my preferred mustard for this recipe as it imparts a subtle tanginess and a vinegary note.

Medjool dates: provides a natural sweetness and imparts a rich, caramel-like flavor.

Avocado mayonnaise: offers a unique creamy texture and a healthier fat profile.

Apple cider vinegar: is a type of vinegar made from fermented apple juice that adds acidity and fruity undertones.

Instructions

Toast pecans: in melted ghee for about 5 minutes.

Sprinkle: with a pinch of salt and set aside to cool.

In a large bowl: combine Brussels, cabbage, apples, onion, cranberries, and pecans, tossing well for this Brussels pecan apple shredded salad.

Combine: dressing ingredients in a high-speed blender till smooth and creamy.

Pour: over the salad and toss well.

Enjoy!

Recipe Tips and Tricks

Buy pre-shredded Brussel sprouts: to save a lot of prep time for this salad.

Make it a day ahead: to allow the flavors to meld while the Brussels sprouts and apples in the pecan salad soften slightly.

Recipe Variations

Granny Smith apples: also work well in this salad both for their crunchy texture and slow oxidation.

Walnuts or almonds: make a great swap for the pecans in this Brussels pecan salad.

Mayonnaise: can be used instead of the avocado mayonnaise if you are not concerned with keeping this recipe Paleo or Whole30 friendly.

Storage Tips

You can store this salad, combining shredded Brussels, apples, and pecans, in the refrigerator for 5-7 days in an airtight glass container.

FAQs About Shredded Brussels Apple and Pecan Salad

How far in advance can you shred the Brussel sprouts?

You can shred Brussel sprouts up to 3 days ahead and use them for this apples and pecan salad stored in an airtight container.

Can you eat shredded Brussels sprouts raw?

Yes, raw shredded Brussels sprouts can be a delicious addition to many salads, such as a pecan and apple salad slaw.

What is the best way to shred Brussel sprouts?

I like to shred them in a food processor on high speed until the desired texture is obtained for this shredded Brussels pecan salad with apples.

A bowl of colorful coleslaw with chopped green and purple cabbage, diced apples, pecans, and raisins, all mixed with a creamy dressing. The bowl is placed on a blue and white striped cloth.

Penny Kovacs