Shredded brussel sprouts are coated in a sweet champagne vinaigrette and topped with crunchy walnuts and juicy cranberries! It makes a wonderful vegan and gluten-free side dish for Thanksgiving, Christmas or any other special gathering.
Would you believe me if I told you that you do not have to cook Brussel sprouts to make them taste yummy?!
Ya. I know. I didn’t believe it until I made these shredded Brussel sprouts, either!
A food processor can seriously be your best friend when it comes to trying to eat healthier. All veggies seem to be just a bit more tolerable when chopped, shredded and sliced down into manageable bites.
Don’t have a food processor yet?
Trust me, it is worth the space it takes up in your pantry! Both of my food processors at the moment are Cuisinarts. I have the larger, 11-Cup Food Processor, for conquering recipes such as these Loaded Cauliflower Mashed Potatoes, as well as the smaller, Mini-Prep Food Processor, when I feel like whipping up a good Honey Mustard Vinaigrette.
If you don’t have a processor and still want to make these shredded brussel sprouts, you can always slice the sprouts by hand. Just know it will take you a bit longer!
So what goes into these Shredded Brussel Sprouts?
- Brussel sprouts – duh!
- Apples – to give you a sweet bite.
- Champagne Vinaigrette – yup, you heard me right!
- Cranberries and walnuts.
The recipe for the champagne vinaigrette actually makes a fair amount of dressing. Try out your shredded sprouts with half of the recipe first. See how you like it. Add more as you prefer!
Want to store these sprouts for later?
Most salads do not keep their beautiful bright and vibrant colors or flavor for long. Luckily, with a bit of lemon juice in the vinaigrette, these shredded brussel sprouts can keep for up to 2 days if covered well. Keep the walnuts separate so they maintain their crunch.
Did you make this recipe?
I would love to hear how it turned out and what you thought in the comments section below!
Shredded Brussel Sprouts with Cranberries & Walnuts
Shredded brussel sprouts are coated in a sweet champagne vinaigrette and topped with crunchy walnuts and juicy cranberries!
- 1 lb. Brussel sprouts ends removed
- 1 medium-sized apple
- 1/2 c. walnuts coarsely chopped
- 1/2 c. dried cranberries
After removing the ends of the Brussel sprouts, place a handful at a time into a food processor fitted with a thin slicing attachment. Repeat with the remaining sprouts. Place sprouts in a large bowl.
Cut the apple into pieces small enough to fit into the food processor. Remove the slicing attachment from the processor and place the shredding attachment. Shred the apple pieces.
In a medium-sized bowl combine champagne, lemon juice, maple syrup, olive oil, orange juice and salt. Whisk until combined.
Pour ½ of the champagne vinaigrette over the salad. Refrigerate salad for one hour, and no longer than 4 hours, before serving. You can either keep vinaigrette at room temperature or in the refrigerator.
Add as much or as little of the remaining vinaigrette as you prefer just before serving.
Top shredded Brussel sprouts with walnuts and cranberries and enjoy!
*I used Mumm Napa Cuvee for the sparkling wine since that is what I had in my refrigerator! You can use a sweet wine or even try substituting apple cider vinegar.
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