Shaved Brussels Sprout Salad

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5 from 1 review

If you’re craving a refreshing salad that will leave you satisfied, you are going to love this shaved Brussels sprouts salad. It’s filled with all the delicious things – like crisp apples, crunchy cashews and sweetened cranberries – tossed in a sesame ginger vinaigrette and topped with perfectly seared chicken.



For the salad:

  • 1 pound shaved Brussels sprouts*
  • 1 large apple, chopped
  • 3 green onions, thinly sliced
  • 1/3 cup sweetened, dried cranberries
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon black sesame seeds
  • 1/4 cup chopped toasted cashews
  • 2 cooked pan seared chicken breast, sliced or chopped*

For the dressing:

  • 1/4 cup olive oil
  • 1 teaspoon sesame oil
  • 2 tablespoons rice vinegar
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh ginger
  • Salt & pepper, to taste


  1. In a large bowl, drizzle the shaved Brussels sprouts with olive oil and add a pinch of salt. Use clean hands to massage the Brussels sprouts until they have softened.

  2. Add the remaining salad ingredients (except the chicken) to the bowl.

  3. In a separate bowl, mix the dressing together. Add to the salad bowl and toss the salad until evenly coated.

  4. Top with seared chicken before serving.

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*Brussels sprouts: It generally takes about 1 1/2 pounds of untrimmed Brussels sprouts to yield 1 pound of Brussels sprouts shaved.

*To cook the chicken: Pound chicken to an even thickness (about 1-inch) and season liberally with salt & pepper. Heat a large skillet to medium-high and add 1 tablespoon olive oil. When the oil is heated, cook chicken for about 4-5 minutes per side, or until internal temperature reaches 165˚F.  Remove from heat and let the chicken rest for about 5 minutes before slicing.