Raw Brussels Sprout Salad

Raw Brussels Sprout Salad | ChopChop


This salad is a perfect combination of leafy, tart, sweet, and nutty flavors. It’s a flexible recipe, too. You can swap in diced pear or sections of grapefruit for the apple, if you like, and—if you're feeling daring—add a couple tablespoons of diced red onion! 

Hands-on time: 30 minutes
Total time: 1 hour, 30 minutes
Makes: 4 Cups

Kitchen Gear: 

Measuring cups
Sharp knife
(adult needed)
Cutting board
Large bowl
Measuring spoons
Spoon, for mixing 


3 cups
Brussels sprouts (stem ends cut off, thinly sliced)
small apple, cored, quartered and thinly sliced
1⁄2 cup
shredded cheddar cheese
1⁄4 cup
toasted, chopped walnuts or almonds
2 tablespoons
olive oil
2 tablespoons
vinegar (any kind is fine)
2 teaspoons
dijon mustard
1⁄4 teaspoon
black pepper


  1. Put everything in the bowl and toss well.
  2. Cover and refrigerate at least 1 hour and up to overnight. 


Slicing the Sprouts

The only time-consuming part of this recipe is slicing the Brussels sprouts! Once you’ve trimmed the sprouts, halve each one through the stem end, then put the flat surfaces down on your cutting board and cut across each half, spacing your cuts close together so that you end up with fine shreds. Make sure to keep your fingers moving away from the knife as you slice, so that you don’t cut yourself!