Shredded Brussels Sprouts Salad with Dried Cranberries and Cashews
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5 from 4 votes

Shredded Brussels Sprouts Salad with Dried Cranberries and Cashews

Dried cranberries, spiced cashews, pickled red onion, and a tangy maple-mustard vinaigrette make this shredded Brussels sprouts salad sparkle with flavor.
Prep Time45 mins
Cook Time5 mins
Total Time50 mins
Course: Salad
Cuisine: Holiday, Vegan
Keyword: brussels sprouts salad
Servings: 6
Calories: 133kcal
Author: Susan Voisin


Quick Pickled Red Onions

  • 1/2 red onion thinly sliced
  • 1 quart boiling water
  • 3/4 cup cider vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon peppercorns
  • 1 clove garlic sliced

Spicy Cashews

Maple Mustard Vinaigrette

  • 3 tablespoons balsamic vinegar
  • 2 tablespoons mustard (dijon or spicy brown mustard preferred)
  • 2 tablespoons maple syrup
  • black pepper generous grating


  • 16 ounces brussels sprouts
  • 5 ounces baby spinach or arugula leaves lightly torn
  • 1/4 cup dried cranberries see note below


Quick Pickled Red Onions

  • Make the pickled onions at least a half hour before putting the salad together. Slice 1/2 of a large red onion. Place it in a strainer, hold the strainer over the sink, and pour a quart of boiling water over it. Set aside to drain. While it is draining, pour the vinegar into a glass storage jar or bowl, add the sugar, salt, peppercorns, and garlic to the vinegar and stir until the sugar is dissolved. Add the drained onions to the jar, stir gently, and set aside to cool. Pickled Red Onions will keep for several weeks.

Spicy Cashews

  • Place the cashews on a baking sheet and toast in a toaster oven or in a pan over medium heat until the just begin to brown (2-3 minutes, normally, but watch carefully to make sure they don't burn.) Pour into a bowl and drizzle with 1/2 teaspoon of maple syrup. Stir in the spicy seasoning of your choice and set aside to cool.

Maple Mustard Vinaigrette

  • Whisk all ingredients together in a small bowl.

Making the Salad

  • Trim the hard ends from the Brussels sprouts. Attach the thinnest slicing blade you have to your food processor, position the sprouts cut end down in the feed tube, and shred in batches. (You can also do this with a mandoline, but it's time consuming and dangerous without a cut-resistant glove.)
    Shredded Brussels Sprouts
  • Put the shredded Brussels sprouts into a large salad bowl. Use your fingers to separate any large slices into shreds. Add the torn baby spinach leaves and dried cranberries. Measure out 1 cup of the pickled onions--drained well-- and add them to the salad along with the dressing. Toss well. Sprinkle with the spicy cashews just before serving.


The dried cranberries I used contained no sugar or oil and are of a lighter texture (and nutritional value) than the cranberries that are like raisins. I used their nutritional analysis when figuring out the Nutritional Info for this recipe, so if you use regular dried cranberries, the recipe will contain more sugar and, perhaps, fat.
Unsweetened Dried Cranberries


Serving: 1g | Calories: 133kcal | Carbohydrates: 20.4g | Protein: 5.3g | Fat: 3.75g | Sodium: 347mg | Fiber: 4.4g | Sugar: 10g