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Overhead shot of a bowl of vegan shaved brussels sprouts salad with cranberries and sunflower seeds in a glass bowl with forks.
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5 from 3 votes

Vegan Shaved Brussels Sprouts Salad

This easy vegan Shaved Brussels Sprouts Salad needs just seven ingredients. It has a delicious medley of textures with sweet dried cranberries and crunchy sunflower seeds. Tying it all together is a creamy dijon mustard and maple syrup dressing.
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 12 servings
Calories: 239kcal

Equipment

  • Food processor (or knife if slicing by hand)
  • Blender (or bowl and whisk)
  • Large bowl for mixing salad

Ingredients

  • pounds Brussels sprouts (trim and slice very thin using the thinnest slicing blade on your food processor or by hand)
  • cups dried cranberries
  • ¾ cup sunflower seeds (use roasted and unsalted seeds)

For dressing

Instructions

  • Make the salad dressing by placing all ingredients--olive oil, dijon mustard, maple syrup and apple cider vinegar -- in a blender bowl or in a bowl. Blend or whisk until a smooth, creamy salad dressing forms. Set aside.
  • Wash and trim the Brussels sprouts. Slice them thinly using the thinnest slicing blade on your food processor or with a knife. Place in a large bowl.
  • Add the cranberries and sunflower seeds to the bowl and mix.
  • Drizzle on the dressing and toss the salad to mix all ingredients thoroughly.
  • Serve at room temperature or slightly cold.

Notes

  • To make this salad suitable for low-carb eaters, bringing down the net carbs to just 8 grams per serving, cut down the amount of cranberries to ½ a cup and replace the maple syrup with a tablespoon of any keto-friendly sweetener, including monk fruit sweetener, stevia or erythritol.
  • This salad will keep well in the refrigerator for a couple of days, so it's fine to make it ahead. Bring back to room temperature or serve slightly cold.
  • You can sub the dried cranberries with raisins for a variation.
  • Pumpkin seeds or pepitas make a fine substitute for the sunflower seeds. Make sure you use the roasted, unsalted seeds. You can also use nuts, like toasted walnuts or pecans, chopped.
 

Nutrition

Calories: 239kcal | Carbohydrates: 22g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 75mg | Potassium: 297mg | Fiber: 4g | Sugar: 13g | Vitamin A: 435IU | Vitamin C: 48mg | Calcium: 39mg | Iron: 1mg