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Easy & Healthy Shaved Brussels Sprout & Apple Salad

In the ever-evolving world of salads, every once in a while, a recipe emerges that promises not just health but an adventure for the taste buds. This Shaved Brussels Sprout & Apple Salad with Maple Mustard Miso Dressing is just that.

Brussels sprouts, often relegated to the realm of boiled holiday side dishes, find a refreshing and vibrant expression when shaved thin and raw. Their subtle bitterness contrasts beautifully with the tangy, crisp bite of green apples. As you navigate through the layers of this salad, the warmth and nuttiness of toasted hazelnuts pop out, evoking a comforting familiarity amidst the medley of flavours.

But what truly elevates this dish to an extraordinary level is the maple mustard miso dressing. This blend artfully weaves the deep sweetness of maple syrup, the sharp kick of Dijon mustard, and the savoury notes of miso paste. It’s a dressing that doesn’t merely complement but enhances, drawing out the nuances of each ingredient in the salad.

Then, there are the unsung heroes: the shallots, with their gentle sharpness; the dates, offering little pockets of natural sweetness; and the grated Parmesan, which adds a creamy, salty edge to each forkful. And let’s not forget the fresh coriander, which doesn’t just garnish but refreshes the palate with its distinctive aroma.

Whether you’re hosting a cosy dinner, a festive brunch, or just looking to elevate your everyday meal, this salad is versatile enough to fit the bill. It’s not just a dish, but a delightful exploration of textures, tastes, and aromas. 

Basic Ingredients for Shaved Brussels Sprout & Apple Salad with Maple Mustard Miso Dressing


Brussels Sprouts: These mini cabbage-like vegetables are packed with nutrients and offer a crisp, slightly bitter flavour that pairs wonderfully with sweet and savoury ingredients. They serve as the primary base for the salad.

Green Apples: Their tartness contrasts with the rich flavours of the other ingredients. Their crisp texture also adds a fresh bite to the salad.

Shallot: These offer a milder, sweeter flavour than regular onions, adding depth without overwhelming the salad.

Hazelnuts: Toasted hazelnuts provide crunch and a rich, nutty flavour, which complements the Brussels sprouts and apples.

Parmesan Cheese: This cheese adds a salty, umami kick, which contrasts nicely with the sweet and tangy elements.

Dates: Dates contribute natural sweetness and chewiness, acting as a counterpoint to the crunchier ingredients.

Coriander (Cilantro): Adds a fresh, herbaceous flavour that brightens the overall profile of the dish.

Maple Mustard Miso Dressing:

Rice Vinegar: This mild vinegar provides acidity, which brightens the flavours and helps meld them together.

Maple Syrup: Offers natural sweetness, which balances the tangy and bitter elements.

Dijon Mustard: Adds spiciness and depth to the dressing.

White Miso Paste: This fermented soybean paste provides savoury depth (umami) and a touch of saltiness.

Olive Oil: Acts as the base of the dressing, giving it body and richness.

Salt and Pepper: Season to taste to bring out the best in all the ingredients.

alternative ingredients

Brussels Sprouts: Cabbage can be a substitute.

Green Apples: Pears for a different kind of crunch and sweetness.

Shallot: Red onion or green onions.

Hazelnuts: Walnuts, almonds, or pecans.

Parmesan Cheese: Pecorino, Grana Padano or Asiago.

Dates: Dried cranberries or raisins.

White Miso Paste: Soy sauce (use sparingly) or tahini.

Preparation Tips for Shaved Brussels Sprout & Apple Salad with Maple Mustard Miso Dressing

  • Brussels Sprouts: Ensure they are fresh, with tightly closed leaves. Remove any yellow or damaged outer leaves before shaving.
  • Shaving Brussels Sprouts: It’s essential to shave them thinly to ensure they meld well with the dressing and other ingredients.
  • Toasting Hazelnuts: Watch closely as nuts can burn quickly. Rub them in a towel post-toasting to remove any loose skin.

Serving Tips for Shaved Brussels Sprout & Apple Salad with Maple Mustard Miso Dressing

  • Consider garnishing with additional grated Parmesan and a sprinkle of fresh coriander.
  • Pair with a crisp white wine or sparkling water with a lemon wedge for a refreshing meal.

storage tips

  • If not serving immediately, store the dressing separately and combine just before eating to maintain freshness.
  • The salad, once dressed, is best consumed the same day. However, undressed salad components can be stored in an airtight container in the refrigerator for 2-3 days.

Shaved Brussels Sprout & Apple Salad with Maple Mustard Miso Dressing

Servings: 4 people
Prep Time: 20 minutes



  • 500 g brussels sprouts, washed and trimmed
  • 2 green apples, julienned
  • 1 large shallot, thinly sliced
  • cup hazelnuts, toasted and roughly chopped
  • ¼ cup parmesan cheese, grated
  • ¼ cup dates, pitted and chopped
  • handful fresh corriander

Maple Miso Dressing:

  • 3 tbsp rice vinegar
  • 2 tbsp maple syrup
  • 1 tbsp dijon mustard
  • 1 tbsp white miso paste
  • ¼ cup olive oil
  • salt
  • pepper


  • Prepare the Brussels Sprouts: Thinly slice the Brussels sprouts using a food processor with a slicing blade, a mandolin, or by hand with a sharp knife to get a "shaved" effect.
  • Toast the Hazelnuts: In a dry skillet over medium heat, toast the hazelnuts until golden and fragrant, about 3-5 minutes. Allow them to cool and then chop roughly.
  • Make the Dressing: In a bowl, whisk together the rice vinegar, maple syrup, Dijon mustard, and miso paste. Gradually whisk in the olive oil until the dressing comes together and is emulsified. Season with salt and pepper.
  • Assemble the Salad: In a large bowl, combine the shaved Brussels sprouts, julienned apples, sliced shallots, toasted hazelnuts, chopped dates, Parmesan cheese, and coriander. Pour the dressing over the salad ingredients and toss well to combine.
  • Serve: This salad benefits from a brief resting period to let the flavors meld, so consider letting it sit for 10-15 minutes before serving. Alternatively, you can refrigerate it for a couple of hours and serve it chilled.

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