🌿 Shredded Brussels Sprouts Salad

If you want a simple vegetable dish you can prep ahead and rely on during the week, this Shredded Brussels Sprouts Salad is a great option. It’s fresh, crunchy, and naturally high in fiber — which supports digestion, steadier blood sugar, and hormone balance.

It also holds up well in the fridge. The dressing softens the Brussels sprouts just enough without making them soggy, and all you need is a protein on top to turn it into a balanced, satisfying meal.

Functional Nutrition Tip

Brussels sprouts are part of the cruciferous vegetable family and are naturally high in fiber, antioxidants, and compounds that support detox pathways. Most people don’t get enough cruciferous veggies day-to-day, and shredding them is an easy way to increase intake while making them more enjoyable (and easier to digest).

Ingredients

Salad

• 4 cups shredded Brussels sprouts

• ½ cup shredded Parmesan or Pecorino

• ½ cup toasted almonds or walnuts

• 1 small Honeycrisp apple, diced (optional but great for added crunch and natural sweetness)

• ⅓ cup dried cranberries (optional; choose low-sugar when possible)

Dressing

• ¼ cup extra-virgin olive oil

• 2 tbsp fresh lemon juice

• 1 tsp Dijon mustard

• 1 tsp maple syrup (optional)

• 1 small garlic clove, minced

• Sea salt + black pepper

Instructions

1. Add the Brussels sprouts, cheese, nuts, and optional apple/cranberries to a large bowl.

2. Whisk dressing ingredients together.

3. Toss everything well and let it sit for about 10 minutes so the sprouts soften slightly.

4. Adjust salt and pepper to taste.

Storage: Keeps well for 2–3 days in the fridge.

Pro Tip: Pair with protein (chicken, salmon, eggs, chickpeas, etc.) for better blood sugar balance and satiety.

How to Use This During the Week

• Prep it on Sunday and use it as your built-in veggie base for lunches.

• Add it to a macro-balanced plate when you need something quick.

• Bring it to a holiday gathering — it’s simple, fresh, and always gets compliments.