Shredded Brussels Sprout & Apple Salad

This simple slaw is made with just 8 ingredients, but it gets wonderful sweetness & crunch from apples, kohlrabi, dried cranberries, and pine nuts.

Shredded brussels sprout, apple & kohlrabi salad

You may or may not have noticed, but I love salads. I intended to start November off with big hearty Thanksgiving inspiration… but, well, I’m not sure if the thought of mashed potatoes made my jeans feel tighter or if it was all the Christmas cookies I ate last week (don’t ask)… this week I ended up craving soups and, especially, salads.

I’m really excited about this salad because it’s so simple yet so delicious with all of its shred-y, crunchy textures. If you have a mandoline, this will go really quickly. If you don’t, you can use a sharp knife, just try to slice everything as thinly as you can. (And a side note: please use the safety attachment even though I didn’t here).

Shredded brussels sprout, apple & kohlrabi salad Shredded brussels sprout, apple & kohlrabi salad

Shredded brussels sprouts and apples are the base of this salad. At the last minute I also tossed in some kohlrabi that had been sitting in my fridge for weeks as if it were waiting to be included in this salad. Sliced into thin matchsticks, it offers a really nice crunch. If you don’t have kohlrabi, you can skip it. But don’t skip the dried fruit or the toasted nuts. It’s these sweet & salty flavors that bring everything together.

We ate this salad with big bowls of pumpkin soup, but it’ll also be great as a lighter option on your Thanksgiving table.

Shredded brussels sprout, apple & kohlrabi salad / @loveandlemons Shredded brussels sprout, apple & kohlrabi salad

Love Brussels sprouts? Roast them or try this salad!

5.0 from 3 reviews

Shredded Brussels Sprout & Apple Salad

This light salad would be a great Thanksgiving or holiday side. It's already gluten-free, and you can easily skip the cheese to make it vegan.
Recipe type: Salad
Serves: 2-3 as a side (double recipe to serve more)
  • 12 ounces brussels sprouts (about 2 cups shredded)
  • 1 apple, very thinly sliced
  • 2 kohlrabi, stems removed, sliced into matchsticks
  • ¼ cup dried cranberries or currants
  • ¼ cup toasted pine nuts
  • A good drizzle of olive oil (about 2 tablespoons)
  • Squeeze of ½ a lemon
  • Salt & pepper
  • Very optional: grated pecorino or crumbled feta cheese
  1. Clean brussels sprouts by wiping them with a damp towel, then removing the top leaves that are dirty. You want your brussels sprouts to be very dry so the salad doesn't become too watery.
  2. Get out your mandoline if you have one. Slice the brussels sprouts into thin shreds, then slice the apples. Peel any rough parts off of the kohlrabi skin. Thinly slice the kohlrabi bulb into planks, then use a knife to slice the planks into little matchsticks.
  3. Place cut veggies into a bowl and add cranberries, pine nuts, and a few pinches of salt. Toss well, then add olive oil and a good squeeze of lemon and toss again. Taste and adjust seasonings. Let the salad sit for about 10 minutes at room temp, then serve. (Add some cheese if you like)
If you can't find kohlrabi, you can leave it out or sub in another crunchy vegetable (cabbage, carrots, etc).


I have this Benriner Japanese Mandoline and I love it.


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  1. Two more reasons I love your blog:
    1. Trendy but different. I’ve seen so many recipes with shredded brussels sprouts lately, but just like always, this recipe is so unique!
    2. I learn things! With nearly every post, not only do I have great pictures to look at and a story to enjoy, but I’m either introduced to a food (I have to google kohlrabi), or a new food use, or a fun fact…always something!

    • jeanine

      aw, thanks Jennifer! You just made my day… let me know if you give kohlrabi a try 🙂

  2. Eileen from

    I love the idea of shredded brussel sprouts in convenient slaw form. Such a great fall salad.

  3. You and I are totally on the same page with the love for salads, brussels sprouts, and not using the safety attachment for the mandolin. 🙂 I actually blogged about some of my kitchen disasters last week, and it’s a wonder all 10 of my fingers are still in tact. This salad looks absolutely stunning! Kohlrabi isn’t a common item in my grocery cart but I’m more than willing to buy some to make this!

    • jeanine

      Ha – I know, I only realized after looking at the photos that I should make a disclaimer. I just can’t be bothered w/ the safety piece – plus I think I lost it 🙂

  4. You are totally right about this being a great idea for a Thanksgiving side dish! Looks amazing!

  5. This right here is my kind of salad, pine nuts for an extra crunch and dried cranberries and apples are a perfect pop of colour! Great salad!! That’s coming from a girl who doesn’t eat them very often. This one could change things up a bit!:)

    • jeanine

      Ha, well I think it’s become more popular over the last few years. (At least, it’s at my farmers markets all the time). What do you like to make with it?

      • We usually eat it raw, with good olive oil, Maldon Salt and pepper. Here kids eat Kohlrabi like apples, as a snack! Anyway, I’m Spanish and in Spain you do not eat kohlrabi: it’s something farmers give to the cows!!!!

        • jeanine

          ha, that’s too funny… the cows must like it, at least 🙂

        • Abby

          Mm, I grew up eating kohlrabi. I loved in Indiana, but my dad always grew it and we just eat it with salt!

  6. Beautiful soup, and I love kohlrabi in anything. I am definitely deathly afraid of mandolins though – could you recommend an alternative way of slicing the sprouts, or is a food processor my best option?

    • jeanine

      You could do it with a sharp pairing knife, the just try to get the thinnest slices you can (and same with the apples and the kohlrabi).

  7. shoot, I think I have to get a mandolin now! Beautiful salad and pictures!!

  8. ale from

    Yum! Just love it.

  9. Yum, this salad looks so good! Love the combination of pine nuts and apple and I’m definitely going for the version with feta cheese : )

  10. I love the match brussels sprouts – apple! I used to make a salad with chestnuts and I-don’t-remember-what-else 😛

  11. Wow I cannot seem to get enough brussels sprouts. I buy them shaved because the mandoline scares me (I cut a huge piece of my hand out last year using one!!). Anyway I think I can get my apples thin enough to try this because omg those flavors! I’m excited I have all the ingredients at home (except for the kohlrabi) – can’t wait to try this 🙂

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.