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Shredded Brussels Sprout Salad with Walnuts and Currants

Servings: 8 to 10

No one really wants a salad course at Thanksgiving, but it’s nice to have something bright and fresh on the plate. That’s where this slaw-like salad comes in. As a bonus, this dish tastes best when made a day ahead, which will certainly make your life easier on the big day.


  • 8 oz. Brussels sprouts, halved or quartered and sliced thinly by hand or shredded in a food processor
  • Kosher salt
  • 1 cup (31/2 oz.) coarsely chopped walnuts
  • 2 tsp. granulated sugar
  • 2 pinches cayenne
  • 1 large orange, plus more fresh orange juice to taste
  • 1 cup (41/4 oz.) dried currants
  • 1 Golden Delicious apple, chopped to yield about 3/4 cup
  • 1 medium carrot, grated to yield about 1/2 cup
  • 2 Tbs. finely chopped white onion
  • 2 tsp. apple-cider vinegar
  • 1 tsp. Dijon mustard
  • 3 Tbs. extra-virgin olive oil
  • 1/2 cup chopped fresh flat-leaf parsley

Nutritional Information

  • Calories (kcal) : 190
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 0
  • Sodium (mg): 135
  • Carbohydrates (g): 21
  • Fiber (g): 4
  • Sugar (g): 15
  • Protein (g): 4


  • In a medium bowl, toss the sprouts with 1 tsp. salt. Set aside.
  • Toast the walnuts in a dry medium skillet over medium heat until they just start to darken and smell toasty, about 2 minutes. Sprinkle with the sugar and cayenne, and toss until the sugar coats the nuts. Transfer to a plate to cool.
  • Meanwhile, cut the ends off the orange. Stand it on one cut end, and slice off the outer skin in strips, following the natural curve of the fruit from top to bottom. Try to remove all of the bitter white pith without sacrificing too much of the sweet flesh. Working over a bowl to catch the juice and using the membranes as guides, cut the segments free from the membranes, letting each one fall into the bowl as you go. Working over the bowl, squeeze the empty wheel of membranes as well as any skin holding flesh to extract the last drops of juice. Remove the segments from the juice and reserve the juice. Cut the segments into bite-size pieces, and add to the bowl with the Brussels sprouts. Add the walnuts, currants, apple, carrot, and onion, and toss to combine.
  • In a small bowl, whisk the orange juice, vinegar, and mustard. Add the oil, and whisk to combine. Add the vinaigrette to the salad, and toss to coat. Add the parsley and toss again. Season to taste with salt, if you like. While you can serve right away, the dish is best refrigerated for up to 1 day. Let come to room temperature, and season to taste with salt before serving.


To Make Ahead: Prep all of the elements of the salad 1 day ahead of combining. Refrigerate all but the walnuts. Or dress and refrigerate the salad for up to 24 hours. For best flavor, let sit at room temperature for 30 minutes before serving.


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Reviews (2 reviews)

  • brienze | 03/31/2020

    I loved this salad. It tastes "crunchy", not like Brussels sprouts, or like apples or oranges (which, really, it should, with supremes in the salad and juice in the dressing). If you can make and dress it a day ahead, definitely do!

    I first made this at Thanksgiving, and since it had a lot of competition, the leftovers stuck around for a week or more. It wilted slightly but was still practically as good as when it was first made. Its longevity (and the ease of finding Brussels sprouts even if the produce aisle is picked over) has made it my go-to salad during shelter-in-place.

  • citrus88 | 10/17/2019

    Great way to balance out a rich Holiday menu. Most of my family feels mediocre about eating whole pieces of Brussel sprouts, but the shredded texture and flavours were well received!

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