A Salad That Tells a Story
Hello, my dear. Come sit. Let’s talk about a little salad. It’s made of tiny cabbages and sweet apples. I call it my confetti salad. It is bright and happy on a plate.
My grandson used to turn his nose up at Brussels sprouts. Then he tried them raw, all shredded up. He was so surprised. He said, “Grandma, it’s crunchy like chips!” I still laugh at that. It matters because trying food in a new way can be a happy surprise.
Why This Combo Works
This salad is a perfect little balance. The sprouts are a bit peppery. The apple is sweet and juicy. The cranberries are like tiny sweet-tart jewels. They all play together so nicely.
The dressing is simple. It’s just vinegar, oil, and a kiss of maple. It brings everyone to the party. Fun fact: Shredding Brussels sprouts lets them soak up the dressing perfectly. They get softer but stay crunchy. What’s a food combo you thought was strange but ended up loving?
Making It With Your Hands
You don’t need fancy tools. A good knife works fine. But I love my box grater for the apples. It makes them fluffy. Doesn’t that smell amazing? Like a fresh orchard.
Slice the onion thin. It adds a nice little bite. The red color is pretty, too. Toss everything in a big, cozy bowl. Use your hands to mix it. Feeling your food is part of the joy. That matters. It connects you to your meal.
The Magic in the Mixing
The dressing is where the magic happens. Whisk it in a little cup. See how the oil and vinegar become friends? The maple syrup makes it all smooth.
Pour it over your confetti. Now toss, toss, toss! Get every little strand coated. I like to let it sit for ten minutes. The flavors get to know each other. Do you prefer your salads super crunchy or a little softened?
Your Table, Your Rules
This salad is wonderful just as it is. But cooking is about play. You could add some nuts for crunch. Sunflower seeds are lovely. Or some shredded chicken to make it a full meal.
It travels well for a picnic, too. It’s sturdy. I think food should fit your life. It should make things easier, not harder. Will you be making this for a busy weeknight or a special weekend lunch? Tell me your plan.

Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Brussel Sprouts | 16 oz (1 lbs) | |
| Gala apples | 2 | or other sweet hard apples |
| Red onion | ½ small | |
| Dried cranberries | ¼ cup | |
| Apple cider vinegar | 3 tablespoons | |
| Maple syrup | 1 tablespoon | |
| Dijon mustard | 1 teaspoon | |
| Extra virgin olive oil | ¼ cup | |
| Dried thyme | ¼ teaspoon | |
| Kosher salt | ¼ teaspoon |
A Crispy, Crunchy Salad Story
Hello, my dear! Let’s make a salad that tells a story. It’s full of good, crunchy things. I think you’ll love the mix of sweet and tangy. It reminds me of fall picnics with my grandchildren. We’d pack a big bowl to share. Doesn’t that smell amazing?
This salad is a happy accident. I once had too many Brussels sprouts. My grandson said they looked like little cabbages. So we shredded them up like confetti. We added a sweet apple for fun. The result was a big hit. I still laugh at that.
Now, let’s get our hands busy. You’ll need a big bowl and a sharp knife. Always ask an adult for help with the slicing. Ready? Here we go.
Step 1: First, let’s prepare our little “cabbages.” Trim the hard ends off each Brussels sprout. Then, slice them very thinly with a knife or mandolin. They will look like green confetti. Toss all that confetti into your big bowl. (A hard-learned tip: go slow with that knife. Safety first, my dear!)
Step 2: Next, grab your apples. A sweet, crisp one is best. Grate them on the big holes of a box grater. Just grate right around the core. The shreds will look like fluffy apple snow. Add this right to the bowl. The apple keeps the salad fresh.
Step 3: Now for a bit of color. Take half of a small red onion. Slice it into the thinnest ribbons you can. This adds a nice little bite. Toss in the dried cranberries, too. They are like sweet, chewy jewels. Do you think the cranberries are the best part? Share below!
Step 4: Time for the magic dressing. In a small bowl, whisk everything together. The vinegar and maple syrup are friends. The mustard helps them mix with the oil. You’ll see it turn creamy and golden. It smells so good already.
Step 5: Pour that lovely dressing over your crunchy bowl. Use two big spoons to toss it all together. Get every bit coated. Let it sit for just five minutes. This softens the sprouts a tiny bit. Then it’s ready to serve and enjoy!
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 6 servings
Category: Salad, Side Dish
Three Fun Twists to Try
This salad is like a blank canvas. You can paint it with different flavors. Here are three of my favorite ideas. They are all so simple and tasty.
The Nutty Crunch: Add a big handful of toasted pecans or walnuts. They add a cozy, buttery flavor.
The Cheese Please: Sprinkle some salty crumbled feta or goat cheese on top. It makes it feel fancy and rich.
The Hearty Lunch: Mix in some leftover shredded chicken or chickpeas. Suddenly, it’s a full meal in a bowl!
Which one would you try first? Comment below!
How to Serve Your Masterpiece
This salad is wonderful all on its own. But it also loves company. I like to serve it in my big blue ceramic bowl. It looks so pretty with all the colors. Here are some ways to make it a full meal.
Try it beside a warm bowl of soup. It’s perfect with a creamy potato soup. Or, pile it on a plate next to a simple roast chicken. For a fun touch, top it with crunchy croutons or sunflower seeds.
What to drink? For a special night, a glass of crisp apple cider is lovely. The non-alcoholic kind is just as good. Or, try a sparkling water with a slice of lemon. It cleans your palate between bites. Which would you choose tonight?

Keeping Your Salad Fresh and Bright
This salad is best eaten the day you make it. But I know life gets busy. If you have leftovers, store them in the fridge. Use a container with a tight lid. It will stay good for about one day.
I don’t recommend freezing this one. The sprouts and apples get too soggy. I learned this the hard way. I once froze a similar salad for my book club. It turned into a sad, wet mess.
You can batch-prep the parts, though. Shred the sprouts and make the dressing ahead. Keep them separate in the fridge. Toss everything together just before you eat. This saves so much time on a busy night.
Having parts ready matters. It makes a healthy meal easy. You are more likely to eat well. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Salad Hiccups
Sometimes recipes need a little tweak. That is perfectly normal. First, the sprouts might taste too bitter. A quick fix is to massage them. Just squeeze the shredded sprouts with your hands for a minute.
This softens them and sweetens the flavor. Second, the salad can get watery. Always grate the apples at the last minute. I remember my apples turning brown once. I grated them too early.
Third, the dressing might not stick. Make sure you whisk it very well. The mustard helps it cling to every piece. Getting these small things right builds your confidence. It also makes the flavors sing together. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this salad gluten-free? A: Yes, all the ingredients here are naturally gluten-free.
Q: Can I make it ahead? A: Prep parts separately. Combine right before serving for the best crunch.
Q: What can I swap for cranberries? A: Try raisins or chopped dried cherries. Use what you love.
Q: Can I double the recipe? A: Absolutely! It is great for a crowd. Just use a bigger bowl.
Q: Any optional add-ins? A: Toasted walnuts or pecans add a lovely crunch. A fun fact: Brussels sprouts are part of the cabbage family! Which tip will you try first?
From My Kitchen to Yours
I hope this recipe finds a spot at your table. It is a favorite of mine in the fall. The mix of sweet and crunchy just feels like home.
I would love to see your creation. Sharing food pictures is like sharing a smile. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. Thank you for cooking with me today.
Happy cooking!
—Anna Whitmore.

Shredded Brussel Sprout and Apple Salad – The Schmidty Wife: Shredded Brussels Sprout and Apple Salad Recipe
Description
Crisp shredded Brussels sprouts & sweet apple salad. A healthy, easy side dish with a bright lemon vinaigrette. Perfect for fall or Thanksgiving!
Ingredients
Instructions
- Trim and discard the ends on the Brussel sprouts use a mandolin or sharp knife to shred the brussel sprouts. Add the brussel sprouts to a bowl.
- Use a box grater to grate the apples around the core. Add the grated apple to the bowl with the brussel sprouts.
- Thinly slice the red onion and add to the bowl. Add the dried cranberries to the bowl.
- Add the apple cider vinegar, maple syrup, Dijon mustard, olive oil, thyme, and kosher salt to a small bowl and whisk to combine.
- Add the vinaigrette to the salad and toss. Serve.
Notes
- Nutrition Information: Yield: 6, Serving Size: 1, Amount Per Serving: Calories: 166, Total Fat: 10g, Saturated Fat: 1g, Trans Fat: 0g, Unsaturated Fat: 8g, Cholesterol: 0mg, Sodium: 82mg, Carbohydrates: 18g, Fiber: 3g, Sugar: 13g, Protein: 4g






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