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Shredded Brussels Sprouts and Carrot Salad

Adapted from The Girl On Bloor
Serves 4


  • 2-3 cups shaved brussels sprouts
  • 1 medium carrots, shredded
  • 1/4 - 1/3 cup dried sweetened cranberries
  • 1/4 cup pepitas, or any nut you like and have on hand


  • 2-3 tbsp olive oil
  • Juice from 1 lemon
  • 1 tbsp dijon mustard
  • 1 tbsp honey
  • 1-2 healthy pinches sea salt
  • Pepper, to taste


  • You can totally use the bagged pre-shredded brussels sprouts for this salad. Or, if you’re a picky bitch like me, you can thinly shave your own brussels sprouts so that you don’t get any of the tough stem parts in your salad. Toss the shaved brussels sprouts, shredded carrots, craisins, and pepitas together.
  • Combine all the ingredients for the dressing in a jar and shake until combined.
  • Dress the salad 30-60 minutes before serving, if possible. This gives the brussels sprouts a little time to soften a bit, which I find preferable.