Raw Brussels Sprout Salad

This salad is a perfect combination of leafy, tart, sweet, and nutty flavors. It’s a flexible recipe, too. You can swap in diced pear or sections of grapefruit for the apple, if you like, and — if you're feeling daring — add a couple tablespoons of diced red onion! 

Hands-on time:
30 minutes
Total time:
1 hour, 30 minutes

Kitchen Gear

Measuring cups
Sharp knife (adult needed)
Cutting board
Large bowl
Measuring spoons
Spoon, for mixing 


3 cups Brussels sprouts (stem ends cut off, thinly sliced)
1 small apple, cored, quartered and thinly sliced
1⁄2 cup shredded cheddar cheese
1⁄4 cup toasted, chopped walnuts or almonds
2 tablespoons olive oil
2 tablespoons vinegar (any kind is fine)
2 teaspoons dijon mustard
1⁄4 teaspoon black pepper


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Put everything in the bowl and toss well.
  2. Cover and refrigerate at least 1 hour and up to overnight. 

Slicing the Sprouts

The only time-consuming part of this recipe is slicing the Brussels sprouts! Once you’ve trimmed the sprouts, halve each one through the stem end, then put the flat surfaces down on your cutting board and cut across each half, spacing your cuts close together so that you end up with fine shreds. Make sure to keep your fingers moving away from the knife as you slice, so that you don’t cut yourself!