Shaved Brussels Sprout Salad with Cranberries and Pistachios

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Yesterday, when I was sharing my new favorite trail mix, a bunch of you mentioned how much you love pistachios. I do, too, but I tend to underutilized them in my kitchen (part cost, part availability, part force of habit). Since I had pistachios around for the trail mix, I decided to come up with another good use for them. This festive, Thanksgiving-ready shaved brussels sprout salad with cranberries and pistachios fit the bill.

If you haven’t tasted Brussels sprouts raw before, now’s the time. They’re delicious roasted, of course, but when you shave them and dress them, they make for a perfectly crispy salad/slaw. The first time I tried this, I was expecting them to be bitter (sort of like raw broccoli), but they aren’t at all.

In this dish, I mix the raw sprouts with some spicy, thinly sliced radicchio, sweet cranberries, and crunchy pistachios. Once you prep the veggies, the salad is quick, easy, and totally delightful.

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Naturally, you could modify this as you like. Almond slivers would be great in place of pistachios, if you don’t have any, and so would pecan pieces. I’d love to try it sometime with goji berries, too.

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Shaved Brussels Sprout Salad With Radicchio, Cranberry, and Pistachios

Author - Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yields: 4


  • 1 lb brussels sprouts washed and trimmed
  • 1 head radicchio sliced thinly or grated (about 4 cups)
  • 1/2 cup dried cranberries
  • 1/3 cup pistachios shelled (if you like, you can toast the pistachios for a little more depth of flavor)
  • 3 tablespoons walnut or olive oil
  • 1 1/2 - 2 tablespoons apple cider vinegar adjust to taste
  • 1 teaspoon maple syrup
  • 2 teaspoons dijon mustard
  • Sea salt + black pepper to taste


  • Use a food processor or box grater to shave the brussels sprouts very thinly, as if you were making slaw.
  • Mix the sprouts, the radicchio, the cranberries, and the pistachios in a mixing bowl. Whisk the oil, vinegar, syrup, and mustard together, and dress the salad. Season to taste with salt and pepper and serve.


Leftover slaw will keep for up to 3 days in an airtight container in the fridge.

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Perhaps this tasty dish will be a part of your Thanksgiving celebration this year! But no need to use the holiday as an excuse. Make it today, tomorrow, or through any of the winter months. And if you just can’t get used to the idea of raw brussels sprouts, fear not. My butternut squash, brussels sprout, and bread stuffing recipe has become a CR reader favorite. Two of my closest friends here in DC are actually making it this week — the highest compliment this cook can think of!


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  1. I’m definitely making this! I wanted to bring a salad, just to be sure to have something crunchy and fresh for myself, and this one is sure to be that. Also, won’t wilt over the long afternoon as we figure out the serving and timing with many family members!

  2. The combination of flavors, colors, and textures in this salad looks amazing! I am definitely making this for Thanksgiving; thanks for another simple, yet elegant, recipe!

  3. I never really use pistachios due to cost either, but I’ll definitely try this with almonds! And in case you’d like more complements (because who wouldn’t), my dad made your butternut, bread, and brussels sprout stuffing last year for Thanksgiving, and he liked it so much that he’s making it again! And my father never makes the sam stuffing twice!

  4. i love this style of raw salad. i tried another one of your shaved brussel recipes a while ago..i think it had apples in it! very refreshing and this one is festive enough to pass for thanksgiving or christmas with those colors! i love when food looks beautiful 🙂

  5. I am not a fan of cooked brussels sprouts. Maybe I will like the raw version! Thanks for the great recipe!

  6. Oh man, that looks awesome! I might make that for one of the zillion holiday parties I have coming up. This would probably be good with pine nuts too!

  7. Hi Gena! I’m so excited to make this over the coming weekend. A question: do you think that using hemp oil in place of walnut would be too overpowering? I’m a big fan of the taste of hemp, but I’ll opt for olive oil if the hemp is likely to dominate the other flavors of the dish.

  8. I have never tried walnut oil before–probably because of cost, but now I’d love to try it, sounds so delicious with this combo of ingredients.

    Pistachios are expensive. But that’s where Costco comes in… 🙂

  9. This is such a beautiful dish! Just perfect for the holidays. I’ve never used walnut oil before, but it sounds like it would be really good in this. Does it have a really strong flavor or is it a more subtle oil?

  10. I had never heard of radicchio before. Thanks Gena!

    I don’t think we have it at my grocery stores.