Brussel Sprout Salad: Quick 5-Ingredient Delicious Side!

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Welcome to my kitchen! Today, we’re making a vibrant and delicious brussel sprout salad. This isn’t your grandma’s mushy brussel sprouts! We’re talking fresh, crunchy, and bursting with flavor.

This recipe is easy enough for a weeknight but impressive enough for a weekend gathering. Trust me, even the brussel sprout haters will be asking for seconds. It’s a guaranteed way to make even the most skeptical eaters fall in love with brussel sprouts.

Get ready to discover a new favorite way to enjoy these mini cabbages! This brussel sprout salad recipe is about to become a staple in your rotation.

Table of Contents

Why this Brussel Sprout Salad is a Game Changer

This recipe transforms the often-overlooked brussel sprout into a star. Forget everything you think you know about boring, bitter brussel sprouts.

The key is shaving or shredding them thinly. This makes them incredibly tender and receptive to the dressing. We’ll also be adding some delicious and complementary ingredients for texture and flavor, creating a raw brussel sprout salad that’s anything but ordinary.

Ingredients for the Perfect Brussel Sprout Salad

A tasty raw brussel sprout salad sits in a wooden bowl atop a rustic table. Topped with cheese and cranberries. — This delicious brussel sprout salad is ready to be served! Featuring shaved brussel sprouts, dried cranberries, crumbled cheese, and a light vinaigrette, it’s the perfect side dish for any meal. The rustic presentation adds to its home-cooked charm.

The Brussel Sprouts

Fresh brussel sprouts are the star of our show! About a pound of them should do the trick for a good-sized salad. We’ll go over how to prep them properly – shaving, shredding, or thinly slicing.

Make sure you pick brussel sprouts that are firm and bright green. Avoid any that are yellowing or have black spots.

The Crunch Factor: Nuts and Seeds

Toasted nuts and seeds add a wonderful crunch and nutty flavor to the shaved brussel sprout salad.

Here are some great options:

Pecans
Walnuts
Pumpkin seeds (pepitas)
Sunflower seeds

A half cup of your favorite mix is perfect! Toasting them brings out their flavor, so don’t skip that step!

Sweetness and Tang: Dried Fruit and Cheese

Dried fruit brings a touch of sweetness and chewiness to balance out the savory elements. Think about adding about a 1/2 cup of one of these:

Dried cranberries
Chopped dried apples
Dried cherries

And for a tangy creaminess, crumbled feta or goat cheese is amazing. About 4 ounces is usually plenty.

The Dressing: Sweet, Tangy, and Savory

A homemade dressing is absolutely key for this brussel sprout salad! It’s what ties all the flavors together.

We’ll be making a simple vinaigrette with:

1/4 cup olive oil
2 tablespoons vinegar (apple cider or balsamic)
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
Salt and pepper to taste

How to Make Brussel Sprout Salad: Step-by-Step

Ingredients for a brussel sprout salad: sprouts, nuts, dried fruit, cheese, dressing laid out. Healthy eating concept! — All the fresh ingredients you need to make a delicious brussel sprout salad! From the shaved sprouts to the nuts, dried fruit, and homemade dressing, it’s a simple and satisfying dish. Perfect for a healthy lunch or side.

Preparing the Brussel Sprouts

Alright, let’s get those brussel sprouts ready! You have a few options for getting them nice and thin for our salad.
Knife: Carefully slice off the stem and any outer leaves that look a little sad. Then, slice each sprout as thinly as you can. This takes a little practice!
Mandoline: Use the mandoline with the slicing attachment. Be very careful with your fingers! Use the hand guard!
Food Processor: This is the fastest method. Use the slicing disk attachment. Just trim the ends and feed them through.
No matter which method you choose, aim for even slices so the raw brussel sprout salad has a consistent texture. Research shows that prepping your ingredients properly is key for a successful salad.

Toasting the Nuts and Seeds

Toasting the nuts and seeds really wakes up their flavor. You can do this in the oven or on the stovetop.
Oven: Spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, or until fragrant and lightly golden. Keep a close eye on them, as they can burn quickly!
Stovetop: Place them in a dry skillet over medium heat. Cook, stirring frequently, until fragrant and lightly toasted, about 3-5 minutes.
Let them cool completely before adding them to the salad.

Assembling the Salad

Hands mixing a tasty brussel sprout salad with a light vinaigrette. Fresh, crunchy & so delicious!

Now for the fun part – putting our brussel sprout salad together!
In a large bowl, combine the shaved or shredded brussel sprouts, toasted nuts and seeds, dried fruit, and crumbled cheese.
Use your hands or a couple of large spoons to gently toss everything together. Be careful not to bruise the brussel sprouts.
At this point, you can cover the salad and chill it for later, before adding the dressing. Speaking of great salads, have you tried these taco salad recipes?
Gentle mixing ensures that all the flavors get to know each other without damaging the delicate ingredients.

Making the Dressing

Let’s whip up that sweet, tangy, and savory dressing!
In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, and honey (or maple syrup).
Season with salt and pepper to taste.
If using a jar, close the lid tightly and shake vigorously until the dressing is emulsified (creamy and combined). If using a bowl, whisk constantly until emulsified.
Emulsification is key! It keeps the oil and vinegar from separating.

Dressing and Serving the Salad

Finally, it’s time to dress and serve!
Just before serving, pour the dressing over the salad. Start with about half of the dressing and toss gently to coat. Add more dressing as needed, but don’t overdress it!
Taste and adjust seasonings as needed.
Serve immediately for the best crunch. You can also garnish with a sprinkle of extra nuts, cheese, or a drizzle of honey. Enjoy your delicious brussel sprout salad!

Tips and Variations for Your Brussel Sprout Salad

Plated shaved brussel sprout salad with grilled chicken & balsamic drizzle. A healthy & satisfying meal. — Elevate your lunch with this plated brussel sprout salad! The addition of grilled chicken and a balsamic drizzle turns a simple side into a satisfying and healthy meal. Perfect for a quick and tasty weeknight dinner.

Make-Ahead Tips

Want to get ahead? You totally can! You can prep many of the ingredients for this brussel sprout salad in advance. What you need is a solid strategy for healthy meal prep ideas.

Shave or shred the brussel sprouts and store them in an airtight container in the fridge for up to 2 days.
Toast the nuts and seeds and store them in an airtight container at room temperature.
Make the dressing and store it in a jar in the fridge.

Just wait to dress the salad until right before serving to keep it from getting soggy.

Variation 1: Adding Protein

Make this salad a complete meal by adding some protein!

Grilled chicken or salmon are fantastic choices.
For a vegetarian option, try chickpeas or lentils. Roasted tofu would also be delicious.
About 4-6 ounces of protein per serving is a good amount.

Adding protein turns this side dish into a satisfying and healthy lunch or dinner. You could even add some hard-boiled eggs.

Variation 2: Seasonal Twists

This brussel sprout salad recipe is super adaptable to different seasons!

Fall: Add diced apples or pears, toasted pecans, and dried cranberries.
Summer: Use fresh berries like blueberries or raspberries, toasted almonds, and crumbled goat cheese.
Winter: Pomegranate seeds, mandarin oranges, and walnuts are a great combo.

Use what’s fresh and in season for the best flavor! Think about adding roasted butternut squash for a cozy fall twist!

Variation 3: Different Cheese Options

Don’t be afraid to experiment with different cheeses in your shaved brussel sprout salad!

Parmesan cheese adds a salty, savory flavor.
Blue cheese provides a pungent and creamy contrast.
For a vegan option, try a crumbled vegan feta or a sprinkle of nutritional yeast for a cheesy flavor.

Each cheese brings a unique dimension to the salad, so find your favorite! A little goes a long way with stronger cheeses.

Serving Suggestions and Storage

Serving Suggestions

This brussel sprout salad is incredibly versatile! If you are having a burger, it is the perfect side to add, and what better than to pair it with one of these burger sauces you need to try.

It makes a delicious side dish for grilled chicken, fish, or steak.
Bring it to your next potluck – it’s always a crowd-pleaser!
Add some protein and enjoy it as a light and healthy lunch.
It also pairs well with roasted vegetables or a hearty soup.

Seriously, you can’t go wrong with this salad! It’s a perfect addition to any meal.

Storage Instructions

Got leftovers? Here’s how to store your brussel sprout salad to keep it fresh.

Store the salad in an airtight container in the refrigerator.
The salad is best eaten within 1-2 days, as the brussel sprouts can become a little soggy over time.
If possible, store the dressing separately and add it just before serving to prevent the salad from wilting.

Enjoy your delicious salad, even the next day!

FAQ

How to shave brussel sprouts for salad?

Shaving brussel sprouts is key for a tender salad! You’ve got options:
Sharp Knife: Slice off the stem, then thinly slice each sprout from top to bottom. Go slow and be careful!
Mandoline: Use the slicing attachment and the hand guard! This is super fast, but be extra careful with your fingers.
Food Processor: Use the slicing disk. Trim the ends and feed them through. The easiest and fastest method.
No matter which method you choose, focus on thin, even slices.

How to shred brussel sprouts for salad?

Shredding is another great way to prep brussel sprouts for salad! For another great way to use a food processor check out these great tips to make guacamole recipe easy delicious guide.
Food Processor: Use the shredding disk. It’s quick and easy.
Box Grater: Use the side with the larger holes. Hold the brussel sprout firmly and grate it.
Shredded brussel sprouts have a slightly different texture than shaved, but they’re equally delicious in this brussel sprout salad.

Can you eat raw brussel sprouts in a salad ?

Yes, you absolutely can! But the key is to slice or shred them very thinly. This makes them easier to chew and digest. For some, raw veggies can be a challenge to digest. You can find more info at Healthline.com.
Some people find that raw brussel sprouts can cause gas. If you’re concerned, start with a small amount and see how you feel. Massaging the shredded sprouts with the dressing for a few minutes can also help soften them and make them easier to digest. This raw brussel sprout salad is safe and delicious!

What if I don’t have apple cider vinegar?

No apple cider vinegar? No problem! You can easily substitute it with:
Balsamic vinegar: Adds a richer, sweeter flavor.
White wine vinegar: A milder, slightly fruity option.
Lemon juice: Bright and tangy.
If you’re using balsamic vinegar, you might want to reduce the amount of honey or maple syrup in the dressing, as it’s already sweeter. Just taste and adjust to your liking! You can also add a bit of dijon mustard for taste.

Conclusion: Your New Favorite Salad!

So there you have it – a vibrant, flavorful, and surprisingly easy brussel sprout salad that’s sure to become a new favorite! I hope I have convinced you to try it. And if you are looking for another salad, check out these ideas for shrimp salad recipes delicious ideas.

This recipe is proof that brussel sprouts can be anything but boring. With the right preparation and ingredients, they can be the star of a delicious and healthy meal. Now I want you to try and make this new and interesting recipe, and let me know what you think!

Don’t be afraid to get creative and make it your own! I would love to see it, so tag me in your creations on social media. Happy cooking!