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brussels sprout salad

(2 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This is a great recipe for Brussel Sprouts. The photo is from Pinterest and the recipe idea is inspired by Erin Cechal- I tweaked her recipe to suit my flavor buds. This makes a big batch and can be stored in the refrigerator for up to 5 days. I love that is similar to cabbage coleslaw. Hope you enjoy my version.

(2 ratings)
yield 6 -8 servings
prep time 10 Min
cook time 5 Min

Ingredients For brussels sprout salad

  • 6 c
    brussel sprouts, cut in half, lengthwise, or shred
  • 1/4 c
    olive oil, more or less
  • 2 Tbsp
    apple cider vinegar, to taste
  • juice
    of one lime
  • 1 Tbsp
    dijon mustard
  • 1 pinch
    kosher salt and pepper, to taste
  • 1 Tbsp
    butter or margarine
  • 3 Tbsp
    granulated sugar, more or less to taste
  • 3/4 c
    parmigiano-reggiano, finely grated
  • 1/4 c
    diced cooked bacon
  • 1/2 c
    smoky almond pieces
  • 1/2 c
    diced fresh tomato

How To Make brussels sprout salad

  • 1
    Fill a large bowl with ice water and set aside. Bring a large pot of salted water to a boil. Drop sprouts into boiling water for just 2 minutes, until bright green and al dente. Do not cook through. Just blanch. Drain and drop sprouts immediately into ice water and chill until cool. chop roughly and place in a glass serving bowl.
  • 2
    In a small saucepan combine olive oil, vinegar, lime juice, mustard, salt and pepper to taste, butter and sugar. Whisk until blended. Heat until sugar melts. Set aside to cool.
  • 3
    Fold the cheese, bacon, almonds and tomatoes into the sprouts; chill until ready to serve. Whisk sauce and serve over the sprouts ,using as much as desired or serve on the side and let each person use as desired.
  • 4
    Any sauce left over can be refrigerated up to 5 days in a covered jar . Shake well before using.
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