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brussels sprouts salad

(1 rating)
spatdi avatar
Recipe by
Susan Din
@spatdi
Houston, TX

This uncooked sprout "slaw" is crunchy, salty, sweet and nutty. Uncooked brussels sprouts have a mild taste, so give this a try! It's from Maria of 'Two Peas and Their Pod'. If you don't like blue cheese/pecans/cranberries you could change it up...say dried cherries/blueberries and toasted almonds/walnuts with goat cheese/feta-use what you like!

(1 rating)
yield 4 -6
prep time 20 Min
method No-Cook or Other

Ingredients For brussels sprouts salad

  • SALAD INGREDIENTS
  • 16 oz
    brussels sprouts-fresh raw
  • 1 c
    dried cranberries
  • 1/3 c
    blue cheese
  • 1 c
    pecans-toasted
  • DRESSING INGREDIENTS
  • 2 Tbsp
    cider vinegar
  • 2 tsp
    dijon mustard
  • 6 Tbsp
    olive oil
  • salt and pepper to taste

How To Make brussels sprouts salad

  • 1
    Rinse brussels sprouts and remove any damaged or dirty outer leaves. Place on a cutting board and slice off the hard root end. Using a sharp knife, thinly slice the brussels sprouts. When you're done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw. Place in a large bowl. Add the toasted pecans, dried cranberries, and blue cheese(crumbles) to the chopped brussels sprouts. Note-you can also use a mandoline or food processor to chop the brussels sprouts.
  • 2
    make the dressing. In a small jar, add the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Put a lid on the jar and shake until mixed well.
  • 3
    When ready to serve, pour the dressing over the salad and toss until all of the ingredients are well coated. Serve immediately.
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