this Brussels sprout salad It has all the color, texture, flavor and nutrition you need in a superfood salad.
An unforgettable salad of vegetables, fruits, berries, nuts and cheese in a bright and tangy honey mustard dressing!
This salad turns most people into brussels sprouts fans.
crispy and crunchy salad
- However Get ready, change clothes, tossBrussels sprouts salad is delicious as a side dish or for lunch.
- Raw Brussels sprouts are delicious and taste similar to coleslaw mix, but a little sweeter.
- Brussels sprout salad Remains crispy and crunchy It’s longer than regular vegetables, so it’s perfect to make the day before. Even better flavor!
- A recipe that can be enjoyed in any season. switch add-in according to the season.
Materials and variations
Brussels sprouts – Use pre-shredded brussels sprouts or shred whole raw brussels sprouts yourself, following the directions below.
fruits – Red apples are sweeter, while green apples are sour and tangy. Both work well in this recipe, pomegranate seeds (arils) dried cranberries add sweetness and other dried he fruit can be substituted.
cheese – Feta cheese adds a salty and creamy element to this salad. Goat cheese is also a great addition.
nuts – I love walnuts and pecans in this salad. Substitute your favorite nuts and seeds, such as pumpkin seeds or sunflower seeds.
Other additions – Try adding red onions, other fruits, or a sprinkling of crispy bacon.
Brussels sprouts salad dressing
Toss this salad with a simple honey-dijon-style dressing. A sweet and tangy dressing pairs perfectly with this shaved Brussels sprouts salad recipe. Honey can be substituted with maple syrup, and nearly any other vinegar (except white) can substitute for cider vinegar.
If you prefer store-bought dressings, choose a sweet and tangy vinaigrette.
How to shred brussels sprouts
- Remove discolored leaves. Cut off the very end of the stem.
- Shred the Brussels sprouts with the slicing blade of a food processor or thinly slice with a sharp knife.
- Rinse the shredded bean sprouts in cold water and drain well before using.
How to make Brussels sprout salad
- Place all dressing ingredients in a jar and mix well.
- Prepare the brussels sprouts in any of the ways described in the recipe belowrinse and dry.
- Toss the chopped apples with lemon juice, place all ingredients in a large bowl, toss with the dressing and serve.
- Garnish with a little extra feta cheese crumble.
Storing Brussels Sprouts Salad
If you shred your own Brussels sprouts, they should be rinsed and kept in the refrigerator for a week before preparing the salad.
Store leftover Brussels sprout salad in a covered container in the refrigerator for up to 3 days. Toss with fresh dressing or cheese before serving again.
Other shredded salad recipes
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Brussels sprout salad
Chopped Brussels sprouts, crunchy tart apples, feta cheese, cranberries, pomegranate husks and walnuts tossed in a tangy honey Dijon vinaigrette.
Place all the dressing ingredients in a small jar and shake well to mix.
Shred the brussels sprouts, rinse well, and dry.
Chop the apples and sprinkle with lemon juice to prevent discoloration.
Place all remaining salad ingredients in a large salad bowl. Pour over the dressing and enjoy.
- Rinse the brussels sprouts and cut off a small section at the end of the stem. Remove discolored leaves.
- pass you the brussels sprouts food processor, slice above mandoline slicer,or knife as thin as possible.
- Place the shaved sprouts in a bowl of cold water, rinse and drain well (I use a salad spinner).
Shavings of Brussels sprouts can be stored in the refrigerator for up to 1 week.
calorie: 281 | | carbohydrates: 28g | | protein: 6g | | obesity: 17g | | saturated fat: 3g | | cholesterol: 8mg | | sodium: 149mg | | potassium: 516mg | | fiber: 6g | | sugar: 17g | | Vitamin A: 910IU | | Vitamin C: 100mg | | calcium: 101mg | | iron: 1.9mg
Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
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