Brussels Sprouts Salad
Last Updated on February 28, 2022 by Annie
This Brussels Sprouts Salad features raw Brussels sprouts, cabbage, onion, apple, and craisins coated in a delicious olive oil and balsamic dressing. This vegetarian salad recipe is easy to make and adds an exciting salad to your dinner plate!
Say hello to the year of salads y’all. Basically what this means is every month, at least once a month, I will be sharing a new (to you) salad recipe. It could be a re-mastered classic, a basic salad Mr. MLAD and I make everyday, or something completely out of left field and perfect for spicing up your salad routine.
As salads have most definitely not been in my wheel house of recipes for very long I wanted to take some time this year to explore ways to make salads delicious, filling, and most of all enjoyable.
This Brussels sprouts salad graced the dinner table at our home no less than 8 times over the last month. It’s simple to toss together, packed with raw veggies, and far from that limp salad you ask waiters to sub fries with instead. Trust me, you need this on your dinner plate.
HOW TO MAKE BRUSSELS SPROUTS SALAD
INGREDIENTS
Brussels Sprouts– Trimmed and shredded. I like to cut the Brussels sprouts in half and then chop them like I’m slicing onions.
Cabbage- Chopped into bite sized bites.
Green Apple- Matchsticked or chopped as small as you want. This adds a nice sharp tartness to the salad but if you don’t have a green apple or don’t like green apple feel free to sub with a red apple such as a gala.
Red Onion- Thinly sliced or chopped as small as you want.
Craisins- Sprinkled in for some color and a change of texture.
Dressing- A mixture of olive oil, balsamic vinegar, honey, dijon mustard, garlic, salt, and pepper.
If there is one thing I need to warn you about before you embark on making this salad it is this- you will be chopping for a while! Put on some music, sharpen your knife and get ready to make the ultimate winter salad!
DIRECTIONS
To begin get a cutting board and your favorite knife- You have a favorite knife the same way you have a favorite burner on your stove. It’s the one you reach for without even thinking. You can chop these fruits and veggies in whatever order you want, it’s your salad, but here is how I would chop mine.
Trim the Brussels sprouts, then cut them in half. Chop them into small bites, I like to “shred” the sprouts by chopping the halves as if I am slicing an onion. Place the chopped Brussels sprouts into a medium sized bowl.
Next, chop the cabbage into your desired size. I like to dice my cabbage into small bite-sized pieces. Toss the cabbage on top of the Brussels sprouts.
Grab your green apple and matchstick the fruit into thin bite-sized pieces. Blue Apron gives a great how to for Matchsticking apples here. You can also just chop the apple into small bite sized pieces if you want. Your salad, you choose. Add the apple into the salad bowl.
Up next is a little red onion. Chop your red onion into small slices by cutting the onion in half and then slicing the half into thin slices. Use as much or as little as you would like. I recommend about 1/4 cup but you can always add more if you want. Toss the sliced onion into the salad bowl.
Add 1/4 cup of craisins to the salad bowl and toss to mix all of the ingredients together.
MAKE THE SALAD DRESSING
In a mason jar add olive oil, balsamic vinegar, honey, dijon mustard, microplaned garlic, salt, and pepper. Screw the lid on the mason jar and shake to mix the dressing together.
If you do not have a mason jar you can also mix these ingredients together in a bowl with a fork or whisk.
Drizzle the dressing over the salad and toss to coat.
Common Questions about Brussels Sprouts Salads
Can you eat raw Brussels Sprouts in a salad?
Yes. While raw Brussels sprouts might not be the most flavorful vegetable on the planet, they can be consumed raw. Adding the dressing helps to flavor the salad and give the Brussels sprouts a little more life.
How long does this Brussels Sprouts Salad last?
If you have dressed the salad I would not keep it longer than 2 days. The salad gets a bit soggy. If you want to keep half for another day I would suggest splitting the salad into two parts and use half the dressing on one and save the other half of dressing to coat the salad the next day.
What should I serve with a Brussels Sprouts Salad?
Brussels sprouts pair with many delicious things. You can make and serve this winter salad with steak, a burger, salmon, or even a side of chicken.
What to do with left-over veggies
You might be left with some extra Brussels sprouts, cabbage, and red onion. I like to plan my recipes for the week around additional ingredients. In this case I would make roasted Brussels sprouts later in the week, use the cabbage in dumplings, and toss the red onion into some guacamole or to garnish Taco Lunch Bowls.
If your veggies have gone to the other side before you get a chance to cook them I would highly suggest using them as compost! I’ll be sharing a little more about my composting tips and tricks down the road so get excited!
OTHER VEGETARIAN RECIPES
Pico de Gallo– This fresh pico de gallo is a quick, simple, and healthy salsa that you can make in under 30 minutes.
Texas Caviar– This quick and easy Texas Caviar is packed with fresh ingredients, filling, and best of all, dairy-free!
Mexican Street Corn Dip– This sweet and spicy Mexican Street Corn Dip has all the flavor of elote, without any dairy!
Did you make this Brussels Sprouts Salad?? I would love to hear how it went! Leave a comment below or snap a picture of your salad and share it on Instagram by tagging @mylifeafterdairy so I can share your life after dairy adventures!
Another great way to keep up with all of the delicious dairy-free goodness popping up on the blog is to sign-up for my email list. I promise not to spam your inbox with a million things, simply delicious dairy-free recipes you can make and enjoy!
Brussels Sprouts Salad
Chop up this raw Brussels Sprouts salad and pair it with your steak, salmon, or have it for your main dish!
Ingredients
Brussels Sprouts Salad
- 2 c. Brussels Sprouts trimmed and shredded
- 1 c. Cabbage diced
- 1 Green Onion matchsticked
- ¼ c. Red Onion
- ¼ c. Craisins
Balsamic Dressing
- ¼ c. Olive Oil
- 2 Tbsp. Balsamic Vinegar
- ½ tsp. Honey
- ½ tsp. Dijon Mustard
- 1 pod Garlic microplaned
- Salt to taste
- Pepper to taste
Instructions
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Trim the Brussels sprouts, then cut them in half. Chop them into small bites, I like to "shred" the sprouts by chopping the halves as if I am slicing an onion. Place the chopped Brussels sprouts into a medium sized bowl.
-
Next, chop the cabbage into your desired size. I like to dice my cabbage into small bite-sized pieces. Toss the cabbage on top of the Brussels sprouts.
-
Grab your green apple and matchstick the fruit into thin bite-sized pieces. You can also just chop the apple into small bite sized pieces if you want. Your salad, you choose. Add the apple into the salad bowl.
-
Up next is a little red onion. Chop your red onion into small slices by cutting the onion in half and then slicing the half into thin slices. Use as much or as little as you would like. I recommend about 1/4 cup but you can always add more if you want. Toss the sliced onion into the salad bowl.
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Add 1/4 cup of craisins to the salad bowl and toss to mix all of the ingredients together.
Make the Salad Dressing
-
In a mason jar add olive oil, balsamic vinegar, honey, dijon mustard, microplaned garlic, salt, and pepper. Screw the lid on the mason jar and shake to mix the dressing together.
If you do not have a mason jar you can also mix these ingredients together in a bowl with a fork or whisk.
-
Drizzle the dressing over the salad and toss to coat.
Recipe Notes
Notes:
Salad will last up to 2 days with dressing on in an airtight container in the refrigerator.