Brussels Sprouts Salad

Susan Din

By
@spatdi

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!


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Rating:

Comments:

Serves:

4-6

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids