Brussels Sprout Salad

Sharon Morris


An alternative to coleslaw. You can add other shredded ingredients such as kale, carrots etc.
This dressing is mustardy rather than sweet.
Serves 6 to 8.


☆☆☆☆☆ 0 votes

6 to 8
20 Min
No-Cook or Other


  • 3 Tbsp
    dijon mustard
  • 3 Tbsp
    whole grain mustard
  • 3 Tbsp
    apple cider vinegar
  • 1 Tbsp
    dried dill
  • 1 Tbsp
    dried rosemary
  • 2
    cloves of garlic (crushed)
  • 3/4 c
    olive oil
  • 2 lb
    brussel sprouts (shredded)
  • 1 c
    golden raisins
  • 1 c
    sliced almonds (toasted)

How to Make Brussels Sprout Salad


  1. Combine all but the last three ingredients in a jar and shake. You may make the dressing the night before to better enhance the flavors.
  2. Toast the sliced almonds in a fry pan over medium heat and stir until slightly fragrant and toasted.
  3. Put the shredded sprouts in a large bowl. Toss with the dressing and raisins.
  4. Sprinkle with the toasted almonds just before serving.

Printable Recipe Card

About Brussels Sprout Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy

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