Brussels Sprout Salad

Pat Duran


This is a great recipe for Brussel Sprouts.
The photo is from Pinterest and the recipe idea is inspired by Erin Cechal- I tweaked her recipe to suit my flavor buds.

This makes a big batch and can be stored in the refrigerator for up to 5 days.
I love that is similar to cabbage coleslaw.
Hope you enjoy my version.


★★★★★ 2 votes

6-8 servings
10 Min
5 Min


  • 6 c
    brussel sprouts, cut in half, lengthwise, or shred
  • 1/4 c
    olive oil, more or less
  • 2 Tbsp
    apple cider vinegar, to taste
  • juice
    of one lime
  • 1 Tbsp
    dijon mustard
  • 1 pinch
    kosher salt and pepper, to taste
  • 1 Tbsp
    butter or margarine
  • 3 Tbsp
    granulated sugar, more or less to taste
  • 3/4 c
    parmigiano-reggiano, finely grated
  • 1/4 c
    diced cooked bacon
  • 1/2 c
    smoky almond pieces
  • 1/2 c
    diced fresh tomato

How to Make Brussels Sprout Salad


  1. Fill a large bowl with ice water and set aside.
    Bring a large pot of salted water to a boil. Drop sprouts into boiling water for just 2 minutes, until bright green and al dente. Do not cook through. Just blanch. Drain and drop sprouts immediately into ice water and chill until cool. chop roughly and place in a glass serving bowl.
  2. In a small saucepan combine olive oil, vinegar, lime juice, mustard, salt and pepper to taste, butter and sugar. Whisk until blended. Heat until sugar melts. Set aside to cool.
  3. Fold the cheese, bacon, almonds and tomatoes into the sprouts; chill until ready to serve.
    Whisk sauce and serve over the sprouts ,using as much as desired or serve on the side and let each person use as desired.
  4. Any sauce left over can be refrigerated up to 5 days in a covered jar . Shake well before using.

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