Brussels Sprouts Salad

Susan Din


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!


★★★★★ 1 vote

20 Min
No-Cook or Other



  • 16 oz
    brussels sprouts-fresh raw
  • 1 c
    dried cranberries
  • 1/3 c
    blue cheese
  • 1 c

  • 2 Tbsp
    cider vinegar
  • 2 tsp
    dijon mustard
  • 6 Tbsp
    olive oil
  • ·
    salt and pepper to taste

How to Make Brussels Sprouts Salad


  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.

Printable Recipe Card

About Brussels Sprouts Salad

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

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