Don't be scared of raw Brussels sprouts - they are delicious!

Chopped Brussels Sprout Salad

shallot, minced

cider vinegar

sunflower seed oil

Dijon mustard

honey

salt

black pepper

Brussels sprouts, trimmed, halved, and sliced

Gala apples, cored and thinly sliced

cranberries

almonds

raw sunflower seed kernels

shelled, raw pumpkin seeds

Whisk shallot, vinegar, oil, Dijon mustard, honey, salt, and pepper together in a small bowl.


Place Brussels sprouts, apples, cranberries, almonds, sunflower seeds, and pumpkin seeds in a bowl; pour vinegar mixture over and toss to combine.


I first made it exactly to the recipe and, although I liked it (good crunch and enjoyed the sweetness mixed in), I thought it was a bit bland.  As a result, I gave it 4 stars.  I have since made some changes: I divide the oil between sunflower seed and sesame seed oils which gives the dressing a deeper, nuttier flavor.  I also brown the seeds and nuts.  Instead of dried cranberries, I added pomegranate (although this takes more time so if you're in a hurry, I'd skip).  Finally, to speed up preparation, I slice/chop the brussels sprouts in a food processor.  Quick clean up with just a rinse of the food processor.

I made this as written and it's very good. My husband loves slaws,  when he tasted it he thought it was missing something. He added some blue cheese crumbles and WOW! It became a 10 star recipe! Thanks for a new slaw recipe

This was very good! I did add more honey to the dressing as I thought it was too sour and wanted a bit more sweetness. Also, I think it could use more dressing, maybe another 1/2 recipe or so, but that's just my opinion. I suggest mixing this and allowing it to 'marinate' in the fridge for a couple hours b/c to me, it was even better that way. Next time I'm gonna add some chopped green onions b/c I think that would be a great addition. Even got hubby to eat Brussels sprouts this way, lol! Thanks for sharing. :)

So glad to have found this recipe; it is delicious. I agree that it needs more dressing, at least half again more. Did not have honey so used Splenda to taste. Did not use sliced apple or pumpkin seeds; instead added more sunflower seeds, almonds and craisins as well as about 1/4 C finely diced dried apricots. This is a keeper in the recipe file.

I loved this recipe. I added one fresh squeezed orange and doubled the recipe...it was delish! We had plenty of leftovers and ate it for three days. It only got better with age:)

Very tasty. I also make it with shredded cabbage.

We loved this recipe. We had the leftovers the next day and the salad was still just as good as the day before when it was fresh.

This was surprisingly wonderful.  We love brussels and are always looking for new ways to eat them.  

The only changes I made were- used olive oil because I couldn't find sunflower seed oil at the last minute.  I also added shredded chicken, making it a full meal.   Husband loved the dressing!  I'll be making this again (with the right oil next time)

Salad was delicious and everyone in our group loved it.  I did make a bit more dressing and used about a pound of med-large sprouts to get the 6 cups.  Will be making again soon!

Admittedly I made changes: we watch all forms of sugar intake so I did not add the honey. Perhaps this is a deal-breaker because the result was pretty heavy sprout-tasting. Leftovers do keep (we served this over a couple of meals to accompany grilled meat). I had some leftover crushed pineapple that I served at dinner tonight so I tried combining the two on my plate and it was WAY better - so I suggest to others that either you do not skip the honey or you add sugary fruit (like pineapple) because it really does need the sweetness.

chopped brussels sprout salad

Prep Time: 20 minutes

Total: 20 minutes

Servings: 8

Cost: $4.30 /serving

Author : Ann Freele

Ingredients

Instructions

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