brussel sprout salad

Vegan Mexican Brussel Sprout Salad with jalapeño, lime and cilantro! Serve as a "taco slaw",  a side salad for grill mains or meats, or over a bowl of quinoa, with avocado, black beans, cherry tomatoes, feta...or keep it lean and vegan! This salad can be made ahead!

Mexican Brussel Sprout Salad (Vegan) 

Cups shredded brussel sprouts

garlic

cilantro

jalapeño finely chopped

limes lime

olive oil

½ teaspoon salt, more to taste

coriander

cumin

Place all ingredients in a large bowl and toss to combine. Taste and adjust salt and lime and heat.

This salad will keep for several days in the fridge!

Oh YUM!!! This is a very easy sell for me♡  I  adore shredded brussels sprouts (or sprouts in any form) and this "slaw" looks unbelievably delicious!  I love the flavors you used and will absolutely be preparing this dish very soon!  Thank you for sharing the deliciousness!   Cheers :)

I absolutely  love this ! It's such an innovative way of preparing quinoa. Thank you

Excellent!! Served over warm quinoa with black beans, cherry tomatoes and avocado. Wonderful combination of flavors in salad. I used food processor to chop together cilantro, onion, garlic and chili pepper.

An easy and delicious shaved Brussels sprout salad made with just 7 ingredients! The perfect salad to make ahead for holiday gatherings or pack for lunch.

Shaved Brussels Sprout Salad

Brussels sprouts

extra-virgin olive oil (plus extra for drizzling)

lemon juice

pine nuts (toasted)

cranberries

pecorino cheese (optional)

chives

Sea salt and black pepper

Thinly slice the Brussels sprouts using a mandoline if you have one. Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, chives, and pinches of salt and pepper.

Let the salad sit at room temperature for 15 minutes, then taste and adjust the seasonings. Finish with an additional drizzle of olive oil if you like.

Shredded Brussels sprouts, crisp tart apples, feta cheese, cranberries, pomegranate arils, and walnuts all tossed in a tangy honey dijon vinaigrette.

Brussels Sprout Salad

apple (granny smith)

pomegranate arils

walnuts (chopped)

feta cheese (crumbled)

cider vinegar

honey

mustard

garlic powder

salt and pepper

Combine all dressing ingredients in a small jar and shake well to combine.

Shred Brussels sprouts, rinse well and dry.

Chop apple and toss with lemon juice to prevent browning.

Combine all remaining salad ingredients in a large salad bowl. Toss with dressing and serve.

Delicious roasted fennel and Brussels sprout salad with almonds, cranberries, and orange slices. An easy, flavorful, elegant, plant-based side for the holidays and beyond! Just 9 ingredients required!

Roasted Fennel and Brussels Sprout Salad

fennel,

lb Brussels sprouts, ends

Tbsp olive oil ((see notes if oil-free))

sea salt and black pepper

almonds

Tbsp dried cranberries, chopped

orange slices,

Tbsp apple cider vinegar ((or sub balsamic vinegar

olive oil ((if oil-free, omit))

tsp sea salt

Preheat the oven to 425 F (218 C) and line one large (or two small) baking sheet(s) with parchment paper.

To the baking sheet(s), add the fennel, Brussels sprouts (including any outer leaves that fell off while cutting), olive oil, salt, and pepper and toss to coat. Spread in an even layer and turn the Brussels sprouts cut side down. If the veggies are crowded, use more baking sheets to encourage browning.

Roast for 18-25 minutes or until tender, golden brown, and slightly crispy on the edges and cut side.

TOPPINGS: While the veggies are baking, toast the almonds. Place the almonds in a dry skillet over medium heat, tossing frequently, until they are lightly golden brown — about 3-5 minutes. Remove from the heat and set aside.

To slice the orange, cut off the top and bottom, then place the flat edge on the cutting board and use a knife to remove the peel and white pith (this removes bitterness). Then cut the orange into 1-inch pieces.

DRESSING: In a jar with a lid (or in a bowl), combine the apple cider vinegar, olive oil, and salt. Shake (or whisk) to combine.

Transfer the roasted vegetables to a serving platter or bowl. Top with the toasted almonds, chopped cranberries, and orange slices. Drizzle with dressing and toss to combine. Taste and adjust as needed, adding more vinegar for brightness, orange slices for sweetness, or salt to taste.

Best when fresh. If preparing in advance, store the components separately and assemble just before serving. Not freezer friendly.

Crunchy, sweet, and savory shaved Brussels sprout salad with apples, dates, and hazelnuts! Oh-so-versatile and super fresh. Just 10 ingredients and 20 minutes required!

Shaved Brussels Sprout Salad with Apples and Dates

½ Tbsp apple cider vinegar

maple syrup

Tbsp finely chopped shallot

Brussels sprouts ((3/4 lb Brussels sprouts yield ~4 cups))

kale

chopped apple ((Pink Lady apples

medjool dates, finely chopped ((4 medjool dates yield ~1/2 cup))

hazelnuts

Optional: If using raw hazelnuts, roast whole hazelnuts on a bare baking sheet at 350 F (176 C) for 12-15 minutes or until fragrant.

Prepare dressing by adding olive oil, apple cider vinegar, maple syrup, salt, and shallot to a small jar with a lid and shaking to combine. Or, add to a bowl and whisk. Set aside.

Trim the Brussels sprouts, halve them lengthwise, and slice very thinly with a knife or the slicing disc on a food processor.

Add the Brussels sprouts and kale to a large mixing / serving bowl, shake or whisk the dressing again, and add about half of it. Then massage with clean hands for 1-2 minutes to infuse the Brussels sprouts and kale with the dressing and make them easier to chew and digest.

Add the remaining salad ingredients (apples, dates, and roasted hazelnuts) and the remaining dressing. Toss to coat, breaking any clumps of dates up into small pieces. Enjoy!

Best when fresh. Leftovers will keep in the refrigerator for 24 hours, but the apple will start browning and the veggies may get a little soggy. Not freezer friendly.

https://www.youtube.com/watch?v=e2CLkqS4d1A

Crunchy, sweet, and savory shaved Brussels sprout salad with apples, dates, and hazelnuts! Oh-so-versatile and super fresh. Just 10 ingredients and 20 minutes required!

Full Recipe: https://minimalistbaker.com/shaved-brussels-sprout-salad-with-apples-and-dates/
 
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Shaved Brussels Sprout Salad with Apples and Dates | Minimalist Baker Recipes

Brussels Sprout Salad is a simple and delicious salad with bacon, dried cranberries, almonds, and a light citrus dressing.&nbsp;

Brussels sprouts, shaved/thin sliced

crispy bacon crumbles

red onion

sunflower seeds

goat cheese

orange juice

apple cider vinegar

whole grain mustard

garlic (about ½ a clove)

salt

pepper

Chop off the hard end of the Brussels sprouts and discard. Then shave or slice the Brussels sprouts very thin. This can be done by hand with a knife or with a food processor.

Add shaved Brussels sprouts to a medium-large bowl along with the cranberries, bacon, almonds, and red onion.

Drizzle with citrus dressing.

Brussels Sprout Salad Directions

Whisk or blend all ingredients together.

I strongly suggest blending for a more uniform flavor and texture.

Citrus Vinaigrette Directions:

FULL INSTRUCTIONS:
Brussel Sprout Salad: https://www.mamalovesfood.com/brussel-sprout-salad
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BRUSSEL SPROUT SALAD

This Roasted Butternut Squash Brussel Sprout Salad is finished with a maple dijon glaze, pecans and cranberries. It's the perfect holiday side dish idea for Thanksgiving or Christmas!

Maple Dijon Roasted Butternut Squash Brussel Sprout Salad

butternut squash

potatoes

brussels sprouts, halved

rosemary

thyme

salt and pepper to season

pecan halves

balsamic vinegar

dijon mustard

garlic clove,

To a large bowl add butternut squash, sweet potatoes, brussels sprouts, olive oil, rosemary, 1 teaspoon thyme, salt and pepper. Toss everything to coat veggies with oil and seasonings.

Spread vegetables out on a baking sheet in a single layer, making sure the brussel sprouts have the flat side facing down. (Don&#8217;t crowd the pan, use two baking sheets if necessary.)

Bake for 15 minutes, toss vegetables around. Bake an additional 15 minutes.

Remove from oven and add vegetables to a medium bowl.

In a small bowl, add maple syrup, balsamic vinegar, dijon mustard, garlic, fresh thyme and salt to taste. Whisk together.

Drizzle maple dijon glaze over the vegetables and add in dry cranberries and pecans. Toss to coat everything.

I made this tonight and it was delicious.  I am a fan of Brussel sprouts, but my husband not so much, so I thought this recipe might entice him with the sweet potatoes, butternut squash, and the maple Dijon dressing. It worked! Thank you for sharing this recipe! Wonderful fall/winter recipe!

The warm roasted veggies with the pecans and craisins and then oh my goodness that sauce. It was so good. I am so stuffed from eating half of it on top of everything else we had with dinner haha.

Brussels Sprout Salad: shredded Brussels sprouts with dried cranberries, crisp apples, smoked almonds, tossed in a simple delicious sweet &amp; tangy maple mustard vinaigrette! Naturally vegan. Perfect side salad for lunch, fall and the holidays. Serve cold. Bon appetite!

Shaved Brussels Sprout Salad w/ Maple Mustard Dressing

brussels sprouts

hickory smoked almonds, chopped (could use toasted almonds, pecans

sunflower seeds,

red onion, diced

apple,

lemon juice, or orange juice

lemon zest,

onion

black pepper

Prepare brussels sprouts

 Trim the ends, wash and thinly slice and rough chop or use slice attachment on your food processor. Add to your salad bowl along with nuts, seeds, onions, cranberries, almonds, and apples.

Dressing

 add vinaigrette ingredients to a jar, seal and shake or whisk in a small bowl

Pour dressing over salad and toss to combine (top with vegan feta cheese if using). Season with salt and pepper if needed. Serve and enjoy! For step by step photos see above post

I just made this for the very first time and it's BLOOMIN' DELICIOUS!!!  we had it with veggie bangers and home made crusty sourdough bread.  Thanks so much, this will be a regular with us, for def!  Hilly and Dave in the UK.

I made this with cherries , absolutely delicious

This Shaved Brussel Sprout Salad with Mustard and Parmesan is tossed in a light red wine vinaigrette and makes a delicious, crunchy side dish.

Shaved Brussels Sprout Salad Recipe

Tablespoons red wine vinegar

sugar

Parmesan cheese

Salt and Pepper (to taste)

In a medium bowl, whisk together the red wine vinegar, mustard, sugar and olive oil. Season with salt and pepper, to taste.

Holding the stem of the Brussels sprouts, thinly slice each one until you get to within ½ inch of the stem. Discard the stems and place the sliced Brussels sprouts in a large bowl, breaking them up with your hands and discarding any tough pieces.

Toss the sliced sprouts with the dressing until coated. Let sit at room temperature for at least 15 minutes to allow the sprouts to soften and the flavors to combine.

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Top 10 brussel sprout salad recipes from across the web

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Top Tags

Mexican Brussel Sprout Salad (Vegan...

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Shaved Brussels Sprout Salad Recipe

The most viewed brussel sprout salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine