This Shredded Brussels Sprouts Salad will convert any brussels sprouts skeptics in your life. This salad is super-flavorful, with an surprising dressing, and is the right salad to serve at your subsequent vacation gathering.
Ideas for Making the Greatest Brussels Sprout Salad
- Finely shred the brussels sprouts. I do know it’s handy to purchase store-bought shredded brussels sprouts, however they’re by no means finely shredded sufficient for me. (And they are often fairly inconsistent with texture.) As a substitute, I want to shred entire brussels sprouts with a pointy knife and a reducing board. Alternatively, you need to use the shredding blade on a meals processor, for even sooner outcomes.
- Let it marinate. Brussels sprouts don’t have a super-tender texture like different inexperienced lettuces, so you might wish to gown this salad 30 to 60 minutes prematurely earlier than serving it. You may make the dressing as much as 3 days prematurely, in the event you’d wish to plan forward for a vacation meal, and you may even shred the brussels sprouts forward of time, too. Simply toss them collectively earlier than serving, at the very least half-hour forward of time.
- Add some crunch. Brussels sprouts are barely crunchy on their very own, however this salad is even higher while you add some chopped nuts. I go for pecans right here, as a result of they appear acceptable for a vacation, however walnuts are good on this, too.
- Dried fruit helps, too. I like including dried cranberries to this salad, for an additional sweet-tart taste, and added chewiness. Since it may be tough to search out fruit-sweetened cranberries, you need to use raisins in the event you want to keep away from any added sugar.
Components You’ll Want
What’s in a brussels sprouts salad?
- Brussels sprouts
- Dried cranberries
- Apple cider vinegar
- Ginger (the key ingredient!)
Most brussels sprouts salads I’ve seen on the web go within the path of a crimson wine French dressing paired with Parmesan cheese, however tossing it with a honey mustard dressing takes it to the following degree. If there have been a contest on the market, this one would win.
The key is including a contact of ginger to the honey mustard dressing. That is impressed by my Honey Dijon Dressing, which has been a fan favourite for years.
The best way to Make It
1. Put together the dressing. Add the olive oil, vinegar, mustard, ginger, honey, salt and pepper to the underside of a giant bowl, and whisk nicely.
I like to arrange this in the identical bowl I plan on mixing in, so there aren’t additional dishes to do later.
2. Shred the veggies. Finely cube the shallot, then add it to the dressing as quickly as potential, so the flavour can begin to mellow. Shallots are likely to have a extra gentle onion taste than crimson onion, however you need to use an analogous quantity of crimson onion in a pinch, or omit it completely. The salad is scrumptious both approach.
Shred the brussels sprouts, and add them to the bowl, too. Toss nicely, to coat them evenly within the dressing.
3. Get pleasure from! Add within the dried cranberries and chopped pecans, then toss and serve. You possibly can regulate any seasoning to style at this level, including slightly additional salt and pepper, or you’ll be able to add slightly extra vinegar or mustard to make it extra tart.
For a barely sweeter taste, you’ll be able to add slightly extra honey, too.
Let the salad relaxation for 30 to 60 minutes, then serve. You possibly can retailer this within the fridge in the event you plan on serving it within the subsequent 2 hours or so, in any other case I like to recommend storing the shredded veggies and dressing individually, so you’ll be able to combine shortly earlier than serving.
Professional Ideas & Frequent Questions
Can I make this vegan? Sure, you’ll be able to swap the honey for maple syrup to make a vegan salad dressing.
What pairs nicely with brussels sprouts? If you wish to add extra to this salad, I believe it’s good with chopped apples or pears, however don’t add these till shortly earlier than serving, so that they gained’t flip brown or mushy. You can additionally add sliced grapes, or shredded purple cabbage for additional colour.
You possibly can serve brussels sprouts salad with virtually any protein you like, and it additionally pairs nicely with vacation dishes, like Vegan Meatloaf, Wild Rice Stuffing, and Mashed Potatoes with Vegan Gravy.
Are you able to eat uncooked shredded brussels sprouts? Sure, you don’t have to prepare dinner brussels sprouts earlier than consuming them. They do are likely to have a harder texture in comparison with a typical leafy inexperienced salad, however while you finely shred them and allow them to marinate within the dressing, this uncooked brussels sprouts salad turns into completely delectable.
How lengthy are you able to retailer shredded brussels sprouts? When you shred them, brussels sprouts ought to maintain nicely in an hermetic container for as much as 3 days. Retailer the dressing individually for the most effective taste and texture.
Extra Salad Recipes to Attempt
When you love this salad, you’ll additionally love these:
I can’t wait to listen to which one you attempt subsequent!
Shredded Brussels Sprouts Salad
This Shredded Brussels Sprouts Salad is the right salad for a vacation meal! It is sturdy sufficient to make it prematurely, with an surprising dressing that can have you ever licking the bowl clear.
- 2 tablespoons additional virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon spicy brown mustard
- 1 inch contemporary ginger , finely grated
- 2 tablespoons honey
- salt & pepper
- 1 shallot , diced (about 1/2 cup)
- 1 pound Brussels sprouts , finely shredded
- 1/3 cup pecans , chopped
- 1/3 cup dried cranberries (search for juice-sweetened)
In a big bowl, mix the olive oil, vinegar, mustard, ginger, honey, and a 1/4 teaspoon every of salt and black pepper. Combine nicely. (Professional tip: Use a microplane to finey mince the ginger instantly into the bowl. That approach you will not have any massive chunks!)
As soon as you have diced the shallot, stir it into the dressing so the flavour can mellow. Add within the brussels sprouts after finely shredding them with a knife or meals processor, too. Toss nicely.
Add the cranberries and pecans, and toss once more. Alter any seasoning to style, after which let the salad marinate for at the very least half-hour earlier than serving. Leftovers may be saved in an hermetic container within the fridge for as much as 3 days, however I like to recommend storing the shredded brussels sprouts individually from the dressing for the most effective style and texture later.
To make this recipe vegan, swap the honey for maple syrup. Chances are you’ll want so as to add slightly extra maple syrup in that case, because it’s much less candy than honey.
Energy: 238kcal | Carbohydrates: 30g | Protein: 5g | Fats: 14g | Saturated Fats: 2g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 9g | Sodium: 73mg | Potassium: 513mg | Fiber: 6g | Sugar: 19g | Vitamin A: 863IU | Vitamin C: 97mg | Calcium: 60mg | Iron: 2mg
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Reader Suggestions: What’s your favourite dish to convey to a vacation gathering?