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How to Make a Salad with Brussel Sprouts

This is how to make a salad with brussel sprouts, shredded with a homemade dressing is the perfect healthy holiday or brunch side dish that everyone loves. With bacon or left vegetarian it is a great cold salad made with a different vegetable than normal. One of the many great ways to cook brussel sprouts that are now one of our favorites.

How to Make a Salad with Brussel Sprouts

Looking for a new Thanksgiving side dish this year? Our shredded brussel sprout salad with a vinaigrette dressing is amazing. Mixed with kale, even if you aren’t a big green vegetable lover this may change your mind. One of our favorite easy side dishes that is good for you. (post may contain affiliate links present)

Salad with Brussel Sprouts

It took me until I was in my 40’s to really enjoy this love/hate veggie. My dad steamed them when I was a kid and all I can remember is my mom’s reaction when we entered the house “uggggg” she would say. I agree the smell wasn’t great.

Add butter and bacon and everything becomes delicious right??!! Well, this is a healthier version than that. Served as a salad or main vegetarian salad for dinner, kale and brussel sprouts salad has great flavor and texture to it.

Can you eat brussel sprouts raw in a salad?

Of course you can. Just about any vegetable can be eaten as is after it’s been rinsed off. I don’t know if I’d chomp down on one whole because they’re pretty hard BUT if you use shredded brussels they are great.

salad with brussel sprouts

Shredded Brussel Sprouts Salad

If you love simple when it comes to this green side dish, this isn’t for you. It’s packed with all sorts of things to amp up the flavors to the max.

How do you cut brussel sprouts for salad?

  1. Trim the Ends using a sharp knife. Remove any outer leaves that are damaged or discolored and discard those.
  2. Slice them either in half or quarter them. Here’s how to do each:
    • Halving you would place the trimmed Brussels sprout flat-side down on a cutting board. Use a sharp knife to slice it in half vertically, from top to bottom.
    • Quartering Brussels sprouts may be necessary if they are large, you may prefer to quarter them for bite-sized pieces. After halving them, place each half flat-side down on the cutting board and slice it into two quarters.
  3. Remove the Core if you find them to be tough or woody, I always do. Use the tip of your knife to carefully cut it out after halving or quartering. This step is optional, but it can help improve the texture of the salad.
  4. Thinly Slice with a mandoline if you prefer a finer texture in your salad, you can thinly slice the halved or quartered Brussels sprouts crosswise into thin ribbons. This creates a shredded effect and makes it easier to eat raw.
    • you could use a cheese grater to make smaller pieces or use a food processor pulsing a few times to cut finer.
  5. Rinse and Dry after cutting under cold running water to remove any dirt or debris. Pat them dry with paper towels or use a salad spinner to remove excess moisture before adding them to your salad.

You could shred as is or integrate diced up kale is even better. If you wanted to use another type of lettuce that would be an option as well. The add ins and vinaigrette dressing is where it’s really at though. Use bottled or make your own using the instructions below and see what you think!

Are brussel sprouts okay to eat every day?

Yep. You can eat raw brussel sprouts. They are full of antioxidants which helps to lower your risk of chronic diseases. As you would imagine they contain a great amount of fiber too so if you have high cholesterol this would be a great dish for you too. Cook them all sorts of ways like cast iron brussel sprouts, steamed, etc…

Kale Brussel Sprout salad

Shaved Brussel Sprout Salad Recipe

When it comes to chopping, shredding or shaving them you can do all or one of them. The idea is to remove the stem, slice in half and then cut them into smaller pieces. This will make it easier to eat as well as allowing each piece to soak up the great dressing.

  1. Fresh brussel sprouts
  2. Kale leaves
  3. Some broccoli slaw was added but you could use anything like bagged cole slaw (without the dressing) as a 3rd greenery
  4. Dried cranberries adds a bit of sweetness
  5. Diced bacon is a must for me
  6. Crushed or halved pecans are great
  7. Pepitas, pine nuts or shelled pumpkin seeds are fabulous

How to Make Homemade Vinaigrette

  • Olive oil and red wine vinegar
  • Honey or maple syrup
  • Dijon mustard
  • Salt and pepper

Of course you can use bottled dressing or just olive oil and lemon juice if you’d rather for this winter salad, but this is pretty easy to throw together. I personally would make air fryer croutons too and serve them on top for your holiday gatherings but that is up to you.

kale salad

Cold Brussel Sprout Salad

You’ll want a large bowl, a sharp knife or mandolin handy to get going. You could use a food processor to get them really fine or buy pre shredded brussel sprouts. Those aren’t really common though, if so they’d be with the bagged salads.

  • For the kale you’ll want to cut out the thick stem and then dice it up into bite size pieces. Thinly slice the brussel sprouts small.
  • Add all your add ins and toss to combine. We love this salad with pomegranate arils too if I can find them.
  • Whisk together your dressing in a small bowl or mixing cup. Pour this on top your salad and toss gently so everything is coated nicely.

With this one and our cabbage salad it is really good to sprinkle some nuts on top when serving it too. Keep 1/2 cup of dressing to serve at the table for extra yum.

Brussel Kale Sprout Salad
shredded Brussel Sprout Salad

Kale and Brussel Sprout Salad

Generally I will say that salad leftovers don’t save well, but this is an exception. That is, for a day it keeps well enough. In a sealed bag since the leaves are tougher than traditional lettuce they will hold up. I wouldn’t push it beyond 24 hours though or it will be kinda’ slimy and no bueno.

Looking for other easy brussel sprout recipes? We have a bunch since I became a lover later in age like;

There are lots of other kale recipes you will be surprised to try and love. That was another thing I thought there was no way I was going to like. The first time someone said they cooked them into chips I thought they were nuts…and now I am saying the same thing to you! Rich in antioxidants this is another nutrient rich food that is a great snack.

ninja foodi kale chips

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shredded Brussel Sprout Salad
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How to Make Salad with Brussel Sprouts

This is how to make salad with brussel sprout shredded with a homemade dressing is the perfect healthy holiday or brunch side dish that everyone loves.
Course Appetizer, Salad, Side Dish
Cuisine American
Keyword brussel sprouts, kale, salad, shredded
Prep Time 10 minutes
Cook Time 0 minutes
Servings 6
Calories 551kcal
Author The Typical Mom

Equipment

  • 1 cutting board
  • 1 mandoline food processor or cheese grater

Ingredients

Homemade Vinaigrette

Instructions

  • Trim the Ends using a sharp knife. Remove any outer leaves that are damaged or discolored and discard those. Slice them in half by placing the trimmed flat-side down on a cutting board. Use a sharp knife to slice it in half vertically, from top to bottom.
  • Remove the core, then use the tip of your knife to carefully cut it out after halving eachone. This step is optional, but it can help improve the texture of the salad.
  • Thinly Slice with a mandoline or if you prefer a finer texture in your salad, you can thinly slice crosswise into thin ribbons or put halved pieces into a food processor pulsing just a few times to cut very fine.
  • Rinse and Dry after cutting under cold running water to remove any dirt or debris. Pat them dry with paper towels or use a salad spinner to remove excess moisture before adding them to your salad.
  • Toss additional ingredients of your choice in with the salad together. In a small bowl whisk together dressing ingredients and pour on top. Toss together and serve.

Video

Nutrition Facts
How to Make Salad with Brussel Sprouts
Amount Per Serving (1 oz)
Calories 551 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 9g56%
Trans Fat 0.1g
Polyunsaturated Fat 8g
Monounsaturated Fat 24g
Cholesterol 26mg9%
Sodium 309mg13%
Potassium 417mg12%
Carbohydrates 38g13%
Fiber 4g17%
Sugar 29g32%
Protein 10g20%
Vitamin A 394IU8%
Vitamin C 60mg73%
Calcium 46mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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