Are raw Brussels sprouts bitter?

When sliced thinly enough, raw Brussels sprouts are surprisingly mild and slightly sweet. The bitterness you might associate with Brussels sprouts is much more pronounced when they're cooked improperly or when the sprouts are old. Fresh, thinly shaved sprouts have a delicate flavor.

Can I make Brussels sprout salad without a food processor?

Absolutely! I actually prefer slicing them by hand with a sharp chef's knife. It takes a bit longer, but you have more control over the thickness of each shred. Just make sure your knife is sharp.

What can I substitute for dried cherries?

Dried cranberries are the closest substitute. You could also use chopped dried apricots or pomegranate seeds when they're in season.

Can I make this salad vegan?

Yes! Simply omit the feta cheese crumbles. The salad is naturally vegan without the cheese, and the maple syrup in the dressing provides all the sweetness you need.

Easy Brussels Sprout Salad

Name: Easy Brussels Sprout Salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Salad
Ingredients: 1 pound Brussels sprouts, enough for 4 cups shredded (or 8 ounces shredded); 1 1/2 cups chopped escarole or other crunchy leafy green, optional; 1 large crisp tart red apple (like Honeycrisp); 1/2 cup dried tart cherries; 1/2 cup almonds (Marcona almonds, if possible); 1/4 teaspoon kosher salt; 1 recipe Dijon Mustard Dressing; Feta cheese crumbles, optional (omit for vegan)

Easy Brussels Sprout Salad

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5 from 2 reviews

This Brussels sprout salad stars shaved raw sprouts tossed with crisp apple, dried cherries, and almonds in a zingy Dijon dressing. It’s a fresh side dish that turns Brussels sprouts into something everyone will love.

Author: Sonja Overhiser
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 6 1x
Category: Side
Method: Raw
Cuisine: Salad
Diet: Vegan

Ingredients

Scale

For the salad

1 pound Brussels sprouts, enough for 4 cups shredded (or 8 ounces shredded)
1 1/2 cups chopped escarole or other crunchy leafy green, optional
1 large crisp tart red apple (like Honeycrisp)
1/2 cup dried tart cherries
1/2 cup almonds (Marcona almonds, if possible)
1/4 teaspoon kosher salt
1 recipe Dijon Mustard Dressing
Feta cheese crumbles, optional (omit for vegan)

Instructions

Shred the Brussels sprouts: go to How to Shred Brussels Sprouts. Or, use a food processor slicing blade or mandoline to slice each sprout from top to end.
Prep the vegetables: Chop the escarole or other leafy green. Dice the apple.
Make the dressing: In a medium bowl, whisk together the Dijon mustard, white wine vinegar, maple syrup, and salt. Then whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms.
Assemble the salad: Mix together all salad ingredients. Mix with 1/2 cup of the dressing (add more to taste, if desired). Top with feta crumbles, if using, and serve.

Notes

Make ahead tips: Shred the Brussels sprouts up to 1 day ahead; store them in an airtight container in the refrigerator without dressing. Make the Dijon dressing up to 1 week in advance and store it in a sealed jar in the fridge. If making ahead, keep the components separate and toss everything together just before serving.

Leftover storage: Once dressed, this salad is best enjoyed within 2-3 hours. Leftover dressed salad keeps for 1-2 days in the refrigerator: the texture will become softer but it still tastes great.

Find it online: https://www.acouplecooks.com/brussels-sprout-salad/