Brussels Sprouts Salad

54 Comments

When I buy Brussels sprouts, I immediately think to steam them and toss them in browned butter with a little salt. I’m the only one who eats them between my husband and myself, so that’s always how I prepare them. I may actually love Brussels sprouts more than any other vegetable. And I like them to shine like the mini cabbages they are.

Until today, I’ve never had a Brussels sprouts salad. What? They’re just so good the way I serve them, that I’ve never gotten very adventurous with them. But I put an end to this nonsense today.

Salads of Brussels sprouts are raw. That’s right, simply shaved or sliced and then tossed with a vinaigrette. The vinegar “cooks” and softens the sprouts, just as lime juice cooks fish in ceviche. It’s simply the acid doing its work.

So I bring to you a recipe I adapted from reading many different recipes for Brussels sprouts salads – this one a bit more festive, since it is that time of year!
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Salad of Brussels Sprouts with Dried Cranberries and Hazelnuts, served with an Apple-Maple Vinaigrette

vinaigrette:
1/2 cup olive or hazelnut oil
1/4 cup red wine vinegar
1/4 cup apple juice or cider
1 tablespoon real maple syrup
1/2 teaspoon Dijon mustard
1/2 teaspoon salt.

Combine these ingredients in a mini blender.
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Blend until smooth; set aside.
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salad:
Brussels sprouts
Toasted hazelnuts
Dried cranberries

First, thinly slice the Brussels sprouts using a knife or the blade fitting on your food processor. Or, use a mandolin like I did. However, since getting a tip from Richard at REMCooks.com, I have purchased a Kevlar glove to use with the mandolin, to avoid any emergency room trips.

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Thinly slice the Brussels sprouts, without getting too close to the stem ends, which are woody. Slice as many as desired; I only made a small salad for myself. How big a salad you make is up to you.
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Add some of the dressing and toss. Then let the Brussels sprouts sit for about 30 minutes to let them soften.
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The hazelnuts and cranberries can be tossed in with the salad, but I chose to just sprinkle them on the salad itself.
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I served my Brussels sprouts salad with some grilled salmon, but just about any protein would work.
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verdict: The salad was very cabbage-like, which is fine, because I like cole slaw, which is also cabbage. However, I think I prefer my Brussels sprouts hot with browned butter.

54 thoughts on “Brussels Sprouts Salad

  1. Can you believe I had a glove like that and lost during the move to Kansas? no idea where it went, but maybe it got into one of the boxes we gave away for charity. Oh, well – I hope whoever found it is making good use of it… :-)

    Haven’t yet made a salad with Brussels sprouts… hubby could walk away from the kitchen, I suppose….

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  2. Brussels sprouts are one of my favourite winter vegetables, I’ll happily eat them any which way but absolutely adore them cooked. Your salad looks divine Mimi. Such a pity they’re not in season over here. Have never understood why these gorgeous little cabbages are so unloved. My family positively groans each time I so much as look at them.

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  3. I’m the only one who eats them here too, so a salad is a perfect way to enjoy them on my own. I fix a lot of salads for lunch and I’d love to prepare this, especially with the hazelnuts and the hazelnut oil. Do you think the vinaigrette would pair well with a salad of Bibb lettuce (it’s one of my favorites)?

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  4. I can’t say that I’ve ever tried Brussels sprouts raw, but like you…I’m willing to give them a try. This looks so delicious…I love the hazelnuts and cranberries to go with this…sounds like a perfect combination… especially with the salmon. I think I need to try this one too, Mimi. I still need to make your cheesecake too. We’re heading to the cabin this weekend, and I think that will be the perfect time to try it. It’s going to be cold, and I’ll be inside cooking up a storm! Yay! <3

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  5. those gloves! I used to work in a restaurant that had a “cut glove” which was basically chain mail so you didn’t slice your fingers off on the giant veggie slicers. This Brussels Sprout salad is gorgeous! I love Brussels sprouts!

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  6. Yum! My favorite is to halve them, toss with olive oil & salt, then roast @ 400F cut-side up for 35 mins til they’re nice & browned. I’ve done a salad only once and I loved it. I’ll have to try your method.

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  7. This side salad looks delicious, nutritional and the brussel sprouts look perfect in their greenery :D

    Cheers
    CCU

    P.S Unfortunately, I have lost around 1000 subscribers on my blog, and I have no idea how, so if you were subscribed, would you be able to resubscribe? Thank you!

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  8. We, too, are big brussels sprouts fans, and until a few years ago had usually steamed them. Then we discovered roasted brussels sprouts. What a revelation! We heat the over to 400 – 450 degrees F., use a heavy baking sheet, slice the sprouts in half, toss them with oil and sea salt, and roast them for 20 minutes or a little longer – till some of the leaves have charred and caramelized. Add a bit of balsamic and olive oil dressing (or not), throw them into a stew toward the end, or serve them with wild salmon atop pasta. So good!

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    • I roast a lot as well. But as my husband doesn’t eaten B. sprouts, I usually just steam them for myself. Roasting is fabulous, though isn’t it. My husband says that roasted broccoli is better than candy!

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  9. It’s only relatively recently that I’ve come to appreciate leeks and brussels sprouts. I use them in everything (though haven’t thought of making a salad). I think it was the lumpy form that the Brussels took that put me off. Now I shred them into casseroles and anything else that will take them. They are yummy. Thanks for the salad recipe. Sounds like it will be yummy.

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