Brussels Sprouts Salad
When I buy Brussels sprouts, I immediately think to steam them and toss with browned butter. 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!
Salad of Brussels Sprouts with Dried Cranberries and Hazelnuts, served with an Apple-Maple 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.
Blend until smooth; set aside.
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 mandoline, to avoid any emergency room trips.
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.
Add some of the dressing and toss. Then let the Brussels sprouts sit for about 30 minutes to let them soften.
The hazelnuts and cranberries can be tossed in with the salad, but I chose to just sprinkle them on the salad itself.
I served my Brussels sprouts salad with some grilled salmon, but just about any protein would work.
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.
gosh, i want that kind of kevlar gloves..
i guess it’s gonna be great to use in my clinic too, LoL
They work very well!
This is brilliant Mimi. I use raw cabbage for salads but had never thought to use Brussels sprouts. And I love your addition of hazelnuts and dried cranberries. Very Christmasy too!
Except that I really prefer them cooked. Or maybe I didn’t get them shaved thinly enough. It was interesting, and I’m glad I tried it.
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….
Well, I will continue to eat them cooked, not raw!
Wow…………… Delicious Yum Yum :)
I love Brussels Sprouts! Will try this too! Look at my blog http://nowathome.wordpress.com/2013/07/22/brussels-sprouts-my-way/
for my recipe, you might like it too!
I love them, too. But I think I prefer them cooked…
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.
I’m the only one who eats them here!
Hi, Mimi – I adore this preparation. It is very tasty. :-) – Shanna
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)?
Oh absolutely. There’s just a hint of maple, and it would go fabulously on a plain green salad, or with other goodies like beet and apple and feta cheese and walnuts…
I’m the only one here who eats salads, too!
I love your suggestion of the beets, apples and feta cheese and some toasted walnuts. That’s a salad I’d enjoy for sure!
What a great way to make Brussels sprouts!
It was fun trying the salad out.
Your sprouts look delicious. And we really need a pair of those gloves. My husband took a divot off a finger once with the mandoline.
Mandolines are so scary. And you think you’re being careful, but you just get carried away.
What about a quick “roast” in the oven after slicing them thin? I know technically they are cooked at that point. Just an idea but I’ve never had raw brussels sprouts before.
I’m just not having them raw again. I prefer them cooked. But I’m glad I tried them this way!
yum! That looks delicious!
Yay for brussels sprouts! Love them. And this salad sounds excellent!
It was pretty good – the maple vinaigrette went with the Brussels sprouts well. But I prefer them cooked over raw.
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
a cabin… how nice. I love this time of year!
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!
Cut glove is a terrible name! But a great idea! This one works well, so far!
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.
They are so good roasted, but I also like them steamed. And, I also just add olive oil and salt, if I’m not doing the browned butter. Just love them!
I’ll have to try browned butter some time. Last night I made a Brussels sprouts pizza with pancetta, garlic, parm & flake salt. Recipe to come soon!
Oh wow that sounds so good right now!!!
Even though I get through bags of them every season I’ve never tasted them raw! Must try that the next time I’m prepping them just to taste them.
You’ll have to tell me what you think. I wasn’t that impressed.
Yes, this looks delish. I would love to have this on the table this holiday. I am actually thinking about more salads as sides.
Especially pretty salads like this one. Love salads. My husband won’t eat them….. of course…
This side salad looks delicious, nutritional and the brussel sprouts look perfect in their greenery :D
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!
I did check and I’m still subscribed!
I love this salad, I love brussels sprouts, especially raw. I’ve never bought a mandoline, I am getting one though, those gloves sound like a really good idea especially with those tiny sprouts.
Mandolines work so so well. But they are scary.
very festive! I love cooking this time of year!
Yum–I never think to make brussels sprouts into a salad!
Now i’m seeing them all over the place, but I hadn’t thought to make one either – especially with raw brussels sprouts!
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!
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!
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.
I’m glad you finally like brussels sprouts. Not that it matters, but they are really wonderful little bundles of flavor, aren’t they?!!!