This is the most simple and delicious Brussel Sprouts Salad you will ever try because it's not your normal Brussel Sprouts Salad recipe! It's made with other delicious veggies that give is so many textures and flavors, then drenched in a creamy lemon mayo dressing you can use with so many other salads!
I know many of you are skeptical when it comes to Brussel Sprouts, but really, they taste like cabbage when you eat it raw! My kids don't even know the difference when I make it and they think it's cabbage salad.
HOW TO CUT BRUSSEL SPROUTS FOR SALAD
Before cutting your Brussel Sprouts, it is important to wash and trim them very well. Peel off the first couple of leave and wash very well to clean any unwanted dirt. Then trim of their stem. Please do this even if there is a washed label on the sprouts. I know it takes time but it's important to avoid any sickness.
When making a Brussel Sprouts Salad recipe, you will have to obviously cut them in some way. You can cut the sprouts in quarters or shred them with a food processor or simply slice them by hand if you have time. Most people use a food processor to save time. I personally sliced them myself by hand. I cut the sprouts in half and then slice the halves into shreds.
HOW TO MAKE THE SALAD RECIPE
After shredding the Brussel Sprouts, you will need to dice and chop the remainder of the veggies. I found that adding this combination makes the salad so flavorful and adds different textures to it.
The extra vegetable ingredients are:
- Grape Tomatoes
- Fresh Parsley
- Red Radish
- Purple Onion
- Shredded Carrots
Once the ingredients are chopped and ready, toss them together in the bowl. Then prepare the dressing.
I LOVE this dressing! I love how easy it is and how well it goes with so many other salads. It's a simple lemon and mayo dressing that can be made as vegan by swapping regular mayo with Veganaise . I also love adding some crushed garlic to the dressing even though my husband likes it without. So you can opt out on it as well.
Pour the dressing over the salad and toss everything to coat well. If you are making this salad for work, keep the dressing on the side and add it later on.
WHAT TO SERVE WITH THE BRUSSEL SPROUTS SALAD RECIPE
I serve this salad as a side with many protein dishes. It goes well with grilled and even fried recipes. Another one of my favorite ways to serve this recipe is as a side to some sort of rice dish like veggies and rice, or shrimp with veggies and rice, Spanish rice and no, not fried rice. It doesn't taste good with that. It's more like anything but fried rice. You can also enjoy this salad as a regular salad dish if you are vegetarian.
This Brussel Sprouts Salad recipe is perfect for busy weeknights, as well as a new side dish to add to your holiday dinner menu. If you try it and like it, please use my hashtag to share it with me on INSTAGRAM for a chance to be featured! Follow me at Cookin' With Mima on FACEBOOK | INSTAGRAM | PINTEREST for all of my latest social posts and recipes.
OTHER SALAD RECIPES YOU MAY LIKE:
Brussel Sprouts Salad
- 2 lbs. Brussel Sprouts washed very well
- 1 cup grape tomatoes diced
- 1/4 cup purple onion finely diced
- 3/4 cup carrots shredded
- 1/2 cup radish diced
- 1/4 cup chopped parsley fresh
- 1/4 cup mayo
- 1/4 cup olive oil
- 3/4 tsp. salt
- 1 clove garlic minced (optional
- 1/4 cup lemon juice (1 lemon)
- Peel the first couple of leaves off the sprouts and wash well. Trimp off the stems.
- Cut the sprouts in 2 halves and slice to chop the halves to shred them. (3 parts would be perfect).
- Place the sprouts in a bowl and chop and dice the remainder of the ingredients. Place in the bowl with the shredded sprouts and toss together.
- In a small bowl or cup, whisk the dressing ingredients together.
- Pour over the salad and toss to coat well.
- Serve and enjoy!
- Make sure to wash your sprouts really well!
- Make sure you are cutting your veggies into bite sized pieces.
- You can use a food processor to chop your vegetables quick.
- Add some chili flakes to the dressing for a spicy kick!
- For an added layer of texture, add some seeds, chopped pecans or almonds.
- Shaved or shredded Parmesan works great on this salad.
- You can shred the sprouts up to 2 days ahead of time. Keep them in a container in the fridge, until you're ready to assemble the salad.
- For a subtly sweet twist, add some thinly sliced Honeycrisp apples to the salad.
- If you are making this salad for work, keep the dressing on the side and add it later on.