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This is the most simple and delicious Brussels Sprouts Salad you will ever try because it’s not your normal Brussels 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!

brussels sprouts salad in a white bowl
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I know many of you are skeptical when it comes to Brussels Sprouts, but really, they taste like cabbage when you eat it raw! My kids don’t even know the difference when I make this crunchy, fresh Brussels Sprouts Salad – they think it’s cabbage salad. 

If you’re looking for other delicious salad recipes, why not also try my Mexican Street Corn Salad or my Strawberry Spinach Salad with Feta!

Why you’ll love this Brussels Sprouts Salad

  • An easy salad recipe. This Brussel Sprouts Salad recipe is perfect for busy weeknights, simple ingredients that come together easily.
  • A delicious side. As well as a mains this is a great new side dish to add to your holiday dinner menu.
  • Packed with goodness. Nutrient rich Brussels sprouts, mixed with a whole host of veggies – delicious, nutritious and super filling.
  • An easy homemade salad dressing. Simple, zesty and but so delicious!

Ingredients you’ll need

  • Veggies: Brussels sprouts, grape tomatoes, onion, carrots, radish
  • Dressing: Mayo, olive oil, salt, garlic, lemon juice.
  • Parsley

How to make this Brussels Sprouts Salad

  • Prep your veggies – peel, slice and dice your vegetables. Make sure to cut the sprouts in 2 halves and slice to chop the halves to shred them. (3 parts would be perfect). Place in a bowl.
 brussels sprouts in a glass bowl
  • Make your dressing – In a small bowl or cup, whisk the dressing ingredients together.
chopped veggies in a bowl
  • Assemble – Pour dressing over the salad, toss and coat well.
  • Serve and enjoy!

Recipe notes and tips

  • 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.
pouring salad dressing on veggies

FAQ’s

How do you cut Brussels Sprouts for a 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.

Can I make the salad dressing vegan?

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. 

Can you eat Brussels Sprouts raw?

Absolutely! They really are like tiny cabbages. They hold up great in salads and at a substantial and satisfying crunch to a bowl of veggies. They take on the dressing really well and have a lovely subtle sweetness to them. Plus, sprouts are low in calories but high in many nutrients, especially fiber, vitamin K and vitamin C.

What to serve with this Brussels Sprouts Salad

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. 

top down shot of brussels sprouts salad

OTHER SALAD RECIPES YOU MAY LIKE:

I hope you enjoy all the recipes I share with you, including this delicious Brussels Sprout Salad recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!

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5 from 1 vote

Brussel Sprouts Salad

This Brussel Sprouts Salad recipe is super simple and easy to make. It's made with a delicious lemon mayo dressing and serves well with proteins and rice.
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 25 minutes
Servings: 6 people

Ingredients 

  • 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

DRESSING

  • 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)

Instructions 

  • 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!

Notes

  • 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.

Nutrition

Calories: 226kcal | Carbohydrates: 18g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 353mg | Potassium: 741mg | Fiber: 7g | Sugar: 6g | Vitamin A: 4020IU | Vitamin C: 139mg | Calcium: 74mg | Iron: 2mg
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