Zesty Brussels Sprouts Salad

Zesty Brussels Sprouts Salad! So good. Light and fresh.

Will you promise to try this salad even if you don’t think you like brussels sprouts?

Have you ever tried them raw?

I know brussels sprouts were all the rage this past year. They were sort of the “it” vegetable. I happen to really like them roasted with balsamic vinegar or cooked with bacon. Eaten raw, they taste like very mild cabbage. They are tender, crisp, and super green.

I’ve tried several different variations on shaved brussels sprouts salads and this is by far my favorite. The orange zest and whole grain mustard really make this one pop.

Here’s what you need:

Brussels Sprouts, Orange, Apple, Walnuts, Craisins, Whole Grain Mustard, Honey, White Wine Vinegar, Olive Oil, Pecorino Romano, Salt & Pepper

Click here for a Zesty Brussels Sprouts Salad Shopping List

Rinse 1 pound of fresh brussels sprouts and remove any ugly outer leaves.

You have options for shaving the brussels sprouts so they are super thin. Option #1 – cut them very carefully and thinly with a sharp knife stopping just before you get to the stem.

Or Option #2 – Even MORE carefully, use a mandoline style slicer. I love the mandoline but I don’t do ANYTHING that would take my attention away from the slicer while I’m using it. That blade is sharp, sharp, sharp!

And yes, the mandoline comes with a little tool to guard your fingers which normally I would use. However mine doesn’t stick to the brussels sprouts so I’m left going slowly and carefully instead.

Place the shredded brussels sprouts in a large bowl. Add ½ cup of chopped walnuts and the zest of 1 orange. I toasted my walnuts in a dry pan for about 5 minutes for extra flavor.

For the dressing, combine 1 Tablespoon of whole grain mustard, 1 Tablespoon honey, and ¼ cup of freshly squeezed orange juice in a small bowl . My orange was huge so I only needed to juice half of the orange.

Add 1 Tablespoon of white wine vinegar and ¼ cup olive oil and whisk to combine. Season with 1/2 teaspoon each of salt & pepper or more to taste.

Either using the mandoline again or a sharp knife, cut 1 nice firm apple (like a granny smith) into small matchstick sized pieces. Leave cutting the apple for last so it does not turn brown.

Add the sliced apple, ½ cup of dried cranberries (Craisins), and the dressing to the bowl and gently toss to combine.

The orange juice in the dressing will keep the apple from turning brown so if you have time to make this about 30-45 minutes ahead, the flavors will be even better after they combine and settle.

This salad is super crunchy and full of flavor.

Serve it with a few shavings of Pecorino Romano (or parmesan) cheese for a little extra salty bite.

I’m a big fan of non-mayonnaise salads for summer and this has quickly gone to the top of the list!

Give it a try. Don’t fear the sprout!

Here’s the recipe:

Zesty Brussels Sprouts Salad

Share This

Deliciousness

Share on facebook
Share on twitter
Share on pinterest
Share on linkedin
Share on tumblr
Share on digg
Share on stumbleupon
Share on email

4 Responses

  1. Only time I ever took a sick day from symphony was after cutting off an alarming portion of my finger with a mandoline. Wine and mandoline should NOT mix. “I don’t need no stinkin’ finger guard!” You can deduce the rest.

  2. I DO love brussel sprouts! We do them roasted with balsamic as well; to die for.
    I would never have thought to eat them raw though. But you’ve never steered me wrong; I’ll give it a try!
    XO

Leave a Reply

Your email address will not be published. Required fields are marked *

More MMMeals

Related Posts

Cranberry Port Sauce

Hi Friends! How is it possible that Thanksgiving is in 3 days? What happened to October? So, we’re getting in right under the wire with

Hatch Chile Chicken Enchiladas

Hatch Chile Season has come and almost gone so I thought I’d better get back to Idiot’s Kitchen to evangelize about these awesome, seasonal peppers.

Remembering Cody

Dear Friends, I hope you will permit me a moment of remembrance for a dear friend to me and to Idiot’s Kitchen. My friend Cody