The second I laid eyes on this salad, Brussels sprouts jumped to the top of my grocery list. I had to have it. I’m not sure I’ve ever been this motivated to make a salad before! Toasted walnuts, crunchy brussels sprouts smothered with finely grated Parmesan cheese and lightly coated in a mustard dressing! HECK YES.
Apparently the recipe serves 8. In actuality, the whole bowl served ME. Like– almost in one sitting. I’m getting the feeling that I’ll be binging on this salad for the next few months. You’ll see what I mean when you find yourself dipping your fork directly into the bowl of leftovers in the fridge. You can’t say I didn’t warn you!
And we are off!
Cut the ends off the sprouts. Pull off any yucky leaves and rinse/soak in a bowl of water.
Get the walnuts toasting in a little pan on the stove. Keep your eyes on it. Takes about 5- 8 mins on med. heat.
You can use a food processor, mandolin or a knife to shred the sprouts. Mandolin shredding was kinda scary!
My eager fingers were a little too close to the blade.
Put the olive oil, apple cider vinegar & mustard in a little jar. Salt & pepper should be thrown in too!
SHAKE IT UP. Instant dressing!
Because I used a mandolin, there were little leaves that didn’t get sliced. I chopped the rest up with a knife.
Finely grate your cheese. Use the good stuff! It really pays off.
Put the shredded sprouts into a big mixing bowl. Add the cheese & walnuts.
Pour the dressing over the top. MIX MIX MIX.
Dig in.
Don’t be shy.
Oh! While I’ve got your attention, you should check out Shauna’s Gluten Free Thanksgiving! There’s lot of tasty ideas there & a fun collaboration of other bloggers and their gluten free dishes! CHECK IT OUT!
Addictive Brussels Sprouts Salad
serves 8
(recipe adapted slightly from Shauna at Gluten Free Girl)
- 24 Brussels sprouts, shredded
- 1/2 cup Parmigiano-Reggiano, finely grated
- 1 cup toasted walnuts, in pieces
- 9 tablespoons extra virgin olive oil
- 3 tablespoons apple cinder vinegar
- 2 teaspoons Dijon mustard
- salt & pepper
Shred the Brussels sprouts in a food processor, mandolin or chop with a knife! Toss the sprouts in a bowl, top with toasted walnuts & grated cheese. In a small jar, add the olive oil, apple cider vinegar and mustard with a sprinkle of salt & pepper. Put a lid on the jar and shake it up! Pour the dressing over the salad and stir thoroughly! Best served immediately, although I ate leftovers the next day and it still held up well!
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125 Comments
say somethingOH yeah! This does look amazing. I’d like this in my lunch always.
I can attest to the deliciousness of this salad!
Yum! Similar to the brussels sprout salad I blogged about earlier this month (recipe from Everyday Food). I will have to try this version since I love walnuts!
Yum! I’m often inspired by salads and this one is no different.
This looks so good! I do not own a mandolin because just the thought of it makes me scared for my fingers. But then again I miss out recipes like these, sigh.
OMG- my mouth is watering. I love brussels. I’m going to try this ASAP. I pick a stalk up every weekend at my CSA pick-up. AWESOME!
I know what I”m making for lunch tomorrow. Yum.
I can see how this would be addictive! It looks soooo good!
Mmm…Brussels Sprouts…I could eat them like bon-bons. I have, come to think of it. Yum!
)
Normally I hate Brussel Sprouts but I might just have to try this…it actually looks good!
this looks so yummy..thanks for sharing.
I’ve only had brussels sprouts once (don’t worry, it was a good experience), and have really been wanting to make something with them lately. This. sounds. awesome!
update: I ended up making this on a whim tonight since I had everything but the cheese and sprouts. I bought an 8oz piece of parm but probably only used about 1/4-1/3 of it because I got tired of grating/was hungry. MMM! Eating raw brussels sprouts makes me feel like a badass. Thanks for sharing this!
p.s. I left the ends on mine to hold onto while cutting, which might make your mandolin less scary!
I did that too! and then i chopped up the ends at the very end. You are bad ass. Especially when you eat raw b-sprouts!
Tried this tonight and LOVED it! Posted it to my blog here:
http://thisiswhatavegetarianeats.wordpress.com/2010/11/18/brussel-sprout-salad-oh-my/
yummmmmmmm lady. Wow!
Just finished making this – can’t stop eating it! Yumski! I substituted sliced almonds for the walnuts and used Pecorino Romano instead – deelish! Thanks for yumminess!
AWESOME! Shauna said that it’s really open for alterations. I bet that tasted good!
Not only does this sound absolutely delicious, but I love that it’s a great vegetable side that requires no oven or stovetop cooking. Can’t wait to try it.
YES!! I just bought some more sprouts yesterday…I’m addicted.
Made this last night to go with pork tenderloin and it was the perfect dish. Super easy and so, so, SO yummy! This will be making an appearance on the Thanksgiving table.
I made this last night and it is FANTASTIC! I made it cold, but put a bit in a frying pan to warm up and give to my daughter and that made it taste completely different yet still lovely. I have to say it’s delish cold the next day as well. Plan on making this for Thanksgiving!
Oh yum, the dressing sounds so good!
i just made this for thanksgiving. sooooo good. i used my food processor and just used the shredding blade for both the cheese and sprouts. it ended up like coleslaw. delicious. i’ll definitely be adding this to my bbq recipe list, thanks for sharing!
Made this today for Thanksgiving, and I think you meant to say 3 Tablespoons vinegar instead of teaspoons. Otherwise, awesome recipe! Thanks so much for inspiring me!
Simple and delicious! This is perfect for making with leftovers! Happy Holidays and thanks for sharing.
Eating this for dinner right now – so, so good. Thanks!!
We made a salad like this at Thanksgiving, but we just used the shredding blade of the Cuisinart! SO much easier!
Leslie – THANK YOU for saying this! I’ve been cutting my brussels by hand and was facing doing it this way to prepare for a brunch at my house this weekend. Needless to say, I was dreading it! I don’t have a shredding blade but surely a food processor would work, right? I just don’t know if I can do them all by hand.
msred5 at gmail dot com
Oh yes. Yes. Yes. I pinned this recently. Made it tonight. LOVED IT! I think you might be my new go to recipe girl
Awww thanks Danica! So happy you loved it too!
I just made this for lunch! I was definitely very generous with the amount of parmesan I shredded. I can totally eat the whole bowl by myself too!
My husband and I loved this salad. We put it in white asian bowls and ate it with chop sticks.
Just like you said we couldn’t stop eating this delicious salad.
I give it my 5 yum, yum, yum, yum,yum approval.
Just wanted to know if you have the nutritional values for this recipe?
Oooh chop sticks! That sounds like fun. I don’t have the nutritional value for this recipe. I think you could lighten it up by reducing the oil & cheese amounts. Maybe less walnuts. You could make it healthier by adding apples too!
Made this yesterday and it is totally addictive! I went to sleep thinking about it and had to have a few bites first thing this morning, still yum! I, too, used less parmesan (about 6oz) and still felt I could back that off quite a bit. Probably will next time. The toasted walnuts are decadent.
Question, did you mean to go by weight on the parm, or should it have been by volume? 8oz seems over the top.
Thanks for pointing that out. When I made it, I used a cup as a measure. I think 1/2 cup would be just fine!
just wanted to say that thanks to this recipe, i enjoyed my first-ever brussels sprouts. awesome post! awesome salad! yayyyy
I added dried blueberries and left out the walnuts since my dh can’t eat them. This was seriously delicious and I’m sure would make people think differently about Brussels sprouts!
I made this for lunch today. And I added bacon, because that’s always a good idea.
Thanks for sharing this wonderful recipe!
YJust made this to go with dinner tonight. I added a tad more mustard and it tastes fresh and yummy!
I hates brussel sprouts as a kid and now love them as an adult. My family, including my two children, loved this salad. So delicious. My only recommendation is to increase the amount of salad dressing by half. Great with BBQ.
I wasnt impressed, brussells just need to be cooked in my opinion, too zesty or something, i tried adding some cranberries to add a bit of a sweetness. I guess I’ll try frying the leftovers minus cranberries of course
I really liked the addictive brussel sprout salad, but I added dried cranberries thanks for the recipe
So Emily posted that she thought you might have meant 3 tablespoons of vinegar instead of 3 teaspoons. Which is the correct measure? Thanks! I want to make this for sure!
tablespoons! I’m sorry I didn’t realize that I didn’t answer.
Love this recipe but I substitute Manchego cheese…it is wonderful
Nice! I bet it’s great with Manchego!
Wegmans sells already shredded brussel sprouts in a bag. Save your fingers!
THIS IS SO GOOD!!!! It’s totally worth the 35 minutes of chopping. (Note to self: get a mandolin.)
you know what??! do you have a trader joe’s near you? They have shredded brussels sprouts now! I just made this last week in like record timing thanks to pre-shredded sprouts!
My family loved this, But we added bacon on top. Who knew to eat brussel’s raw. I have cooked them in garlic butter, and topped with parm cheese.
Bacon on top sounds amazing!
I have made this several times and it is always a hit! Everyone gobbles it up, including my kids! I have substituted with pecans, different vinegars, mustards and added bacon and lemon juice. You just can’t go wrong. Just wanted to stop by and say thanks for a great recipe!
P.S. I have found that a pound of brussel sprouts is perfect for this recipe.
HOORAY!!!!!!!!!
Excellent. I just made it and am having it with Salmon!
An idea for you – I use my food processor to chop up the brussel sprouts – you can stop when the pieces are fairly large still or keep going until they are really chopped up…It makes the job so easy and clean up w/the Cuisinart food processor is easy.
Cool. It keeps them in shreds?
They wouldn’t be perfectly even shreds and some big shards will remain, but yeah, it will shred! And it will take 5 seconds instead of 5+ minutes.
I’m pretty sure I’m reading the recipe correctly, but just to make sure – I do not cook the brussel sprouts at all, correct? Does this leave them tough in any way? I’d like to make tonight, so please advise as soon as you’re able. Thanks!
Nope. You don’t cook them. They are crunchy! Think of them like shredded cabbage.
I just made this to serve with my turkey burgers tonight and it is truly addictive and delicious. The only thing I did differently was to pop the chopped brussels sprouts in the microwave for about 2 minutes to soften them up a little more. Thanks for sharing!
HA! I heartily approve of your “this serves 8 but actually it serves ME!” attitude. I do that a LOT with salads – portion sizes on most recipes are ridiculously teeny. Don’t people LIKE vegetables?
This would be a good way to eat b.sprouts without stinking up the house (my husbands words. He’s not a fan.). Do you think if I made it in the evening, it would keep till lunch time the next day?
once again – thanks for the inspiration!
I have a hard time sticking to recipes in general… this one is no different – had to add fried bacon and a peeled soft boiled egg on top. DELICIOUS – my boyfriend loved this salad even more than I did.
THANKS
Made this tonight and h, ad it as a first course for my dinner party. I made it exactly as posted but added dried cranberries to the mix….. It was great and I had to post this link on Facebook because people kept sending me requests!
Tracy, I want to give you my tip for toasting walnuts. If you own a toaster oven, that is…. Put your walnuts on the little tray pan and cook on the TOAST cycle. Watch carefully to figure out how long it takes in your oven, and then you are good to go for the next time. Cooks more evenly than in the pan on the stove, and less risk of scorching!
I have made this kind of slaw before with lemon juice….I like your mustard idea……will try it with some pickled mustard seeds.
Thanks for the tip! I unfortunately don’t have a toaster oven
This is bananas its so good. Going to add some shredded roasted chicken next time for a hearty lunch salad. I’m dreaming about the next time I eat and I just finished. Plus my 6 year old and 8 year old liked it too. Bonus.
Alas”……I hate Brussels sprouts, but after your review, thought that maybe I would love the,….unfortunately that didn’t happen. I found it dry and boring, we even tried putting another dressing over it to help it along……sadly, still don’t like them
Thanks for trying! Sorry it didn’t work out for you!
Just made this for the first time recently- how did I not ever notice this recipe before?! One tip I thought of, because I wanted to have this for lunch. I made a whole batch and left it undressed *snicker* and have been putting the dressing on right before I eat it. B-sprouts stay nice and crunchy in the fridge for several days, so it keeps this salad perfect for a make-once-eat-the-whole-week lunch!
Good to know! It doesn’t last long enough in our house for leftovers, but I like your idea.
Oh. My. Gosh.
This salad was SO tasty! It punches you in the mouth with tons of fresh, zesty flavours that keep you going back for more.
I made this for dinner last night and my husband and I each had a giant sized bowl….we ate the entire recipe. And you know what? I didn’t even feel bad about it because why should anyone feel bad about eating 2 cups of raw brussel spouts?
This is the first recipe of yours that I’ve made, and if they’re all anywhere near this good – I’m in for a treat! Can’t wait to work my way through your archives.
Thanks!
Tried for SB. Didn’t like the walnuts. Will use slivered almonds next time. Good recipe. Am loving brussel sprouts
Has anyone tried pulling apart the leaves and using them whole instead of the mandolin/food processor? I actually much prefer the texture and find this salad tastes even better.
This is amazing. I made about a half recipe since that’s how many sprouts I had on hand. Pretty sure I will eat the whole lot tonight! I used Asiago cheese since that’s what I have, and added a few capers because it seemed like the right thing to do… Absolutely delicious!
Just made this, only without any walnuts since we didn’t have any…put some onions and red peppers in there as well. It’s fantastic.
Nice improvise!
This is so delicious! I pulsed the sprouts in my food processor and they turned out fine…maybe a littler finer than shredded, but still leafy (not soupy, which I was afraid I was gong to end up with!) thanks for the recipe!
If you live near a Wegmans, they will shred them for you!
Wow — super yummy!!! Who knew raw brussels sprouts could be so tasty?! Definitely a keeper recipe. Thanks so much for sharing!!!!
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