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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57 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!
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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.
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