Addictive Brussels Sprouts Salad

brussels sprouts salad

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.

chopping up the strays

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.

getting ready for nuts

Pour the dressing over the top. MIX MIX MIX.

dressing pour

Dig in.

my first bowl

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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  • November 16, 2010

    OH yeah! This does look amazing. I'd like this in my lunch always.

  • November 16, 2010

    I can attest to the deliciousness of this salad!

  • November 16, 2010

    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!

  • November 16, 2010

    Yum! I'm often inspired by salads and this one is no different.

  • November 16, 2010

    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.

    • Laura Lee Jones
      February 21, 2015

      Just as easy to slice/chop/shred them with a knife, like the way you would chop cabbage for coke slaw. This stuff is awesome!

      • Cynthia
        April 18, 2015

        I have a hand held mandolin that has a piece to hold the veggies ascyou slice...I can't imagine using it bare handed!?!

  • November 16, 2010

    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!

  • November 16, 2010

    I know what I"m making for lunch tomorrow. Yum.

  • November 16, 2010

    I can see how this would be addictive! It looks soooo good!

  • November 16, 2010

    Mmm...Brussels Sprouts...I could eat them like bon-bons. I have, come to think of it. Yum! :o)

  • Tamille
    November 16, 2010

    Normally I hate Brussel Sprouts but I might just have to try actually looks good!

  • November 17, 2010

    this looks so yummy..thanks for sharing.

  • November 17, 2010

    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!

    • November 19, 2010

      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!

      • November 20, 2010

        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!

  • November 17, 2010

    Tried this tonight and LOVED it! Posted it to my blog here:

  • November 18, 2010

    yummmmmmmm lady. Wow!

  • Leslie
    November 18, 2010

    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!

    • November 19, 2010

      AWESOME! Shauna said that it's really open for alterations. I bet that tasted good!

  • November 19, 2010

    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.

    • November 19, 2010

      YES!! I just bought some more sprouts yesterday...I'm addicted.

  • Kim
    November 19, 2010

    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.

  • November 22, 2010

    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!

  • November 22, 2010

    Oh yum, the dressing sounds so good!

  • November 25, 2010

    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!

  • Emily
    November 25, 2010

    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!

  • November 29, 2010

    Simple and delicious! This is perfect for making with leftovers! Happy Holidays and thanks for sharing.

  • Amanda
    February 28, 2011

    Eating this for dinner right now - so, so good. Thanks!!

  • Leslie
    June 9, 2011

    We made a salad like this at Thanksgiving, but we just used the shredding blade of the Cuisinart! SO much easier!

    • June 9, 2011

      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

  • July 25, 2011

    Oh yes. Yes. Yes. I pinned this recently. Made it tonight. LOVED IT! I think you might be my new go to recipe girl :)

    • July 25, 2011

      Awww thanks Danica! So happy you loved it too!

  • M
    September 30, 2011

    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!

  • karen Sue
    November 3, 2011

    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?

    • November 3, 2011

      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!

  • Tracy
    January 15, 2012

    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.

    • January 15, 2012

      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!

  • jillian
    February 9, 2012

    just wanted to say that thanks to this recipe, i enjoyed my first-ever brussels sprouts. awesome post! awesome salad! yayyyy

  • Christal
    February 11, 2012

    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!

  • Emily
    February 26, 2012

    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!

  • Ange
    March 11, 2012

    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.

  • Jane
    April 26, 2012

    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 :)

  • May 11, 2012

    I really liked the addictive brussel sprout salad, but I added dried cranberries thanks for the recipe

  • Jenny
    May 12, 2012

    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!

    • Tracy
      May 13, 2012

      tablespoons! I'm sorry I didn't realize that I didn't answer.

  • Amy
    June 6, 2012

    Love this recipe but I substitute Manchego is wonderful

    • Tracy
      June 6, 2012

      Nice! I bet it's great with Manchego!

  • Daryl
    June 21, 2012

    Wegmans sells already shredded brussel sprouts in a bag. Save your fingers!

  • kim
    June 22, 2012

    THIS IS SO GOOD!!!! It's totally worth the 35 minutes of chopping. (Note to self: get a mandolin.)

    • Tracy
      June 22, 2012

      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!

      • January 29, 2014

        Hi Tracy,

        I love that Trader Joe's has shredded brussel sprouts! It makes this recipe even easier! Just curious, do you use one bag of their sprouts, or two for this recipe? I used one, but was wondering about adding more sprouts, because it was pretty heavy on the dressing. I also tried using cashews and it was a great addition.

        • Tracy
          January 29, 2014

          Try one and a handful. I like those pre-shredded sprouts too. Makes life a lot easier.

  • Carolyn Moore
    July 14, 2012

    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.

    • Tracy
      July 15, 2012

      Bacon on top sounds amazing!

  • Gretchen
    July 15, 2012

    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.

    • Tracy
      July 15, 2012


  • Sheila
    July 30, 2012

    Excellent. I just made it and am having it with Salmon!

  • Mary
    August 11, 2012

    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.

    • Tracy
      August 12, 2012

      Cool. It keeps them in shreds?

      • October 10, 2012

        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. :-)

  • Amanda
    August 27, 2012

    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!

    • Tracy
      August 27, 2012

      Nope. You don't cook them. They are crunchy! Think of them like shredded cabbage.

  • Rick
    September 24, 2012

    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!

  • October 10, 2012

    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?

  • Erica
    October 14, 2012

    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?

  • Sarah
    October 14, 2012

    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.


  • Jim
    November 11, 2012

    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!

  • Sally
    November 15, 2012

    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.

    • Tracy
      November 15, 2012

      Thanks for the tip! I unfortunately don't have a toaster oven :(

  • December 2, 2012

    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.

  • December 5, 2012

    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

    • Tracy
      December 5, 2012

      Thanks for trying! Sorry it didn't work out for you!

  • Steph
    January 14, 2013

    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!

    • Tracy
      January 14, 2013

      Good to know! It doesn't last long enough in our house for leftovers, but I like your idea.

  • Julia
    January 22, 2013

    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.


  • Carolyn L.
    February 4, 2013

    Tried for SB. Didn't like the walnuts. Will use slivered almonds next time. Good recipe. Am loving brussel sprouts

  • Anjali
    February 28, 2013

    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.

  • Sarah
    March 2, 2013

    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!

  • Mac
    March 9, 2013

    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.

    • Tracy
      March 10, 2013

      Nice improvise!

  • Amy
    March 12, 2013

    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!

  • Liz
    March 20, 2013

    If you live near a Wegmans, they will shred them for you!

  • March 28, 2013

    Wow -- super yummy!!! Who knew raw brussels sprouts could be so tasty?! Definitely a keeper recipe. Thanks so much for sharing!!!!

  • stacy
    June 21, 2013

    I'm allergic to walnuts/pecans- do you think almonds would be a good sub, Tracy? xx

    • Tracy
      June 21, 2013


  • Megan
    September 28, 2013

    This salad is wonderful. I made a grilled cheese sandwich with some of this salad and goat cheese on it and it was delicious!

  • bajabbour
    September 29, 2013

    just made this for dinner with pasta, omg! I ate more of this than I did the pasta!

  • October 13, 2013

    Just came across this dish and made it for a Fall dinner with friends. It was delicious using Asiago and toasted almonds. I squeezed a bit of lemon for a finishing touch. Looking forward to leftovers tomorrow. Thanks for sharing!

  • bajabbour
    November 23, 2013

    love love love! just love this! did I tell you how much I love this? so happy to tell you again just in case- love love love this!!!

  • Sally
    November 27, 2013

    Brussels sprouts are different sizes. I have very small ones. How many cups is "24 Brussels sprouts, shredded"?

    • Tracy
      November 27, 2013

      6-7 cups?

  • sally cloud
    December 30, 2013

    Always love a salad that is "addictive"~! I tweaked it a bit w/ the juice of a fresh lemon instead of vinegar, 1 clove of garlic & 1/2 teaspoon of ground cumin seeds & WOW~! I'm addicted~!

  • Danell
    January 2, 2014

    Just fed this to my family and in-laws. I had a hard time with dirt and stuff in the leaves of my sprouts, so I had less than what was needed. This ended up being a problem because it was toooo good and not enough to go around and have leftovers for tomorrow. :( My sprouts were a little bitter, but the nuts and cheese really rounded out the flavor and bite after bite the salad got tastier. Oh how I wish I had more b.sprouts!!

    • Tracy
      January 2, 2014

      sorry about your dirty sprouts! You might be able to find pre-shredded sprouts in the store. That might help your process!

  • Jo
    January 4, 2014

    My daughter used a Pampered Chef Spiral 'n Slice to cut the sprouts. She cut them in half first. It worked perfectly and quickly.

  • Christine
    February 9, 2014

    Since finding this recipe in November, I have made it time and time again. It is just wonderful!

    • Tracy
      February 9, 2014


  • Brooke
    February 12, 2014


  • April 4, 2014

    Love this! Stumbled across this recipe from another blog - so glad I did. Making this recipe tomorrow! Will be so lovely as a slaw on sandwiches.

  • Terry
    April 26, 2014

    YUMMY!I added some craisins for color and texture and it was even better!

  • Yoli
    May 20, 2014

    No one in my family likes mustard. Do you have any suggestions on what to swap it with?

    • Tracy
      May 20, 2014

      try it without?

  • Kirsty
    September 28, 2014

    Thanks so much for blogging this salad - it is my new favourite obsession! Haven't read all the comments to see if others have done the same, but I added some chopped dates to give it a touch of sweetness. Delish!!

  • Mary
    January 25, 2015

    Just had to stop by and say that I finally made this about 2 weeks ago and we LOVED it. Having it again this week and this time it is the main focus of the meal. It's so good! And I feel like a badass eating uncooked brussel sprouts.

  • Laura Lee Jones
    February 21, 2015

    Made this with crumbled cooked bacon, almonds instead of walnuts, craisins or raisins or other chopped dried fruit would be good...(I have some apricots I may add this time). This stuff is really to die for!

  • February 25, 2015

    Oh this looks so yummy, gotta try this today :-)

  • sar
    March 18, 2015

    I am unable to eat nuts, any ideas on a substitute, or will it taste good without them?

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