Shredded Brussels Sprout Salad

Shredded Brussels Sprout Salad offers a delightful blend of citrus notes that complement the sweetness of cranberries and the crunchiness of almonds. Packed with nutrients and flavor, this salad is a perfect side dish for any meal. The combination of crunchy almonds and sweet cranberries adds a delicious contrast to the texture and taste of the shredded Brussels sprouts. Plus, it’s quick and easy to make, so you can enjoy a delicious and nutritious salad in no time. This salad is a perfect addition to any dinner party or holiday gathering.

For more hearty salads, check out Broccoli Salad without Mayo and Brussels Sprout Apple Salad!

Can You Eat Raw Brussel Sprouts?

Yes! These days you’ll find Brussels sprouts on the menus of trendy restaurants and on your grocer’s shelves in many different forms: fresh, shredded, or mixed with greens. This Brussels sprouts spring salad shows how versatile this misunderstood cabbage is.

Raw Brussels sprouts do have a slightly bitter flavor profile, which is why we combined them with the sweetness of the vinaigrette and dried cranberries. This combination is especially helpful if introducing to a young kid or an adult that hasn’t had Brussels sprouts before.

Before consuming raw, properly clean the sprouts by removing the outer leaves if damaged. Rinse under cool water then dry before cutting. This vegetable is packed with nutrients, including vitamin C and K. The high fiber content of Brussels sprouts helps to keep the family healthy too.

It is a matter of preference whether you want to enjoy Brussels sprouts raw or cooked, but don’t make a final decision until you give this Brussels sprouts salad recipe a try!

How To Cut Brussel Sprouts?

There are a few methods you can use to cut Brussels sprouts. The most common way is to slice off the stem end since it is very tough then slicing down the center so the sprout falls into two halves. You likely have seen it cut this way at home or at a restaurant when roasting or grilling.

Another technique, and the way we will cut the sprouts for this recipe, is finely shredding. This is a great way to consider, especially when serving raw. Shredded sprouts can easily hold the dressing to reduce the bitterness you would otherwise find in each bite.

To shred, slice the ends off Brussels sprouts, cut in half, then slice thinly with a sharp knife. It is best to curl your fingertips of the hand holding the sprout to prevent accidentally cutting your fingers.

Ingredients

• Brussels sprouts: Brussels sprouts are a type of cruciferous vegetable that are known for their high nutritional value. They are low in calories but high in fiber, vitamins, and minerals, making them a great addition to any diet. When washed and shredded, Brussels sprouts make a delicious and crunchy base for salads.
• Whole almonds: Almonds are a great source of healthy fats, fiber, protein, and various important nutrients, including vitamin E and magnesium. When roasted, they add a satisfying crunch to this salad.
• Reduced sugar dried cranberries: Dried cranberries are a sweet and tangy addition to this salad. They are a good source of fiber and antioxidants. The reduced sugar version helps to keep the overall sugar content of the salad in check.
• Vinegar: Vinegar is a common ingredient in salad dressings as it adds a tangy flavor and helps to balance the sweetness of other ingredients. It can also help to tenderize raw vegetables like Brussels sprouts.
• Orange marmalade: Orange marmalade is a sweet and tangy jam-like spread made from oranges. It adds a citrusy flavor to the dressing and helps to thicken it up. The marmalade also contains small amounts of vitamin C and antioxidants.

How To Make

Prep the Brussels sprouts

Slice the ends off Brussels sprouts, cut in half, then slice thinly. Plate them into a mixing bowl with the almonds and dried cranberries.

Blend the salad dressing

In a mixing bowl, combine the oil, orange marmalade, vinegar, salt, and pepper. Stir well.

Blend the salad

Pour the dressing onto the salad and blend.

Serve

Serve right away or up to 4-6 hours later. Store leftovers in a sealed container in the refrigerator for up to 2 days.

What Goes with Brussel Sprouts Salad

This raw brussel sprout salad can be served as a main entree or side dish. It is a delicious and nutritious addition to any meal!

Since it holds up for a few days, you’ll find us making a batch and enjoying leftovers. For a savory flavor and protein boost, toss a piece of grilled chicken or scoop of tuna on top of the salad. To elevate the sweetness even more, add thinly sliced pears. A sprinkle of grated parmesan cheese or crumbled feta are also great ways to enhance the overall taste.

Finally, you can always serve alongside any of these recipes to round out a meal:

• Thin Pork Chops
• No Peek Beef Tips
• Air Fryer Chicken Cutlets
• Baked Gluten Free Chicken Parmesan
• Baked Pork Chops
• Frozen Salmon in Air Fryer
• Gluten Free Crab Cakes

Recipe Notes & Tips

• Orange Marmalade pairs deliciously in this light, refreshing salad, and while we love this spread, feel free to use any flavor of marmalade you can find at your grocery store.
• You can add the dressing in advance and don’t have to wait until right before serving. This salad holds up extremely well!
• Pick up a bag of pre-washed Brussels sprouts, cut the bottom end off, and toss them into a blender. Using the pulse button, pulse until you have chopped sprouts.
• This dressing contains just three ingredients oil, vinegar, and your favorite marmalade. Pour the ingredients into a glass jar with a lid and shake it up and it’s ready to go. Use for this recipe, another salad or even to drizzle on proteins such as pork or chicken.
• This salad holds up to dressing without getting mushy, making it possible to bring a salad ready to serve -dressing and all – to your next gathering.

Frequently Asked Questions

How To Store Brussel Sprouts

Proper storage is key to promoting the freshness and shelf life of whole, uncut Brussels sprouts. Place the Brussels sprouts in the fridge for up to 2 weeks. It is best to store in the vegetable drawer or a container with ventilation. Wait to wash the vegetable until right before making this salad. These two steps will prevent moisture buildup, which can lead to spoilage.

Once the Brussels sprouts are shredded and tossed in the salad, the recipe has a shelf life for up to 2 days. The heartiness of Brussels sprouts keeps this salad from becoming soggy. You can also opt to toss the ingredients together and store the vinaigrette on the side. However, we find it is best to store together so the Brussels sprouts can soak up the flavors of the dressing.

More Brussels Sprout Recipes

• Brussels Sprout Soup
• The Best Baked Brussels Sprouts
• Air Fryer Brussels Sprouts
• Frozen Brussels Sprouts in Air Fryer
• Roasted Frozen Brussels Sprouts