Chopped Brussels Sprout Salad is a crisp, refreshing dish that transforms simple Brussels sprouts into a bright and satisfying meal. Finely chopped or shaved, raw Brussels sprouts develop a tender yet crunchy texture that pairs beautifully with bold dressings, toasted nuts, and fresh toppings. It’s a modern salad that feels both wholesome and exciting.
Brussels Sprout Salad:
Unlike traditional leafy green salads, Brussels sprouts provide structure and heartiness, making this dish filling enough for lunch yet elegant enough for a holiday table. Their slightly nutty flavor becomes mellow and pleasantly sweet when tossed with a tangy vinaigrette.Whether you’re looking for a nutritious side dish, a meal-prep friendly lunch, or a colorful addition to your dinner spread, this Chopped Brussels Sprout Salad delivers flavor, texture, and freshness in every bite.
History:
Brussels sprouts originated in ancient Rome but were widely cultivated in Belgium during the 16th century, which inspired their name. For centuries, they were typically roasted, boiled, or sautéed as a cooked vegetable side dish.In recent years, chefs and home cooks began using Brussels sprouts raw in salads. By shredding or finely chopping them, their texture becomes tender while maintaining a pleasant crunch. This contemporary preparation has made Brussels sprouts more popular than ever.Today, chopped Brussels sprout salads are celebrated for their versatility, nutritional value, and ability to pair with a wide variety of ingredients—from fruits and nuts to cheeses and proteins.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Crunchy Chopped Brussels Sprout Salad
Ingredients
- 1 lb fresh Brussels sprouts (trimmed and finely chopped or shaved)
- ¼ cup toasted almonds, pecans, or walnuts
- ¼ cup dried cranberries or chopped dates
- ¼ cup grated or shaved Parmesan cheese (optional)
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice or apple cider vinegar
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
Instructions
- Trim the ends of Brussels sprouts and remove any damaged outer leaves.
- Finely chop with a knife or use a food processor or mandoline.
- Place chopped sprouts in a large mixing bowl.
- In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, honey, salt, and pepper.
- Pour dressing over sprouts and toss well to coat evenly.
- Add toasted nuts, dried fruit, and Parmesan if using.
- Toss again and adjust seasoning as needed.
Notes
- Choose firm, bright green sprouts.
- Finely chopping improves texture.
- Massage lightly with dressing for tenderness.
- Toast nuts for deeper flavor.
- Add cheese for richness or omit for vegan option.
- Balance sweetness and acidity to taste.
- Best served fresh but can rest briefly.
- Keeps well refrigerated for up to 2 days.
Tips for Brussels Sprout Salad:
- Use a mandoline for uniform slices.
- Chill before serving for extra crispness.
- Add grilled chicken for a complete meal.
- Sprinkle with fresh herbs like parsley.
- Try balsamic vinegar instead of lemon juice.
- Add sunflower seeds for crunch.
- Use freshly cracked black pepper for bold flavor.
- Double the batch for meal prep lunches.
FAQs for Brussels Sprout Salad:
Q: Can I eat Brussels sprouts raw?
Yes, when finely chopped or shaved, they are tender and delicious raw.
Q: How do I make this salad vegan?
Omit Parmesan or use a plant-based alternative.
Q: Can I prepare it ahead of time?
Yes, it actually improves slightly after resting for 1–2 hours.
Q: What proteins pair well with this salad?
Grilled chicken, salmon, tofu, or chickpeas.
Q: Can I freeze this salad?
No, freezing affects the texture.
Conclusion:
Chopped Brussels Sprout Salad is a fresh, modern twist on a classic vegetable. Packed with crunch, vibrant flavor, and wholesome ingredients, it’s as nourishing as it is delicious. Whether served as a side dish or transformed into a hearty meal with added protein, this salad proves that Brussels sprouts can truly shine in their raw, refreshing form.