This Brussels Sprout Salad is naturally sweetened and the sprouts are tender but still maintain a satisfying crunch—all complemented with an orange-based dressing, fresh dill, and a touch of lemon for a refreshing taste.
As Brussels sprouts are in season and oranges are abundant, a hearty salad combining the two is an excellent idea.
Also, when thin-sliced, and massaged, Brussels sprouts become tender and crunchy. They are just SO GOOD.
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Brussel Sprout Salad Ingredients
This recipe has fresh, whole-food ingredients. It's simple yet delicious.
- Orange. One orange will be juiced for the dressing, while another will be diced and added to the salad.
- Lemon. Adds a nice lemony touch.
- Brussel Sprouts. Shaved using a mandolin slicer or a food processor.
- Purple cabbage. For a pop of color and crunch.
- Fennel. Will add crunch and a fresh licorice taste.
- Olive Oil. Use extra virgin olive oil.
- Apple. Fuji, pink lady, or gala apple for sweetness.
- Dill. Freshly chopped dill to add to the dressing.
- Pure maple syrup. This will help balance out the acidity of the lemon juice.
See the recipe card for quantities.
How to Make Brussel Sprout Salad
1: Thin-slice the Brussels sprouts using a mandolin slicer or food processor.
2: Add ¼ teaspoon of sea salt over the sprouts.
3. Massage the sprouts by squeezing and puncturing leaves until they wilt, about 2-3 minutes.
4. Place aside and make the dressing.
Sweet Orange Dill Dressing
1: Add the orange zest, orange juice, lemon juice, pure maple syrup (or honey), salt, pepper, and fresh dill to a mixing bowl.
2: Slowly drizzle in the olive oil while continuously whisking to combine ingredients and create a dressing.
3. Add the fennel, apple, and purple cabbage to the Brussels sprouts. Pour the dressing over the ingredients and give a generous toss to combine.
4. Top the salad with bits of the fennel fronds and diced oranges.
This Brussels sprout salad holds up well in the fridge.
Also, the combination of crisp and crunchy Brussels sprouts, along with the tangy dressing, allows the flavors to meld together even more as they sit. This makes it a convenient and delicious option to make ahead of time for those busy days when you need a quick and healthy meal on the go.
Recipe Variations
Here are a few recipe variations for this Brussels sprout salad:
- Spicy - add a fresh chopped serrano pepper for heat.
- Protein - add grilled chicken, fish, tofu, or steak.
- Fruit - add dried cherries, cranberries, or sweet pears.
How to Store Brussel Sprout Salad
To store Brussel Sprout Salad, transfer it to an airtight container or a resealable bag. Make sure to remove any excess air before sealing it tightly. Refrigerate the salad for up to 3-4 days to maintain its freshness and crispness.
If making ahead for guests, make sure to keep the dressing separate and add it just before serving to maintain the salad's freshness and crunchiness.
More Crave-Worthy Salads
- Authentic Kisir (Turkish Bulgur Salad)
- Healthy Mediterranean Orzo Pasta Salad {Gluten-Free}
- Ladolemono (Greek Salad Dressing)
- Healthy Tuna Salad with Grapefruit and Dill Dressing Recipe
Frequently Asked Questions
To shave Brussels sprouts for a salad, start by removing any outer leaves that are wilted or discolored.
Then, using a sharp knife or a mandoline slicer, thinly slice the sprouts crosswise.
Alternatively, you can use a food processor with a slicing attachment for quicker and more consistent results.
This technique will create delicate and tender shavings that are perfect for adding texture and flavor to your salad.
Yes, you can eat raw Brussels sprouts in a salad. They add a crunchy texture and slightly bitter flavor that pairs well with other salad ingredients. However, some people may find them more enjoyable when they are lightly steamed or roasted to mellow out their taste.
Brussel Sprout Salad Recipe
This Shaved Brussels Sprout Salad has a naturally sweetened dressing and a satisfying crunch. With orange, lemon, fennel and apples.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 people 1x
- Category: Appetizer, Salads
- Cuisine: American
Ingredients
- 1 pound Brussels sprouts
- ½ teaspoon sea salt, divided
- 2 large oranges, divided (1 orange will be juiced, 1 orange will be diced *see notes)
- 1 teaspoon orange zest
- 3 tablespoon lemon juice (about the juice of 1 large lemon)
- 2 teaspoons pure maple syrup (optional, but recommended)
- 2 tablespoons fresh chopped dill
- ¼ teaspoon coarse black pepper
- 3 tablespoon olive oil
- 1 medium apple, cored, thin-sliced (fuji, pink lady, or gala)
- 1 medium fennel, stalks and fronds removed, halved, and thin-sliced
- 1 cup diced purple cabbage
Instructions
Shaved Brussel Sprouts
- Remove any outer leaves that are wilted or discolored.
- Thinly slice the sprouts crosswise using a sharp knife, mandoline slicer, or a food processor.
- Place the shredded Brussels sprouts into a large mixing bowl. Add ¼ teaspoon salt and massage the sprouts until the leaves wilt, for 2-3 minutes. Place aside.
Sweet Orange Dill Dressing
- In a mixing bowl, add the orange zest, the juice of 1 orange (3 tablespoons), ¼ teaspoon salt, lemon juice, maple syrup, dill, salt, and pepper.
- Whisk the ingredients together while slowly drizzling in the olive oil.
Putting it All Together
- Add the apple, diced orange, and fennel to the massaged sprouts. Drizzle the sweet orange dressing on top. Toss with large spoons to combine.
- Garnish with fennel fronds or fresh dill. Enjoy immediately.
Notes
How to dice an orange
- First, start by cutting off both ends of the orange to create a stable base.
- Using a sharp knife, carefully slice off the peel in sections, following the curve of the fruit.
- Slice the orange into even rounds.
- Stack a few rounds together and cut them into strips.
- Gather the strips and chop them into small cubes.
how to shave brussel sprouts for salad?
To prepare Brussels sprouts for a salad, first remove any wilted or discolored outer leaves.
Either use a sharp knife or a mandoline slicer to thinly slice the sprouts crosswise. Alternatively, to get quicker and more consistent results, you can use a food processor with a slicing attachment.
By using this technique, you can create delicate and tender shavings that will add texture and flavor to your salad.
How to Store
To store Brussel Sprout Salad, transfer it to an airtight container or a resealable bag. Make sure to remove any excess air before sealing it tightly. Refrigerate the salad for up to 3-4 days to maintain its freshness and crispness.
If making ahead for guests, make sure to keep the dressing separate and add it just before serving to maintain the salad's freshness and crunchiness.
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