Meatless Monday: Brussels Sprouts Salad


This is the time of year that I love to cook Brussels Sprouts. Pan roasted to a nice brown sear with garlic and oil is usually my preferred cooking method. Recently though, I noticed a few pieces in the New York Times and Food52 that featured salads with raw Brussels Sprouts. Sounded like a good idea, so I went with it.

I decided to model this recipe on a Waldorf Salad, but with the Brussels sprouts as the greens. Instead of the traditional plain mayonnaise dressing, I went with a lemon-mayo mix similar to the one featured in the Times article.

I also prepared the salad two ways – raw and warmed. Both turned out well, so I’ve include directions for each preparation below.


Brussels Sprouts Salad
1 lb Brussels sprouts
1 Granny Smith apple
1 cup crumbled walnuts
1 cup dried cranberries
1 cup Lemon-Mayo dressing (recipe below)


Clean and trim the Brussels sprouts, removing any dirty layers and the root ends. Shred the Brussels sprouts – you can use a mandoline or just a knife (that’s what worked best for me). Core the apple and dice into 1/2 inch pieces.

In a big bowl, mix together the shredded Brussels sprouts, apple, walnuts and dried cranberries.

Option 1 – Raw:  If serving raw, mix in the lemon mayo dressing until the salad is fully coated.

Option 2 – Warmed: Add the salad mixture to a large skillet and bring to medium heat. Stir the mixture  until warmed but not to the point that the salad begins to brown, about 5 – 7 minutes.  In a large bowl, combine the salad with the dressing and mix until fully coated.


Lemon-Mayo Dressing
Makes about 1 cup


3 TBSP mayonnaise
2 TBSP plain yogurt
3 TBSP lemon juice
1TBSP  lemon zest
1 tspn dijon mustard
1/4 – 1/2 cup canola oil


In a medium sized bowl, mix together the mayonnaise, yogurt, lemon juice, zest and mustard until fully blended. Slowly pour in the canola oil while constantly whisking.



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