Raw Brussels sprouts? Yes, absolutely. I’m a huge fan. They are completely delicious, but definitely have to be sliced very thinly or chopped well otherwise they are a bit dense.
Even though most of us think of Brussels sprouts for the holidays, this would make a killer picnic dish.Tweet This
You can easily buy thinly sliced Brussels sprouts, and then just give them a rough chop with a heavy knife on a cutting board. I have used the pre-sliced version, but in my more perfect world I like to start with whole Brussels sprouts, run them into the chute of my food processor and through the slicing blade. Then I dump them onto a cutting board and give them a rough chop with a knife.
The slicing and shredding blades in my food processor are seriously two of my best friends in the kitchen. The food processor itself may be my very best friend.
This is a great make ahead salad, since the Brussels sprouts can stand up to the creamy dressing without wilting. You could make this up to a day ahead of time, in fact, but then toss in the dried cherries or cranberries and the pumpkin seeds just before serving, so they retain their chew and crunch respectively.
Also, once I was making this, and was out of mayo (which almost never happens) and used sour cream instead. Differently creamy and yummy.
Even though most of us think of Brussels sprouts for the holidays, this would make a killer picnic dish. Very portable.
More Brussels Sprouts Salad Recipes:
Creamy Brussels Sprouts Slaw
- 1 pound Brussels sprouts sliced and then roughly chopped (see Note)
- ¼ cup mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh orange juice
- 1 tablespoon honey
- ½ cup small diced red onion
- Kosher salt and freshly ground pepper to taste
- ½ cup finely grated Parmesan
- ½ cup dried cranberries or cherries optional
- ½ cup pumpkin seeds optional
- Place the Brussels sprouts in a large bowl.
- In a small bowl, or container, combine the mayonnaise, olive oil, mustard, lime juice, orange juice, honey, red onion, and salt and pepper.
- Pour the dressing over the Brussels sprouts and toss to combine well. Add the Parmesan, dried cranberries and pumpkin seeds and toss again. Transfer to a serving bowl.
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