Brussels Sprout Salad

What to do with those Brussels sprouts… some people like eating them as is, some like to steam them in salted water. Maybe cook them to death and smother them in a cheese sauce? Maybe you avoid them altogether and think it’s inconceivable to eat them and why would anyone want to? I have so many Brussels sprouts right now I thought I would try something new and  have them as a base for salad instead of lettuce or kale. Being a cruciferous vegetable (which includes kale, cauliflower, broccoli, collard greens, kohlrabi, mustard greens, turnips and cabbages) it should be prepared by sweating, fermenting or lightly steaming before ingestion so as to avoid the bloating or gas you may encounter when eating them raw. Cruciferous veggies are important to eat everyday as they include important cancer-fighting glucosinolates. If you have an aversion to the brassicas give this salad a try. I hope to change your mind!

Brussels Sprouts Salad

  • Servings: 6-8
  • Difficulty: Easy
  • Print


    • 1 lb brussels sprouts
    • 1 tsp salt
    • 1 gala apple diced
    • 4 dried figs chopped
    • 3/4 cup walnut pieces
    • 6-8 white mushrooms sliced
    • 1 large carrot shredded
    • hemp seeds (optional)
    • raw pumpkin seeds (optional)


    • 1 avocado split in half, skin and pit removed
    • 1/2 lemon juice
    • 1/2 lime juice
    • 3 tbsp walnut oil
    • 1 tbsp pumpkin seed oil
    • water if needed


  1. Slice the sprouts thinly from the top stopping about 1 cm from the core. Place in a bowl and salt them. Using your hands, work the salt in to the shredded sprouts by squeezing and massaging. Once you feel it soften and the salt dissolve (about 2 minutes) place into a colander over the bowl to allow the juice to drain for about 2 hours.
  2. Prepare the dressing: Place all dressing ingredients into a blender and blend until smooth adding a little water (1/8 cup at most) if you would like a thinner dressing.
  3. When time is up, rinse the bowl of the juice and place sprouts back in.
  4. Pour dressing over the sprouts and stir to coat. Add remaining salad ingredients and toss together. Sprinkle with hemp seeds and pumpkin seeds if using. Serve right away.
  5. Enjoy life in the pink!
Can keep for up to 3 days in an air-tight container in the fridge.


3 thoughts on “Brussels Sprout Salad

  1. This sounds great! I love brussel sprouts and currently have a bunch of them in my fridge. I usually roast them with a bit of olive oil, garlic salt, and pepper, and they’re wonderful. I want to give this a try though – I’ve never thought about putting them in a salad.

    Liked by 1 person

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