Sweet and Sour Brussels Sprout Salad

Sweet and Sour Brussels Sprout Salad Recipe
Photo: Johnny Miller; Styling: Sarah Smart
We love Brussels sprout salads but wanted a quicker approach than the tedium of pulling apart the leaves. The food processor slices each sprout nice and thin with lightning-fast speed.


Serves 8 (serving size: 1 cup)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional Information

Calories 80
Fat 5.3 g
Satfat 0.7 g
Monofat 3.7 g
Polyfat 0.6 g
Protein 2 g
Carbohydrate 7.8 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 181 mg
Calcium 26 mg


1 pound Brussels sprouts
7 radishes
1/4 cup fresh lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon sugar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


1. Slice Brussels sprouts and radishes in a food processor fitted with a slicing blade. Combine Brussels sprout mixture and remaining ingredients in a large bowl; toss well to coat.

Version 1 Brussels Sprout Salad with Bacon Croutons: Slice 1 pound Brussels sprouts in a food processor. Cook 4 center-cut bacon slices in a skillet until crisp. Remove from pan; crumble. Add 2 teaspoons canola oil to drippings in pan. Stir in 2 ounces (1/2-inch) cubed country bread; sauté over medium-high 5 minutes or until crisp. Combine 1/4 cup extra-virgin olive oil, 1/4 cup red wine vinegar, 1 ­teaspoon brown sugar, 1/2 teaspoon pepper, and 1/4 teaspoon kosher salt in a large bowl. Add Brussels sprouts; toss well. Top with croutons and bacon. SERVES 8 (serving size: 1 cup) CALORIES 129; FAT 9g (sat 1.3g); SODIUM 163mg

Version 2 Waldorf Brussels Sprout Salad: Slice 1 pound Brussels sprouts in a food processor. Combine sprouts, 1 1/4 cups diced apple, 3/4 cup chopped celery, and 1/4 cup chopped toasted ­walnuts. Combine 5 ­tablespoons canola mayo, 1/4 cup apple cider, 3 tablespoons light sour cream, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper, stirring with a whisk. Drizzle over salad; toss to coat. SERVES 8 (serving size: 1 cup) CALORIES 97; FAT 5.6g (sat 0.7g); SODIUM 212mg


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Deb Wise,

Cooking Light

November 2013
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