Sweet and Sour Brussels Sprout Salad

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.

Yield: Serves 8 (serving size: 1 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 80
  • Fat: 5.3g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 2g
  • Carbohydrate: 7.8g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 181mg
  • Calcium: 26mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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
  3. 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
Note:

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.

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