ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Waldorf Brussels Sprout Salad

Hands-on time 20 mins
Total time 20 mins
Yield Serves 8 (serving size: 1 cup)
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.

Ingredients

  • 1 pound Brussels sprouts
  • 1 1/4 cups diced apple
  • 3/4 cup chopped celery
  • 1/4 cup chopped toasted walnuts
  • 5 tablespoons canola mayonnaise
  • 1/4 cup apple cider
  • 3 tablespoons light sour cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper

Nutrition Information

  • calories 97
  • fat 5.6 g
  • satfat 0.7 g
  • sodium 212 mg

How to Make It

  1. Slice Brussels sprouts in a food processor fitted with a slicing blade. Combine sprouts, apple, celery, and ­walnuts. Combine canola mayo, apple cider, sour cream, kosher salt, and pepper, stirring with a whisk. Drizzle over salad; toss to coat.