Waldorf Brussels Sprout Salad

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: 97
  • Fat: 5.6g
  • Saturated fat: 0.7g
  • Sodium: 212mg

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

Preparation

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Waldorf Brussels Sprout Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy