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Waldorf Brussels Sprout Salad

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.

Cooking Light NOVEMBER 2013

  • Yield: Serves 8 (serving size: 1 cup)
  • Hands-on: 20 Minutes
  • Total: 20 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 97
  • Fat: 5.6g
  • Saturated fat: 0.7g
  • Sodium: 212mg

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Waldorf Brussels Sprout Salad Recipe