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Brussels Sprout Salad
Recipe Cost
$8.78
Serving Cost
$2.20
Course
Salad
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Servings
4
people
Recipe Cost $
$8.78
Serving Cost $
$2.20
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You will love this Brussels Sprout Salad with a vibrant lemon poppy seed dressing. It's loaded with cashews, dried cranberries, blueberries, red cabbage, and dill.
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Ingredients
1x
2x
3x
US Customary
Metric
▢
24
ounces
brussels sprouts
▢
⅓
cup
raw cashews
▢
⅓
cup
dried cranberries
▢
½
cup
fresh blueberries
▢
¼
cup
finely shredded purple cabbage
DRESSING
▢
2
Tbsp
lemon juice
▢
1
tsp
lemon zest
▢
1
Tbsp
poppy seeds
▢
⅓
cup
olive oil
▢
1
Tbsp
chopped dill
▢
1
garlic clove, finely minced
▢
salt and pepper to taste
Instructions
PREP AND SHAVE BRUSSELS SPROUTS:
Wash and dry the Brussels sprouts.
Slice the bottoms off, and then slice them vertically down the center.
Put the prepped and cleaned Brussels into a food processor and process until they are all thinly shredded.
Add the shredded brussels into a large mixing bowl (set aside).
MAKE LEMON POPPY SEED DRESSING:
Add the lemon juice, zest, dill, poppy seed, salt, and pepper into a bowl and whisk to combine.
Slowly whisk in the olive oil. Mix until a pale green color forms.
TO FINISH:
Drizzle the dressing over the shredded sprouts and massage with your hand until the leaves have softened, about 1-2 minutes.
Add the cashews, purple cabbage, cranberries, and blueberries.
Gently toss until each ingredient is coated with the dressing.
Serve right away or leave it in the fridge for up to 24 hours.
Equipment
processor
Mixing bowl
Whisk
measuring cups and spoon
Liquid measuring cup
Cutting board
Chef’s knife
Nutrition
Serving:
1.25
cup
Calories:
350
kcal
Carbohydrates:
31
g
Protein:
8
g
Fat:
24
g
Saturated Fat:
4
g
Polyunsaturated Fat:
4
g
Monounsaturated Fat:
16
g
Sodium:
47
mg
Potassium:
794
mg
Fiber:
8
g
Sugar:
14
g
Vitamin A:
1363
IU
Vitamin C:
154
mg
Calcium:
115
mg
Iron:
4
mg
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