Have you been looking for that perfect and best Brussels sprouts recipe? Well, look no further! If you haven’t made this Brussels sprouts raw salad/ slaw recipe, you’ve been seriously missing out! It involves no cooking, it's easy, very quick to make and should never miss from your Christmas table. Absolutely beautiful. It definitely is my favourite winter salad recipe.
I know for a fact that Brussel sprouts are one of the most stigmatised and stereotyped veggies out there. Many of us just don’t like them. Full stop.
I do get that but it may come a time in life when they are worth another try? Maybe taste buds have changed preferences or maybe it’s just a superb recipe like this one that you won’t even know you are actually eating Brussels sprouts! Yes, I am serious, this salad is seriously good!!
Aww, cute and little poor things!
This has actually been proven as I have made this Brussel sprouts salad for one of my friends (initially to tease him) without telling him what it really was and he loved it. He was shocked to find out it was Brussels Sprouts then and now he is asking for this salad every time possible especially at Christmas dinner when we meet but his wife needs to make it without a fail. Haha, he is definitely a convert.
Love to hate Brussels sprouts....or maybe hate to love them?
Indeed! Not many people that I know of and from what I hear around seem to like them but.... this is it!! You try this recipe and you are a guaranteed convert.
I am bringing to you this recipe which you and even the strongest Brussels sprouts ‘haters’ will definitely fall in love with.
Just give this Brussels sprouts, cranberries and bacon salad a try, make it for somebody that absolutely hates the cute little innocent and so good for us sprouts - maybe choose to not even tell them initially all the ingredients, they will definitely love it.
It is actually guaranteed! I’ve managed to convert two ‘haters’ already! Yey!!
Let me know if you have managed to convert anyone to eating Brussel sprouts with making this recipe, I am so sure you will!
Shall I tell you a little secret? I was never in love with Brussels sprouts myself particularly the cooked ones although if they’re not overly cooked they are amazing if they are overly cooked they are simply.... awful. I do like them crispy so even when cooked they should only be boiled for literally 2 minutes and no more.
About this Brussel Sprouts recipe...
Coming back to this recipe the Brussels sprouts are raw, unspoiled and full of goodness and what’s most important especially for those that don’t like them, as I was mentioning a little earlier, they don’t taste anything like Brussels sprouts!! That’s right! Not a bit!
I have made this again for the festive period and was such a winner, it was devoured in absolutely no time. This is how the cranberries idea came about but I also use raisins or any dry fruits. It really works well with any dry berries or apricots, figs and I will let your imagination go wild now with some really original ingredients. Simply dare and then make sure you share 😉
Brussels Sprouts Salad Ingredients
Once you have your shaved brussels sprouts, you can add in all of the other ingredients and mix.
- bacon (made crispy)
- dried cranberries
- sunflower seeds
- red onions
- vinaigrette (see the recipe below for details)
This salad has a bit of everything…a bit of sweetness, saltiness, crunchiness, tanginess, and it looks pretty (or handsome ;-)) too when served! It is the perfect salad for any meal.
More About Brussels Sprouts
When cooking the little Brussel sprouts (not so relevant here for this recipe but I thought it is good to know as general info) you do not need to cross them. They were crossed traditionally so that the big ones cook at the same time with the little ones.
Brussels sprouts are cabbage! Of course, you may say but did you also know that they’re one of the healthiest food out there?
They’re super rich in so many valuable nutrients like vitamin C and vitamin K, a fabulous source of folate, dietary fibre, manganese, vitamin B1 and B6, choline, even copper, omega-3 fatty acids, potassium and phosphorus. Of course, the list can go on.
You see, I told you! They are super good, one more reason for us to eat plenty whenever we ‘catch’ some in hands. Of course, the best time to eat them is the winter period when they are in a full season.
This Brussel sprouts salad is truly flavoursome with a subtle tangy slightly sweet taste, Brussels sprouts mixed with cranberries, bacon or pancetta, seeds and onions finished with pouring over that delicious vinaigrette. A full blast!
There are many options to sub bacon with, options like:
• turkey bacon
• vegan bacon
• mushroom bacon
• smoked salmon
• eggplant/aubergine bacon
• smoked chicken
• smoked mackerel
To make any brussels sprouts salad, you need to first, shred or shave the brussels sprouts. Don’t worry, it is an easy task! You can do this by using either a food processor( probably the easiest option), a mandoline, or a super sharp knife with loads of care. Use whatever you feel suits your skills best.
Start by washing the brussels sprouts really well and remove any leaves that are damaged or yellow. Trim off the ends using a sharp knife.
• To shred brussels sprouts using a food processor, use the slicing blade/attachment and pulse the brussels sprouts until they are shredded to your liking.
• To shave the brussels sprouts with a mandoline make sure you are careful as these are small and fiddly. Use the guard or even better, get a glove that is cut-resistant. Use the thinnest blade on the mandoline to slice the brussels sprouts as thin as possible.
• To shave the brussels sprouts with a sharp knife, and slice the brussels sprouts as thin as possible, again be very careful!
YES, absolutely and they are delicious! I know they are traditionally roasted or sautéed, but you have to try them raw in a salad especially if you are not a lover, they taste so different and don't even smell the same either, yeah, I know, right?!
They will remind you of a good old shredded cabbage salad. They have a super nice crunch and are perfect for salads because they hold up even if you dress the salad hours before serving, they don’t get soggy at all.
YES! It is a great idea as all flavours will combine and the salad will taste even better the next day. The good thing is that shredded Brussel sprouts don't get soggy.
Other salad recipes you may like where Brussel sprouts could be used:
- Easiest chicken thighs recipe with broccoli salad
- Healthy Potato Salad
- Salmon and crudités salad with coconut blossom nectar and umami salt vinaigrette
- Shredded roast chicken with pesto, crudités bits and orzo summer salad
Let’s get these little health gems on the table, and... fast
Brussels sprouts, cranberries and bacon salad
- shredder ( food processor or mandolin)
- chopping board
- Large glass bowl
For the salad:
- 500 g Brussels sprouts
- 180 g bacon smoked and crisped up (use Nitrates free one)
- 100 g cranberries dry
- 90 g pumpkin and sunflower seeds toasted or raw
- 2 small red onions
For the dressing
- 120 ml creamy yoghurt or creme fraiche
- 1 tablespoon mayonnaise use homemade one
- 1 tablespoon lemon juice
- 1 -2 tablespoon maple syrup or agave syrup or honey
- 1 tablespoon cider vinegar
- 1 pinch Salt
- 1 pinch black Pepper
- 1 tablespoon sesame seeds I used a mix of black and white
- Wash and clean of any yellow/rough/damaged looking leaves (if any) the Brussels sprouts.
- Shred or chop them nicely and place all in a larger bowl.
- Fry the bacon till nice and crispy (pancetta works really well too). I sometimes use ready-made crispy bacon from the supermarket.
- Chop the onions, bacon and add to the shredded Brussels sprouts, along with the pumpkin and sunflower seeds as well as the dry cranberries.
- Make the vinaigrette or sauce however you want to call it, by mixing well all the vinaigrette ingredients in a separate little bowl.
- Pour the vinaigrette/sauce over the dry ingredients in the bigger bowl, season well with tiny little salt n’ pepper (remember the bacon is also pretty salty) and mix until all ingredients are well coated with the vinaigrette.
- Sprinkle the sesame seeds over and serve on the same day or keep overnight - it will taste even better the next day!
- Bacon can be readily bought. There is crispy bacon you can just buy in most supermarkets here in the UK. Try and buy a nitrates free one and crisp it yourself.
- You can also chop the freshly bought raw bacon into little pieces and fry it. Can even be fried from frozen, it is really easy to chop into perfect little squares.
- If you are using pancetta just fry it for 4-5 min on medium-high heat stirring regularly.
- the vinaigrette can be substituted for a mustard dressing like this one:
- ¼ cup of olive oil
- 2 tablespoon freshly squeezed lemon juice
- 2 tablespoon maple syrup or honey
- 2-3 tablespoon cider vinegar
- 2 teaspoon mustard ( i normally use Dijon or English)
- 1 clove garlic minced (optional)
- Other ingredients you could use/add to this salad:
- apples cut into small cubes or thin slices;
- shredded or shaved Parmesan cheese;
- toasted and chopped pecans or almonds.
- shred the brussels sprouts up to 2 days in advance but these need to be kept in an airtight container or a zip bag refrigerated until ready to congregate the salad.
- prepare the dressing up to four days in advance and kept in a jar with a lid refrigerated until ready to use. Just give it a good whisk before using.