5 Minute Brussels Sprout Salad (that you can make one-handed)

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brussels sprouts salad

One of the most difficult things, in my opinion, to eat when you are home with a baby is vegetables. It’s just so hard to chop or slice carrots, wash lettuce, or peel onions while holding a baby. Thank goodness for bagged salads and prepped vegetables you can buy from the store. Without these I swear we would never have any veggies in our house.

I’m not quite sure when Brussels sprouts became so popular. I never had them when I was a kid, probably because veggies were mostly boiled way back when and boiled Brussels sprouts have that off-putting sulphurous smell. I’m glad I eat them now, though. Roasted, sauteed, or in salads, I now love Brussels sprouts. I just don’t boil them.

Balancing my new baby and my 4-year-old means I don’t really roast a bunch of Brussels sprouts any more. You have to trim them, slice them, and I just don’t have the time. So nowadays I just buy the bags of pre-shredded Brussels sprouts, from Trader Joe’s. Sure, I could put regular sprouts in my food processor and shred them that way, but that’s one more dish to do after dinner.

You can use whatever dressing you have lying around. Caesar, balsamic vinaigrette, avocado blue cheese are all great options. I do recommend making it ahead of time, at least an hour, because the dressing helps break down the sprouts a bit so they aren’t so tough (if that’s an issue for you). The best part is you can save the leftovers. How many salads are just as good the second day?

5 Minute Brussels Sprouts Salad

Easy, fast, and super healthy. I find Brussels sprouts so filling you could really have this for a main course, maybe with some roasted chickpeas or grilled chicken for some protein.
Prep Time5 mins
Total Time5 mins
Course: Salad
Cuisine: American
Keyword: brussels sprout salad, brussels sprouts, easy healthy side dish
Servings: 4 people

Ingredients

  • 1 bag shredded Brussels sprouts
  • 1/4 cup panko bread crumbs for crunch
  • 1/4 cup shredded parmesan cheese can substitute feta
  • 2 Tbsp lemon vinaigrette (see recipe below) can use most other dressings you have on hand

Instructions

  • Toss all ingredients together in a bowl. I use a pair of tongs because I think it helps break the Brussels sprouts a little bit (it probably doesn’t but it makes me feel better). 

Notes

You can make this in advance and save the leftovers. Make a double batch to last for about 48 hours. It really is not as good after 48 hours in the fridge. 

Lemon Vinaigrette

You can substitute whatever citrus you like or have on hand. Grapefruit and Meyer lemon are great subsitutes. Keep it in a Mason jar in your fridge, just let it sit out for about 10 minutes on the counter before using so the oil melts again.
Prep Time5 mins
Course: Salad
Keyword: lemon vinaigrette, salad dressing

Ingredients

  • 1/4 cup lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp Dijon mustard can also use whole grain mustard
  • 1 clove garlic shaved on a microplane
  • zest from lemons used for lemon juice
  • 1/2 tsp herbes de provence
  • 1/2 tsp kosher salt
  • 1/4 tsp lemon pepper

Instructions

  • Whisk all ingredients together in a bowl. Taste and adjust the salt and pepper if needed. 

Notes

You can also make this in a Mason jar. Just pour everything in the jar and shake it up.
Will last in the fridge for up to 2 months.

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