Don't be scared of raw Brussels sprouts - they are delicious!

Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk shallot, vinegar, oil, Dijon mustard, honey, salt, and pepper together in a small bowl.

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  • Place Brussels sprouts, apples, cranberries, almonds, sunflower seeds, and pumpkin seeds in a bowl; pour vinegar mixture over and toss to combine.

Nutrition Facts

230 calories; protein 6g 12% DV; carbohydrates 22.2g 7% DV; fat 14.8g 23% DV; cholesterolmg; sodium 258.7mg 10% DV. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/01/2017
I first made it exactly to the recipe and, although I liked it (good crunch and enjoyed the sweetness mixed in), I thought it was a bit bland. As a result, I gave it 4 stars. I have since made some changes: I divide the oil between sunflower seed and sesame seed oils which gives the dressing a deeper, nuttier flavor. I also brown the seeds and nuts. Instead of dried cranberries, I added pomegranate (although this takes more time so if you're in a hurry, I'd skip). Finally, to speed up preparation, I slice/chop the brussels sprouts in a food processor. Quick clean up with just a rinse of the food processor. Read More
(6)

Most helpful critical review

Rating: 3 stars
06/16/2017
Admittedly I made changes: we watch all forms of sugar intake so I did not add the honey. Perhaps this is a deal-breaker because the result was pretty heavy sprout-tasting. Leftovers do keep (we served this over a couple of meals to accompany grilled meat). I had some leftover crushed pineapple that I served at dinner tonight so I tried combining the two on my plate and it was WAY better - so I suggest to others that either you do not skip the honey or you add sugary fruit (like pineapple) because it really does need the sweetness. Read More
(1)
42 Ratings
  • 5 star values: 29
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
03/01/2017
I first made it exactly to the recipe and, although I liked it (good crunch and enjoyed the sweetness mixed in), I thought it was a bit bland. As a result, I gave it 4 stars. I have since made some changes: I divide the oil between sunflower seed and sesame seed oils which gives the dressing a deeper, nuttier flavor. I also brown the seeds and nuts. Instead of dried cranberries, I added pomegranate (although this takes more time so if you're in a hurry, I'd skip). Finally, to speed up preparation, I slice/chop the brussels sprouts in a food processor. Quick clean up with just a rinse of the food processor. Read More
(6)
Rating: 5 stars
10/06/2018
I made this as written and it's very good. My husband loves slaws, when he tasted it he thought it was missing something. He added some blue cheese crumbles and WOW! It became a 10 star recipe! Thanks for a new slaw recipe Read More
(4)
Rating: 4 stars
04/16/2015
This was very good! I did add more honey to the dressing as I thought it was too sour and wanted a bit more sweetness. Also, I think it could use more dressing, maybe another 1/2 recipe or so, but that's just my opinion. I suggest mixing this and allowing it to 'marinate' in the fridge for a couple hours b/c to me, it was even better that way. Next time I'm gonna add some chopped green onions b/c I think that would be a great addition. Even got hubby to eat Brussels sprouts this way, lol! Thanks for sharing. :) Read More
(4)
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Rating: 4 stars
05/27/2015
So glad to have found this recipe; it is delicious. I agree that it needs more dressing, at least half again more. Did not have honey so used Splenda to taste. Did not use sliced apple or pumpkin seeds; instead added more sunflower seeds, almonds and craisins as well as about 1/4 C finely diced dried apricots. This is a keeper in the recipe file. Read More
(3)
Rating: 5 stars
11/20/2016
Very tasty. I also make it with shredded cabbage. Read More
(2)
Rating: 5 stars
12/01/2015
We loved this recipe. We had the leftovers the next day and the salad was still just as good as the day before when it was fresh. Read More
(2)
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Rating: 5 stars
01/07/2019
Salad was delicious and everyone in our group loved it. I did make a bit more dressing and used about a pound of med-large sprouts to get the 6 cups. Will be making again soon! Read More
(1)
Rating: 5 stars
12/01/2018
I loved this recipe. I added one fresh squeezed orange and doubled the recipe...it was delish! We had plenty of leftovers and ate it for three days. It only got better with age:) Read More
(1)
Rating: 5 stars
10/15/2017
This was delicious! I followed the recipe exactly, except I used walnut oil, and the result was a perfect combo of sweet, tangy, and salty, with a nice crunchy texture. Leftovers were just as good. A definite keeper! Read More
(1)
Rating: 3 stars
06/16/2017
Admittedly I made changes: we watch all forms of sugar intake so I did not add the honey. Perhaps this is a deal-breaker because the result was pretty heavy sprout-tasting. Leftovers do keep (we served this over a couple of meals to accompany grilled meat). I had some leftover crushed pineapple that I served at dinner tonight so I tried combining the two on my plate and it was WAY better - so I suggest to others that either you do not skip the honey or you add sugary fruit (like pineapple) because it really does need the sweetness. Read More
(1)