*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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
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. :)
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.
This was surprisingly wonderful. We love brussels and are always looking for new ways to eat them. The only changes I made were- used olive oil because I couldn't find sunflower seed oil at the last minute. I also added shredded chicken, making it a full meal. Husband loved the dressing! I'll be making this again (with the right oil next time)
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.
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