crisp, simple summer salad.

Coldslaw has never enticed me. Not that it tried that hard, with its mayonnaise dressing and limp cabbage leaves, but it’s the side dish I’ve always steered clear of at bbqs and summer gatherings. This is a great alternative.

I like crisp summer salads with some texture and a refreshingly tart vinaigrette. I don’t normally think brussels sprouts when I think of salads, but they work remarkably well in salads when shredded. Trader Joe’s sells them pre-shredded, but I highly recommend you shred them yourself using a mandolin. Freshly shredded sprouts have a lot more flavor.

This salad would be welcome at a bbq– a nice complement to anything from the grill!

lv, molly

Brussels Sprouts Salad

Serves 4 as a side

Optional Add-ins: parmesan & walnuts // parmesan & pecans // apples & pecorino or gruyere

4-6 cups shredded brussels sprouts
3 Tbl apple cider vinegar
9 Tbl extra-virgin olive oil
2 tsp Dijon mustard
kosher salt and cracked black pepper

Whisk the last 4 ingredients together until emulsified. Toss with the sprouts. Let sit for several minutes before serving.


brussels sprouts salad.

When sliced thinly, brussels sprouts make excellent salad material. And when paired with an apple cider vinaigrette?! Woo! So delicious! If I’m invited to any parties this summer (yeah, right!), I’ll be bringing this with me. lv, molly

Fresh Brussels Sprouts Salad

1/2 lb brussels sprouts, white stems removed
1 green apple
2 green onions, white and pale green part only OR 1/4 C diced chives
1/2 C walnut or pecans, preferably toasted and chopped

2 Tbl apple cider vinegar
1/4 C olive oil
1/2 tsp kosher salt
1 tsp Dijon style mustard
Freshly ground black pepper

Shred the brussels sprouts using a mandolin or sharp knife (be careful, and have patience! I often don’t, and then I end up with cut fingers). Thinly slice the apple; then cut each slice into matchsticks. Thinly slice the green onions or chives, and toss with the shredded brussels sprouts and apple pieces.
In a small bowl, combine the cider vinegar, olive oil, salt and Dijon mustard. Toss the dressing with the salad; season with freshly ground pepper to taste, and add the toasted nuts.