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Brussels Sprouts Salad

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Makes 4 Servings 1x

Time 20 Minutes

Units Scale


  • 1 1/2 pounds Brussels sprouts, trimmed
  • Salt
  • 1/3 cup olive oil
  • 2 tablespoons fresh lemon juice, or more to taste
  • 1 small red onion, halved and thinly sliced
  • Pepper


  1. Use the shredding blade of the food processor to shave the Brussels sprouts into thin pieces; you may have to work in batches. Or slice them thinly crosswise by hand.
  2. Transfer the sprouts to a large bowl and add a large pinch salt. Gather handfuls of the shreds together, rubbing, lifting, and separating them until the salt is distributed and the shreds soften a bit.
  3. Add the olive oil, lemon juice, onion, and a generous sprinkle of pepper. Toss thoroughly and refrigerate for at least 1 hour or up to 6. Taste and adjust the seasoning, adding more lemon if you like, and serve cold or at room temperature.


Recipe from How to Cook Everything Vegetarian

Recipe variations

5 Flavorful Additions to Brussels Sprouts Salad
Alone or in combination, just toss them in. In some cases, you’ll want to wait to add salt until after tasting.

  1. 1/2 cup grated Parmesan or manchego cheese
  2. 1/2 cup chopped pitted black or green olives
  3. 1/2 cup dried fruit, like raisins or cranberries, or chopped dried apricots, plums, or dates
  4. 1/2 cup chopped nuts, like hazelnuts, almonds, walnuts, or pecans
  5. 1/4 cup chopped dried tomatoes