Brussels Sprout Salad – 7 amazing Flavor-Packed Ways - Olivia Maze Recipes

Question 1

Can you eat Brussels sprouts raw in salad?

Accepted Answer

Yes, you can absolutely eat Brussels sprouts raw in salad, and that is the foundation of a classic Brussels sprout salad. When served raw, sprouts offer a crunchy, slaw-like texture with a mild, nutty flavor. The key is to slice them very thin so they feel tender rather than tough.
A sharp knife, mandoline, or food processor with a slicing disk works best. Pairing the raw sprouts with an acid-forward dressing, like lemon or apple cider vinegar, helps soften the leaves slightly and tame any bitterness. Letting the dressed salad rest for about 10–15 minutes before serving also improves the texture and allows the flavors to meld, giving you a crisp yet pleasant bite.

Question 2

How do you keep Brussels sprout salad from tasting bitter?

Accepted Answer

To prevent your Brussels sprout salad from tasting bitter, start with fresh, smaller sprouts, which are naturally sweeter and milder. Then focus on balancing flavors in the dressing and mix-ins. Acidic ingredients like lemon juice or apple cider vinegar brighten the sprouts and cut through any harsh notes.
A small amount of sweetness, such as maple syrup, honey, or dried fruit, helps round out the flavor without turning the salad sugary. Salt also plays a big role; a well-seasoned salad tastes more balanced and less bitter. Thin slicing is crucial because finely shredded sprouts absorb dressing better and soften more evenly. Finally, letting the salad rest briefly after dressing allows the flavors to mellow.

Question 3

How long does Brussels sprout salad last in the fridge?

Accepted Answer

Brussels sprout salad stores surprisingly well compared to many leafy salads. If you keep the dressing separate, shredded Brussels sprouts can stay fresh and crisp in an airtight container in the refrigerator for about 3–4 days. Once dressed, the salad still holds up for 2–3 days because the sprouts are sturdy, but some toppings like nuts and fruit may soften slightly.
To maintain the best texture, add crunchy elements such as toasted nuts or seeds just before serving, especially if you plan to keep leftovers. If your salad contains delicate ingredients like apples, toss them in lemon juice to prevent browning. While the flavor often improves overnight, for peak crunch and color, aim to enjoy the salad within a couple of days.

Question 4

What proteins go best with Brussels sprout salad?

Accepted Answer

Many proteins complement Brussels sprout salad because its flavor is robust enough to handle both delicate and bold pairings. For animal proteins, grilled or roasted chicken breast, salmon, shrimp, and even thinly sliced steak all work beautifully.
Crisp bacon or pancetta, used sparingly, adds a smoky, salty note that makes the salad feel indulgent. For plant-based options, chickpeas, lentils, white beans, and edamame offer hearty texture and plenty of protein. Tofu and tempeh, especially when marinated and either roasted or pan-seared until golden, integrate well with bold dressings like miso-ginger or tahini-lemon. When you add protein, you effectively transform a side salad into a satisfying, nutrient-dense main dish, suitable for lunch or dinner meal prep.

Question 5

Is Brussels sprout salad healthy?

Accepted Answer

Brussels sprout salad is generally very healthy, especially when you use a moderate amount of dressing and nutrient-dense add-ins. Brussels sprouts are high in fiber, vitamin C, and vitamin K, and they contain beneficial plant compounds like glucosinolates and antioxidants. Eating them raw or lightly dressed preserves many of these heat-sensitive nutrients.
When you add ingredients like olive oil, nuts, seeds, and avocado, you introduce heart-healthy fats that help your body absorb fat-soluble vitamins. Including lean protein, such as chicken, salmon, tofu, or beans, turns the salad into a balanced meal that supports steady energy. While extras like cheese, bacon, or sweet dried fruit can raise the calorie count, they are easy to control, allowing you to tailor the salad to your nutritional goals without sacrificing flavor.

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