Delicious homemade brussels sprouts salad recipes

Delicious homemade brussels sprouts salad recipes

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Brussels sprouts very quickly spread in Europe and became a universal favorite among those who prefer to eat not only tasty, but also healthy. Despite the fact that Brussels sprouts are very healthy, not everyone likes it in its pure form. However, there are many dishes that you can add it to, making those dishes a little healthier. In this article, we will offer several recipes for salads with Brussels sprouts, and you can also see a photo of the serving of ready-made dishes.

What can you do with it?

There are a lot of options. It goes well with Brussels sprouts:

  • chicken meat (you can learn about the preparation of delicious dishes from Brussels sprouts with meat and other products here);
  • other vegetables (such as tomatoes and potatoes);
  • apples;
  • nuts;
  • dried fruits (mainly prunes);
  • greens;
  • horseradish.

We will consider just such recipes, but the scope for imagination is huge!

Brussels sprouts salad may include bacon, and the Germans make Westphalian Brussels sprouts with hunting sausages, egg and cheese.

Benefit and harm

By itself, Brussels sprouts are really healthy:

  1. it is rich in sulfur;
  2. potassium;
  3. vitamins C and B;
  4. it has a high protein content;
  5. it is a good source of folate.

Consequently, salads with it will be healthier.

Pregnant women and children should also eat Brussels sprouts (just because of the folic acid).

Brussels sprouts are suitable for the diet of those who are losing weight. Nevertheless, there are contraindications that must be taken into account:

  • Brussels sprouts are not recommended for people who have recently undergone abdominal or abdominal surgery, heart attack;
  • suffering from an excess of vitamin C in the body or high acidity;
  • having inflammatory processes in the gastrointestinal tract.

As with all products, even the most useful, Brussels sprouts should not be overused. In rare cases, it is even fraught with the occurrence of any allergic reactions.

An unwisely composed diet can be harmful, even if it includes extremely healthy and recommended foods.

Watch a video about the benefits of Brussels sprouts and the precautions for using it:


Since the rules for preparing this binder, Brussels sprouts, are the same for all salads, we will bring them here:

  1. If you are buying fresh Brussels sprouts, it is better to choose dense heads of cabbage, as if heavy for their size.
  2. Make sure they are not yellow or stained.
  3. Cut off the base of the stalk, remove the outer leaves and rinse the cabbage thoroughly (preferably in water with vinegar).
  4. As a rule, Brussels sprouts are first boiled either for a couple (5 minutes) or in salted water (5-7 minutes, for frozen 3 minutes is enough).
  5. Pierce the cabbage with a fork - if it is soft, then it is ready.
  6. Boiled cabbage is fried or baked according to the recipe. If boiled Brussels sprouts are placed in ice water, they become bright green, which can literally “brighten up” some recipes.
  7. Also, sometimes Brussels sprouts are bitter, but the bitterness can be easily removed using lemon juice and other author's methods.
  8. It is very important not to overcook Brussels sprouts - they become very soft and get an unpleasant smell that can ruin the whole experience of the dish. The ideal option would be to keep an eye on it and cook just as much as necessary.
  9. When cooking, it is better to tightly close the pan with a lid: during cooking, the cabbage will smell unpleasant due to the sulfur compounds it contains.

With chicken

This is a delicious and satisfying salad that is recommended to be served hot.


  • Brussels sprouts - 0.5 kg.
  • Chicken fillet - 200 g.
  • Soy sauce - 2 tablespoons.
  • Butter - 60 g.
  • Vegetable oil - two tablespoons.
  • Garlic - two cloves.
  • Sour cream - 1.5 tablespoons.
  • Parmesan - 50 g.
  • Crackers to taste.
  • Ground allspice.


  1. Wash the chicken fillet and cut into large pieces.
  2. Prepare the marinade: mix the soy sauce, a pinch of allspice, one clove of garlic. You can add nutmeg.
  3. Leave the chicken in the marinade for 20 minutes.
  4. Boil the Brussels sprouts (according to the rules described above), cut especially large heads in half (so that all the "pieces") are about the same size, fry the cabbage in butter.
  5. Fry the marinated meat in vegetable oil for 10 minutes.
  6. Prepare the sauce: mix sour cream with the remaining clove of garlic and a pinch of pepper. You can also add some lemon juice there.
  7. Mix cabbage and chicken, pour over the sauce, add crackers (crackers for Caesar salad are suitable).
  8. Sprinkle the salad with grated Parmesan. Serve the salad warm.

With greens

Delicious low-calorie dish of Brussels sprouts and Iceberg lettuce.


  • Brussels sprouts - 0.5 kg.
  • Sour cream - 3 tbsp. spoons.
  • Juice of half a lemon.
  • Dill is a tablespoon.
  • Iceberg salad: to taste.


  1. Prepare Brussels sprouts in accordance with the above rules and fry it (if you want the salad to be more dietary, you can skip frying the cabbage).
  2. Coarsely chop the Iceberg salad (preferably the thickest parts of the leaves). It is desirable that lettuce be half as much as cabbage. Iceberg salad will add freshness and juiciness to the dish.
  3. Prepare the sauce: mix sour cream, lemon juice and dill.
  4. Mix Iceberg lettuce and Brussels sprouts, season with salt and sauce. The dish is ready!

This salad can be served both as an independent dish and as a side dish for meat.

With tomatoes

Variation of salad with herbs.


  • Brussels sprouts - 0.2 kg.
  • Cherry tomatoes - 0.2 kg.
  • Sour cream to taste.
  • Juice of half a lemon.
  • Dill to taste.
  • Chili to taste.

Preparation: Almost no different from making a Brussels sprouts salad with herbs, except that: Brussels sprouts must be cut in half, instead of Iceberg lettuce, cherry tomatoes are used, which are also cut in half, and a little chili is added.


Spicy salad with exquisite taste.


  • Brussels sprouts - 10 pieces.
  • Apple - 1 piece.
  • Hazelnuts are a handful.
  • Peanuts are a handful.
  • Walnut oil - 2 tablespoons spoons (if not, you can replace with vegetable).
  • Olive oil.
  • Mustard - 1 tbsp the spoon.
  • Juice of half a lemon.
  • Mint is a handful.


  1. Cut the Brussels sprouts into quarters. Prepare it in accordance with the above rules and fry it in olive oil (vegetable oil is also suitable).
  2. Cut the apple into wedges, squeeze the juice out of half of the lemon and sprinkle some of the juice on the apple.
  3. Put the cooled Brussels sprouts on a plate. Mix cabbage with mustard, lemon juice, nut butter, add ground pepper and salt to taste.
  4. Mix the cabbage with the apple, add the hazelnuts and peanuts, finely chop the mint and sprinkle on the salad. Done!

With apple and prunes

An exquisite salad, almost indistinguishable from a salad with apple and nuts.


  • Brussels sprouts - 10 pieces.
  • Prunes - 8 pieces.
  • Hazelnuts are a handful.
  • Peanuts are a handful.
  • Walnut oil - 2 tablespoons the spoon.
  • Juice of half a lemon.
  • Basil is a handful.

Preparation: It is prepared in almost the same way as a Brussels sprouts salad with apple and nuts, but there are a couple of changes: instead of an apple, prunes are added, and mint should be replaced with basil.

With horseradish

A quick, cheap and easy salad.


  • Brussels sprouts - 0.4 kg.
  • Onions - 0.1 kg.
  • Juice of half a lemon.
  • Grated horseradish - 2 tsp.
  • Vegetable oil - 50 ml.
  • Green onions - 30 g.
  • Greens.


  1. Cut the Brussels sprouts into quarters. Prepare it in accordance with the above rules (boil it).
  2. Chop the onions finely.
  3. Mix vegetable oil, lemon juice, grated horseradish, onion and salt.
  4. Season the salad with the resulting sauce and garnish with chopped green onions and herbs. Done!

With potatoes

Delicious hot salad.

  • Brussels sprouts - 0.3 kg.
  • Potatoes - 0.2 kg.
  • Bacon or brisket - 100-120 gr.
  • Green leaf lettuce - 0.1 kg.
  • Sun-dried tomatoes - 4-5 pieces.
  • Parmesan to taste.

For refueling:

  • Olive oil - 2-4 tbsp spoons.
  • White wine vinegar - 2 tbsp spoons.
  • Brown sugar - 1.5 teaspoon
  • French mustard - 1 teaspoon
  • Pepper - 1/4 teaspoon
  • Salt.


  1. Cook Brussels sprouts in accordance with the above rules - boil (how many minutes and how to cook Brussels sprouts correctly?).
  2. Boil potatoes separately (check the degree of readiness by piercing with a fork).
  3. Thinly cut the bacon or brisket, put in a dry preheated frying pan, fry until golden brown.
  4. Stir all the ingredients of the dressing and heat the dressing for a minute.
  5. Cut the potatoes into large pieces, cut the Brussels sprouts in half, mix everything with the dressing and heat for 2 minutes.
  6. Add bacon and finely chopped sun-dried tomatoes and mix.
  7. Put green salad leaves on a flat dish, then the resulting dish, then sprinkle everything with Parmesan. Done!

A photo

In the photo below you can see the options for serving Brussels vegetable salads:

Brussels sprouts are not a frequent guest on the dinner table. It is not easy to find it fresh, frozen is more often found in stores. What can you cook from it? On our site you will find recipes for soups, as well as learn how to cook a vegetable in a pan, slow cooker and oven.

How to serve?

Depending on the recipe - hot or cold, as an independent dish that does not need any addition, or as a side dish. Unlike Caesar salad, Brussels sprouts salads are recommended to be served in small portions on a small platter, so the salads will look neater and more appetizing.

So, we have offered 7 recipes for brussels sprouts salads. Each of them is good in its own way, and everyone will definitely find something to their liking. Perhaps a few more people will fall in love with Brussels sprouts thanks to this article. We wish you the best in your culinary endeavors!



  1. Achaius

    biennium it turned out cool.

  2. Naoko

    very interesting. THANKS.

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