Creamy Brussels Sprouts Salad Recipe – An Easy Side Dish With Just 4 Ingredients!

This creamy Brussels Sprouts Salad recipe only has four ingredients, and is full of crunch with a rich, creamy, zippy dressing! It’s always a crowd-pleaser, and a great side dish year-round.

I wish I could say that me and Brussels sprouts go way back, but we just don’t. Growing up, I wasn’t much of a picky eater, except for foods that were highly pungent.

That basically eliminated things like sauerkraut, cabbage, and Brussels sprouts from my diet, lol.

But since then, I’ve seen the error of my ways and luckily have outgrown that phase. Now there isn’t a stinky food that bothers me, stinky cheese included! And of course Brussels sprouts are great because of their versatility, in addition to their nutrition benefits and their delicious flavor.

For some reason, Brussels sprouts seem to be a natural choice for the holidays. You can roast them, sauté them, gratin them, steam them, or use them to make this beautiful Brussels sprouts slaw.

Creamy Brussels Sprouts Salad Recipe

This salad is basically as easy as slicing the sprouts! I use my homemade parmesan peppercorn dressing for this salad, but you can use whatever your favorite store-bought or homemade creamy salad dressing is. My second favorite to use here is my homemade creamy blue cheese dressing!

Brussels Sprouts Salad Ingredients

• Brussels sprouts – This is the star of the show! We are essentially making a creamy Brussels sprouts slaw here.
• Homemade parmesan peppercorn dressing – I use homemade dressing, but you can use store-bought and you aren’t limited to parmesan peppercorn! You can use any creamy salad dressing you like, such as caesar salad dressing, ranch, blue cheese, etc.
• Scallions – Scallion adds mild onion flavor to this salad.
• Toasted almonds – Toasted almonds add nutty flavor and crunchy texture. If almonds aren’t your thing, feel free to swap them out for any nut you like.

Instructions

1. To start, first remove any wilted or damaged outer leaves. Thinly slice your sprouts (this is called “shaving” them).
2. Toss together the sprouts, dressing, and scallion.
3. Transfer to a serving dish.
4. Sprinkle the almonds on top.

Variations

The sky is the limit in terms of different spins on this salad! Here are a few ideas to get you going.

Brussels Sprout Salad with Bacon

1. Cook 2 slices of bacon until crispy. Transfer to a paper towel-lined plate and cool.
2. Crumble.
3. Sprinkle the bacon on top of the salad.
4. Serve.

Brussels Sprout Salad with Cranberries

1. Toss 3 tablespoons reduced sugar dried cranberries in with the salad.
2. Serve.

Pro Tip: If you like the tart flavor of fresh cranberries, you can use 1/4 cup coarsely chopped fresh cranberries instead of dried cranberries!

Brussels Sprout Salad with Apple

1. Wash, core, and thinly slice 1 sweet-tart apple.
2. Toss the apple in with the salad.
3. Serve.

Brussels Sprout Salad with Pine Nuts

1. Instead of toasted almonds, use 1/4 cup toasted pine nuts.
2. Serve.

Storage

Store leftovers covered in the fridge for up to 3 days.

Brussels Sprouts Salad FAQs

Can You Eat Raw Brussel Sprouts?

Yes! Brussels sprouts are generally fine to eat raw. However, some people experience bloating and gas from raw cruciferous vegetables, such as sprouts, cabbage, broccoli, and cauliflower. After cooking, these vegetables are easier to digest. (You can read more about eating raw Brussels sprouts on Healthline.)

Additionally, as per The World’s Healthiest Foods, both raw and cooked sprouts have cholesterol-lowering properties. However, steamed Brussels sprouts (as opposed to raw sprouts) have a greater ability to lower cholesterol. Very interesting!

How Do You Shave Brussels Sprouts?

Shaving Brussels sprouts essentially just means to slice them into thin ribbons.

For this recipe, we don’t need the sprouts sliced ultra thin. You can use a cutting board and a sharp knife to slice each sprout and it’ll be thin enough for our purposes.

But if you want your slices as thin as they can get there are a few more reliable options!

Another method is to cut each sprout in half so it has a stable side to lay flat on the cutting board, and then thinly slice each half into ribbons.

Alternatively, you could use the slicing blade on a food processor, or (very carefully) use a mandolin.

More Brussels Sprouts Recipes to Try

• Caramelized Brussels Sprouts with Dark Cherry Sauce and Hazelnut
• Crispy Instant Pot Brussels Sprouts with Bacon and Balsamic
• Brussels Sprout and Bacon Hash with Fried Egg

Friendsgiving Virtual Potluck

I have joined up with a bunch of blogger friends for a Friendsgiving Virtual Potluck! Be sure to check the recipes below out for wonderful Friendsgiving and Thanksgiving recipe and craft ideas! (Thank you to Julie from The Little Kitchen for organizing this event!)

Appetizers

• Baked Brie with Honey & Walnuts from Kelley of Mountain Mama Cooks
• Bacon Ranch Cheese Ball Bites from Nicole of I am a Honey Bee
• Reindeer Bacon Cheddar Cheese Ball from Julie of Julie Blanner

Salads

• Sauteed Kale and Brussels Sprout Salad with Cranberries and Walnuts from Shashi of Savory Spin

Main Dishes

• Savory Vegetable Crisp from Bree of Baked Bree
• Rosemary Lamb Steaks from Danyelle of The Cubicle Chick
• Turkey Pot Pie from Kelly of Eat Picks

Side Dishes

• Fried Brussels Sprouts from Erin of The Almond Eater
• Cheesy Horseradish Mashed Potato Casserole from Renee of Kudos Kitchen by Renee
• Cranberry Cream Cheese Dip from April of April Golightly
• Easy Cheesy Hash Brown Casserole Recipe from Mel of Adventures of Mel
• Cornbread Stuffing with Chorizo from Isabel of Isabel Eats
• Bacon Brussels Sprouts from Kara of Kara J. Miller
• Crockpot Sweet Potato Casserole from Jennifer of Show Me the Yummy
• Amazing Gluten Free Thanksgiving Stuffing from Sommer of A Spicy Perspective
• Pumpkin Caramelized Onion Gratin from Denise of Chez Us
• Crockpot Mac & Cheese from Leanette Fernandez of Funtastic Life
• Cheesy Brussels Sprouts au Gratin from Rachel Gurk of Rachel Cooks

Drinks

• Spiced Pumpkin Margarita from Sharon of Cupcakes and Cutlery

Breads

• Sourdough Pull Apart Rolls from Erica of Buttered Side Up
• How to Make Homemade Butterhorn Rolls from Mel of Flour on My Fingers
• Sweet Dinner Rolls from Jocelyn of Grandbaby Cakes
• Parker House Rolls from Irvin of Eat the Love

Desserts

• Sugar Pie from Julie of The Little Kitchen
• Oatmeal Apple Crisp from Julie of Peanut Butter Fingers
• Pumpkin Pie Milkshake from Eden of Sugar and Charm
• Strudel Pastry from Justine of The Typical Mom
• Tahini Hawaij Pumpkin Pie from Amy of What Jew Wanna Eat
• Turkey Cookies from Meaghan of The Decorated Cookie
• Kabocha Squash Pie from Hilah of hilahcooking
• Pecan Pie Cupcakes from Courtney of Pizzazzerie
• Coconut Cream Pie from Schnelle of Brooklyn Active Mama
• Chocolate Chip Cheesecake from Jeannette of Hispana Global
• Chocolate Pecan Pie from Kate of I Heart Eating
• Mini Pumpkin Cheesecakes from Chelsea of Someday I’ll Learn
• Turkey Donut Race Cars For Thanksgiving Treats from Theresa of Chewable Structures

Crafts and Centerpieces

• Cinnamon Stick Holiday Candle Place Setting from Alli of Made with HAPPY
• Metallic Pumpkin Luminaries from Amy of As The Bunny Hops
• Easy Centerpiece from Noelle of Oh Happy Play