{"id":77794,"date":"2022-11-12T17:00:12","date_gmt":"2022-11-12T16:00:12","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=77794"},"modified":"2025-12-10T12:53:54","modified_gmt":"2025-12-10T11:53:54","slug":"brussels-sprout-apple-salad","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/brussels-sprout-apple-salad\/","title":{"rendered":"Brussels Sprout Apple Salad with Dijon Dressing"},"content":{"rendered":"

This Brussels sprout apple salad is a simple, light and delicious side dish. A combination of shaved Brussels sprouts, sweet-tart apple, green onion, toasted walnuts, panko and parmesan are tossed in a delicious Dijon mustard apple cider vinaigrette.<\/p>\n

A raw shaved Brussels sprouts salad<\/h2>\n

Rather than roasting Brussels sprouts, I wanted a light, tasty, raw preparation that was just as delicious. As a member of the cruciferous vegetable family (like cabbage, broccoli and cauliflower) Brussels sprouts are perfectly fine to consume raw. And, you will be surprised at how delicious raw these little green cabbages can be when they are combined with a tasty salad dressing that takes away some of their bitterness.<\/p>\n

Tips for making this raw Brussels sprout apple salad<\/h2>\n

First, start by making the dressing so it\u2019s ready to use as soon as the sprouts are shredded and the apple diced. This will stop the apple from browning and will allow the sprouts to soak up the dressing and soften up.<\/p>\n

Since this is a raw salad, I recommend buying organic. It\u2019s also important to wash the Brussels sprouts really well and remove any damaged leaves that are damaged. If you are using a food processor to shred the sprouts, then be sure to trim off the ends with a sharp knife.<\/p>\n

Once tossed with the dressing let the salad stand while you toast the nuts and the panko breadcrumbs. If time allows you could cover the salad and let it sit in the refrigerator for at 30 minutes or longer. Then before serving, toss in the toasted nuts and panko-cheese mixture. It\u2019s as easy as that!<\/p>\n

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How to adapt this recipe<\/h2>\n

Part of what makes this salad so special is how easily it can be modified to use what you have on hand! Hazelnuts are a great substitute for walnuts. Pears would be tasty alternative to apples. And although I peel my apple, you could leave the skin on! No panko? No problem, simply leave it out and add a little extra parmesan. Not sure about Brussels sprouts, then trade out half of them for shredded kale.<\/p>\n

If you like this recipe, then try one of these favourites:<\/h2>\n