Wednesday, January 4, 2012

This Salad Will Convert You to Raw Brussels Sprouts

I know that's a bold statement. But if you already enjoy coleslaw, you enjoy the grown up version of brussels (i.e. cabbage). Stay with me, here. I was a late convert to brussels sprouts. Like a late twenties convert. I fell in love with baby cabbage when I tried Heidi Swanson's lightly seared version. But this week, I was in the mood for something fresh and raw. So, I shredded the sprouts on my trusty mandolin, julienned a honey crisp apple, and chopped up some raw walnuts. Then, I made and drizzled on a dressing that will change your attitude towards raw brussels forever.

Raw Brussels Sprout Salad with Spicy Maple Vinaigrette


1 T apple cider vinegar
1 T maple syrup
1 dash cinnamon
salt, black pepper, and cayenne pepper to taste
2 T olive oil


About a pound of brussels sprouts, shredded on a mandolin
1 honey crisp apple, julienned
handful of raw walnuts, chopped


  1. I definitely want to try this! Can the dressing be made without the oil? Perhaps juice as a substitute? I'm trying to cut down on oil. Thanks!

    1. I'm sure a touch of apple juice would work as a substitute.

  2. Just made this, and LOVE it!! I'm a big fan of coleslaw, so was excited to try this. Super easy to throw together, and definitely one I'll be making on the regular. Thank you!!

  3. I know this is an older post, but I've been making this for various crowds for a couple years now. It's incredible and everyone [even sprout haters] have enjoyed it. I've made it with pears and pecans, served it over greens, made it spicier, sweeter, more and less cinnamon-y... it's never not tasty! thank you! :-)

  4. I am wondering how long the salad will hold up after its dressed?? I can't decide if I should dress it now, or wait until tomorrow before serving.