This Zesty Shredded Brussels Sprouts Salad Makes a Perfect Side Dish This Winter


While you might be used to seeing Brussels sprouts boiled, roasted, or fried, they make the perfect salad base when they are raw and finely shredded. Theyre crunchy, take on the flavor of any dressing, and theyre one of the most protein-rich veggies out there. We still throw in almonds and hemp hearts for additional protein and texture, and the dates add the perfect amount of sweetness.This salad features a zesty orange vinaigrette that has a simple yet effective combination of sweetness (orange and maple syrup) and tang (mustard and vinegar) to brighten up any salad. I always have a jar of this vinaigrette on hand in the fridge.

Shredded Brussels Sprouts Salad

Serves 4


Orange Vinaigrette (makes cup dressing)

  • Finely grated zest of 1 orange
  • 1/3 cup freshly squeezed orange juice
  • 1/4 cup extra-virgin olive oil
  • 1 Tbsp maple syrup
  • 1 Tbsp Dijon mustard
  • 1 Tbsp apple cider vinegar
  • 1/4 teaspoon table salt, plus additional as needed
  • Freshly ground black pepper


  • 1 pound Brussels sprouts
  • 1 apple (I like Honeycrisp), cored and chopped into small cubes
  • 1/2 cup slivered almonds
  • 1/2 cup pitted Deglet Noor dates, coarsely chopped
  • 1/4 cup hemp hearts


Orange Vinaigrette

  1. Whisk all of the ingredients together in a small bowl. Season to taste with more salt and pepper as needed.
  • Note: This dressing can be served chilled or at room temperature. Store in a sealed jar in the fridge for up to 1 week. Shake well before serving.


  1. Rinse the Brussels sprouts. Trim the bottoms (the stems can be hard and dry) and remove the outer leaves.
  2. Slice them finely, either using a very sharp knife or the slicing blade on a food processor.
  3. Add the shredded sprouts to a large salad bowl along with the apple, almonds, dates, and hemp hearts.
  4. Serve with a drizzle of our Orange Vinaigrette. Add just enough to coat everything and toss well before serving.

 Girls Gone Veg Cookbook Excerpted from Girls Gone Veg: Plant-Based Recipes by Athletes, for Everyone, by Toni Pressley and Ali Riley. Copyright 2023, published by Andrews McMeel Universal. Reproduced by arrangement with the Publisher. All rights reserved.Next: Love Hummus? You Need to Try This Sweet Potato Hummus Recipe

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