20-Minute Brussels Sprout Salad
A vibrant raw Brussels sprout salad featuring sweet raisins, fresh orange segments, and crunchy almonds tossed in a bright citrus dressing. The shredded sprouts provide a crisp, slightly bitter base that balances beautifully with the sweet dried fruit and tangy orange-lemon vinaigrette. Perfect as a refreshing side dish for holiday meals or as a light lunch option. The combination of textures from tender orange segments, crisp radishes, and toasted almonds creates an appealing contrast in every bite.
Ingredients
- 20 oz Brussels sprouts
- 2 oranges, zest and segments
- 4 radishes, thinly sliced
- 2 small shallots, thinly sliced
- ¼ cup almond slicestoasted pine nuts1:1vegetarianvegangluten-free
different nut flavor
- ½ cup raisins
- 2 TBS fresh basil, julienned
- ½ cup extra virgin olive oil
- ¼ cup orange juice
- 2 TBS lemon juice
- 2 teaspoon fresh basil, minced
- ¼ teaspoon black pepper
Instructions
- 1
Whisk together olive oil, orange juice, lemon juice, basil and black pepper until oil is emulsified
- 2
Set dressing aside
- 3
Shred Brussels sprouts using a grater, food processor or sharp knife and place in a serving bowl
- 4
Finely grate zest from both oranges and add zest to the shredded Brussels sprouts
- 5
Remove the remaining skin and pith of the oranges using a sharp knife
- 6
Cut orange segments out and add to the salad
- 7
Toss in the radishes, shallots, almonds, raisins and basil with the salad
- 8
Serve with citrus dressing
Tips
Massage the shredded Brussels sprouts with a pinch of salt before adding other ingredients to soften them slightly and reduce bitterness
Toast the almond slices in a dry pan for 2-3 minutes for extra crunch and nutty flavor
Let the salad sit for 10-15 minutes after dressing to allow flavors to meld
Good to Know
refrigerate up to 2 days, dress just before serving
can prep ingredients up to 1 day ahead, store separately
serve immediately after dressing for best texture
Common Mistakes
dress salad just before serving to avoid wilting
remove all orange pith to avoid bitterness
Substitutions
different nut flavor
FAQ
Can I make this salad ahead of time?
You can prep all ingredients up to a day ahead and store them separately. Dress the salad just before serving to maintain the best texture and prevent wilting.
What if I don't like raw Brussels sprouts?
Try massaging the shredded sprouts with salt for a few minutes to soften them, or briefly blanch them in boiling water for 30 seconds then cool in ice water.
How long will this salad keep in the refrigerator?
The dressed salad will keep for up to 2 days refrigerated, though the texture is best when consumed within a few hours of dressing.