Rating: 4.5 stars
15 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
  • 15 Ratings

Try this shaved Brussels sprouts salad for a light and nutritious starter. The homemade green onion and citrus vinaigrette is the perfect fresh topping to bring the flavors together.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • For dressing, chop green onions, keeping the white parts separate from the green tops. In a blender or food processor combine the white parts of the onions, oil, lemon juice, vinegar, honey, and coriander. Cover and blend or process until smooth; set aside.

  • Trim Brussels sprouts;* very thinly slice sprouts. In an extra-large bowl combine Brussels sprouts and the green tops of the onions. Pour dressing over sprout mixture; toss gently to coat. Add orange sections, cashews, and salt; toss gently to combine.


Out of Brussels sprouts? Use 10 cups shredded napa cabbage. No oranges? Substitute 2/3 cup dried cherries and/or cranberries. Prefer almonds? Use toasted sliced or slivered almonds in place of the cashews.

To Make Ahead:

Prepare as directed. Cover and chill for up to 4 hours.


To trim Brussels sprouts, cut off the stems just at the spot where the leaves start to grow. Remove dark green outer leaves until the tender, light green leaves are uniformly exposed.

Nutrition Facts

162 calories; fat 11g; saturated fat 2g; carbohydrates 15g; mono fat 7g; poly fat 1g; insoluble fiber 3g; sugars 7g; protein 4g; vitamin a 583.1IU; vitamin c 69.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.2mg; folate 56.4mcg; sodium 140mg; potassium 363mg; calcium 50.5mg; iron 1.6mg.