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Under 30 Minutes

Shredded Brussels Sprout Salad


Serve this salad as a simple side that comes together in just 20 minutes.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2007


  • Coarse salt and ground pepper
  • 1/3 cup pine nuts
  • 1 pound brussels sprouts, trimmed, halved lengthwise and thinly sliced crosswise
  • 2 tablespoons sherry vinegar or red-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 Gala apple, quartered lengthwise and crosswise


  1. Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Spread pine nuts on a rimmed baking sheet and toast until golden, 8 to 10 minutes; let cool.

  2. Meanwhile, prepare a large bowl of ice water; place a colander inside bowl. Line a baking sheet with a double layer of paper towels. Cook brussels sprouts in boiling water until bright green and tender, about 1 minute. With a wire skimmer or slotted spoon, transfer to colander to stop cooking. Cool completely in ice bath, then transfer to lined baking sheet to drain; pat dry.

  3. In a medium bowl, whisk together vinegar and oil. Add apple, brussels sprouts, and toasted pine nuts; season with salt and pepper, and toss to combine.

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