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Brussels Sprouts Salad

Brussels Sprouts Salad

This is a delicious way to serve Brussels Sprouts. Especially great for a holiday side dish!

Serves 4.


  • 3 c Brussels sprouts, trimmed
  • 4 c boiling, salted water
  • 1 small red or orange bell pepper
  • 3 green onions


  • 1/2 medium Anaheim chili, roasted, peeled and seeded
  • 1 1/2 Tbsp pepitas, roasted
  • 1 clove garlic, chopped
  • dash black pepper
  • 1/4 tsp salt
  • 6 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 3 Tbsp Cotija cheese, grated (or Parmesan)
  • 6 Tbsp mayonnaise
  • 1 T water


  1. In a large saucepan over medium heat, place the Brussels sprouts and cover with the boiling water.
  2. Bring to boil, reduce heat, and boil 5 minutes, or until just tender. Drain and cool. Place in covered container in refrigerator to chill through.
  3. Place chilled Brussels sprouts, diced bell pepper, and sliced green onions in a large bowl and toss in the dressing below.


  1. In a small blender or food chopper, place all salad ingredients.
  2. Pulse until well blended.
  3. Use 1-2 Tbsp of the dressing on this salad and toss well. (Reserve remaining dressing for another use, covering tightly and refrigerating it. This salad will keep a few days if tightly covered and refrigerated.)

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