Recipe: Mediterranean Shredded Brussels Sprouts Salad

Mediterranean Brussels Sprouts Salad
I’m in my early fifties, and it wasn’t until a few years go that I discovered how delectable brussels sprouts can be.

For whatever reason I decided to pick up some up at the local farmers markets to give them a try. I’d avoided them in the past, as every time someone tried to serve them to me, the smell as they were cooked was enough to stop me in my tracks.

Sweet Roasted Brussels Sprouts

Sweet Roasted Brussels Sprouts

Roasting brussels sprouts to a nutty sweetness, then tossing those little gems with a light Dijon vinaigrette is my cooking method of choice.

Brussells Sprouts Pasta

And you can’t go wrong tossing them into a bowl of pasta lightly dressed with a savory walnut sauce and sprinkle of toasted walnuts for crunch and texture either.

Mediterranean Brussels Sprouts Salad

But it was when a coworker turned me onto Eat Smart’s Sweet Kale Gourmet Salad whose main ingredients included shredded brussels sprouts, that inspiration struck for this Mediterranean style salad.

Mediterranean Brussels Sprouts Salad

A quick pulse in the food processor and my brussels sprouts were ready to be tossed with red onion, sweet bell peppers, sun dried tomatoes and capers.

Mediterranean Brussels Sprouts Salad Dressing

All this Mediterranean salad needed was a drizzle of lemony dressing and a crumble of feta cheese to make me happy. Not a bad use for brussels sprouts if you ask me!

Now that I’m a convert to the many pleasures of brussels sprouts, be sure and leave a comment with your cooking method of choice. I’m ready to try something new.


Recipe: Mediterranean Shredded Brussels Sprouts Salad
  • 10 cups brussels sprouts, shredded
  • ¼ cup sun dried tomato, minced
  • ½ cup red onion, finely chopped
  • 1 large red bell pepper, finely chopped
  • 2 tablespoons capers
  • ½ large lemon , juiced
  • 1 clove garlic, crushed
  • 1 teaspoon honey
  • 3 tablespoons olive oil
  • 1 pinch red pepper flakes
  • ½ cup low fat feta cheese, crumbled
  1. Combine lemon juice, garlic, honey and olive oil in a small bowl.
  2. Combine remaining ingredients in a large bowl.
  3. Toss salad with dressing and chill for 15 minutes.
Food energy: 110kcal
Saturated fatty acids: 1.75g
Monounsaturated fatty acids: 3.33g
Polyunsaturated fatty acids: 0.64g
Total fat: 5.72g
Calories from fat: 51
Cholesterol: 6mg
Carbohydrate, by difference: 12.10g
Total dietary fiber: 4.07g
Protein: 4.60g
Total lipid (fat): 6.03g
Water: 114.19g
Ash: 2.05g
Total sugars: 4.92g
Calcium: 80mg
Iron: 1.58mg
Magnesium: 28mg
Phosphorus: 99mg
Potassium: 451mg
Sodium: 186mg
Nutrition Information
Serving size: 10 cups

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  1. says

    Brussels sprouts can be really good! Although I avoided them for years too — childhood memories of them being cooked to death. Love this salad! And I’m in the mood for salad, so this is perfect. Thanks.

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