Brussels sprouts salad with apples

Mass Appeal

Our Diva of Deliciousness Tinky Weisblat brings us this recipe that will add some color and seasonal flavors to your Thanksgiving spread.

“Don’t You Dare Boil Me” Brussels Sprout Salad

Description:  Raw Brussels sprouts have a completely different flavor and texture from the boiled mess with which many of us grew up. This easy salad adds color and crunch to the Thanksgiving table.

Cuisine: American
Course: Salad
Servings: 8
Difficulty Level: Fairly Easy (chopping is the only challenge)
Preparation Time: 15 minutes
Cook Time (minutes): none


16 Brussels sprouts
1/2 cup finely chopped celery
1/2 small red onion, chopped
1/2 cup dried cranberries (more if you like)
6 to 8 slices cooked bacon, crumbled
2 small apples (or 1 large apple), cored and sliced (optional but delicious)
1 cup mayonnaise
2 tablespoons plus 1 teaspoon raw honey
3 tablespoons red wine vinegar

Cooking Directions:

Trim the Brussels sprouts; then slice them with a knife or shred them with a food processor or a mandoline.

Combine the sprouts, the celery, the onion bits, the cranberries, and the apple pieces. Mix the remaining ingredients into a dressing, and toss half of the resulting dressing onto the salad, adding more dressing if needed.

Special Diet (Place a * in front of any that apply):

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