Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 6,500+ healthy, delicious recipes
Photo of No-Cook Brussels Sprout Salad by WW

No-Cook Brussels Sprout Salad

2
Points® value
Total Time
20 min
Prep
20 min
Serves
12
Difficulty
Easy
Even if you don’t like cooked Brussels sprouts, we’ll bet you’ll go for this simple salad. Raw, the Brussels sprouts have a mild, pleasing taste, sort of like a more sophisticated version of baby arugula.

Ingredients

Brussels sprouts

1 pound(s), trimmed, thinly sliced, broken into shreds*

Canned mandarin oranges juice pack

2½ cup(s), (drained)

Pomegranate seeds

½ cup(s)

Olive oil

2 tbsp(s)

Champagne vinegar

1½ tbsp(s)

Worcestershire sauce

½ tbsp(s)

Sugar

½ tsp(s)

Table salt

½ tsp(s)

Black pepper

½ tsp(s)

Instructions

  1. In a large bowl, toss together Brussels sprouts, oranges and pomegranate seeds: cover and set aside at room temperature for up to 4 hours.
  2. In a small bowl, whisk together oil, vinegar, Worcestershire sauce, sugar, salt and pepper until smooth; pour over vegetables and toss well.
  3. Serving size: 2/3 cup.

Notes

* For the best result, use a food processor or mandoline to shred the Brussels sprouts super thin. If you’ve got any of this salad left over, it’ll make a great condiment for turkey sandwiches on toasted whole wheat bread the next day.

People Also Like

People Also Like