Photo of No-Cook Brussels Sprout Salad by WW

No-Cook Brussels Sprout Salad

Points® value
Total Time
20 min
20 min
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.


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)


½ tsp(s)

Table salt

½ tsp(s)

Black pepper

½ tsp(s)


  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.


* 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.