No-Cook Brussels Sprout Salad
- Total Time
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.
uncooked Brussels sprouts1 pound(s), trimmed, thinly sliced, broken into shreds*
canned mandarin oranges juice pack (drained)2 ½ cup(s)
pomegranate seeds½ cup(s)
olive oil2 Tbsp
champagne vinegar1 ½ Tbsp
Worcestershire sauce½ Tbsp
table salt½ tsp
black pepper½ tsp, freshly ground
- In a large bowl, toss together Brussels sprouts, oranges and pomegranate seeds: cover and set aside at room temperature for up to 4 hours.
- In a small bowl, whisk together oil, vinegar, Worcestershire sauce, sugar, salt and pepper until smooth; pour over vegetables and toss well.
- Serving size: 2/3 cup.