Tasting Better! – Brussels Sprouts Salad with Green Onion Vinaigrette

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Eric is a huge Brussels sprouts fan. That’s why we make them often and why they are featured here frequently. I was a late comer to Brussels sprouts. They are not a vegetable I remember eating in my youth. Due to Eric’s influence, I have begun to not only tolerate eating these little heads of cabbage, but to actually enjoy them. Part of the reason for my conversion is the maturing of my taste buds. It is scientifically proven that taste buds change and yes, mature over time. Another altering factor on the taste issue is plant breeding.
Brussels sprouts have become a culinary superstar over the last decade. They are now so widely available on trendy restaurant menus that growers have been hard-pressed to keep up with the demand for them. This meteoric rise in popularity can be traced back to the major flavor makeover they underwent, making them more appealing to adults and kids alike. When Dutch scientists identified glucosinolates as the chemical that made Brussels sprouts bitter back in the 1990s, the search began for older varieties of sprouts that contained lower concentrations of the offending bitter compound. And that is the product we buy today.
Despite knowing Brussels sprouts now taste better, I was still a bit hesitant to make this salad featuring them, as the little cabbages are not cooked. But Eric was all for trying it. My fears were unfounded and we both enjoyed this salad!

Brussels Sprouts Salad

Brussels Sprouts with Green Onion Vinaigrette (adapted from bhg.com) Total Time Required: 45 minutes, Serves: 6 – 8

Ingredients:

  • 4 green onions
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon ground coriander
  • 1 pound Brussels sprouts
  • 3 Clementines, peeled & sectioned
  • 3/4 cup roasted & salted cashews

Directions:

For the dressing: chop the green onions, keeping the white parts separate from the green tops. In the cup of a wand blender (or in a regular blender or food processor) combine the white parts of the onions, the oil, lemon juice, vinegar, honey, and coriander. Blend the dressing until smooth, then set it aside.

Trim the stems and remove any wilted outer leaves from the Brussels sprouts and very thinly slice them. In a large bowl, combine the Brussels sprouts and the green tops of the onions.

Thinly slice the Brussels sprouts and scallions.

Pour the dressing over the sprout mixture and toss gently to coat.

Add the dressing to the salald.

Add the orange sections and cashews, then toss it all together gently to combine.

Next comes the cashews and orange segments.

Mix it all together.

Cover the salad and chill it for up to 4 hours.

Surprisingly great!

Even raw, these Brussels sprouts rock!  ~Linda

Brussels Sprouts with Green Onion Vinaigrette (adapted from bhg.com) Total Time Required: 45 minutes, Serves: 6 – 8

Ingredients:

  • 4 green onions
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon ground coriander
  • 1 pound Brussels sprouts
  • 3 Clementines, peeled & sectioned
  • 3/4 cup roasted & salted cashews

Directions:

For the dressing: chop the green onions, keeping the white parts separate from the green tops. In the cup of a wand blender (or in a regular blender or food processor) combine the white parts of the onions, the oil, lemon juice, vinegar, honey, and coriander. Blend the dressing until smooth, then set it aside.

Trim the stems and remove any wilted outer leaves from the Brussels sprouts and very thinly slice them. In a large bowl, combine the Brussels sprouts and the green tops of the onions. Pour the dressing over the sprout mixture and toss gently to coat. Add the orange sections and cashews, then toss it all together gently to combine. Cover the salad and chill it for up to 4 hours.

2 thoughts on “Tasting Better! – Brussels Sprouts Salad with Green Onion Vinaigrette”

  1. Linda, I, too, despised Brussels sprouts as a kid growing up. My mother would make them (boiled, of course, with no flavoring; she was 100% Irish and boiled everything!!!) and I would go “YUCK.”. Fast forward many years – I LOVE these wonderful veggies now!
    Any idea why they are tagged as “Brussels”? Did they originate in Belgium?
    Great recipe!!! BB

    Reply ↓

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