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This Brussels Sprouts Salad is crisp, flavorful, and easy to make. Thinly sliced Brussels sprouts, red cabbage, red onion, and parsley are tossed with a simple vinaigrette for a light and refreshing salad that’s perfect for one.
Why You’ll Love This Recipe
- Quick & Easy: Comes together in just a few minutes.
- Nutritious: Loaded with fiber and vitamins.
- Customizable: Easy to adapt with your favorite add-ins.
- Great Any Time: Enjoy it in any season—summer or winter.
- Perfectly Portioned: Made for one, with no leftovers.
I make this Brussels sprouts salad all the time—it’s one of those recipes I turn to again and again. It’s simple, fresh, and full of flavor, and I love how easy it is to toss together whenever I want something light and satisfying. Since Brussels sprouts are always available at my local market, this salad has become a regular in my kitchen, and I’m so happy to finally share it with you. If you’re cooking for yourself, I think you’ll enjoy it just as much as I do.
If you’re looking for more single serving salads, try our Spinach Orzo Salad, Sweet Potato and Black Bean Salad, Broccoli Salad, Caesar Salad, or Sicilian Orange Salad. Each one is fresh, flavorful, and perfectly portioned.
Ingredients
If you have any ingredients leftover from this shaved Brussels sprouts salad recipe, check out our Leftover Ingredients Recipe Finder.
- Brussels Sprouts: Use 9 to 10 small to medium sprouts (about 1 cup when thinly sliced). Slice them thinly with a sharp knife for the best texture. Rich in fiber and vitamins C and K.
- Red Cabbage: Adds crunch and vibrant color. Also high in fiber and vitamins C and K. Green cabbage works as a substitute. Use leftovers in coleslaw.
- Red Onions: Provide mild, sweet flavor and antioxidants. Rich in vitamins B6 and C. For a milder taste, use shallots. Leftovers can be used in Chicken Shawarma, Cucumber Salsa, or Pickled Onions.
- Parsley: Adds a bright, fresh finish. High in vitamins A, C, and K. Optional, but great if you have it. Try extra parsley in Tabbouleh or Cheddar Biscuits.
- 3-2-1 Vinaigrette: A simple mix of 3 parts olive oil, 2 parts red wine vinegar, and 1 part Dijon mustard. Tangy and light—perfect for the salad. A store-bought vinaigrette works too if needed.
How To Choose the Freshest Brussels Sprouts
Look for bright green sprouts with tightly packed leaves. Avoid any that are yellowing, wilted, or have dark spots. If possible, buy sprouts still on the stalk—they’re often the freshest.
Recipe Variations
This Brussels sprouts salad is easy to customize. Here are a few ways to change it up:
- Dried Cranberries: Add a touch of sweetness and contrast to the salad.
- Grated Cheese: Try Parmesan or goat cheese for a savory, creamy element.
- Nuts: Pine nuts or walnuts add crunch and rich flavor.
- Greens: Mix in kale, spinach, or dandelion greens for more texture and nutrients. Dandelion greens have a slightly bitter, peppery taste.
- Protein: Add cooked chicken or tofu to make the salad more filling.
How To Make Brussels Sprouts Salad
These step-by-step photos and instructions help you visualize how make this recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Make the Vinaigrette: Whisk the olive oil, red wine vinegar, and Dijon mustard in a small jar or bowl. Store any extra in the fridge for later use.
- Slice the Brussels Sprouts: Thinly slice with a sharp knife or mandoline and place in a large bowl.
- Prep the Cabbage: Thinly slice the red cabbage, then roughly chop into smaller pieces. Add to the bowl.
- Add Onion and Parsley: Chop the red onion and finely chop the parsley. Add both to the bowl.
- Dress the Salad: Drizzle with some of the vinaigrette and toss. Taste and add more dressing as needed.
Expert Tips
- Toss Thoroughly: Mix well so every bite is coated evenly with the vinaigrette.
- Make Ahead: The salad holds up well—store it in the fridge for up to 2 days.
- Use Extra Vinaigrette: Any leftover dressing pairs well with other salads or roasted vegetables.
Serving Suggestions
This Brussels sprouts salad is light, fresh, and pairs well with many dishes:
- On its Own: Enjoy as a refreshing, healthy meal.
- With Baked Chicken Thighs: A flavorful, balanced pairing.
- With a Reuben Sandwich or Hamburger: Adds a crisp, crunchy side.
- With a Twice Baked Potato: Complements rich, cheesy flavors.
- With Baked Fish: Pairs well with tender, flaky fish.
- As a Holiday Side Dish: Great for Thanksgiving dinner, or any small holiday meal.
Frequently Asked Questions
No, this is a raw salad. Thinly slicing the sprouts makes them tender and perfect for eating uncooked.
Absolutely. Just double all the ingredients to make two servings.
Store in an airtight container in the refrigerator and enjoy within 2 days.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving Brussels sprouts salad recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Brussels Sprouts Salad For One
Ingredients
- 9 to 10 medium Brussels sprouts -thinly sliced or shredded (2.5 oz)
- ⅓ cup thinly sliced red cabbage (1 oz)
- 2 to 3 tablespoons chopped red onions
- 1 to 2 tablespoons chopped parsley
For the vinaigrette (yields a little more than 1/4 cup)
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
Instructions
- Combine the salad ingredients: Add the sliced Brussels sprouts, cabbage, red onion, and parsley to a medium bowl.
- Make the vinaigrette: Whisk the olive oil, red wine vinegar, and Dijon mustard in a small jar or bowl.
- Dress the salad: Drizzle with vinaigrette and toss. Add more dressing to taste. Store any extra in the fridge for later use.
Notes
- Toss Thoroughly: Mix well so every bite is coated evenly with the vinaigrette.
- Make Ahead: The salad holds up well—store it in the fridge for up to 2 days.
- Use Extra Vinaigrette: Any leftover dressing pairs well with other salads or roasted vegetables.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Could you substitute Dijon with regular mustard or would it alter flavor. I just don’t buy Dijon and don’t know how often I would use. Always have regular mustard on hand. I look forward to making! TYI
You can substitute dijon mustard with yellow mustard but it will alter the taste of the dressing. Taste the dressing as you go and you may find you need to tweak the amounts of the other ingredients you use to get the taste you like.
Good recipe.