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Looking for a quick and healthy salad that’s perfect for one? This Brussels sprouts salad is your answer. It’s simple to make, packed with fresh ingredients, and bursting with flavor. Whether you’re looking for a light lunch or a tasty side dish, this salad is a fantastic choice. Ready in just a few minutes, it’s a convenient and nutritious option you’ll love.
If you’re looking for other delicious single serving salad recipes, you’ve got to try our fresh and vibrant Spinach Orzo Salad, hearty Sweet Potato and Black Bean Salad, crunchy Broccoli Salad, classic Caesar Salad, and zesty Sicilian Orange Salad.
Table of Contents
Why You’ll Love This Brussels Sprouts Salad Recipe
- Quick and Easy: This salad comes together in minutes.
- Healthy and Nutritious: Packed with vitamins and fiber, it’s a great choice for a light meal.
- Customizable: You can easily add or swap ingredients to suit your taste.
- Year-Round Enjoyment: Brussels sprouts are available in grocery stores year-round, making this salad perfect for any season, whether as a refreshing summer dish or a crisp winter side.
- Single Serving: No leftovers or waste, just the right amount for one person.
This Brussels sprouts salad is designed for a single serving, making it perfect for those who cook just for themselves. It’s a salad I make year-round, at least a few times a month, since I can always find Brussels sprouts at my market. Because I make it so often, I wanted to share my version since it’s one of my favorite salad recipes. Simple to make and packed with fresh ingredients, it’s full of flavor and crunch. Whether you’re enjoying it as a light lunch or a tasty side dish, this salad is a fantastic choice. Ready in just a few minutes, it’s a convenient and nutritious option you’ll love.
Ingredients
If you have any ingredients leftover from this shaved Brussels sprouts salad recipe, check out our Leftover Ingredients Recipe Finder.
- Brussels Sprouts: I use 9 to 10 small to medium-sized Brussels sprouts, which when thinly sliced, yield about 1 cup. These sprouts are high in vitamins C and K, and provide a good amount of fiber. I prefer slicing them with a sharp knife rather than using a mandolin or food processor because I prefer the texture of thinly sliced cabbage and Brussels sprouts. If you’ve got extra Brussels sprouts, consider roasting the sprouts for a delightful side dish.
- Red Cabbage: Adds vibrant color and a crunchy texture. It’s packed with antioxidants, vitamins C and K, and provides a good amount of fiber. If you don’t have red cabbage, green cabbage is a suitable alternative. Consider using leftover cabbage to make coleslaw.
- Red Onions: These add a mild, sweet flavor to the salad. They are a good source of vitamins B6 and C, and have antioxidant properties. If you find red onions too strong, shallots can be used as a milder alternative. Extra red onions can be used to make Chicken Shawarma, Cucumber Salsa, or a small batch of Pickled Onions.
- Parsley: Fresh parsley adds a bright, fresh note to the salad. It’s rich in vitamins A, C, and K. If you don’t have parsley, feel free to leave it out altogether.
- 3-2-1 Vinaigrette: This simple vinaigrette is made with 3 parts olive oil, 2 parts red wine vinegar, and 1 part dijon mustard. It’s a light and tangy dressing that complements the fresh vegetables well. If you’re short on time, your favorite store-bought vinaigrette can be used as a substitute.
How To Select The Freshest Brussels Sprouts
When choosing Brussels sprouts, here are some tips to ensure you get the freshest ones:
- Look for Vibrant Color: Pick Brussels sprouts that are a bright green color. This indicates they are fresh. The leaves should be dense and tightly packed.
- Check the Leaves: Avoid Brussels sprouts with yellowing or wilted leaves, as these are signs of age or less than optimal freshness. Also, steer clear of sprouts with dark spots, which could indicate a fungal infection.
- Choose Peak Freshness: Brussels sprouts still attached to the stalk are often the freshest. However, if you’re buying pre-packaged sprouts, look for a bag that meets the criteria above for color and leaf condition to ensure freshness.
Recipe Variations
A Brussels sprouts salad is very easy to customize, and I’m always adding other ingredients to it. Here are a few variations you might enjoy:
- Add Dried Cranberries: For a touch of sweetness, dried cranberries are a great addition.
- Include Grated Cheese: Parmesan or goat cheese adds a savory element that pairs well with the Brussels sprouts.
- Top with Nuts: Pine nuts or walnuts add extra crunch and flavor.
- Add Different Greens: Mix in some kale, spinach, or dandelion greens. Dandelion greens can be found at farmers’ markets or at a food co-op. They are packed with vitamins A, C, and K, and provide a slightly bitter, peppery flavor.
- Add Protein: Mix in some cooked chicken or tofu to make the salad more filling.
Feel free to experiment and find your favorite combination!
How To Make A Brussels Sprouts Salad For One
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 ingredients together in a small jar or bowl. You’ll probably have some dressing left over, so keep it in the fridge and use it on another salad. It’s a fantastic vinaigrette you’ll enjoy making again and again.
- Prepare the Brussels Sprouts: Thinly slice the Brussels sprouts using a sharp knife or a mandoline if you have one. Place them in a bowl.
- Prepare the Cabbage: I like to thinly slice the cabbage and then rough chop it into smaller pieces. Add the chopped cabbage to the bowl with the Brussels sprouts.
- Add Onions and Parsley: Chop the red onions and finely chop the parsley. Add both to the bowl.
- Dress the Salad: Drizzle some of the vinaigrette over the salad. Taste as you go and add as much or as little as you’d like.
This recipe is incredibly simple, so much so that it hardly feels like a recipe!
Expert Tips
- Use Fresh Ingredients: For the best flavor and texture, use the freshest Brussels sprouts, cabbage, and parsley you can find.
- Thinly Slice Brussels Sprouts: Use a sharp knife, mandolin, or food processor for uniform slices.
- Adjust Dressing to Taste: Start with a small amount of dressing and add more as needed to suit your taste.
- Mix Well: Toss the salad thoroughly to ensure even coating with the vinaigrette.
- Make Ahead: This salad can be made ahead and stored in the fridge for up to two days.
Serving Suggestions
This small batch Brussels sprouts salad is versatile and pairs well with many dishes. Here are some ideas:
- Alone as a Light Meal: Enjoy it on its own for a refreshing and healthy meal.
- With Baked Chicken Thighs: A perfect match for a light yet satisfying meal.
- With a Reuben Sandwich or a Hamburger: Adds a fresh, crunchy side to your favorite sandwich or burger.
- With a Twice Baked Potato: Complements the creamy and cheesy flavors of a baked potato.
- As a Holiday Side Dish: Perfect for Thanksgiving for one or two, or any holiday meal.
- With Baked Fish: The crispness of the salad pairs wonderfully with tender, flaky fish.
Frequently Asked Questions
Yes, raw Brussels sprouts are safe to eat and are often used in salads.
Once shredded, Brussels sprouts can stay fresh for up to two days in the fridge.
Absolutely, use any vinaigrette or dressing you prefer.
Yes, shredded carrots or bell peppers would be great additions.
Keep it in an airtight container in the fridge for up to two 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
- Place the thinly sliced Brussels sprouts, thinly sliced cabbage, chopped red onions, and chopped parsley into a medium-sized bowl.
- Make the Vinaigrette: Whisk the ingredients together in a small jar or bowl. Drizzle some of the vinaigrette over the salad. Taste the salad as you go and add as much or as little as you’d like.You’ll probably have some dressing left over, so keep it in the fridge and use it on another salad. It’s a fantastic vinaigrette you’ll enjoy making again and again.
Notes
- Use Fresh Ingredients: For the best flavor and texture, use the freshest Brussels sprouts, cabbage, and parsley you can find.
- Thinly Slice Brussels Sprouts: Use a sharp knife, mandolin, or food processor for uniform slices.
- Adjust Dressing to Taste: Start with a small amount of dressing and add more as needed to suit your taste.
- Mix Well: Toss the salad thoroughly to ensure even coating with the vinaigrette.
- Make Ahead: This salad can be made ahead and stored in the fridge for up to two days.
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.