Chopped Brussels Sprouts Spring Salad

Fresh, crisp, and bursting with color, this Chopped Brussels Sprouts Spring Salad is a celebration of everything we love about the season. It’s got crunch from raw veggies, brightness from herbs, and a light lemony dressing that ties it all together. Whether you serve it as a side dish or make it the star of the plate, trust me — this one’s going to be on repeat all spring long.

Behind the Recipe

This salad came about during a clean-out-the-fridge moment in early spring. I had a few Brussels sprouts leftover from winter meals, some snappy spring vegetables, and a big bunch of fresh herbs. After a bit of chopping and tossing, magic happened. Now it’s one of my go-to dishes when the weather starts to warm up and the produce aisle comes back to life.

Recipe Origin or Trivia

Raw Brussels sprouts might seem like a newer salad trend, but they’ve been used in shaved salads for ages in European kitchens. Their sturdy texture makes them perfect for holding up against vinaigrettes without wilting. Paired with seasonal vegetables like radishes and snap peas, and bright herbs, they bring both bite and body to this spring-inspired dish.

Why You’ll Love Chopped Brussels Sprouts Spring Salad

This isn’t your average green salad — it’s layered, vibrant, and full of flavor.

Versatile: Enjoy it as a side, toss it with grains, or add protein for a full meal.

Budget-Friendly: Uses simple, seasonal ingredients that are easy to find.

Quick and Easy: Comes together in 20 minutes or less with minimal cooking.

Customizable: Switch up the veggies and herbs based on what’s in your fridge.

Crowd-Pleasing: Great for brunch spreads, picnics, or light dinners.

Make-Ahead Friendly: Holds up well after tossing thanks to hearty sprouts.

Great for Leftovers: Even better the next day after soaking in the dressing.

Chef’s Pro Tips for Perfect Results

Little tweaks can make this fresh salad sing.

• Use a food processor or mandoline to finely shred the Brussels sprouts.
• Don’t skip the herbs — they add layers of fresh flavor.
• Let the salad sit 10–15 minutes after dressing to allow flavors to mingle.
• Thinly slice radishes for a pretty, crunchy touch.
• Use fresh lemon juice for the most vibrant vinaigrette.

Kitchen Tools You’ll Need

Just a few basic tools will get this salad from chopping board to bowl.

Sharp knife or mandoline: For slicing sprouts and veggies.

Cutting board: Your prep station for all those crisp spring goodies.

Mixing bowl: Big enough to toss everything together with dressing.

Whisk or jar: To shake up the lemon vinaigrette.

Ingredients in Chopped Brussels Sprouts Spring Salad

This salad brings the best of spring to your plate — crisp, colorful, and full of flavor.

1. Brussels Sprouts: 1 pound, finely chopped or shredded. The hearty, crunchy base.
2. Snap Peas: 1 cup, thinly sliced. Adds sweet, crisp texture.
3. Radishes: ½ cup, thinly sliced. Peppery bite and beautiful color.
4. Carrots: ½ cup, shredded. Sweetness and a touch of color.
5. Fresh Parsley: ¼ cup, chopped. Bright and earthy.
6. Fresh Mint: 2 tablespoons, chopped. Adds cool freshness.
7. Green Onions: ¼ cup, sliced. A gentle oniony kick.
8. Lemon Juice: 3 tablespoons. Brightens every bite.
9. Olive Oil: ¼ cup. Smooth base for the vinaigrette.
10. Honey: 1 teaspoon. Just enough sweetness to balance the lemon.
11. Dijon Mustard: 1 teaspoon. Gives a little zing and helps emulsify the dressing.
12. Salt and Pepper: To taste. Essential for flavor.

Ingredient Substitutions

Feel free to make this salad your own with easy swaps.

Brussels Sprouts: Shredded kale or cabbage.

Snap Peas: Green beans or cucumber slices.

Radishes: Fennel or apple slices.

Carrots: Beets or jicama for crunch.

Lemon Juice: Apple cider vinegar or white wine vinegar.

Honey: Maple syrup or agave.

Mint: Basil or dill.

Ingredient Spotlight

Brussels Sprouts: When thinly sliced and raw, these little cabbages are crunchy, earthy, and the perfect hearty base for a fresh salad.

Snap Peas: Their natural sweetness and crisp bite make them ideal for raw salads — plus, they just scream spring.

Instructions for Making Chopped Brussels Sprouts Spring Salad

This salad is simple, satisfying, and seriously pretty on a plate. Here are the steps you’re going to follow:

1. Preheat Your Equipment:
   No cooking here, but wash and dry your produce thoroughly before chopping.
2. Combine Ingredients:
   In a large bowl, toss together the shredded Brussels sprouts, snap peas, radishes, carrots, green onions, parsley, and mint.
3. Prepare Your Cooking Vessel:
   In a separate bowl or small jar, whisk or shake together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until well combined.
4. Assemble the Dish:
   Pour the dressing over the veggie mix and toss until everything is coated evenly.
5. Cook to Perfection:
   Let the salad sit for 10–15 minutes to allow the flavors to meld and the sprouts to soften slightly.
6. Finishing Touches:
   Taste and adjust seasoning with more lemon juice, salt, or pepper if needed.
7. Serve and Enjoy:
   Serve chilled or at room temperature. It pairs beautifully with just about anything.

Texture & Flavor Secrets

This salad is all about freshness and crunch. The Brussels sprouts offer a sturdy, earthy base, while the snap peas and radishes add pop and pepper. The lemony vinaigrette adds brightness, and the herbs bring a burst of freshness that ties it all together.

Cooking Tips & Tricks

Here are a few tricks to keep this salad bright and beautiful:

• Chill the salad for 30 minutes before serving for an extra refreshing bite.
• Add chopped nuts (like almonds or pistachios) for extra texture.
• Mix and match your herbs depending on what you have on hand.

What to Avoid

It’s a low-risk recipe, but here’s how to keep it at its best:

• Overdressing: Brussels sprouts soak up dressing fast. Start light and build.
• Skipping the rest time: Letting it sit helps soften and flavor everything.
• Too-thick slicing: Thin is key for great texture and flavor distribution.

Nutrition Facts

Servings: 4
Calories per serving: 180
Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes

Make-Ahead and Storage Tips

This salad is a great make-ahead option. Just store the dressing separately if you’re preparing it far in advance. Once dressed, it holds up well in the fridge for up to 3 days — even improving in flavor. Not ideal for freezing, but it keeps its crunch better than most salads.

How to Serve Chopped Brussels Sprouts Spring Salad

This salad is the ultimate spring side dish, but it can easily become the main event.

• Serve with grilled chicken, fish, or tofu.
• Spoon over a bed of quinoa or rice for a grain bowl.
• Add a poached egg on top for a light lunch.
• Pack it into jars for a pretty picnic or lunchbox option.

Creative Leftover Transformations

Get playful with leftovers — they’re a blank canvas.

• Toss into a wrap with hummus and avocado.
• Stir into cooked farro or couscous.
• Add to an omelet or savory pancake.
• Use as a crunchy slaw on sandwiches or burgers.

Additional Tips

A few more ideas to keep this salad exciting:

• Add crumbled feta or shaved parmesan for richness.
• Sprinkle with sesame seeds or chia seeds for a superfood boost.
• Blend the dressing with a little Greek yogurt for creaminess.

Make It a Showstopper

To impress, serve this salad in a wide white bowl so the colors pop. Garnish with a few extra radish slices and herb leaves on top. A drizzle of dressing just before serving adds shine and makes it photo-worthy.

Variations to Try

• Asian-Inspired: Add sesame oil and soy sauce to the dressing with edamame and cashews.
• Mediterranean Twist: Add cherry tomatoes, olives, and crumbled feta.
• Protein Boost: Toss in chickpeas, grilled shrimp, or tempeh.
• Fruit-Forward: Add sliced strawberries or blueberries for a sweet touch.
• Spicy Version: Mix in chili flakes or sliced jalapeños for heat.

FAQ’s

Q1: Can I make this salad ahead of time?

Yes, just store the dressing separately and toss before serving.

Q2: How do I shred Brussels sprouts easily?

Use a mandoline, sharp knife, or food processor slicing blade.

Q3: Can I add cheese?

Definitely. Feta, parmesan, or goat cheese work beautifully.

Q4: What protein goes well with this?

Grilled chicken, chickpeas, or tofu are great add-ins.

Q5: Can I use bottled lemon juice?

Fresh lemon juice is best for bright, clean flavor.

Q6: Is this salad gluten-free?

Yes, naturally gluten-free and packed with veggies.

Q7: Can I serve it warm?

It’s best cold or room temp, but slightly warm sprouts can work.

Q8: How long does it keep?

Up to 3 days in the fridge once dressed.

Q9: What if I don’t like mustard?

You can skip it or replace with a bit of yogurt or tahini.

Q10: Can I freeze this salad?

No, the raw veggies don’t hold up well in the freezer.

Conclusion

This Chopped Brussels Sprouts Spring Salad is everything a fresh, seasonal dish should be — crunchy, colorful, and bursting with flavor. It’s easy to make, endlessly customizable, and guaranteed to bring some sunshine to your table. Give it a try and see how good spring can taste.

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