Delicious homemade salad recipes with Brussels sprouts

Brussels sprouts very quickly spread in Europe and became a universal favorite among those who prefer to eat not just tasty, but also useful. Despite the fact that Brussels sprouts are very useful, not everyone likes it in its pure form. Nevertheless, there are many dishes in which you can add it, making these dishes a little healthier. In this article we will offer several recipes for salads with Brussels sprouts, you can also see the photo serving of ready meals.

What can be done?

There are a lot of options. With Brussels sprouts goes well:

• chicken meat;
• other vegetables (for example, tomatoes and potatoes);
• also apples;
• nuts;
• dried fruits (mostly prunes);
• greenery;
• horseradish.

We will consider just such recipes, but there is a huge scope for fantasy!

Benefit and harm

Brussels sprouts by themselves are really helpful:

1. it is rich in sulfur;
2. potassium;
3. vitamins C and B;
4. it is high in protein;
5. it is a good source of folic acid.

Consequently, the salads with it will be more useful.

Pregnant women and children should also eat Brussels sprouts (just because of folic acid).

Brussels sprouts are suitable for losing weight. However, there are contraindications that must be taken into account:

• Brussels sprouts are not recommended for people who have recently undergone abdominal surgery of the chest or abdomen, heart attack;
• suffering from an excess of vitamin C in the body or increased acidity;
• having inflammatory processes in the gastrointestinal tract.

As in general, all products, even the most useful, Brussels sprouts should not be abused. It is fraught with any allergic reactions.

Watch the video about the benefits of Brussels sprouts and the precautions when using them:

Recipes

Since the rules for the preparation of this binder ingredient, Brussels sprouts, are unchanged for all salads, we bring them here:

1. If you buy fresh Brussels sprouts, it is better to choose a dense heading, as if heavy for your size.
2. Make sure that there is no yellowing or stain on the head.
3. Cut off the base of the stalk, remove the extreme leaves and wash the cabbage thoroughly (preferably in water with vinegar).
4. As a rule, Brussels sprouts are first boiled either steamed (5 minutes) or in salted water (5-7 minutes, 3 minutes for frozen).
5. Pierce cabbage with a fork - if it is soft, then it has already boiled.
6. Boiled cabbage in accordance with the recipe is fried or baked. If boiled Brussels sprouts are placed in ice-cold water, it becomes bright green in color, which can literally “brighten up” some recipes.
7. Also, sometimes Brussels sprouts taste bitter, so before cooking it’s worth reading on the Internet how to remove bitterness: there are different authoring methods.
8. It is very important not to digest Brussels sprouts - it becomes very soft and acquires an unpleasant smell that can spoil all the impressions of the dish. The ideal option would be to watch her and cook as much as necessary.
9. When cooking, it is better to close the pan tightly with a lid: during cooking, the cabbage will smell unpleasant due to the sulfur compounds contained in it.

With Chiken

Ingredients:

• Brussels sprouts - 0.5 kg.
• Chicken fillet - 200 g.
• Soy sauce - 2 tablespoons.
• Butter - 60 g.
• Vegetable oil - two tablespoons.
• Garlic - two cloves.
• Sour cream - 1.5 tablespoons.
• Parmesan - 50 g
• Crackers - to taste.
• Ground allspice.

Cooking:

1. Wash chicken fillet and cut into large pieces.
2. Prepare marinade: mix soy sauce, a pinch of allspice, one clove of garlic. You can add nutmeg.
3. Leave the chicken in the marinade for 20 minutes.
4. Boil Brussels sprouts (according to the rules written above), especially large heads cut in half (so that all the “pieces”) are about the same size, fry the cabbage in butter.
5. Fry the pickled meat in vegetable oil for 10 minutes.
6. Prepare the sauce: sour cream mixed with the remaining cloves of garlic and a pinch of pepper. You can also add some lemon juice there.
7. Mix cabbage and chicken, pour over the sauce, add crackers (crackers for Caesar salad will do).
8. Sprinkle the salad with grated parmesan. Salad should be served warm.

With greens

Delicious low-calorie dish of Brussels sprouts and Iceberg lettuce.

Ingredients:

• Brussels sprouts - 0.5 kg.
• Sour cream - 3 tbsp. spoons.
• Juice half a lemon.
• Dill - a tablespoon.
• Salad "Iceberg": to taste.

Cooking:

1. Cook the Brussels sprouts in accordance with the above rules and fry it (if you want the salad to be more dietary, you can not fry the cabbage).
2. Coarsely chop the Iceberg lettuce (preferably the thickest parts of the leaves). It is desirable that the salad was half as much as cabbage. Salad "Iceberg" will add freshness and juiciness to the dish.
3. Prepare the sauce: mix sour cream, lemon juice and dill.
4. Mix iceberg lettuce and Brussels sprouts, salt and season with sauce. The dish is ready!

This salad can be served both as a separate dish and as a side dish for meat.

With tomatoes

Variation of salad with greens.

Ingredients:

• Brussels sprouts - 0.2 kg.
• Cherry tomatoes - 0.2 kg.
• Sour cream - to taste.
• Juice half a lemon.
• Dill - to taste.
• Chili - to taste.

Cooking: Almost does not differ from the preparation of salad with Brussels sprouts with greens, except that: Brussels sprouts should be cut in half,instead of iceberg lettuce, cherry tomatoes are used, which are also cut in half, a little chili pepper is added.

Walnut and Apple

Spicy salad with an exquisite taste.

Ingredients:

• Brussels sprouts - 10 pieces.
• Apple - 1 piece.
• Hazelnuts are handful.
• Peanuts - a handful.
• Walnut oil - 2 tbsp. spoons (if not, you can replace the plant).
• Olive oil.
• Mustard - 1 tbsp. spoon.
• Juice half a lemon.
• Mint - a handful.

Cooking:

1. Cut the Brussels sprouts into quarters. Prepare it in accordance with the above rules and fry it in olive oil (vegetable oil will do).
2. Slice the apple into slices, squeeze the juice from half a lemon and sprinkle the apple with a little of the juice.
3. Put the cooled Brussels sprouts into a plate. Mix cabbage with mustard, lemon juice, peanut butter, add ground pepper and salt to taste.
4. Mix cabbage with apple, add hazelnuts and peanuts, finely tear mint and sprinkle salad on it. Done!

With apple and prunes

Ingredients:

• Brussels sprouts - 10 pieces.
• Prunes - 8 pieces.
• Hazelnuts are handful.
• Peanuts - a handful.
• Walnut oil - 2 tbsp.spoons (if not, you can replace the plant).
• Olive oil.
• Mustard - 1 tbsp. spoon.
• Juice half a lemon.
• Basil - a handful.

Cooking: It is almost the same as a Brussels sprouts salad with apples and nuts, but there are a couple of changes: instead of an apple, prunes are added, and mint should be replaced with basil.

With horseradish

Fast, cheap and simple salad.

Ingredients:

• Brussels sprouts - 0.4 kg.
• Onions - 0.1 kg.
• Juice half a lemon.
• Grated horseradish - 2 tsp.
• Vegetable oil - 50 ml.
• Green onions - 30 g.
• Greenery.

Cooking:

1. Cut the Brussels sprouts into quarters. Prepare it in accordance with the above rules (boil).
2. Finely chop the onion.
3. Mix vegetable oil, lemon juice, grated horseradish, onion and salt.
4. Season the salad with the resulting sauce and decorate it with chopped green onions and herbs. Done!

With potatoes

Delicious hot salad.

• Brussels sprouts - 0.3 kg.
• Potatoes - 0.2 kg.
• Bacon or bacon - 100-120 gr.
• Green leaf lettuce - 0.1 kg.
• Dried tomatoes - 4-5 pieces.
• Parmesan - to taste.

To refuel:

• Olive oil - 2-4 tbsp. spoons.
• White wine vinegar - 2 tbsp. spoons.
• Brown sugar - 1.5 tsp.
• French mustard - 1 tsp.
• Pepper - 1/4 tsp.
• Salt.

Cooking:

1. Prepare Brussels sprouts in accordance with the rules described above (boil).
2. Separately boil the potatoes (check the readiness by poking a fork).
3. Finely chop the bacon or brisket, put it on a dry heated frying pan, fry until golden brown.
4. Stir all ingredients of the dressing and heat the dressing for a minute.
5. Cut the potatoes into large pieces, cut the Brussels sprouts in half, mix everything with the dressing and warm for 2 minutes.
6. Add bacon and finely chopped dried tomatoes and mix everything.
7. Put green salad leaves on a flat dish, then the resulting dish, then sprinkle everything with Parmesan. Done!

A photo

In the photo below you can see options for serving Brussels sprouts vegetables:

How to serve?

Depending on the recipe - hot or cold, as a separate dish that does not need to be added, or as a side dish. Unlike Caesar Salad, Brussels sprouts salads are recommended to be served in small portions on a small dishso the salads will look neater and more appetizing.

So, we have proposed 7 recipes for Brussels sprouts salads.Each of them is good in its own way, and everyone will definitely find something to their liking. Perhaps due to this article a few more people will love Brussels sprouts. Good luck in your culinary endeavors!