Aunt Karen's Brussels Sprouts Salad

Aunt Karen's Brussels Sprouts Salad

Made  times
mistychesebro 0

"This salad goes very well with most pork dishes. Light and refreshing!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 20 m servings 126 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place Brussels sprouts into a saucepan, pour in about 1/2 cup of water, and bring to a boil over medium heat. Cover, and cook sprouts until hot, about 10 minutes. Remove from heat, and drain.
  2. Mix together the apple cider vinegar, vegetable oil, salt, and black pepper in a bowl; add the cooked sprouts and stir to thoroughly coat with dressing. Refrigerate until chilled, at least 2 hours. Just before serving, mix tomato into Brussels sprouts mixture; sprinkle with parsley.


Most helpful
Most positive
Least positive

Great recipe! My husband loves brussels sprouts, so I had him in mind when I chose to make this. I was hesitant about eating cold brussels sprouts - but they're good! So easy to make and simp...

Love brussel sprouts, and this is a delicious way to prepare them! I added the chilled brussel sprouts to a bed of chopped spinach, and touched off with a bit of Parmesan cheese. I also used a s...

Excellent, tasty salad with ingredients usually on hand.

I added shelled edamame and sauted tofu and served on a bed of spinach and arugula as a main course on a hot summer evening

Other stories that may interest you