holiday brussel sprouts salad

serves 10+


  • 1 bag of fresh Brussel sprouts, 400g
  • 1/2 bag of purple Brussel sprouts, 200g
  • 1 bag Trader Joe's Cruciferous Crunch Collection, 280g, or
  • 1/4 head of small cabbage
  • 1/4 head of small purple cabbage
  • handful of kale
  • 280g of mushroom, sliced
  • 1 Honeycrisp apple
  • handful of dried cranberries
  • 1/2 lemon
  • handful of roasted and salted pecan halves
  • salt and pepper to taste


  • 2/3 cups of olive oil
  • 6 tbsp cider vinegar
  • 4 tbsp maple butter or honey
  • 3 tsp whole grain mustard


  • wash and shred both green and purple Brussel sprouts (with Mandoline or knife), and put them in a large pot with cold water
  • wash, remove any stems or veins from the cabbage and kale leaves, shred them, and put them in cold water as well
  • drain the water, and dry (using a salad spinner etc)
  • microwave the maple butter (or honey) with 1 tbsp of water until warm, about 10s
  • mix olive oil, vinegar, mustard, and warmed maple butter in a jar or measuring cup and stir well with a fork
  • put the sprouts mix 1/3 at a time into a large pot with liberal amount of salt and pepper
  • pour the dressing over the sprouts mix, and mix evenly
  • cover the sprouts with a lid or plastic wrap, and let it stand in the fridge for 1h ~ overnight. take it out 1h before serving.
  • saute the mushroom with salt and pepper, and mix with the salad
  • dice the apple, and squeeze 1/2 of lemon juice over it in a bowl, then mix it into the salad
  • serve the salad in a large salad bowl, and garnish with dried cranberries and pecan

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