What can you do with it?
There are a lot of options. Pairs well with Brussels sprouts:
- chicken meat (you can learn about preparing delicious dishes from Brussels sprouts with meat and other products here);
- other vegetables (such as tomatoes and potatoes);
- apples;
- nuts;
- dried fruits (mainly prunes);
- greenery;
- horseradish.
We will consider just such recipes, but there is huge scope for imagination!
A Brussels sprout salad may include bacon, and the Germans make Westphalian-style Brussels sprouts with hunting sausages, eggs and cheese.
Brussels sprout salads
Pancetta is a special type of bacon. Its name may be a little scary, but this product is easy to find in the supermarket. And it's incredibly delicious!
Salad composition:
- 65 grams of pancetta;
- 2 stalks of celery;
- A pinch of confectioner's sugar;
- 100 grams of green beans;
- 75 ml cream 20%;
- 5 grams of sugar;
- 135 grams of walnuts (shelled);
- 5 grams of English mustard;
- 220 grams of Brussels sprouts;
- Spices;
- 45 ml white wine vinegar.
Cooking process:
- Preheat the oven to 180 degrees. Place pancetta on parchment paper and sprinkle with confectioner's sugar. Next bake for 7 minutes.
- Wash the cabbage and separate its outer leaves (they are tough). Boil water in a saucepan and boil these leaves for 1 minute (no more). Next, take them out and put them in ice. Wipe off moisture with napkins. Cut the rest of the cabbage thinly. At the end of the processes, mix everything in one container.
- Mix cream with vinegar, sugar, mustard and salt. Pour this mixture over the cabbage.
- Fry the walnuts a little in a frying pan. Remove excess husks. Chop coarsely.
- Wash the celery and cut into medium rings.
- Cut the long pods of green beans and boil in salted water. Next, cool in ice to preserve the rich green color.
- Mix the products with cabbage, except for one half of the nuts. Sprinkle them on top of the already mixed salad. Place pancetta on top of the nuts; you can cut it into more manageable pieces.
Benefits and harms
Brussels sprouts themselves are really healthy:
it is rich in sulfur;- potassium;
- vitamins C and B;
- it has a high protein content;
- it is a good source of folic acid.
Consequently, salads with it will be healthier.
Pregnant women and children should also eat Brussels sprouts (just because of folic acid).
Brussels sprouts are suitable for those losing weight. However, there are contraindications that must be taken into account:
- Brussels sprouts are not recommended for people who have recently undergone abdominal or chest surgery or a heart attack;
- those suffering from excess vitamin C in the body or high acidity;
- having inflammatory processes in the gastrointestinal tract.
As with all foods in general, even the healthiest ones, Brussels sprouts should not be overused. In rare cases, this can even lead to allergic reactions.
An unwisely designed diet can be harmful, even if it includes exclusively healthy and recommended foods.
Watch a video about the benefits of Brussels sprouts and precautions when consuming them:
Brussels sprouts salad recipes
A very relevant dish in the autumn. It can be an independent main course or a very nutritious snack.
Salad composition:
- 320 grams of Brussels sprouts;
- 80 ml sunflower oil;
- 55 grams of dill;
- 320 grams of new potatoes (small);
- 90 grams of green onions;
- Salt.
Cooking process:
- Wash the new potatoes. You can clean it with a steel brush. Next, cook in water with salt.
- Wash the cabbage and cook in water with salt. It will take approximately 7 minutes to cook. Next, remove it from the water with a colander.
- Wash the green onions and cut into rings.
- Wash the dill, drain the water and chop finely.
- Cut the potatoes and fry in sunflower oil until golden brown. Then add cabbage and onions to the pan. Fry everything together for another 5 minutes. If desired, add spices or garnish with whole sprigs of dill.
Tip: when buying new potatoes, ask the seller to cut one tuber. If after a few minutes the cut remains white and does not darken, you can safely buy such potatoes - they are free of chemicals.
Brussels sprouts can be cooked in different ways, but they are always quick. Significant time savings and unsurpassed taste – this is what captivates housewives. You only need to use a few cooking tricks to get the perfect dish. Also, don’t be afraid to make cauliflower salads - they are also tasty and healthy.
Photo
In the photo below you can see options for serving Brussels vegetable salads:
Brussels sprouts are not a frequent guest on the dinner table. It is not easy to find it fresh; frozen is more often found in stores. What can you cook from it? On our website you will find recipes for soups, and also learn how to cook vegetables in a frying pan, in a slow cooker and in the oven.
Salad with fried vegetables and pomegranate
An unusual salad can be used as a holiday dish. It has a bright taste and looks elegant.
Ingredients
What you need to prepare:
- 250 g Brussels sprouts;
- 1 clove of garlic;
- 1 tbsp. l. honey;
- 30 ml wine vinegar;
- 20 g butter;
- 250 g pumpkin;
- ¼ pomegranate;
- 150 ml olive oil;
- a little arugula and spinach, lettuce;
- apple – 1 pc.;
- mustard - 1⁄2 tbsp. l.;
- salt, sugar, pepper.
Preparation
Step-by-step instruction:
- First, boil the cabbage in salted water for 5 minutes, remove it and transfer it to cold water. This will preserve the beneficial properties and color of the product.
- Then fry chopped garlic in heated butter, add dried cabbage and cook for 2 minutes, remembering to stir.
- After this, balls are cut out of the pumpkin using a special knife. You will need approximately 25 pcs. Fry them in a frying pan greased with olive oil for 3 minutes, add sugar, a little salt and pepper.
- Then mix honey, mustard and vinegar, add salt and pepper. Begin to beat the mixture, while adding olive oil little by little.
- Next, cut the apples into small slices and pour them with the prepared sauce (2 tbsp.). Add chopped herbs to the remaining sauce and mix.
- Then lettuce leaves and pumpkin slices are placed on the dish. Next comes a ball of cabbage and chopped apples with sauce. At the end, the salad is decorated with pomegranate seeds and served.
How to submit?
Depending on the recipe - hot or cold, as an independent dish that does not need any addition, or as a side dish. Unlike Caesar salad, Brussels sprout salads are recommended to be served in small portions on a small dish , so the salads will look neater and more appetizing.
So, we have offered 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 this article will help a few more people fall in love with Brussels sprouts. We wish you good luck in your culinary endeavors!
If you find an error, please select a piece of text and press Ctrl+Enter.
Brussels sprouts salad recipes
This dish is also served warm and the technique is very similar to the previous one, but the sauce is very different. It is not so delicate, but the taste is pronounced. The main advantage of this dish is that it can be eaten during Lent.
Salad composition:
- 530 grams of Brussels sprouts (it is better to take very small heads of cabbage);
- 75 ml sunflower oil;
- 320 grams of fresh champignons;
- 360 ml vegetable broth (can be replaced with water);
- 1 bunch of parsley;
- 1 medium carrot;
- 1 large onion;
- Spices;
- 5 ml lemon juice;
- 2 cloves of garlic;
- 15 grams of flour.
Cooking process:
- Wash the cabbage and remove any yellow leaves, if any.
- Boil water in a saucepan, pour lemon juice into it and add salt. Add the cabbage, wait for it to boil and then cook for 7 minutes. Next, remove it from the water, preferably in a colander and pour over ice water.
- The onion must be peeled, then cut into quarters of rings.
- Wash the champignons, peel them, cut into pieces.
- Peel the garlic too; it needs to be pressed through a press.
- Wash and peel the carrots. Cut into small cubes.
- Heat 15 ml of oil in a frying pan, then add the mushrooms and sprinkle with salt, just a little. Stirring occasionally, you need to fry them until the moisture has completely evaporated. Then add another 15 ml of oil and fry until golden brown. Remove to a plate using a slotted spoon and reserve the oil.
- Add the rest of the oil to the pan and add the onions and carrots. Fry until soft.
- Return the mushrooms to the pan, add the garlic and mix everything. Sprinkle flour on top and stir again.
- Add vegetable broth (or water) in portions, stirring constantly until you get a thick sauce. Add spices.
- Add Brussels sprouts to the mixture, cover the pan with a lid and simmer for 5 minutes. Next, remove from heat and immediately divide into plates. The dish can be a component of a side dish or a separate appetizer.
Cabbage in batter
Ingredients:
- Brussels sprouts – 500 g;
- flour – 100 g;
- egg – 1 pc.;
- vegetable oil - 30 ml;
- salt - to taste.
Preparation
A very simple recipe. Wash the cabbage, put it in a saucepan, fill it with running water, add salt, mix and boil until tender. Beat the egg with salt until stiff peaks form, gradually add flour, spices and mix. As a result, you should get a thick batter. Then, dip each head of cabbage in batter and fry in vegetable oil.
