Lemony Brussels sprouts salad is the fresh and crunchy dish your winter meal needs. Plus, you only need 3 ingredients to make it!

A Most Excellent Winter Salad Option

Salad. And February. They don't always go together.

But they can, so long as it's the right salad. For example, one that is crunchy, tangy, and, perhaps, a bit outside of the norm (without being weird and complicated; February does not need weird and complicated). 

A crispy, crunchy Brussels sprouts salad, together with a bright, lemon dressing, is just what your weary winter palate needs!

The Beauty of Brussels Sprouts

Perhaps this heading made you laugh out load. Or guffaw. If most of your experiences with Brussels sprouts have involved grayish-green globes, boiled to maximal mushiness, it's justified.

But here my out. Overcooked Brussels sprouts are criminal. Not (just) because of the smell, taste and texture (although, all three can range from shady to deplorable, depending on the extent of the overcooking). Rather , it's because Brussels sprouts have the potential for outright delectability.

That's right. You read correctly. Delectable Brussels sprouts. When crisped in a cold bath, Brussels sprouts are crunchy, sweet. and uniquely delicious. Oh, and their beauty will add to yours. Brussels sprouts are loaded with vitamins A and C, two essential vitamins for a glowing complexion. 

So, let's get this salad made!

How to Make the Best Brussels Sprouts Salad

The key to a perfect Brussels sprouts salad--no matter the dressing or adornments--is the preparation. It is simple and straightforward, but it does require some  advance planning.

First, trim the ends off of the sprouts. Next, using a very sharp knife, thinly slice the sprouts. It does not need to be perfect. For example, my wonky slicing below. Use your fingers to spearate the shreds.

Soak the Brussels Sprouts in Ice Water

This next step is everything: soak the shredded sprouts in a big bowl of ice cold water. Let them chill out for at least an hour (in the refrigerator) or for up to 24 hours.

Soaking makes the spouts ultra-crispy and crunchy. Who doesn't want ultra crispy and crunchy?

When you're ready to mix the salad, drain the sporuts and spin dry in a salad spinner. Transfer the dried sprouts to a large bowl.

Lemon is the perfect foil to the sweet crunch of the sprouts, which is why I kept this salad so basic. Grate the zest from the lemon with a microplane (1 and 1/2 teaspoons) and then squeeze enough juice to measure  1 and 1/2 tablespoons.

In a small jar, shake the zest and juice with 1 and 1/2 tablespoons avocado oil or olive oil (or the oil of your choice) until blended, and then season with salt and pepper to taste.

Pour over the sprouts and toss to combine. Perfect midwinter salad, done!

The salad is perfect as is, but it can be further dressed up with all kinds of embellishments or adornments.

I'll often add a sprinkle if my vegan Parmesan cheese (if you eat dairy, you could add regular Parmesan cheese). I've also added chopped toasted nuts or seeds, pomegranate arils, minced dried cranberries or cherries, and fresh herbs, all depending on my mood and the what's going on with the rest of the meal. Make the salad your own!

Happy cooking!

[tasty-recipe id="17512"]