Mexican Brussels Sprouts Salad with cotija cheese, avocado, sweet corn, and creamy tomatillo dressing. Enjoy this shaved Brussels sprouts salad as a side dish, or top with blackened shrimp or grilled chicken for a total flavor fiesta meal.
This shaved Brussels sprouts salad is creamy, crunchy, salty, and delightfully tangy. Even salad skeptics cannot deny its appeal.
Mexican Brussels Sprouts Salad with Tomatillo Dressing
- Medium saucepan
- Blender or Nutribullet
Pickled Red Onions
- 1/2 red onion, thinly sliced
- 1/2 cup rice vinegar (or apple cider vinegar)
- 1 Tbsp. sweetener of choice (granulated sugar, honey, or maple syrup)
- 1 tsp. salt
- 1 lb. Brussels sprouts
- 1 cup frozen/thawed, canned, or fresh corn kernels (I use frozen fire-roasted corn)
- 1 medium avocado, diced
- 1/2 cup cotija cheese, crumbled
- 1/3 cup sliced almonds
Creamy Tomatillo Dressing
- 3 tomatillos, husked and rinsed
- 1/3 cup fresh cilantro leaves and stems
- 3 Tbsp. plain full-fat Greek yogurt (sub mayonnaise)
- 3 Tbsp. extra-virgin olive oil
- 1/2 fresh jalapeno, seeds and ribs removed
- 1/2 tsp. onion powder
- 1/2 tsp. each salt and black pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. ground cumin
- Blackened shrimp or grilled chicken, crispy oven-roasted chickpeas
- Pickle Red Onions:Place red onions in a medium heat-proof bowl.In a medium saucepan, combine vinegar, 1/2 cup water, sugar, and salt; bring to a boil. Turn off heat and pour vinegar mixture over red onions.Let sit for at least 30-45 minutes (or up to 2 hours) at room temperature. (Note: you can prepare and refrigerate red onions up to 3 days in advance.) Drain before using.
- Prepare Tomatillo Dressing:In a blender or nutribullet, combine tomatillos, cilantro, yogurt, olive oil, jalapeño, onion powder, salt, pepper, garlic powder, and cumin; blend on high speed until smooth and creamy.
- Assemble Salad:Shave or very thinly slice Brussels sprouts and add to a large bowl.*Add corn, avocado, cotija cheese, almonds, and a pinch of salt. Add about two-thirds of dressing and toss well to combine. Transfer salad to a serving platter and drizzle remaining dressing overtop. Scatter pickled red onions over salad, and garnish with additional cotija cheese and sliced almonds, if desired.
- Food Processor: If you have a food processor with a slicing blade like this, this is by far the quickest route. It takes fewer than 5 minutes to shred all of the sprouts.
- Mandoline. The second-best option is a mandoline slicer. Hold the sprout firmly by the stem end and watch your fingers VERY carefully as you reach the end.
- Knife: Use a sharp chef's knife to very thinly slice Brussels sprouts crosswise.
- Pickle the onions up to 3 days ahead. Refrigerate in an airtight container.
- Blend dressing up to 1 day ahead. Refrigerate in an airtight jar or blender bottle.
- Shave Brussels sprouts 1 to 2 days ahead of time. If preparing the whole salad in advance, I suggest lightly moistening it with half the desired amount of dressing, then adding the remaining dressing right before serving.