Mexican Brussels Sprouts Salad with Tomatillo Dressing

And yes, you can absolutely eat raw Brussels sprouts in a salad. When they’re thinly sliced or shaved, their fibrous texture becomes much easier to chew. (However, for those who prefer a cooked Brussels sprouts salad, try my delicious Warm Brussels Sprouts Salad.)

This salad makes a fantastic side dish on taco night, however it can also stand on its own as an entree.

I love topping it with blackened shrimp, grilled chicken, or tofu. You can also toss some crunchy roasted chickpeas in the mix for a vegetarian meal.

How to Make Mexican Brussels Sprouts Salad

The combination of crunchy Brussels sprouts with a creamy dressing works magic in this salad.

You can prepare it 1 to 2 hours ahead without worrying about the sprouts softening too much.

The Ingredients

• Brussels Sprouts: You need 1 lb. of Brussels sprouts, which you can purchase whole or pre-shredded. See below for the best methods of shaving whole Brussels sprouts.
• Cotija Cheese: Cotija is an aged Mexican cheese with similar flavor and consistency to feta. It’s delightfully salty and crumbles well, making it a great salad contender.
• Avocado: Look for an avocado that’s ripe enough to peel and slice, but not too soft. You want the chunks of avocado to stay whole in the salad, and mush into oblivion.
• Almonds: I love using sliced almonds, which lend the perfect crunch. Alternatively, you can use toasted pumpkin seeds or even pistachios.
• Corn: Feel free to use fresh, canned, or frozen corn. My go-to is Trader Joe’s frozen fire-roasted corn, which adds a hint of smoky flavor to the salad.
• Pickled Red Onion: Quick-pickled red onion only requires four ingredients: thinly sliced red onion, apple cider vinegar, sugar, and salt. (Ok, and water, but that doesn’t count!) Feel free to double the batch and use extra throughout the week on burgers and tacos.
• Tomatillo Dressing: This creamy dressing is like the love child of green goddess dressing and ranch. It does require fresh tomatillos, which are available year-round in the produce department. Also in the mix is yogurt, cilantro, fresh jalapeño, and spices.

The Directions

Step 1: 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 minutes (or up to 2 hours) at room temperature. (Note: you can prepare and refrigerate red onions up to 3 days in advance.)

Step 2: Shave Brussels Sprouts

There are three different methods for shaving Brussels sprouts. (Alternatively, you can purchase the bags of pre-shredded sprouts, if available!)

How to Shave Brussels Sprouts

• 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: A final option is a SHARP chef’s knife. This method may take the longest, however it’s nice to not have to dirty additional kitchen tools.

Add shaved brussels sprouts to a large mixing bowl.

Step 3: Blend Tomatillo Dressing

In a blender or nutribullet, combine tomatillos, olive oil, yogurt, cilantro, jalapeño, onion powder, garlic powder, cumin, and salt; blend on high speed until smooth and creamy.

Step 4: Assemble Mexican Brussels Sprouts Salad

To the bowl with Brussels, add corn, avocado, cotija cheese, and almonds. Pour dressing overtop and toss well to combine. Transfer salad to a serving platter and scatter red onions overtop. If desired, top with additional cotija cheese and/or sliced almonds.

Serving Suggestions:

This salad can be enjoyed as a side dish or the main event. Serve with:

• Blackened Shrimp. Season medium peeled and deveined shrimp with a homemade or store-bought Cajun or Creole seasoning blend. Sauté shrimp over medium-high heat until cooked through.
• Grilled Chicken or Tofu. Grill chicken breasts or super-firm tofu on an outdoor grill or indoor grill pan until char marks appear. Slice into strips or cubes, and serve over salad.
• Tacos. Enjoy this salad alongside fish tacos for a total flavor fiesta of a meal.

Make-Ahead and Storage Tips:

• Make-Ahead:
  • Pickle the onions up to 3 days ahead. Refrigerate in an airtight container.
  • Blend tomatillo 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.
• Store: Prepared salad will last up to 2 days refrigerated.

More Reader-Favorite Brussels Sprouts Recipes

Cider-Glazed Brussels Sprouts

Miso-Sesame Glazed Brussels Sprouts

Maple-Mustard Glazed Brussels Sprouts

10 Minute Warm Brussels Salad

If you give this recipe a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!