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Shredded Brussels Sprouts Salad with Pickled Onions

Studded with dried cherries, roasted cashews, and quick-pickled onions, this bright salad adds color and freshness to any holiday menu.

Serves 8
Ready in 21 mins
Prep time 20 mins
Cooking time 1 mins
190 calories per serving


> 1/4 cup distilled white vinegar
> 1 tbsp sugar
> 1/2 cup thinly sliced red onion
> 3 tbsp olive oil
> 1 tbsp lemon juice
> 2 (12 oz) pkgs shredded Brussels sprouts
> 1/2 cup dried cherries
> 1/2 cup roasted unsalted cashews, roughly chopped
> 1/4 cup Treasure Cave ® Crumbled Blue Cheese


In a medium microwave-safe bowl, combine the vinegar, ½ cup water, and sugar. Season well with salt. Microwave 1 min., until sugar and salt are dissolved, whisking as needed. To bowl, add the onion. Stir to combine and let stand at room temperature at least 15 min.
In a large serving bowl, whisk together the olive oil and lemon juice. Season with salt and pepper. To bowl, add the Brussels sprouts and dried cherries. Drain onion and pat dry with paper towels. Add to bowl and toss to combine. Refrigerate until ready to serve. To serve, top with the cashews and blue cheese crumbles.


If you can’t find shredded Brussels sprouts, simply trim and halve whole Brussels sprouts, then slice them thinly with a sharp knife.

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