Brussels Sprouts Salad

Total Time
2hrs 15mins
15 mins
2 hrs

Posted for Zaar World Tour 2005. From a cookbook of countries along the Danube, this came from Germany. The original recipe called for a tablespoon of salt but I cut it down to a teaspoon (particularly since the sprouts are cooked in broth). Cooking time includes chilling time. I have not tried this recipe yet. Update - tried for Christmas as per Elmotoo's comment. Very pretty with tomatoes, and I thought there was too much vinegar in the dressing so I suggest reducing to 1/4 cup as per current ingredients list.

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  1. If using frozen brussels sprouts, cook according to package directions with broth instead of water.
  2. If using fresh, wash well and trim all outer leaves. Bring broth to a boil and add sprouts. Bring to a boil again and cook uncovered for 15 minutes or until tender.
  3. Drain sprouts and place in a bowl.
  4. Pour vinegar and oil over the top and sprinkle with dried spices, salt and pepper. Toss to coat. Chill for 2-3 hours or overnight.
  5. Halve the tomatoes and add to sprouts. Taste for seasoning.
  6. Sprinkle with fresh chives and dill before serving.