Brussels Sprout Salad

The marmite of the vegetable world, but in our humble opinion better raw than cooked AND can be made all year round.

Serves 4 as a side salad

Cook and prep time: 10 mins


  • 250g Brussels sprouts 
  • 2 Tbsp dried cranberries 
  • 2tbsp pine nuts
  • 1 lemon, zest and juice
  • 60ml extra virgin olive oil
  • 1 Tbsp nutritional yeast
  • Optional Parmesan to serve 


  1. Shred the Brussels sprouts with a knife or grater and put into a large mixing bowl. Add in the dried cranberries and pine nuts.
  2. In a jug, add in the zest and juice of one lemon, olive oil and nutritional yeast. Season with salt and pepper. Pour over the salad and toss until fully coated. Grate over some Parmesan to serve (optional) 
  3. Serve up as a side salad with cold leftover meats or as a light lunch when you’re craving some greens. Enjoy! 

Tag @Oh.My.Nosh in any recipes that you try!

Kitchen Dance


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