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Pomegranate dressing poured on Brussel sprouts salad.

Ultra Crunchy Brussel Sprout Salad with Pomegranate-Balsamic Vinaigrette

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 servings
Author: Tracy Halasz

Ingredients

Salad Ingredients

  • 12-20 Brussels sprouts, shredded
  • 3-4 cups white/red cabbage, shredded (or coleslaw)
  • 1 red pepper, sliced or chopped
  • 5 green onions, sliced
  • 2 cups bean sprouts
  • 1 pomegranate, seeds
  • ½ - 1 cup pistachio nuts, shelled
  • 1 package ramen noodles, toasted
  • sunflower, pumpkin or sesame seeds (optional)
  • cilantro, thai basil, chopped

Pomegranate-Balsamic Salad Dressing

  • 1 tablespoon fresh lemon juice
  • 3 tablespoons white balsamic vinegar (or dark)
  • ¼ cup pomegranate juice*
  • 2 tablespoons Vegenaise or yogurt
  • 1 small clove garlic, minced
  • 3 tablespoons neutral oil
  • salt and pepper, to taste
  • 1 tablespoon maple syrup (optional)
  • 1-2 teaspoons red pepper flakes, more to taste
  • fresh thyme leaves (optional)

Instructions

  • Preheat oven to 400º F

Salad Ingredients

  • This amounts in this recipe are just a guideline, add more or less of anything to customize the salad to your taste.
  • Shave sprouts on a mandoline or with a sharp knife.
    Time Saving Tip: buy pre-shredded Brussel sprouts at the market.
  • Add all other veggies to a large bowl.
  • Make ahead to this point, cover and store in fridge until ready to serve.

Ramen Noodles

  • Lightly break up the ramen noodles in the package.
  • Toast ramen noodles in preheated oven until lightly golden (~10 minutes) or use the air fryer (320º F) until golden.

Pomegranate-Balsamic Salad Dressing

  • Place all dressing ingredients (except maple syrup, red pepper flakes and herbs) into a blender and blend until smooth and emulsified.
  • Taste and adjust the seasonings as needed. Stir in the maple syrup for sweetness, red pepper flakes for heat, and fresh thyme leaves (if using).
  • Store in refrigerator until ready to use.
  • A note about garlic - this dressing is both light and flavorful. The garlic helps balance the flavors, but can overpower pretty easily. I added a very small clove so it gave the dressing just a kiss of garlic.

To Serve

  • Add the pistachios/nuts, ramen, and dressing right before serving. Toss to incorporate.

Notes

Dressing: adjust the flavors to your taste. If the dressing seems flat to your taste, add more salt. For more zing, add another tablespoon of balsamic or more lemon. For a richer dressing, add another tablespoon of oil; creamier, add more Vegenaise.
Balsamic Dressing: I used white but you could sub for dark balsamic dressing - it will change the color.
Pomegranate Juice: sub for orange juice or any juice you have on hand.
Garlic: just a small clove! Taste and add more if desired. You don't want to garlic to overwhelm this light dressing - just add a kiss of garlic to balance the flavors.
***Also note: if you are making the dressing ahead of time, the garlic flavor will increase in potency over time so keep that in mind.
Nuts & Seeds: if you use raw pistachios, toast in a pan or roast in the oven until fragrant and lightly toasted. Or buy roasted/salted pistachios if you prefer.
Sub in toasted sunflower seeds, pumpkin seeds or sesame seeds or add a combination of nuts/seeds.