Waldorf Salad Recipe with Brussels Sprouts served on a oval white serving dish

Brussels waldorf

  • serves 6-8 as a side
  • Easy

Kale is so 2015. This year it’s all about brussels, especially raw, shredded and deep-fried. Try them in this twist on a classic waldorf



  • brussels 500g, ½ quartered and the rest shredded
  • apples 2, cored and cut into wafer thin slices, peeled if you like
  • walnuts a handful, toasted and roughly chopped
  • celery 2 sticks, finely sliced
  • shallots 2 small, finely chopped
  • buttermilk 150ml
  • lemon 1, zested
  • oil for frying


  • Step 1

    Arrange the shredded sprouts, apple, walnuts, celeryand shallots on a plate. Mix the buttermilk and lemon zest, and season well. if you aren’t fond of raw onion then put the shallot into the dressing first to temper the flavour.

  • Step 2

    Fry the quartered sprouts in a drizzle of oil until they’re browned around the edges, tender and slightly crisp. Add these to the salad. Drizzle over the dressing.

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Nutritional Information

  • Kcals 81
  • Fat 3.5g
  • Saturates 0.5g
  • Carbs 6.5g
  • Fibre 4.4g
  • Protein 3.6g
  • Salt 0.1g