Traffic Alert: I-43/94 NB closed at National Avenue following truck fire

Switch up your salad: Here’s a tasty spin on brussels sprouts

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

MILWAUKEE -- Sometimes, Brussels sprouts get a bad rap. But, in this week's Dining with Duria, Angelic has a salad that might make you change your tune.

Shredded Brussels Sprouts Salad

Ingredients for the salad:

  • 1 lb (roughly 2 dozen) brussels sprouts, stems removed and finely shredded
  • 2/3 cup hazelnuts, toasted and roughly chopped (can also use almonds or walnuts)
  • 1 cup Pecorino-Romano cheese, grated
  • 1 medium granny smith apple, diced

Ingredients for the vinaigrette:

  • 1/3 cup white balsamic vinegar (can also use cider vinegar)
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 cup olive oil
  • Juice of 1 medium/large lemon
  • ¼ tsp salt
  • Pepper to taste


  1. Trim the ends off the brussels sprouts.  Using a sharp knife, mandolin slicer or food processors, slice each sprout into thin strips.  Or you can buy a bag of shredded sprouts!
  2. Combine apples and brussels sprout in large bowl and set aside.
  3. Toast the nuts in a skillet over medium-high heat, stirring frequently, until lightly browned (about 2 minutes).  Add to the Brussels sprouts mixture and toss.
  4. Combine the vinaigrette ingredients in a jar or bowl.  Shake until well-combined.  Pour over the Brussels sprouts mixture and toss and coat.  Sprinkle the cheese on top.  Chill until ready to serve.