Bell pepper and Brussels sprout salad is easy, crunchy, and full of flavor. Bell peppers, apples, red onion, shaved Brussels sprouts mixed together with Parmesan and lemon juice for the perfect side salad.

Are you like me?

Do you buy a bag or container of produce and then use it for everything for a week or two because you don’t want it to just sit there and go bad?

Glad to hear.

A container of arugula is a threat. Add a handful of it to everything so it doesn’t go bad before I have used any.

I do this with a head of cabbage too.

Lazy cabbage rolls or cabbage roll soup for weeks.

In that case, get ready for me to bombard you with some Brussels sprout recipes.

My old timer readers will remember that as a child and even as an adult, cooked Brussels sprouts are not my favorite thing.

I have figured out some good roasted methods that don’t make me have them.

I also figured out that I love the crunch and flavor of a raw Brussels sprout.

It is a great substitute in salads and coleslaw.

I highly recommend trying it as a side dish for Thanksgiving this year.

Your house won’t smell as bad as if you cooked/roasted the sprouts.

Just sayin.

Bell pepper and Brussels sprout salad starts with the following:

• shaved Brussels sprouts
• thinly sliced bell pepper
• thinly sliced red onion
• red apple
• pumpkin seeds
• Parmesan cheese

The crunch in this salad lasts for days. If you make it a day in advance it should be perfect for your meal.

The Brussels get tender and the red onions get lightly pickled.

The crunch from the apples and the pumpkin seeds is major too.

To make the vinaigrette you will need:

• red wine vinegar
• juice from half a lemon
• extra-virgin olive oil
• salt
• pepper

Bell pepper and Brussels sprout salad would make a great side dish for that big old turkey.

I also highly recommend it served on top or with pork or chicken schnitzel.

The bright flavors of the salad with the fried meat is just out of this world.

This recipe is so easy you can make it for a weeknight meal or prep ahead of time for a big dinner like Thanksgiving.

It is the perfect fall salad.

Bell Pepper and Brussels Sprout Salad

Yield: Serves 4

Prep Time: 10 minutes

Total Time: 10 minutes

Shaved Brussels sprout, bell pepper, red onion, red apple, roasted pumpkin seeds. Parmesan cheese mixed together with a lemon and red wine vinegar vinaigrette.

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Ingredients

• 3 cups shaved Brussels Sprouts
• 1 red/yellow/orange bell pepper, thinly sliced
• 1/2 red onion thinly sliced
• 1/2 red apple cut into matchsticks (I like a honey crisp, fuji, or red delicious)
• 1/3 cup roasted salted pumpkin seeds
• 1/2 cup grated Parmesan cheese
• juice from 1/2 lemon
• 1 tbsp red wine vinegar
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste
• 1/3 cup extra-virgin olive oil

Instructions

1. Shave the Brussels sprouts using the medium setting on a mandolin. Add to a large mixing bowl.
2. Thinly slice the apple and bell pepper into almost matchstick sized strips. Add to the bowl.
3. Use the larger setting on the mandolin than the one you used for the Brussels to slice the red onion. Add the sliced red onion to the bowl.
4. Add the parmesan, pumpkin seeds, salt and pepper to the bowl.
5. Add the lemon juice, red wine vinegar, salt, pepper, and extra-virgin olive oil. Toss to combine. Taste and adjust salt and pepper as needed.
6. Chill in the fridge until ready to serve. Can be made a day in advance. Keeps int he fridge for up to 3 days before getting more and more like a coleslaw.