Brussel Sprouts and Pistachio Salad


Now I can proudly say that I am never apprehensive about any vegetable. Because I loved this salad and I loved how brussel sprouts can be so yielding if they are managed right. This recipe doesn’t even have a dressing. It’s just olive oil and a few drops of vinegar. It does have some herbs in it for some texture as well as aroma.

I cooked brussel sprouts earlier, but not as a salad. But this salad has definitely proven to be a better option to do.


  1. 300 gm brussel sprouts
  2. A handful of pistachios
  3. Leaves from 2-3 stalks of mint
  4. A tiny bunch of coriander
  5. 1 clove of garlic, minced
  6. Extra virgin olive oil
  7. Salt


–          Shred the brussel sprouts by hand or on your mandolin or in the processor. I did it by hand since it was quite a small quantity

–          Throw in the shredded vegetable in boiling water and blanch them for not more than a minute.

–          Toast your pistachios till they release their aroma

–          Finely chop coriander and mint, saving some mint for throwing in on top later

–          In a mixing bowl, add the blanched sprouts, toasted nuts, herbs; mix in; add in olive oil and mix in again; now season with salt (and pepper if do). 


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