This delicious Jamie Oliver Brussel Sprouts Salad is a quick and nutritious dish, perfect for lunch or as a colourful side. With crispy shredded sprouts, sweet cranberries, and tangy pickled onions, it’s bursting with flavour. This easy Jamie Oliver recipe is super flexible—use any soft herbs you have on hand for a fresh and vibrant twist.
Ingredients Needed
- 300g (1½ cups) mixed wild rice
- 2 red onions
- 2 tablespoons red wine vinegar
- 500g (1.1 lbs) Brussels sprouts
- 8 radishes
- 1 lemon
- 1 large bunch of mixed soft fresh herbs (mint, parsley, basil)
- 1 large handful dried cranberries or raisins (about ½ cup)
- Extra virgin olive oil
- Sea salt, to taste
How To Make Brussel Sprouts Salad
- Cook the rice: Cook the wild rice according to the packet instructions. Drain well and spread it out on a large tray to cool completely.
- Prepare the onions: Peel the red onions and finely slice them using a mandolin or food processor. Transfer to a bowl, add the red wine vinegar, scrunch together with your hands, and set aside to lightly pickle.
- Shred the vegetables: Use a mandolin to finely shred the Brussels sprouts and radishes. Place them in a bowl, squeeze over the lemon juice, add a pinch of sea salt, and massage everything together with your hands. Set aside.
- Chop the herbs: Pick the herb leaves and finely chop them. Add them to a large serving bowl.
- Assemble the salad: Add the cooled rice, pickled onions, lemony shredded veg, and dried cranberries or raisins to the herbs. Toss everything together gently.
- Dress and serve: Drizzle with extra virgin olive oil, season to taste, stir well, and serve.
Recipe Tips
- Massage the lemon into the veggies: Don’t skip this step—massaging softens the sprouts and adds flavour in every bite.
- Let the rice cool fully: Warm rice can make the salad soggy. Spread it out on a tray so it cools faster and stays fluffy.
- Pickle the onions properly: Scrunching them with vinegar makes them soft and tangy—this adds a tasty kick to the salad.
- Chop the herbs just before mixing: This keeps them fresh and green, and brings out their flavour in the final dish.
How To Store Leftovers?
First, let the leftover Brussels Sprouts Salad cool until it reaches room temperature. Then, transfer it to an airtight container and keep it in the fridge. It will stay fresh for up to 3 days. Give it a quick toss before serving again.
Nutrition Facts
Serving Size: 1 serving (approx. 1 cup / 150g)
- Calories: 177
- Total Fat: 2.4g
- Saturated Fat: 0.5g
- Dietary Fiber: 5.7g
- Sugars: 4.9g
- Protein: 7.5g
Try More Jamie Oliver Recipes:
- Jamie Oliver Brussel Sprouts Caesar
- Jamie Oliver Aubergine Salad
- Jamie Oliver Roast Carrot & Goat’s Cheese Salad
- Jamie Oliver 5 Ingredients Pomegranate Salad
Jamie Oliver Brussel Sprouts Salad
Description
This delicious Jamie Oliver Brussel Sprouts Salad is a quick and nutritious dish, perfect for lunch or as a colourful side. With crispy shredded sprouts, sweet cranberries, and tangy pickled onions, it’s bursting with flavour. This easy Jamie Oliver recipe is super flexible—use any soft herbs you have on hand for a fresh and vibrant twist.
Ingredients
Instructions
- Cook the rice: Cook the wild rice according to the packet instructions. Drain well and spread it out on a large tray to cool completely.
- Prepare the onions: Peel the red onions and finely slice them using a mandolin or food processor. Transfer to a bowl, add the red wine vinegar, scrunch together with your hands, and set aside to lightly pickle.
- Shred the vegetables: Use a mandolin to finely shred the Brussels sprouts and radishes. Place them in a bowl, squeeze over the lemon juice, add a pinch of sea salt, and massage everything together with your hands. Set aside.
- Chop the herbs: Pick the herb leaves and finely chop them. Add them to a large serving bowl.
- Assemble the salad: Add the cooled rice, pickled onions, lemony shredded veg, and dried cranberries or raisins to the herbs. Toss everything together gently.
- Dress and serve: Drizzle with extra virgin olive oil, season to taste, stir well, and serve.
Notes
- Massage the lemon into the veggies: Don’t skip this step—massaging softens the sprouts and adds flavour in every bite.
- Let the rice cool fully: Warm rice can make the salad soggy. Spread it out on a tray so it cools faster and stays fluffy.
- Pickle the onions properly: Scrunching them with vinegar makes them soft and tangy—this adds a tasty kick to the salad.
- Chop the herbs just before mixing: This keeps them fresh and green, and brings out their flavour in the final dish.