Brussels Sprouts Salad with Pickled Red Onions: A Bold Twist on a Classic Southern Side
- Natalie Frank
- May 29
- 1 min read
Bright, tangy, and full of crunch, this southern Brussels sprouts salad with pickled red onions adds soul to your table and surprises every bite
Natalie C. Frank, Ph.D May 29, 2025
![Cajsa Lilliehook/flickr [CC BY SA 2.0]](https://static.wixstatic.com/media/1de624_6b94593e9b57497a9940919e47089186~mv2.png/v1/fill/w_486,h_473,al_c,q_85,enc_avif,quality_auto/1de624_6b94593e9b57497a9940919e47089186~mv2.png)
Down in the South, we love our comfort food, but we’re not afraid to jazz it up with something special. This Brussels Sprouts Salad is just that — a bold, refreshing take on a traditional Southern side dish. It’s inspired by Sunday suppers, smoky BBQs, and the tangy bite of good old-fashioned pickles. We take shredded Brussels sprouts, mix them with toasted pecans, sweet cornbread crumbles, dried cranberries, and juicy pickled red onions for a salad that’s sweet, smoky, tangy, and just a little bit sassy.
It’s perfect for potlucks, holiday tables, or those warm nights when you’re craving something crunchy and satisfying — but still want to feel like you made a healthy choice. And trust me, the homemade hot honey mustard vinaigrette will have people asking for the recipe before they finish their first bite.
Servings: 6
Prep Time: 25 minutes (plus 1 hour for pickling)
Cook Time: 10–15 minutes
Total Time: About 1 hour 30 minutes (hands-on time: 30 minutes)
