Mexican Brussels Sprout Salad with Tomatillo Dressing


Pickled Red Onions
  • 1/2 red onion, thinly sliced
  • 1/2 cup rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon salt
Creamy Tomatillo Dressing
  • 3 tomatillos, husked and rinsed
  • 1/3 cup fresh cilantro leaves and stems
  • 3 tablespoons plain full-fat Greek yogurt
  • 3 tablespoons extra-virgin olive oil
  • 1/2 fresh jalapeño, seeds and ribs removed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon each salt and black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
Brussel Sprout Salad
  • 1 pound Brussels sprouts, shaved or thinly sliced
  • 1 cup frozen corn, thawed
  • 1 medium avocado, diced
  • 1/2 cup feta or cotija cheese, crumbled
  • 1/3 cup sliced almonds
  • pinch of salt


Pickled Red Onions
  1. Place red onions in a glass bowl or mason jar.
  2. In a medium saucepan, combine vinegar, 1/2 cup water, sugar, and salt; bring to a boil.
  3. Turn off heat and pour vinegar mixture over red onions. If needed, add water to cover onions fully.
  4. Let sit for 30 minutes at room temperature then, refrigerate.
Creamy Tomatillo Dressing
  1. In a blender or food processor, blend all of the creamy tomatillo dressing ingredients on high speed until smooth and creamy.
Brussel Sprout Salad
  1. In a large bowl, assemble the salad ingredients.
  2. Add about two-thirds of dressing and toss well to combine.
  3. Transfer salad to a serving platter and drizzle remaining dressing overtop.
  4. Scatter (drained) pickled red onions over salad, and garnish with additional cheese and sliced almonds, if desired.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.


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