Tips and Tricks
How do you meal prep salads and keep them fresh? The biggest problem with meal prepping salads is that they get soggy and weird. The key to keeping meal prep salads fresh longer is having a heartier base like shaved brussels sprouts. I also make sure not to add too many water heavy ingredients and keep the dressing on the side.
How many salads does this recipe make? I wrote it out for just one so you can easily scale up or down. These are meant to be small side salads.
Can you eat raw brussels sprouts? Yes! They are a lot crunchier like cabbage. Just make sure to wash them well if you cut them yourself.
What do you serve with this salad? I like to serve it with an easy protein like Pressure Cooker Shredded Buffalo Chicken or as an easy vegetarian side to pasta or rice dish like Chicken and Broccoli with Oyster Sauce Meal Prep.
Can you prep this salad for a week? Yes! Although I often will only eat it for three or so days in a row, you can definitely prep these on Sunday for your meal prep session and have it for Friday without it being soggy. Just be sure to keep the dressing on the side.
How do you store a shredded brussels sprouts salad? Store the salad with dried cranberries, sunflower seeds and grated parmigiano reggiano in an airtight container in the fridge for up to five days. Be sure to store the salad dressing on the side, this is key to avoiding soggy and sad meal prep salads.
How do you shave brussels sprouts? I buy the already shaved brussels sprouts in the grocery store, mostly because I just find it easier to grab it already cut up. However, you can easily do it at home with a mandoline, food processor or a very sharp knife and some patience.
What’s the best dressing to use for this salad? I prefer to use a balsamic vinaigrette or other oil based salad dressing. Other good ones would be a raspberry vinaigrette, apple cider vinegar dressing, Italian dressing or even an oil based Caesar dressing. Just be sure to store it on the side!
What substitutes can you do for this salad? As with many salads, you can substitute a lot of different items to your taste or dietary restrictions or just what’s in the house.
- Shaved brussels sprouts substitute: raw undressed broccoli slaw or raw cauliflower rice
- Dried cranberries substitute: any dried fruit like pineapple, apricot, raisins, mango
- Parmigiano reggiano cheese substitute: any grated dried aged cheese like pecorino or aged gouda
- Sunflower seeds substitute: pepitas, chopped almonds or pistachios
The key to substitution is to make sure that you’re picking ingredients that are low in moisture. You can easily add more wet ingredients the day you plan on eating it if you want to.
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Brussels Sprouts Meal Prep Salad
- 1 cup raw shredded brussels sprouts
- 1 tablespoons grated parmigiano reggiano
- 1 tablespoon roasted sunflower seeds
- 1 tablespoon dried cranberries
- 1-2 tablespoons balsamic vinaigrette
- In an airtight container layer all ingredients except dressing.
- Store dressing separately in an airtight container.
- Toss with dressing when you’re ready to eat.
- Store all dressings and moist ingredients separately in fridge to avoid a soggy lunch.
- Salad can be stored in the fridge in an airtight container for up to 5 days.
- This recipe is for one salad and is meant to be a small side salad.