This recipe for a shaved Brussels sprouts salad includes simple flavors that help to cut the Brussels sprouts inherent bitterness. As well, the tangy dressing offers a welcome punch! Enjoy as a side dish or a light lunch.
Brussels sprouts are not that type of vegetable conventionally eaten raw. They are harder and more coarse than the average raw vegetable. However, Brussels sprouts can indeed be eaten raw and are amazingly delicious when enjoyed in a simple salad.
To make the Brussels sprouts easier to eat as well as more of a feast for the eyes, they are shaved, giving this salad a coleslaw like consistency and appearance, only without the fattening mayonnaise. This recipe adds no oils but still fills you up, as the textures are wildly varied and satisfying. Complemented with strong spices, aromatic herbs, zesty citrus and salty cheese, this shaved Brussels sprouts salad will impress even the wariest of palates. Enjoy as a side dish or even as the main event.
Feel free to add other contrasting elements, such as dried cherries, roasted hazelnuts or pistachios, sun-dried tomatoes or olives. The possibilities are endless, but this basic recipe is a great place to start.
Shaved Brussels Sprouts Salad
- 36-40 Brussels sprouts, shaved thin
- 2 scallions, diced
- 1 tablespoon chopped fresh mint
- Juice of one lemon
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoon parmesan cheese
- 1/2 teaspoon red pepper flakes
Add the shaved Brussels sprouts to a large bowl and then add the remaining ingredients. Toss until evenly combined. The lemon and salt will help to break down the roughness of the Brussels sprouts so that you can enjoy them without so much arduous chew. If you let the salad sit in the salad overnight, it is almost always better the next day, having soaked up the dressing ingredients even more. Enjoy!
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Photo Credit: Andrea Nguyen