January 22, 2019

Fruity Brussels Salad (Raw)

This salad will change the skeptic’s mind! If you thought you or your kids didn’t like Brussels sprouts, you really have to try this recipe. The strong, slightly bitter taste that is typical for Brussels sprouts is completely gone and, with all the aromatic ingredients, only the wonderful texture and crisp tenderness remain. I know, raw Brussels salad sounds a little unusual and maybe quite daring to some but, I promise, you won’t regret giving those sprouts a chance! Raw, gluten free, incredibly delicious and, of course, vegan! Enjoy!

Ingredients:

(For about 6 servings)

14 oz (400 g) Brussels sprouts, stem ends thinly trimmed
1 flavorful apple, cored
1 medium-size carrot (I used purple), greens removed, peeled
1 cup (100 g) pecans, chopped
scant ½ cup (55 g) dried cranberries
about ¼ cup fresh parsley, minced

For the dressing:

3 Tbsp white balsamic vinegar (or apple cider vinegar)
1 Tbsp maple syrup
1 tsp Celtic sea salt
1 tsp yellow mustard
black pepper to taste
6 Tbsp extra virgin olive oil

For the hemp Parmesan:

scant ½ cup (60 g) hemp hearts (shelled hemp seeds)
½ tsp Celtic sea salt
2 Tbsp nutritional yeast

Preparation:

Finely shred the Brussels sprouts. You can either use a food processor fitted with a slicing tool (thin slices) or halve them lengthwise with a sharp knife and thinly slice them. I tried both and preferred the knife method.

Shred both apple and carrot with either a food processor fitted with a shredding tool for larger shreds or by hand with a box grater.

Place shredded Brussels sprouts, apple, and carrot into a medium-size bowl, add cranberries, chopped pecans, and minced parsley, then make the dressing.

Use a whisk to thoroughly combine all the dressing ingredients and pour over the salad.