I recently became fascinated by the idea of eating brussel sprouts raw. In my experience with this cruciferous vegetable I have found two groups of people: those who love the brussels and those who hate them. I happen to be on team love for the brussel sprouts. Roasted, sauteed, with other ingredients, or by themselves…I am a fan. Eating them raw, however, is new to me.
I was introduced to raw brussel sprout salad during a recent lunch trip to my local Whole Foods Market. The salad contained sweet, salty, crunchy, and tangy elements. It was exactly what I was looking for after several days of heavy holiday food: light, refreshing, and completely crunchy delicious. This recipe is my ode to the brussel sprouts salad from that day; it has been on my mind ever since. Today is the perfect day to experiment with new recipes as we are snowed in from the impending winter storm and brutal cold that is coming. Five…maybe six inches so far. There is currently a van stuck at the end of our street so venturing out will not be happening for me today!
- 3 cups raw brussel sprouts, shredded
- 2 carrots, peeled and shredded
- 3 stalks celery, cut on an angle
- 1/4 c. golden raisins
- 1/4 c. sliced almonds
- 1/4 c. romano or parmesan cheese, grated (optional)
- 2 tbsp lemon juice
- 1 tsp dijon mustard
- 1 tsp honey
- pinch red pepper flakes
- 1/4 to 1/3 c. olive oil
- salt and pepper, to taste
Start with a large bowl. Luckily I found brussel sprouts already shredded at Trader Joe’s. If you are starting with whole brussel sprouts run them through the shredding blade of your food processor to create the same result.
Add the shredded sprouts to the bowl.
Peel the carrots and shred on the large opening part of a box grater. I am getting better at taking one handed photos!
Remove ends from the celery stalks and slice on a slant; this is purely because I like the way they look.
Add carrot and celery to the brussel sprouts in the bowl.
Add golden raisins, almonds, and parmesan (if using).
Time to make the dressing! In a small bowl combine fresh lemon juice, dijon, honey, red pepper flakes, salt and pepper to taste. Whisk in olive oil until the dressing comes together; I was happy with the consistency closer to 1/3 c. olive oil. Taste for seasonings and adjust as needed. My apologies…I did not photograph the finished salad dressing.
Add dressing to the salad ingredients and stir well to combine. This salad is was delicious right away (I may have been impatient, and it may have been lunch time), but can also be refrigerated for several hours before serving.
The lemon juice will begin to break down the brussel sprouts as it sits creating a more tender result. This salad is full of fresh veggies and would be great as a side dish with grilled meat or fish or on top of a sandwich (I’m picturing BBQ chicken for some reason). Stay warm, stay safe if you must venture into the snow, and enjoy!