There are people out there who hate brussels sprouts. I know they exist, but I have never understood them.
Roast them up with a little oil and sea salt and they become the most flavourful addition to a meal- soft on the inside, a little crispy on the outside. Or you could get fancy- maybe toss a little mustard on there or bathe them in a tahini dressing upon serving. You really can’t go wrong.
And this is how I would convince brussels sprout haters that they actually were brussels sprout lovers. They just hadn’t had them prepared the right way. Because I mean, OF COURSE you don’t like them raw or even lightly steamed. They MUST be roasted.
Oh how wrong I was.
Because now, I love raw brussels sprouts!
The trick is to shred them thin, like you would shred cabbage for a coleslaw. Then you pair it with other flavourful ingredients (like pear, pecans, and dried cranberries) and a knock out dressing (with apple cider vinegar and mustard) and you have yourself an amazing salad. No roasting, or turning on of an oven required. And guess what! That means it’s so much faster to eat them this way and you save precious energy!
Beyond the time and energy savings of eating brussels sprouts raw, there’s actually a nutritional advantage as well. You see, 1 cup of brussels sprouts contains 197% of your daily requirements for vitamin K and 125% of your daily vitamin C. But vitamins are not heat stable! Meaning even when you steam them, you are losing vitamin content. But by eating them raw, you are retaining all the vitamin K and C goodness! Brussels sprouts are also high in antioxidants, sulphur and fibre. They are definitely something we should all be adding to our diets.
This salad is one of those whose flavour improves as it sits. Make it the day before and cover and refrigerate overnight if possible, adding in the avocado right before serving.
So even if you are a brussels sprout hater. Even if you don’t like them roasted. Try this salad. You won’t be sorry!
Shredded Brussels Sprout Salad (Vegan, Gluten-free, Sugar-free, Raw, Paleo, SCD)
6 brussels sprouts, shredded
small handful pecans, chopped
small handful sunflower seeds
small handful dried cranberries, chopped
1/4-1/2 an avocado, diced
Dressing (Adapted from Choosing Raw's Tangy Mustard Dressing)
2 tsp Bragg’s or Tamari
2 T flax oil
2 T apple cider vinegar
1 T honey
1 T stoneground mustard
1/2 tsp curry powder
Combine all salad ingredients in a large bowl. Whisk together the dressing in a smaller, separate bowl. Pour the dressing over the salad and toss to coat.
The dressing recipe makes a little more than you'll probably need (about enough for one meal-sized salad), so save it for another meal!
This salad tastes even better the next day so make ahead of time and refrigerate over night if you can, adding in the avocado right before serving.
I'm sharing this recipe on Raw Foods Thursdays and Allergy Free Wednesdays.
I’m super excited the weather is getting warmer out and that means more raw foods! I tend to eat a lot less raw in the winter but almost entirely raw in the summer!
Do you find your diet shifts to higher raw in the summer? What is one of your favourite raw dishes?