I’m sure I’m not alone when I say that I used to hate brussel sprouts…they were given to us as boiled, flavour-less vegetables as children and they are actually one of the last vegetables that I re-incorporated into my diet as an adult. They have so many vitamins, even some protein and help keep you full longer. 1 cup of brussel sprouts is enough to meet an average person’s Vitamin C needs for the day! That’s amazing in my opinion since I’m not always having as much as I should to fight those winter colds and germs floating around. Brussels are so versatile and absolutely delicious baked with some olive oil and spices but I wanted to make something more fresh this week! I meal prep my lunches for 4 days out of the 5-day work week and find that I really miss out on salads and “fresh veggies”. They take careful preparation to dry etc. to make sure they do not spoil during the week and I find I just skip them all together. I want to try eating more raw vegetables so I came up with my salad recipe. It’s super quick and can be cut in half for less or doubled for a huge party!
This salad contains apple cider vinegar which has so many health benefits and some are even proven by science if you are interested in researching the topic. I love how the vinegar slowly breaks down the brussel sprouts so on day 4 your salad isn’t soggy, but it will be softer, similar to how Kale changes when massaged with some olive oil. Feel free to switch out the nuts for candied pecans, walnuts, sunflower seeds, whatever you prefer would work!
To get the brussel sprouts thin enough, I’d suggest using a Mandolin like this one or food processor like this KitchenAid one. I never really saw a big purpose for a food processor until I got one and now I use it for everything. I’ve had my KitchenAid for a few years now and it’s absolutely amazing. Seriously do it…the possibilities are endless!
I’d love for you to try my recipe. Please tag me on Instagram and Facebook @balancingandie so I can see your lovely creations and leave a review in the comments!
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Easy Peezy Shaved Brussel Sprout Salad
You can replace almonds with pecans or other nut of choice and skip the toasting.
To make recipe completely vegan, omit the honey and use agave or just remove altogether.
- 2 lb brussel sprouts
- 1 cup toasted almonds chopped or sliced
- 3/4 cup dried cranberries (or other dried fruit)
- 60 ml avocado oil (or olive oil)
- 60 ml apple cider vinegar
- 1/2 tsp siracha (or other hot sauce to taste)
- 1 tsp fine sea salt
- 1/2 tsp black pepper
- 2 tsp dijon mustard
- 1/2 tsp dried oregano
- 1 tsp honey (omit or use agave if vegan)
- Wash and dry brussel sprouts. Using a food processor or mandolin, slice brussel sprouts on thinnest setting. You can also use a knife but it's dangerous and tedious. Transfer to large bowl.
- Chop/slice almonds if not already bought that way. Toast in a pan on medium high heat for 2-5 minutes. Watch it carefully and constantly stir as they burn quickly. Once done, transfer to small glass or metal bowl.
- Combine dressing ingredients in small bowl and whisk until combined.
- Add dried cranberries to brussels in large bowl. Add dressing to large bowl and mix well. Taste and adjust spices, as required. If you want your almonds to stay crunchy, add right before serving. If not, add now.
- Let sit for 30-60 minutes to allow the brussel sprouts to soften a bit before serving or store in the refrigerator for up to 4 days.
This information is provided as an estimate only. The below information may change with any substitution you make or variances in brands used.
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