Shredded Brussels Sprouts Salad
I’ve found myself in a bit of a salad rut recently. I’m bored with romaine and baby spinach, and I already plow through kale at an absurd rate. Seriously – I can eat an entire head of kale on my own, especially when it’s in chip form, and still want more at my next meal.
Then I remembered the brussels sprouts I picked up at TJ’s over the weekend. No, not the crazy-looking ones still on the stalk (has anyone else seen these?), but the ones that actually fit in the refrigerator.
I thought about using my go-to method for vegetables and roasting them, but brussels sprouts are actually quite delicious raw, when you remove the bitter ends and slice them really thin.
I added in a few raisins and roasted sunflower seeds to create a nice combination of sweet and salty, and then dressed it all with a mix of lemon, agave, and olive oil. It’s almost too simple to be called a recipe, but it’s a great alternative to the more common romaine or spinach salads.
It’s perfect when you only have a few minutes to throw something together.
Shredded Brussels Sprouts Salad (Vegan, Gluten-Free)
- 1 cup brussels sprouts, thinly sliced
- 2 tablespoons organic thompson raisins
- 2 tablespoons roasted, lightly salted sunflower seeds
- juice of 1/2 a lemon
- 1/2 tablespoon extra virgin olive oil
- 1/2 tablespoon raw agave nectar (or pure maple syrup)
- In a medium bowl, toss together the sliced brussels sprouts, raisins, and sunflower seeds.
- To make the dressing, whisk together the lemon juice, olive oil, and agave nectar (or maple syrup, if using).
- Pour the dressing over the greens and toss together to coat them evenly.
- Enjoy!
