I’ve always had Brussels sprouts cooked. Specifically, I usually do a simple braising of Brussels Sprouts. However, this recipe was my first venture into raw Brussels sprouts and I am so happy that I tried them this way.
In this recipe I’ve combined the shredded Brussels sprouts with some simple ingredients that I had available. But like any salad, feel free to make it your own with your favorite toppings. Be sure to include fats and proteins in your green salads so that you stay satiated longer. Avocado and nuts are great sources of fat. Eggs, lean meats, fish and beans can be added for protein.
This salad is great especially if you’re on a low-carb or carb-balanced diet. Try it and let me know what you think.
Prep Time: 10 minutes . Yield: Serves 6
1 1/2 Lbs Brussels Sprouts, raw & shredded
8 Strips Beef Bacon, crispy & chopped
1 Pint Cherry Tomatoes, quartered
1/2 Cup Red Onions, chopped
1/2 Cup Pecans, chopped
1/2 Cup Blueberries
1/2 Tbsp Honey
1/2 Tbsp Dijon Mustard
1/4 Cup Lemon Juice
1/4 Cup Olive Oil
3 Cloves Garlic, minced
Leaves from 1-2 Sprigs of Fresh Thyme
Salt, Red Pepper Flakes & Black Pepper to taste
1. In a large bowl, combine the brussels sprouts, bacon bits, cherry tomatoes, red onions, blueberries and pecans.
2. In small bowl, whisk the vinaigrette ingredients until well combined.
3. Pour vinaigrette into Brussels sprouts. Toss salad until ingredients are well combined.
Note: If the salad will not be served immediately, leave out the pecans and bacon until it is time to serve.