Shredded Brussels Sprouts Salad

    • Difficulty
    • Easy
  • 12345 (No Ratings Yet)

Ever questioned whether there’s anything that can be done with brussel sprouts in their raw state? The answer is make this delicious shredded brussel sprout salad with a sweet and tangy olive oil, lemon and agave (or maple syrup) dressing and a sprinkling of sunflower seeds and raisins! Brussel sprouts are in the brassica family and are very rich in phytonutrients called glucosinolates. These are special compounds that have been shown to protect our cells from various mutations. All cruciferous vegetables have glucosinolates but brussel sprouts  contain higher levels than even mustard greens, kale, broccoli, cabbage or cauliflower. We recommend eating these nutritional all-stars on a regular basis, starting of course with this amazing salad!

Ingredients

 

1 C. Brussels Sprouts, thinly sliced

1-2 Tbs. Raisins (dried cranberries would also work)

1-2 Tbs. Roasted, Lightly Salted Sunflower Seeds

Juice of 1/2 a Lemon

1/2 Tbs. Olive Oil

1/2 Tbs. Agave (or Honey/Maple Syrup)

 

 

Instructions

 

1) In a bowl, toss together the sliced brussels sprouts, raisins, and sunflower seeds.

2) To make the dressing, whisk together the lemon juice, olive oil, and agave.

3) Pour dressing over greens and toss to coat.

 

 

Notes

A little mustard would be great in this dressing, if you wanted to create more of a honey mustard flavor.

 

About Amanda Maguire

Amanda is a twenty-something Search Engine Optimization (SEO) Manager turned food blogger living just outside of Boston. She spent the last 5 years working a 9-5, climbing the corporate ladder…and then she got completely burnt out. She moved 3,000+ miles from Boston to San Francisco and then back again, learning more about herself in that year than she had in the previous four, and trading her fears for motivation to create the life she wants. In the last year, Amanda quit her 9-5, leaving safe, but stagnant to pursue what she loves – writing, specifically about healthy, vegan food. Amanda blogs at Pickles & Honey and can also be found on Twitter.

Leave a Reply