Raw Brussels Salad
Raw Brussels sprouts are super delicious and so simple to make. I toss them with dressing just a few minutes before eating, but the thinly shaved Brussels sprouts will last for several days, so I usually slice up a large amount and have this dish for a week.
I find that some who claim to hate Brussels sprouts love to eat them raw, so even if you don’t normally like them, give this dish a chance.
The large the sprout, the easier it is to slice it. You are going to need a mandoline for this.
Raw Brussels Salad
Ingredients
- 2 tablespoons whole-grain mustard
- 1 lemon, juiced
- 4 tablespoons olive oil
- 1 garlic clove, grated
- 8 large Brussels sprouts, sliced super thin on a mandoline
- ½ cup chopped parsley
- ½ cup toasted, sliced skin on almonds
Instructions
- Combine mustard, lemon juice, olive oil, and garlic in a bowl.
- Season sliced Brussels sprouts with salt, and toss with the dressing. The sprouts should not be dry; if they are, add some more olive oil or another squeeze of lemon juice.
- Toss in the chopped parsley and toasted sliced almonds.
Reprinted with permission from Malibu Farm Cookbook: Recipes from the California Coast by Helen Henderson, copyright© 2016. Published by Clarkson Potter, an imprint of Penguin Random House.”Photography credit: Martin Lof © 2016 For online, a link to the book’s page on PenguinRandomHouse.com or an online retailer is required (e.g. Amazon.com, BarnesandNoble.com, Powells.com, IndieBound.org or any online bookseller of your choice).