I say that as someone who had to be re-introduced to eating and developing a taste for enjoying Brussels sprouts as an adult. Brussels sprouts were one of those foods that I did not care for (hated!) as a child, and that memory and aversion just carried along into adulthood when I could make my own food selections. I can (sort of) admit now that my kind husband might have even (sort of) 'shamed' me into eating them after we got married. In any case, I love them now, cooked in milk or roasted, so I am happy to find a new way to use them.
I don't know why I had never before thought of eating them raw or shredding them into a salad. However here is the perfect way to combine those two thoughts for a delicious and beautiful Fall salad, thus, introducing Shredded Brussels Sprouts Salad!
~ 2 dozen fresh Brussels sprouts (best after the growing plant has been through a good frost) - this amount is flexible
A small bunch of kale or arugula
A small handful of any fresh herbs that still might be growing in your garden (I included some parsley, dill, anise, rosemary, mint, cilantro)
Garnish - a handful of pomegranate seeds
Wash Brussels sprouts carefully, trim off bottom edge, save clean leaves that may fall off and then shred with sharp knife into narrow slivers
Coarsely chop the kale/arugula (I remove and compost the tough stems) and herbs
Mix all vegetables together
Lightly toss with a vinaigrette - I made a simple one with lemon juice, a bit of mustard, olive oil, and a touch of sweetener, which was just the best!
2 Tbsp. lemon juice
4 Tbsp. extra virgin olive oil
touch of salt
touch of sweetener (I used 1/2 teaspoon of some roasted garlic jelly)
1 teaspoon of Dijon mustard
Shake or whisk until blended
This is more than enough dressing for the salad, so either save some for another salad or be ready to 'sop up' the dressing at the bottom of the salad bowl with some bread (yes - I do this).
After adding the dressing to the salad, sprinkle some pomegranate seeds on top for a beautiful, delicious, and healthy garnish. They are in season and in the grocery stores right now, so be sure to pick some up while you have the chance to enjoy them. I do have a friend whose family always buys a bushel or two at this time of year, puts on their oldest clothes, spends an afternoon de-seeding them, freezes the seeds, washes the table, walls, floor and themselves, and then fixes dinner and has a family party. Sounds like fun to me. :)
Other possible additions to this salad: diced avocado, sliced green onions, toasted chopped almonds seasoned with garlic powder, and on and on. This salad is hefty enough to have many foods complement the taste and texture of the Brussels sprouts.
Here are a few photos. Have fun - I hope you enjoy Brussels sprouts for the first time or in a new way.
Shredding the Brussels sprouts
Approximately half of the shredded Brussels sprouts
Adding other ingredients, including the dressing and the pomegranate seeds
Close up photo of the Shredded Brussels Sprouts Salad
Brussels sprouts are healthy cousins of ultra-healthy kale. Throw in some kale, avocados, fresh herbs, almonds, olive oil and who knows what else. You then have a Fall salad that is chock-full of molecules that are considered biggies on the health-promoting list. However, of course, a 'healthy' food is only healthy if you eat it, so it also MUST be delicious. You've got it here. This salad is delicious so enjoy it!
Where kale (and Brussels sprouts) are way more than just decoration on my plate!
Diana Dyer, MS, RD