Brussels Sprout Salad
I’m not even entirely sure what made me think to manipulate these things into a salad. But i did…….and it is awesome! I won’t bore you with the nerd world of nutrients these guys are loaded with (like Vitamin K, C and Iron) – but i will note that they have been know to fight cholesterol, help in cancer prevention and have an impact on thyroid function (for the positive) – to name a few. I know the thought of chewing on Brussels sprouts steamed and whole – will make most of you gag. This is why it’s genius to incorporate them into an actually edible salad. Stop scrunching your nose, and read the recipe before you skip this post. The dressing it self is quite possibly something you might want to take a bath in – which would probably land you on an episode of Jerry Springer – so maybe just eat the salad. Behold! The wart mongrel Brussels Sprout has had a make-over!
Salad:
- 6-8 cups of shredded brussels (sliced thin, ends removed approx 20-25)
- 1 cup of toasted chopped almonds (or walnuts)
- 2 tbs of shredded real parmesan (optional)
Dressing
- 1/4 cup olive oil
- 1 tbs of dijon mustard
- 1 tsp of apple cider vinegar
- 1.5 tbs of lemon juice
- 1 tsp of honey
- 2 cloves of garlic
- 2 green onions (white ends only)
- 1/4 tsp garlic powder
- 3 cracks of pink salt
- 1/2 tsp of pepper
- Stop hating on the Brussels Sprout
- Crank the tunes!
- Slice and dice your baby cabbages
- Blend, hand blend, or food process the dressing until creamy.
- Mix your dressing (approx 3 tbs to start) with almonds, brussels and cheese 20 min prior to serving.
- Prepare to have your mind blown.
- Taste, add another tbs of the dressing if you need to.
- I. TOLD. YOU.
