Many of us grew up hating Brussels sprouts. I know I did!
But NOW, I see these little cabbages in a whole new light thanks to this Brussels Sprout Salad. This salad is unlike anything from our childhood.
Gone are the mushy Brussels sprouts, of years past, that were boiled to death. In the past few years, there have been some fabulous recipes for roasted sprouts. I have a favorite with shallots and white wine. But recently, more and more raw brussels sprouts salads have been popping up online, in magazine, and on cooking shows.
This raw Brussels sprouts salad is light, crisp, and delicious. The the perfect way to please everyone at your dinner table. The sweetness of apple and figs, the crunch of walnuts, the tartness of pomegranate seeds, and the liveliness of the dressing combine for one amazing salad. I think you are going to like it.
Brussels sprouts can be naturally bitter, especially the larger ones. Look for smaller sized sprouts to avoid this taste. When preparing your Brussels sprouts, give them a rinse and slice off the tough woody stems. Remove any bruised or dried-out outer leaves. You can use a food processor fitted with a slicing blade or mandolin to shred the Brussels sprouts. A mandolin is dangerous for me, so I’m better off with the food processor. You can also use a knife and slice by hand. Simply cut each sprout in half, lay cut side down, and slice thinly.
The key to this salad is the Orange Tahini Dressing. The orange adds a nice sweetness to balance out the brussels sprouts. Tahini, sesame seed paste, adds an earthiness to the dressing which it really nice too. Then the touch of champagne or cider vinegar just knocks it out of the park.
- 1 pound Brussels sprouts, stems removed and shredded
- 1 cup chopped apple
- 1/2 cup dried figs, chopped
- 1/2 cup toasted walnuts, chopped
- 1/2 cup pomegranate seeds
- 1/4 cup fresh orange juice
- 1/4 cup Tahini paste
- 1/4 cup olive oil
- 1 Tablespoon Orange Muscat Champagne Vinegar (found at Trader Joe's) or Apple Cider Vinegar
- Pinch of salt
- Whisk together all of the dressing ingredients, orange juice through salt. Set aside.
- Combine all salad ingredients together in the large bowl.
- When ready to serve, drizzle dressing over salad and toss to combine.
If you are not serving apple right away, toss cut apples in lemon water (1/2 cup cold water + 1/2 teaspoon lemon juice) to prevent browning. Add the dressing just before serving.