For most people, the mere mention of a Brussels sprout is enough to conjure up at least one bad experience and prompt plenty of exaggerated nose-crinkles. Sure, they may be homely little things, all pungent and hard-headed, and yes, they’re stiff and starchy in their raw state. However, shredded and tossed with a zippy dressing, the star of this salad just might soften any cruciferous critic.
Ingredients
- ¼ cup apple cider vinegar
- 2 tablespoons tahini (or good-tasting olive oil, unfiltered & unrefined)
- 2 tablespoons maple syrup
- 1 garlic clove, finely minced
- 1 teaspoon sea salt
- 4 cups Brussels sprouts, trimmed and thinly sliced
- ½ cup pecans, chopped
- ½ cup dried cranberries or raisins, preferably the kind with no added oil or sugar for best flavor
- 2 medium carrots, shredded
- ½ medium head of red cabbage, shredded
Preparation
Dressing:
First, make the dressing. Combine the ingredients in a blender, and blend until smooth. Set aside.
Salad:
You can prepare the vegetables in this dish one of two ways. One way is to process the vegetables in a food processor. The second way is by hand, thinly slicing the trimmed Brussels sprouts and cabbage with a knife and shredding the carrots with a grater.
Once you’ve processed your vegetables, combine the salad ingredients together in a large bowl. Toss with the dressing to taste. Cover the bowl and place it in the refrigerator to chill. This will allow the starchy vegetables to break down a little, but still maintain a good crunch. You can eat this dish on its own or on a bed of fresh greens.
