Rip & Tan

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Recipe of the Day: Raw Brussels Sprout Salad with Poppyseed Dressing

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Food & Drink

Recipe of the Day: Raw Brussels Sprout Salad with Poppyseed Dressing

February 15, 2016

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As mentioned previously, I love Brussels sprouts, and usually find myself cooking them. This time of year, however, I love to enjoy them raw, and this incredibly easy and delicious recipe from Pamela Salzman is one of my favorite ways to do so. XXJKE

Serves 6

1 pound Brussels sprouts, ends trimmed, halved

1 large crisp apple, cored and cut into julienne

1/3 pound of Manchego cheese, shredded

½ cup sliced almonds

Dressing:

3 Tablespoons apple cider vinegar, preferably unpasteurized

½ small shallot, finely diced

1 ½ teaspoons Dijon mustard

½ teaspoon sea salt

freshly ground black pepper to taste

1 teaspoon raw honey or pure maple syrup

1 Tablespoon poppy seeds

6 Tablespoons unrefined, cold-pressed extra-virgin olive oil

Slice the Brussels sprouts as thinly as possible with a sharp knife. If necessary, you can use the slicing disc on a food processor, but it won’t be super thin. Place in a serving bowl.Add the apple, Manchego and almonds to the shredded Brussels sprouts.In a small bowl or in a jar with a screw-top lid, combine all dressing ingredients until emulsified. Add drizzle enough dressing onto the sprouts mixture to coat lightly. Toss to combine well and taste for seasoning.

To print this recipe, click HERE.

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