Brussels Sprouts Salad

Brussels Sprouts Salad

I have always been a fan of Brussels sprouts. Even as a kid, I loved the “baby” cabbages. I usually eat them steamed or roasted, but I also enjoy eating them raw. We eat cabbage in cole slaw, so why not eat Brussels sprouts raw?

This salad is a great way to enjoy their crunchiness in raw form. I made this salad for a dinner with friends last night. It was a big hit. There was none left, which is always a good sign. The dressing, sweetened with a little maple syrup, really makes the dish work.

The nice thing about this salad, is that it tastes good even the next day. The sprouts are like little cabbages. Unlike leaf lettuce, which wilts quickly once dressed, the sprouts soften some, but retain most of their crunch. This would be a nice salad to serve for Thanksgiving, too. Lighten up the meal a little.

Brussels Sprouts Salad

8- 10 oz. Brussels sprouts

2 large oranges, peeled and cubed

¾ c. raisins

½ c. peanuts

Dressing:
¼ c. olive oil
¼ c. apple cider vinegar
2 T. maple syrup
1 T. fresh chopped parsley- or 1 t. dried
2 t. hot sauce, or to taste
½ t. dried thyme
½ t. dried basil
Salt and pepper to taste

Trim bottoms off the sprouts, cut in half and slice thin. You should end up with about 4 cups of sliced sprouts. Place in large bowl with the remaining salad ingredients. Place dressing ingredients in a jar with a tight fitting lid and shake well to combine. Toss over Brussels sprout mixture. Serves 6.
Note: The salad ingredients can all be assembled a day ahead, then just dressed when ready to serve. I actually like it dressed an hour or so before serving, but I do toss in the peanuts right at the end. This salad is also good the next day.