Nov 232015
 
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Brussels Sprout, Pecan and Cranberry Salad

 

Inspired by the plethora of raw Brussels sprout salad recipes I’ve seen floating around online, I decided to try making one myself.

 

Up until now, Brussels sprouts in my house have always been roasted, boiled or sauteed and I was finally feeling brave enough to try them raw. Or was I? For some reason, the idea of eating raw Brussels sprouts is more worrisome than the idea of eating raw cabbage or kale even though they are from the same mustard family (brassica oleracea).

 

Undeterred, off I went to the supermarket to buy some nice green Brussels sprouts which I was going to shave thinly. But with it being Thanksgiving week, all the traditional green ones were sold out and there were only beautiful dark purple Brussels sprouts left.

 

I got home and tasted a sliver of raw Brussels sprout and it was actually okay. Similar to cabbage in texture but with a slightly more mustardy flavour. But then I started worrying about how much raw Brussels sprouts is too much? I mean, one or two slivers will sit comfortably in my stomach, but will a whole bowlful be as… comfortable?

 

With that in mind, I decided to make the salad using semi-raw Brussels sprouts. This basically involves putting the shaved Brussels sprouts into a heat-proof bowl or pot (not on the heat), pouring freshly boiled water from the kettle on top of it, and letting it sit for 1 minute – just to take the edge off the rawness. If you want the colour to be vibrant, dunk it in some ice-cold water for 10 seconds and then drain.

 

I’ll be experimenting more with Brussels sprouts in salads. This is my first one, ‘Brussels Sprout, Pecan and Cranberry Salad’ – a nice make-ahead side dish for Thanksgiving!

 

Join the conversation: Have you eaten raw Brussels sprouts?

 

Brussels Sprout, Pecan and Cranberry Salad

 

 

BRUSSELS SPROUT, PECAN AND CRANBERRY SALAD

 

Dressing Ingredients:

4 Tbsp extra virgin olive oil

2 Tbsp freshly squeezed lemon juice

1/2 – 1 tsp sea salt

 

Salad Ingredients:

500g / 1.1 lb raw Brussels sprouts

1/2 cup pecans, roughly chopped

1/2 cup dried cranberries

 

Directions:

  1. Prepare the salad dressing by combining the dressing ingredients in a jar and shaking together. Set aside.
  2. Remove the outer leaves from the Brussels sprouts and trim the stalk. Wash and dry the Brussels sprouts. Thinly slice or shred the Brussels sprouts using a sharp knife. You can eat the shaved Brussels sprouts raw but I like to take the edge off them by putting them in a heat-proof bowl or pot (not on the heat) and pouring freshly boiled water from the kettle over them. I allow them to sit in the water for 1 minute and then drain. If you want to keep the colour vibrant, dunk the Brussels sprouts into a bowl of ice-cold water for 10 seconds and then drain. Allow to cool.
  3. In a bowl, combine the Brussels sprouts, chopped pecans and cranberries and toss evenly.
  4. Add the salad dressing and toss well. Allowing it to rest for one day in the refrigerator helps the flavours develop.
  5. Refrigerate and eat within three days.

 

Join the conversation: Have you eaten raw Brussels sprouts?

 

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