I’m ready to declare Brussels sprouts “the new asparagus.” I’ve always bought them in cute little paper cups or sometimes on the stalk, so I was surprised last Friday to see them in a factory-sealed two-pound cellophane bag in a mainstream grocery store’s produce department.
Clearly someone’s noticed we consumers are starting to warm up to this this cancer-fighting, rich in antioxidants, cruciferous vegetable. The bag was only $4.99 and there was a peel-off $1.00 off coupon attached. I decided to do my part and picked up a bag.
It’s spring and I didn’t want to do the usual winter things to these Brussels sprouts, so Maggy and I thinly sliced them and added them to Saturday’s grain salad. We enjoyed it so much that Sunday I made shaved Brussels sprouts salad (see recipe below).
Everyone enjoyed the shaved Brussels sprouts salad so much that when I was back at the grocery store on Sunday afternoon, I’ll be darned if another package of those Brussels sprouts didn’t end up in my cart.
I had a friend for dinner on Monday night. There was a container of salad greens in the fridge, but I decided to see what she thought of my Brussels sprouts salad. Although she wasn’t a fan of cooked Brussels sprouts, she loved this salad. Said it reminded her of coleslaw. Her plate was clean.
This week I’m working on a pasta sauce story for a national publication. If I knew the rest of the country had access to the same Brussels sprouts supply I did, I’d be adding them thinly sliced to my boiling pasta the last few minutes of cooking.
Until then, I’ll keep spreading the word here.
- 4 cups trimmed and very thinly sliced Brussels sprouts
- ½ cup Parmesan cheese, shaved with a vegetable peeler
- A generous ¼ cup each: roasted chopped almonds and golden raisins
- ¼ cup extra-virgin olive oil
- Salt and ground black pepper
- 2 tablespoons fresh lemon juice
- Toss Brussels sprouts, Parmesan, almonds, raisins, olive oil, and a sprinkling of salt and pepper in a medium bowl. Add lemon juice; toss to coat again. Taste and adjust seasonings. Serve.
I love this salad, the combination of tart, sweet, and crunch. I enjoyed it for lunch AND dinner last weekend! Great alternative to your everyday green salad.
I think I have the same 2 pound bag. I have used half of it and will use the other half on this recipe. Thanks!
Costco has bags of Brussels Sprouts and I’ve been using them a lot lately. This salad sounds delicious, I’ll give it a try!
My produce store ALWAYS has brussels sprouts. I’ll be trying this salad next week!
I bet cranberries would rock on this salad!
I agree!… and when you start thinking of Brussels sprouts as slaw, it opens up a whole new world, eh?
This is the first time i have ever posted a comment ANYWHERE! I made this with craisins and cashews (it’s what I had on hand) and it was amazing. My anti-veg husband even loved this. I even heated up the leftovers in a pan and that was just as good. I have made 2x in a week. You are, as always, the best!
Have made a heated brussel sprout salad twice.
Just sauteed sliced brussel sprouts, added onions, mushrooms, and/or add other vegies in the fridge. Then added about 1/2 c of water or stock, brought to a boil. Scraped the bottom of the pan and added tempee and cooked for another few minutes. Was thoroughly delicious.
Will try again adding tabouli.
Thanks for posting this recipe! I grew up hating Brussels sprouts – they were always cooked. Last year in I ordered the absolute best salad I have ever had in my life – the Brussels Sprouts salad at Comida Latin Kitchen in Camden, Maine. I have been doing my best to recreate it ever since, and can’t get enough! I think they used toasted pumpkin seeds and finely shaved Manchego cheese (?) Fresh lemon juice is definitely key!
Anyway, I think you on the East Coast are ahead of us here; I’m not seeing it raw on menus here yet.
~Nancy