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!
Katie Hartsell says
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!
Pam Anderson says
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.
Green Valley Organics says
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.