Some say that brussel sprouts are the new kale… I am not so sure that I agree but I will say that brussel sprouts are popping up in the spotlight more than ever before. In the past I would hear people refer to them as smelly and mushy.
So, with them being branded with that label, I sort of steered clear of them through most of my adult years. Such a shame really, because I ended up loving them, and those are brussel-free years that I will never get back.
Raw brussel sprouts can have a real bitterness to them. The key to avoiding this typical brussel’s bitterness is to slice them as thinly as possible and to remove the bottom base of the little sprout.
This can be achieved in several ways… You can use a mandolin, but can be tricky because they are odd shaped, you can use a sharp knife or my favorite way… a food processor! This salad tastes great the day you make it but even better the next day. This gives the brussels some time to marinate in the dressing, causing them to soften. Enjoy.
yields 8 cups
4 cups (340 g) baby Brussel sprouts, base stem removed, then shredded
1 cup (130 g) shredded carrots
1/2 cup (75 g ) raw hazel nuts, chopped or Inchi seeds for nut-free
Use baby brussel sprouts if possible. They have more flavor. Cut off the stem end and place in a food processor, fitted with the “S” blade. Process till broken down to small bites. Place in a large bowl.
Add shredded carrots, hazel nuts, sunflower seeds, and cranberries. Toss together with hands.
Whisk together the coconut aminos, flax oil, sesame oil, vinegar, honey, mustard and curry powder. Pour the dressing over the salad and toss to coat.
Use any liquid sweetener instead of honey to make it vegan.
Omit the hazelnuts to make this a nut-free recipe.
Coconut aminos is a soy sauce substitute so feel free to use any other brand if this isn’t available.
I used flax oil for the health benefits, but olive oil can be used instead.
This salad tastes even better the next day so make ahead of time and refrigerate over night if you can.