Did you know that Brussels sprouts taste absolutely delicious when served raw? Just try it and you’ll be excited about this new way to enjoy this nutritious little vegetable.
Brussels sprouts, sliced very thin, and mingled with some carrots, spring onions, walnuts and Parmesan cheese and drizzled with a sweet and sour dressing result in a delicate but very tasty side dish.
I love cutting the Brussels sprouts with a sharp knife, rather than using food processor. It takes a bit of time, but I find it really calming to cut all these sprouts one by one. But if you’re in a bit of a hurry, just toss them into your food processor.
- 500 g Brussels sprouts
- 2 medium sized carrots
- 45g shaved grana padano
- 50 g walnuts
for the dressing:
- 75 ml olive oil
- 1 tbsp. apple cider vinegar
- 1 tbsp. white balsamic vinegar
- 1 clove garlic, pressed
- 2 tbsp agave syrup
- 1 organic lemon
- black pepper to taste
- Himalayan salt to taste
- Clean the lemon well and grate off the peel. Squeeze out half and collect the juice.
- Add peel and juice together with the other ingredients for the dressing. Stir well and set aside.
- Add the walnuts to a skillet and toast over medium-heat until browned (one shade darker than they originally were) and fragrant. Let them cool.
- Wash the sprouts, cut away the stems and remove the outer leaves. Shred them using the shredding blade of a food processor or slice thinly with a knife.
- Clean the carrot and cut or grate the carrot into fine strips. Then add them to the sprouts in the bowl.
- Add the dressing and toss well to coat. Place in the fridge for a couple of hours.
- Add the Parmesan cheese and the walnuts just before serving and mix everything together.