Brussels Sprouts Salad

I’m pretty sure it was the way they were cooked that has led to my life-long aversion to Brussels Sprouts. Those boiled, bitter, mushy cabbage-like things were not a family favourite. A legendary family story featuring one of my brothers further fuelled my reluctance to embrace this most nutritious cruciferous gem. Coming from a large family where being a picky eater was not at all tolerated, my poor brother Tom was stuck at the dining room table for hours in a lock-down battle with our parents. He was not to leave the table until every scrap was done. Each time the story is told another hour is added to the time he was stuck at the table. Funny how those early memories stick with you and influence decisions and actions as an adult.

Determined to break the family curse, I set out to come up with a recipe that took advantage of these nutrient-mighty greens. To rattle off just a few of the benefits: they’re protein-rich, have a low glycemic index, rich in minerals, B vitamins, vitamins A and K, loaded with anti-oxidants, and their indol-3-carbinol derivative lends them the status of being anti-viral, anti-microbial and immune boosting. Being part of the Brassica family, they’re in good company with other veggie super heroes cabbage, broccoli, kale and collard greens. I love that they’re local, too.

This is an easy dish, and tastes even better the next day – perfect for a quick lunch! This is easiest when done with a food processor; however, it can still easily been done without. This is dairy-free, and the added nutritional yeast gives it a slightly salty/cheesy taste (without the sodium and dairy) in addition to boosting the B vitamin and protein content. You could substitute the nutritional yeast for finely shredded Parmesan and get a similar result.

Brussels Sprouts Salad

1 pound of Brussels sprouts –  trimmed and outer bruised leaves removed
1/3 cup goji berries
1/4 cup shallots (green onion will also do)
2 tablespoons black sesame seeds
1/3 cup nutritional yeast
1 cup apple – diced

1/3 cup good olive oil
1/4 cup apple cider vinegar – raw please!
2 tablespoons mustard – Dijon or whatever you have
2 tablespoons raw honey or other sweetener
1 clove garlic
1 teaspoon salt – mountain or sea

Shred Brussels sprouts in food processor and place in serving bowl. Add remaining ingredients. Whisk together dressing and add to salad – this makes a fair amount of dressing – you may not need all of it for this salad.

This makes a really nice side dish, and we enjoyed the left-overs the following day as it keeps really well.

I hope you enjoy!