27 Feb Brussels Sprouts Salad
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
1/3 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!