If brussels sprouts are your idea of a nightmare, then think again. This raw brussels sprouts salad with dried fruit, nuts and TONS of other good stuff is bound to change your mind. The texture is bright and crunchy, with the sweet and salty flavours coming together beautifully to create a Christmas salad you won’t be able to get enough of!
Last year, I showed you how to make the BEST garlic roasted brussels sprouts, and I promise you… they don’t disappoint… but this year, we’re not even wasting any time cooking them, we’re going full raw.
Before you think I’m crazy, just hear me out. We’re shredding these brussels sprouts super thin, like really thin. I would say this salad almost has the texture of coleslaw (but without the heavy creaminess), and raw brussels sprouts have a certain sweetness about them, which alongside the saltiness of the sun dried tomatoes and the crunch of the almonds is just divine.
I love eating this salad alone for lunch, but served inside a baked avocado is another great touch. If you’ve never tried baked avocado, you need to get on that!! It transforms into the softest, creamiest texture which is the perfect contrast to this zingy, crunchy salad.
Salad can be a welcome break at this time of year, particularly when we’re full of food like these vegan meringue kisses or this cranberry spiced nice cream…
What’s your favourite light food to enjoy during the holiday season?
| Prep Time | 20 minutes |
| Servings |
servings |
- 3.5 cu 350 g Brussels sprouts
- 1 cup (225 g) Almonds
- 1/2 cup (85 g) Dried Cranberries
- 10-12 Sun Dried Tomatoes
- 1 small handful parsley
- Avocados optional
- 3 tbsp olive oil
- 2 tbsp Lemon Juice
- 2 tsp Dijon Mustanrd
- 4 tsp Maple Syrup
- salt and pepper for seasoning
Ingredients
Salad
Dressing
| |
- Wash the brussels sprouts and remove any outer leaves if necessary. Then, using a mandolin, or a slicer attatchment on a food processor, slice the brussels sprouts into thin shreds. Place into a large bowl and set aside.
- Roughly chop the almonds into whatever size chunks you like. I did mine fairly small, but it's really up to you. Add these to the brussels sprouts, along with the dried berries. Then finely slice the sundried tomatoes and parsley and add these too.
- Whisk together all the ingredients for the dressing and pour over the brussels sprouts. Mix everything together well.
- If you want to serve the salad in an avocado, preheat the oven to 180 degrees Celsius. Cut the avocado in half and remove the stone. Bake on a flat baking tray for around 15 minutes, then spoon the salad into the avocado halves and eat while it's warm!
Store in an airtight container in the fridge for up to 2 days, best eaten fresh on the day it is prepared.
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About Lauren Caris
Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.
