Nothing beats savory roasted Brussels sprouts. But when raw, the tiny veg packs a serious flavor punch—and crunch. Ditch your normal greens for a salad base made with shredded Brussels sprouts instead. Green or purple will work. Then, top the crunchy leaves with sweet dates, apples, and a tart lemon vinaigrette. Consider it your new side salad.Print
Use crunchy green or purple Brussels sprouts, plus sweet conventionally-grown dates from our Marketplace to make this bright side salad. To make it a full meal, add 1 cup of shredded roasted chicken to the raw ingredients. Mix well to combine and spoon into 10-inch tortillas to make Brussels sprouts and chicken rollups for lunch.
- 3 cups Brussels sprouts, cored and thinly sliced
- 6 dates, pitted and roughly chopped
- 2 large apples of choice, cored and diced
- Juice from 1 lemon
- 1 tablespoon honey
- 1/4 cup sunflower seeds
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly-cracked black pepper
- In a small bowl, whisk together honey, lemon juice, olive oil, salt, and pepper until well combined. Taste and adjust flavors as needed.
- In a large mixing bowl, add Brussels sprouts, dates, apples, and sunflower seeds. Toss to thoroughly mix.
- Cover with dressing and stir to mix. Serve immediately and enjoy!
Are brussels sprouts baby cabbages?
|At first glance, Brussel sprouts and cabbages look very similar with their round shape and tightly packed leaves. Though they do come from the same family, they’re not the same plant. Cabbage has a milder flavor and tastes great raw in coleslaws and tacos. Brussels sprouts are often served thinly sliced and raw in salads, or halved and roasted to mellow their bitter flavor. Nutritionally speaking, Brussel sprouts contain many vitamins and minerals, including vitamins C and K, fiber, and carotenoids. They also differ in the way they grow. Cabbage heads grow directly out of the ground and brussel sprouts blossom off of a stalk.|