If you have never eaten raw Brussels sprouts before, you should. Everybody loves this salad. Its pretty simple to make, doesn’t require a lot of ingredients and stands up well in the refrigerator for several days. This recipe contains salty, sweet, tangy, and earthy flavours all at once, and the toasted almonds finish it off nicely with a bit of crunch. I actually crave this salad every now and again. It’s one of those perfect healthy and fresh salads for fall and winter.
- Fresh Brussels sprouts, enough to yield 5-6 cups shredded
- 1/2 cup dried cranberries
- 1 1/2 cup sliced almonds, toasted
- 1/2-cup cashew “Parmesan” cheese
Wash, halve and trim ends of Brussels sprouts. Thinly slice and place in a serving bowl. Pour in the dressing and add the dried cranberries. Salad can be made ahead up to this point and stored, covered in the refrigerator.
When ready to serve, toss the salad with toasted almonds and about half the cashew Parmesan. Add more cashew Parmesan as necessary to balance the flavours of sweet and salty.
- 1 tbsp. apple cider vinegar
- 2 tbsp. freshly squeezed lemon juice
- 1 tbsp. maple syrup
- 1 teaspoon Dijon mustard
Place all ingredients into a small bowl or coffee mug and whisk until completely blended.
Cashew Parmesan Cheese
- 1/2 cup unsalted cashews
- 1-2 tbsp. lemon juice
- 1/2 tsp. sea salt
Place cashews and salt in small coffee grinder or blender. Pulse/process until the nuts are like crumbs. Add a tablespoon of lemon juice and blend again. Add more lemon juice and salt as necessary – just enough to moisten and achieve desired tartness. Store in a sealed container in the refrigerator.
Yield: 4 generous servings, (6-8 side-servings)