Since Brussels sprouts are basically miniature cabbages, they can be eaten raw in salad or coleslaw. They are a member of the all important cruciferous vegetable family that contains potent phytonutrients including indoles and sulforaphanes. Here Brussels sprouts are balanced with salad greens, sweet apples and finished with a mustard vinaigrette to create a flavorful and nutrient-dense salad.
- ¼ cup lemon juice
- 1 apple, such as Granny Smith or Gala
- 3 Tbsp olive oil
- 2 Tbsp cider vinegar
- 2 Tbsp Dijon mustard
- 1 ½ Tbsp maple syrup
- 4 cups Brussels sprouts, raw, shredded
- 4 cups mixed salad greens
- ¼ cup toasted nuts, sunflower seeds, dried cherries or pomegranate arils
- Combine the lemon juice with 1 cup of cold water in a medium bowl. Core the apple and cut into matchsticks. Put directly into the lemon water. Set aside.
- In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard and maple syrup. Set aside.
- Place Brussels sprouts and salad greens in large bowl. Toss gently to combine.
- Drain the apples. Add the apples to the salad mixture.
- Pour prepared dressing over salad mixture; toss to combine.
- Garnish, as desired.