Brussel sprouts are an under appreciated vegetable, in my opinion. They have a bad wrap primarily because of the overcooked gray mush that can result from boiling. But roast them in olive oil with salt and pepper and they are transformed into a sweet and savory delight.
I was wondering what I would do about my beloved brussels on a raw diet. This recipe is hit the spot. Shaving the brussels sprouts with a mandoline maximizes the surface area for the marinade to do its magic. This salad is even better the next day.
Raw Vegan Brussels Sprouts Salad
- Prep Time15 min
- Yield2 servings
- 1 pound Brussels Sprouts
- 1/2 c dried cranberries
- 1 avocado
- 2 T nutritional yeast
- 2 T freshly squeezed lemon juice
- 1 T maple syrup
- 3 T extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
Shred the Brussels Sprouts using a mandolin, or finely shred the Brussels using a sharp knife.
Toss the shredded Brussels with the dried cranberries, avocado and nutritional yeast. Drizzle with the lemon vinaigrette and season with salt and pepper as needed.
Whisk together the lemon juice, olive oil and season with salt and pepper.
Let the salad sit for at least an hour so the citrus can mellow the raw brussels sprouts.Top with additional nutritional yeast.
It is even better the next day, although you will want to wait until ready to serve to add avocado.