Why I like this…
In the spring of 2012, I ran a Mud Run with several friends and unfortunately had a nearly complete tear of my hamstring. In the fall, when I had surgery, my husband first made me a variation of this raw Brussels sprouts salad. Since then, it has become a summer favorite due to its lightness and ease of preparation. As a shortcut, I use pre-shredded Brussels sprouts.
Why it matters…
This salad is an easy way to incorporate lutein and zeaxanthin into your diet. These are phytonutrients. Phytonutrients aren’t vitamins or minerals, but instead are chemical compounds found in plants that play a key role in our health. Lutein and zeaxanthin are potent antioxidants that help protect the body against damage caused by free radicals. These carotenoids are key for eye health, and what better way to take care of your eyes than to eat this yummy salad!
Raw Brussels Sprout Salad
Servings
4
servingsPrep time
15
minutesCooking time
15
minutesCalories
256
kcalIngredients
6 Cups 6 Shredded Brussels Sprouts
1/4 Cup 1/4 Pine Nuts
1/4 Cup 1/4 Golden Raisins
1 Tbsp 1 Dijon Mustard
1/4 Cup 1/4 Lemon Juice
1/2 Cup 1/2 Extra Virgin Olive Oil
1/2 Tsp 1/2 Salt
1/4 Tsp 1/4 Black Pepper
Directions
- Slice the Brussels sprouts until they have a shredded texture. You can use a knife, mandolin, or, if you are lucky, buy them pre-shredded.
- Combine the Dijon mustard, lemon juice, extra virgin olive oil, salt, and pepper. Set aside.
- Heat a dry stainless steel pan over medium to medium-low heat. Place the pine nuts in the pan and heat them. Shake the nuts, tossing them so they don't burn. They will appear slightly browned when they are ready. Remove from heat and cool.
- Pour the dressing over the Brussels sprouts, add the pine nuts and golden raisins and toss until thoroughly coated.
- For a more robuts flavor, let stand for about 15 minutes before serving to let the flavors set.