This salad is so refreshing and vibrantly flavored! The brussels sprouts are raw and crunchy and the dressing is deliciously homemade. Whether as a side dish or lunch this salad is a winner!
- 2 cups fresh brussel sprouts
- 1 shallot, finely diced
- 1⁄2 cup dried cranberries
- 3 radishes, finely shaved
- 1 small carrot, finely sliced or grated
- 1 small beetroot, peeled and finely sliced or grated
- 1 cup snow peas
- 1/3 cup walnuts, dry roasted
- A handful of fresh parsley, chopped
For the Dressing:
- 2 tbsp organic maple syrup
- 2 tbsp olive oil
- 3 tbsp apple cider vinegar
- 1 clove of garlic, crushed
- Salt & pepper to season
- Pinch of cinnamon
If you have a mandolin or food processor with a shaving attachment, it will save you some precious cutting time. If not, that’s alright too. You just get to practice your knife skills!
- Trim the bottoms of the brussel sprouts and remove any loose or discolored leaves. With the flat bottom on the chopping board, slice them into as thin strips as you can get. The thinner, the better. Trim up the radishes and do the same. When they are all shaved, let them soak in a bowl of cold water to allow any dirt or sediment to sink to the bottom. After a few minutes, remove from the water and drain well.
- While the sprouts and radishes are soaking, finely dice the shallot and thinly slice the snow peas on an angle. Combine everything into a bowl and add the dried cranberries.
- In a dry pan over low heat, toast the walnuts until you can start to smell them. Watch them carefully, as they burn easily.
- Finely chop up the parsley and add to the greens. It’s alright if some of the stems in there. They add a nice crunch!
- For the dressing, put all ingredients in a jar or bottle with lid together, tightly securing the lid, and giving it all a good shake!
- A few minutes before you’re ready to serve, toss the salad, walnuts and dressing together and garnish with a bit more fresh parsley.
Recipe Compliments of Lora Ulrich, TeamRPC Nutritionist