Brussels Sprouts Salad

Ok, here is a new one for you: RAW Brussels Sprouts! Brussels Sprouts are one of those vegetables that most people cringe at the thought of. That is because most people cook them to death!

Brussels Sprouts are part of the cabbage family and contain sulfur compounds that become increasingly pungent the longer they are cooked. Overcooking causes them to lose their nutritional value and emit the unpleasant sulfur smell. Eating them raw allows you to benefit from the full nutritional value and avoid the stink bomb.

Another tip for tasty Brussels Sprouts is to chop off the ends and discard any leaves that easily fall off.

Adding even more to the tastiness of this salad is the knowledge of how healthy it is. Brussels Sprouts:

• are high in fiber
• help lower bad cholesterol
• are loaded with antioxidant ingredients such as Vitamins C, E and A and Manganese
• help fight inflammation in the body
• can aid in digestion, prevent constipation and maintain low blood sugar
• are high in Vitamin K which promotes healthy bones and is essential for proper brain and nerve function

Brussels Sprouts Salad

By Maddy Miller
Serves 6-8
 

6 cups Brussels’ sprouts, cut bottoms off, shred sprouts
¼ tsp Celtic sea salt
3 Tbsp apple cider vinegar
¼ cup olive oil
½ lemon, squeezed
½ Tbsp black strap molasses
3 cloves garlic, crushed
2 Tbsp balsamic vinegar
1 cup walnuts
¼ cup sunflower seeds
½ cup Vegenaise or more to taste
2 Tbsp Dijon mustard or more to taste
1 cup raisins

Mix together in a bowl.