Raw Fresh Brussels Sprouts Salad with Dried Mango and Cranberries
Brussels sprouts are my husband's favorite vegetable. Growing up in England, his mom used to make them all the time. Since it's the season now, and Oregon is the best place for growing brussel sprouts, I bought a whole head--which is pretty big!--and used it in three ways.
First one is a really nice, and unique way to eat raw brussel sprouts.
This dish is not only vegan, but also fits into the raw food category--super tasty and super nutritious.
Although it is time consuming to peel the layers, it is so worth it in the end. My daughter really liked it and she is usually not a big fan of greens.
The salad is very colorful and the texture is excellent!
About 2 cups of fresh Brussels sprouts
1/4 cup cranberries
3 pieces of dried mango - slice into small stripes
1/3 cup chopped roasted salted mixed nuts
1 tablespoon agave
1 teaspoon apple cider vinigar
1 teaspoon horseradish mustard
1 teaspoon olive oil
Zest and juice of one lemon
Use a pairing knife, gently remove the outer leaves of the Brussels sprouts, by cutting a slits around the core.
Just use the outer couple layers, and keep the inside part for another purpose. (I used mine in a chopped Brussels sprouts slaw, which you'll see in the next post)
It is time consuming but it's worth it.
Take a salad bowl , add the leaves, cranberries, mango, nuts.
Mix all the dressing ingredients.
Pour the dressing over the salad and serve.