I have cooked Brussels sprouts in many ways: baked, pan-fried, with béchamel sauce, with herbs, with soy sauce… but I had never tried them raw. The Brussels sprouts salad is light, very simple, but really tasty… it is prepared in a few minutes and is excellent as a side dish or as a vegetarian appetizer. To enrich it, I added some walnuts and dried cranberries, which make it even more appetizing. The recipe is very easy, you just have to try to slice the Brussels sprouts very thinly, with a knife as I did, or with a mandoline if you find it easier. If you like Brussels sprouts, try this tasty and fresh salad!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: No cooking
- Cuisine: Vegan
- Seasonality: Autumn, Winter
- Energy 152.06 (Kcal)
- Carbohydrates 16.62 (g) of which sugars 5.85 (g)
- Proteins 4.72 (g)
- Fat 8.53 (g) of which saturated 0.40 (g)of which unsaturated 0.17 (g)
- Fibers 3.90 (g)
- Sodium 217.11 (mg)
Indicative values for a portion of 4 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz Brussels sprouts
- 5 walnuts
- 0.7 oz dried cranberries
- extra virgin olive oil
- lemon juice
- salt
- pepper
Tools
- Nutcracker
- Cutting board
- Bowl
Preparation
Clean the Brussels sprouts by removing the outer leaves if they are damaged, and the harder part at the base.
Wash them very well in cold running water and dry them.
With a sharp knife, cut the Brussels sprouts into very thin and regular slices.
Crush the walnuts and chop them coarsely.
In a small bowl, emulsify a couple of tablespoons of extra virgin olive oil with a tablespoon of lemon juice, a pinch of salt and pepper.
Place the cut Brussels sprouts on a tray, add the dried cranberries, walnuts, and the dressing. Mix well to distribute all the ingredients.
Your Brussels sprouts salad is ready, you can serve it immediately or let it marinate for 20-30 minutes.
Tips and Variations
You can replace the dried cranberries with raisins, soaked and well drained.
You can replace the walnuts with toasted hazelnuts or pine nuts.
You can add croutons sautéed in a pan or anchovy fillets.
FAQ (Questions and Answers)
Can I cook the Brussels sprouts?
If you don’t like them raw, you can blanch them for a few minutes in slightly salted water.
