Brussel Sprout Salad

I had a handful of fresh brussel sprouts left in the refrigerator and wondered if we could eat them raw -

Well, they are just mini cabbages, so the answer is YES!  Eaten raw, and shredded they are mild and not bitter like some people find them when cooked.

Tonight is BBQ night and this will make a slightly sweet and delicate side dish 

to go with our grilled Tofurky veggie sausages!

(http://www.tofurky.com/tofurkyproducts/sausages.html)

*This recipe could easily be adapted for "Asian Night" by subbing in sesame oil for some the olive oil, sub in soy sauce for the salt, adding green onions and topping the salad with baked tofu chunks (leave out the cranberries but keep rest of recipe the same otherwise)

 

Ingredients:

10-15 Fresh brussel sprouts, cut thin (I held mine by the base, cut in half lengthwise while holding them, then thinly sliced from tip to stem with a serrated knife)

1/2 c. Dried Cranberries or Cherries

3 TBSP Slivered Toasted Almonds (I buy these at Trader Joe's)

3 TBSP Olive Oil

1/2 c. Orange Juice

1 TBSP Honey (*Strict vegans do not use honey but we use it in our house - You could sub in Agave)

1 TBSP Nutritional Yeast (Sub for Parmesan Cheese in this recipe)

Freshly ground pepper (I used White Pepper)

1/2 tsp Salt

Combine all and refrigerate to let the flavors blend