As far as we are concerned – the best part of cold, chilly winter is the veggies in season. That is the veggies of the cruciferous persuasion. All kinds of cabbages and root veggies are still growing down here in the south, so we use them lots to make up wonderful, power packed recipes like this one!
Brussels sprouts salads are quite trendy now, and can either be a better-for-you option like this one, or packed with fat, sugar and calories. We’ve chosen to ramp up the Brussels sprouts natural crunchy flavor with a little parmesan, some toasted walnuts, a delicious and easy dressing, and the bright green flavor of parsley.
Parsley’s not only beautiful color – You can say that Parsley is a super food! Studies show that parsley has myristicin, an organic compound that not only inhibits tumor formation (especially in the lungs), but also activates the enzyme glutathione-S-transferase, which helps ﬁght against oxidized molecules. It is also full of various antioxidants and Vitamin A and C to build your immune system.
Brussels Sprouts Slaw
24 LARGE Brussels Sprouts, shredded
¼ Cup Chopped Parsley
¼ Cup Chopped Green Onions + more for garnish
1 Cup Chopped Toasted Walnuts, Almonds or Pecans
½ Cup Shredded Parmesan + more for garnish
½ Cup Extra Virgin Olive Oil
3 Red Wine Vinegar
2 Tsp Dijon
Sea Salt and Freshly Cracked Black Pepper
Step One Shred the Brussels sprouts in a food processor, mandolin or chop with a knife.
Step Two Toss the sprouts in a bowl, top with parsley, green onions, toasted walnuts and grated cheese. In a small jar, add the olive oil, vinegar and mustard with a sprinkle of salt & pepper. Put a lid on the jar and shake it up. Pour the dressing over the salad and stir thoroughly. Garnish with additional cheese and green onions.