My relationship to brussels sprouts was not always the best. As I remember being a child I really hated this vegetable. You know, those overcooked little balls at the school canteen….so disgusting! Tastes like vomit. Then a few years back I tried them again and realized they taste actually so cool! I still don’t talk about the ones boiled in water, but the roasted ones, with balsamic glaze or with some orange zest. Aaaa…
And my newest favorites are brussels sprout salads! I just slice them extra thin, massage with some dressing and they taste so special, something between a cabbage and a leafy salad. If you don’t like brussels sprouts, you have to try them raw, they taste nothing like the overcooked ones!
This version because of the cranberries, walnuts and orange juice is very Christmassy, but it’s also great as a simple dinner with a slice of toast for example.
- 350g brussels sprouts
- 1 shallot
- ½ cup of dried cranberries
- ½ cup of roasted walnuts
- 1 avocado
- ½ orange
- 1 tbsp tahini
- 2 tbsp olive oil
- 1 lime
- salt, pepper
- Using a sharp knife, shred the brussels sprouts and the shallot, and place them in a large bowl.
- For the dressing put the avocado, the juice of a lime and a half orange, the tahini, some olive oil, salt and pepper in a food processor and blend until smooth. Massage the brussels sprouts with the dressing for 2-3 minutes, until the leaves become soft.
- Add the cranberries and the roasted walnuts, and mix everything well together. Enjoy!