Do people really eat Brussels sprouts raw?
That was my first thought when I saw this salad for the first time over on Shutterbean. As I thought more about it, I realized, Why not? Brussels sprouts are kind of like mini heads of cabbage, and you eat cabbage raw!
Up until about 2 hours ago, the only way I could really enjoy Brussels sprouts at all was if they were roasted. This salad permanently changed that. In fact, I might even prefer them this way instead! It’s that tasty :)
How could it not be though with toasty nuts, nutty parmesan (the real stuff, if you have it!), sharp mustard and tart cranberries… it’s like a flavor party in the form of salad!
Slightly adapted from Shutterbean
24 Brussels sprouts, rinsed and shredded
1/2 cup Parmigiano-Reggiano, shredded
1 cup walnuts, lightly toasted and roughly chopped (I had to use pecans to accommodate an allergy in the house… but walnuts would be my first choice for sure!)
1/3 cup dried cranberries
9 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
Salt and pepper
Toss the Brussels sprouts with the cheese, nuts, and cranberries. Whisk together the oil, vinegar, and mustard in a jar. Season with salt and pepper. Pour all of the dressing over the salad and toss well.