Brussels sprouts have become an incredibly popular menu item in many restaurants. Often fried, roasted with bacon, or smothered with grated cheese, a once healthy vegetable becomes very unhealthy. The nutritional profile of Brussels sprouts is very impressive, exhibiting a high fiber, vitamin, and mineral content. And although it may seem crazy, ludicrous even, it’s possible to eat them raw.
Raw Brussels sprouts have an addictive crunch, but you aren’t just tossing the large bulbs in a bowl and calling it a day. It’s best to cut Brussels sprouts thinly or pulse them up in a food processor to achieve that shredded look. Ideally, the Brussels sprouts should resemble shredded cabbage, as if you were making a slaw. You don’t have to cut the apples finely; rather, it’s best to chop them so that they are similar in size to the dried cranberries and raw walnuts.
When it comes to the dried cranberries you buy, please take the time to purchase the ones that do not contain preservatives (like sulfur dioxide) or added sugars. Craisins, for example, are not cleanse-approved. Take your time to select the correct varieties to adhere to the raw vegan diet. You don’t need extra sugars in the cranberries because the natural sweetness of the apples is more than enough for this recipe. This salad is truly a well-balanced combination of sweet, tart, and savory flavors.
- Prep Time:13m
- Cook Time:1m
- Total Time:14m
- Serves: 2 servings
- Category: Full Body Cleanse Approved, Salads & Dressings, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Salad
- 4 c Brussel sprouts, shredded
- 1 large apple, chopped
- 2/3 c raw walnuts. roughly chopped
- 1 c unsweetened dried cranberries
- 1/2 c pomegranate arils
For the Dressing
- 1/2 c freshly squeezed orange juice
- 1 tbsp. olive oil
- 1 1/2 tbsp. raw apple cider vinegar
- 1 tsp. grade A maple syrup
- 1/2 tsp. sea salt
Instructions
For the Salad
- Make sure you rinse the Brussels sprouts and remove the ends before you shred them.
- Add the shredded Brussels, apple, walnuts, cranberries, and pomegranate seeds to a large salad bowl and toss gently to combine.
For the Dressing
- In a small bowl, whisk the orange juice, olive oil, apple cider vinegar, maple syrup, and sea salt until well combined.
- Pour the dressing over the salad and toss to ensure all the ingredients are coated.
- Serve immediately and enjoy.
