Brussels sprouts are rich in antioxidants, fiber, vitamin K, and may help regulate blood sugar levels. Although they are the base of the Shaved Brussels Sprouts Salad, they aren’t the only nutritional superstars of this seasonal salad. The citrus dressing not only adds a zesty zing to accentuate the ingredients, but it also provides more healthy fats, vitamins, and minerals. Happy eating!

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Sometimes, you need a salad that can be a filling entree or an accompaniment to the main course. This raw Brussels sprouts salad ticks both of those boxes, and it also differs from your standard salad recipes. The reason it is substantial is because it contains raw almond and kale, two ingredients that are rich in protein, with almonds exhibiting lots of healthy fats.

Let’s talk about the main ingredient: Brussels sprouts. They look like very small heads of cabbage, and rightly so, because they belong to the same plant family. They grow on stalks and are very striking when you buy them this way. The stalks can grow as high as three feet tall, but you usually only find them this way during their season. Farmer’s markets and health food stores sell Brussels sprouts in their natural state. Brussels sprouts are excellent detox agents, which can be beneficial if you are using a Dherbs cleanse. They contain glucosinolates, which are compounds that activate enzyme systems in the body’s cells that are necessary for detoxification.

Although you can bite into raw Brussel sprouts, it’s not the most enjoyable eating experience. In order to enjoy raw Brussels sprouts, remove the ends and thinly slice them. If you don’t want to go through the work of cutting them by hand, simply remove the ends and add them to a food processor. Pulse the Brussels quickly so that they end up in shredded pieces. Then you can begin to prepare the rest of the salad!

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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.

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Sometimes, you just have to get back to basics and focus on simple ingredients. We’re skipping the lettuce, tomatoes, cucumbers, and carrots for this salad and highlighting a nutritious superfood: broccoli sprouts. Rich in powerful antioxidants, phytonutrients, and protein, broccoli sprouts are excellent for overall health. They contain sulforaphan in broccoli sprouts has exhibited anti-cancer properties against breast cancer cells.

You can purchase broccoli sprouts, or you can purchase broccoli seeds and grown your own sprouts. We have a detailed article on sprouting and you can click here to learn more about it. The dressing is also simple, but it’s by no means lacking in flavor. We hope you appreciate the simplicity.

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The holiday season is all about the what? Not the sweets and stuffing, but the Brussels sprouts! We have seen an uptick in the popularity of Brussels sprouts within recent years. Classically, you roast Brussels sprouts, but you can 100% enjoy them raw. To balance the bitter flavor of Brussels sprouts, this salad contains sweet apples and dried cranberries for balance. And the dressing is acidic so you have bitter, sweet, tart, and acidic flavors that delight your palate with each bite.

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It’s rare that people think to use Brussels sprouts as the base for a salad. The common approach to Brussels sprouts is to remove the ends, cut them in half, and roast them in the oven. That’s fine and well, but a cleanse-approved trick is to thinly slice them like shredded cabbage and toss them with both sweet and tart ingredients. This eliminates the subtle bitterness of raw Brussels.

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The thin, crunchy slices of Brussels sprouts and chopped kale are tossed in a creamy raw Caesar dressing, which may be the most addictive component of the salad. Serve the salad with a few lemon slices for zesty freshness.

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We’re going leafless (except for the cilantro) on this Asian-inspired salad. Sprouts are great sources of protein and fiber, which can help to improve intestinal motility and relieve constipation symptoms.

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This is a different yet tasty approach to eating Brussels sprouts, which are loaded with vitamin K, potassium, manganese, copper and B-complex vitamins. The potassium content is great for those with high blood pressure.

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Mung bean sprouts may as well be called protein superheroes because about 25% of their weight is protein. Because of the folate and antioxidant content, mung bean sprouts have been known to help reduce inflammation and cholesterol levels. And that’s just from one ingredient in this salad!

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