Brussels sprouts are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. They are a very good source of numerous nutrients including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus, and omega-3 fatty acids. Many people don't enjoy the 'sulfur-like' taste, which comes from when you cook them only. You will not have that with fresh Brussel sprouts, especially when dressed as a salad. Enjoy!
For the Salad
1 pound Brussels sprouts
1 medium tart apple (like Granny Smith)
1 medium red onion
1 cup chopped walnuts
For the Vinaigrette
1 tablespoon Dijon mustard
2 teaspoons maple syrup
3 tablespoons red wine vinegar
½ cup extra virgin olive oil
Salt and pepper, to taste
- Trim the ends off the Brussels sprouts. Place in a food processor and whizz until you a shredded looking 'slaw' salad. You will still have a few large pieces and that's absolutely fine (see picture above). Alternatively, use a knife to cut into shreds.
- Slice the apple and red onion into long thin strips. Combine in a large bowl.
- Toast the walnuts in a skillet over medium-high heat, stirring frequently, until fragrant and lightly browned, about two minutes.
- Add to the Brussels sprout mixture. Toss to combine.