1

No-Cook Brussels Sprout Salad

Total Time
20 min
Prep
20 min
Cook
0 min
Serves
12
Difficulty
Easy
Even if you don’t like cooked Brussels sprouts, we’ll bet you’ll go for this simple salad. Raw, the Brussels sprouts have a mild, pleasing taste, sort of like a more sophisticated version of baby arugula.
Ingredients

uncooked Brussels sprouts

1 pound(s), trimmed, thinly sliced, broken into shreds*

canned mandarin oranges juice pack (drained)

2½ cup(s)

pomegranate seeds

½ cup(s)

olive oil

2 Tbsp

champagne vinegar

1½ Tbsp

Worcestershire sauce

½ Tbsp

sugar

½ tsp

table salt

½ tsp

black pepper

½ tsp, freshly ground

Instructions

  1. In a large bowl, toss together Brussels sprouts, oranges and pomegranate seeds: cover and set aside at room temperature for up to 4 hours.
  2. In a small bowl, whisk together oil, vinegar, Worcestershire sauce, sugar, salt and pepper until smooth; pour over vegetables and toss well.
  3. Serving size: 2/3 cup.
Notes
* For the best result, use a food processor or mandoline to shred the Brussels sprouts super thin.If you’ve got any of this salad left over, it’ll make a great condiment for turkey sandwiches on toasted whole wheat bread the next day.

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