The Brussels Sprout has such a bad rep, they're really the underdog of all veggies. They sadly lay idle in the supermarket next to the bitter melon (okay, okay, that reference may be slightly exaggerated, no one likes bitter melon). I have always loved brussels sprouts, but they are not love at first bite for everyone. When I moved back from San Francisco I made my mom some crispy roasted maple balsamic brussels and she has since forever loved brussels. My dad and brother however were never enthusiastic about them, until now. Behold! The raw shaved brussels sprout salad! Who would've thought?
2 lbs Brussels sprouts, if you can find them shredded that will save you some work
1/4 cup lemon juice, from 2-3 lemons
2 1/2 tablespoons Dijon mustard
1/3 cup pure maple syrup (none of that thick sticky diner stuff)
1/3 cup unrefined virgin olive oil, Bragg brand is my favorite- you can find this at Whole Foods
1/3 cup raw sunflower seeds, toasted over dry heat
1/2 cup dried cranberries
1/2 cup Homemade Coconut Bacon
3 tablespoons black sesame seeds
1/4 teaspoon good quality salt
Using a knife carefully shred you brussels and place the shreds in a large bowl, this can be tedious so plug in your favorite playlist and totally make this a jam sesh. At least that's what I did.
In a small bowl whisk together the lemon juice, mustard, maple syrup, and olive oil. Pour your dressing over the shredded Brussels and toss well to coat.
In a pan over medium heat add the sunflower seeds (no oil or non stick spray), and toast for a few minutes. Keep an eye on these to make sure they're not burning underneath. Add the toasted seeds, cranberries, and coconut bacon into the salad and toss.
Using a mortal and pester, or a small bowl and a wooden spoon, add in the sesame and salt and grind together. Grinding these two together always give them a deep flavor profile. Dust the salad with the salt and sesame mixture and serve.
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