Strawberry Brussels Sprout Salad

Strawberry brussels sprout salad is the answer to a sprout lover’s dream. This recipe, A.K.A. “kitchen sink salad” has a little bit of everything and can be tweaked however you like. Most people don’t think about eating raw sprouts, but they are crisp, tasty and make a great substitute for lettuce and greens.

How to Prep Your Sprouts

Purchase sprouts with tight leaves. Smaller are sweeter, but they’re also dense in the center with fewer outer leaves. Jumbo sprouts become too loose and leggy. The sweet spot? Medium-sized sprouts. Rinse them and remove any yellow or spotted leaves. Grasp the sprout by the stem and slice on a mandoline until you near the bottom. The result is ribbons of sprout that when tossed will separate like shredding cabbage for slaw. Pick out any large round slices of the “hearts” if you wish, but they do add a nice crunch to the texture.

Dieting and the Brussels Sprout Salad

Every now and then I get that nudge — you know, the “maybe it’s time to diet” moment. This salad is one of my trusty go-tos. It’s filling, flavorful, and doesn’t feel like diet food at all. But even if you’re not counting calories, Brussels sprouts are worth eating. They’re high in potassium, which can help keep those dreaded kidney stones at bay. Tasty and good for you? Total win.

Making The Salad

Use a mandoline to shave the sprouts into ribbons.

Separate the cauliflower florets by hand and use the mandoline to slice the remaining vegetables into uniform thin pieces.

Gather your garnishes and assemble your salad.

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