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5 from 1 vote

Raw Brussels Sprout Salad with Poppy Seed Dressing

Servings: 6
Author: Pamela

Ingredients

  • 1 pound Brussels sprouts ends trimmed, halved
  • 1 large crisp apple cored and cut into julienne
  • 1/3 pound of Manchego cheese shredded
  • ½ cup sliced almonds
  • Dressing:
  • 3 Tablespoons apple cider vinegar preferably unpasteurized
  • ½ small shallot finely diced
  • 1 ½ teaspoons Dijon mustard
  • ½ teaspoon sea salt
  • freshly ground black pepper to taste
  • 1 teaspoon raw honey or pure maple syrup
  • 1 Tablespoon poppy seeds
  • 6 Tablespoons unrefined cold-pressed extra-virgin olive oil

Instructions

  • Slice the Brussels sprouts as thinly as possible with a sharp knife. If necessary, you can use the slicing disc on a food processor, but it won’t be super thin. Place in a serving bowl.
  • Add the apple, Manchego and almonds to the shredded Brussels sprouts.
  • In a small bowl or in a jar with a screw-top lid, combine all dressing ingredients until emulsified. Add drizzle enough dressing onto the sprouts mixture to coat lightly. Toss to combine well and taste for seasoning.