August 14, 2015

Shaved Brussels Sprout Salad

Not counting today, I've only eaten brussels sprouts once --- and I did not like them. I was much younger then, but let's be clear, I was one of those kids who actually liked vegetables, so those brussels sprouts really did taste bad. 

But after watching countless recipe videos (@SortedFood and @LauraInTheKitchen) and hearing others rave about how much they love brussels sprouts, I wanted to try them one more time. The key tip that both the Sorted Food guys and Laura Vitale have mentioned is to shred the brussels sprouts, this way you don't taste their overwhelming bitterness and you can easily brown them (more flavor!). Most recipes often include bacon and parmesan cheese, but I made this with shaved macadamia nuts and chopped, dried cherries for an allergy-free and vegan version. 

You'd think that these little vegetables would taste just like lettuce -- they look like mini versions of lettuce heads! -- but they don't. However, spreading them out evenly in a pan with garlic and spices helps to brown them and mask that bitterness. 

Recipe: Shaved Brussels Sprout Salad
By: Hannah Claudia

2 cloves of garlic, minced
1.5 cups of brussels sprouts (washed)
1/2 tsp black pepper
pinch of sea salt
1/2 tsp of smoked paprika

handful of macadamia nuts
handful of dried cherries

little bit of olive oil, to cook with


1. Cut off the stems from the brussels sprouts.
2. Thinly shred/shave the brussel sprouts (you can also use a food processor for this step)
3. Heat some oil in a wide pan. 
4. Add the garlic and brussels sprouts to the pan. Add the paprika and black pepper.
5. When the brussels sprouts are golden brown, add the sea salt and remove from the heat.
6. Chop the macadamia nuts and dried cherries. Sprinkle over the brussels sprouts and serve.

xoxo, han

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