Apparently, brussels sprouts are all the rage.
I read an article recently talking about foods that have become super popular in the last few years. I loved seeing lots of health foods on there- including kale, chia seeds and brussels sprouts.
Of course, this article talked about brussels sprouts on pizza, with bacon or with cheese. Essentially this veggie has made a comeback as a healthy part of a super unhealthy dish. I don’t love that. This may shock some of you but vegetables can be delicious without covering them in cheese or bacon!
I love brussels sprouts but for some reason when they are cooked they don’t sit well with me. For that reason, we sadly rarely eat them at my house.
While dining at Joan’s on Third the other day, I spotted a really tasty raw brussels sprout salad with dates and nuts but that also had manchego cheese. I knew I could create a raw brussels sprouts salad that didn’t need the rich cheese to make it delicious.
Jackpot! This salad was amazing and could not have been easier to make. I loved the zesty orange flavor- it was a nice change from all the lemon I typically use on my salads.
I made a big batch of this and could have eaten it every day that week but it barely lasted two days in my house. My daughter and my fiance absolutely loved it.
Brussels sprouts are back, baby!
Brussels Sprouts Slaw with Hazelnuts and Dates
1 lb brussels sprouts
1 cup unsalted, raw hazelnuts, chopped
1 cup chopped pitted dates
¼ c extra virgin olive oil
¼ c apple cider vinegar
1 T raw honey
¼ tsp salt
cracked pepper to taste
zest of one orange
Finely slice brussels sprouts or process in food processer with slicing blade attachment in. Place in a bowl, added chopped dates and hazelnuts.
In a small bowl, whisk together olive oil, vinegar, honey, salt and pepper. Pour dressing over slaw. Mix in orange zest and mix well. Adjust seasonings as needed.