Skip to main content

Shaved Purple Brussel Sprout Salad

The purple variety of brussel sprouts is slightly sweeter than its more common green brethren (which apparently also makes it more attractive to pests like slugs, making them a nuisance for farmers to grow). The leaves are also packed slightly looser than their green counterparts so require less cooking. In light of this, plus the fact that the beautiful colour fades with cooking, I decided to devise a raw recipe for them.

Shaved Purple Brussel Sprout Salad

 I stumbled upon this stalk of loveliness while grocery shopping and couldn't resist. It transpires that the bright purple/ red hue is a result of anthocyanin flavonoids which have antioxidant and anti-inflammatory properties.

Purple/ Red Brussel Sprouts on Stalk

Raw brassicas can be hard on the digestive system so a firm massage with salt and lemon juice will help to wilt and soften them as well as infuse flavour. The dressing is full of bold Asian flavours and sweet citrus which a sturdy salad like is fully compatible with.

Don't forget that the sprouts need to be very finely sliced/ shredded in a food processor but owing to the size of the sprouts I really wouldn't recommend a mandolin. An easy side dish to accompany any meal or serve as a main course with some added protein. I added a small handful of afalfa sprouts just because they happened to be sprouting on my windowsill today.

Shaved Purple Brussel Sprout Salad
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Serves 4 as a side

approx 400g purple/ red brussel sprouts, trimmed, tough outer leaves removed, finely sliced or shredded
juice of 3/4 lemon (approx 3 tbsp)
2 generous pinches of coarse sea salt
small bunch (approx 20g) coriander, chopped
2 tbsp toasted sesame seeds (white or black as preferred)
sea salt and fresh ground black pepper to taste

zest and juice of 1 satsuma or equivalent small sweet citrus fruit (approx 100g)
1 tbsp minced ginger
2 tbsp rice wine vinegar
2 tbsp tamari (or 3 tbsp coconut aminos)
1 tsp GF fish sauce
2 tsp raw honey (or maple syrup if vegan)
2 tsp sesame oil

1. In a large bowl massage shredded sprouts with sea salt and lemon juice for approx 2 mins until leaves soften slightly. Refrigerate for 15-30mins.
2.  Add all dressing ingredients to a small lidded jar and shake to combine (or whisk together in a small bowl). Set aside.
3. Remove sprouts from fridge and pour over only as much dressing as required to lightly coat the leaves. Toss to evenly distribute. Adjust seasoning with sae salt and black pepper as needed.
4. Add coriander and sesame seeds and toss again briefly before serving immediately with extra dressing on the side.