In an attempt to eat more healthfully, we have been experimenting with ways to consume more raw produce. Up until recently, brussel sprouts were always pan-seared, roasted, or sautéed around here, but today I tried something different. Treating brussel sprouts like the cabbage they are, I turned it into a slaw. Crunchy, flavorful and uber nutritious, this salad, makes me happy and feel energized. Snappy roasted hazelnuts add backbone and earthiness to the slaw and their subtle sweetness pairs deliciously with the dates in such an unexpected way. Dates and hazelnuts... a good combination. Not only is this recipe vegan and gluten free, and raw, this salad tastes great, and can be made in 15 minutes flat.
It was recently featured in Healthy Recipes Magazine and as a gift to my readers they offered a complimentary 3 month subscription. Here is the link : http://healthyrecipesmag.com/feasting-at-home.
When you receive this post, we will be beginning our journey to Shanghai, Guilin and Vietnam. If you would like to see snapshots of our trip and food adventures, view us on Instagram. We will be visiting dumpling shops, noodle shops, and experiencing as much of the food and culture as possible.
Finely slice the brussel sprouts, starting at the top, and discarding the hard bottoms.
Make sure to purchase seedless dates. Slicing them will give you a workout... it's a little tough, but it will be worth it.
Either buy roasted hazelnuts or roast them yourself on a sheet pan, in a 400F oven for 15 minutes or until fragrant.
A tip. When crushing nuts, put them in a ziplock bag, removing as much air as possible, and roll over them with a rolling pin. If they won't roll easily, give a few initial whacks to break them up first. It's kind of fun.
Make sure to dice the onion very very small. Minuscule.
Whisk the dressing in a small bowl.
Then mix it all together, garnishing with a little orange zest.
Brussel Sprout Slaw with hazelnuts and dates
A flavorful healthy recipe for brussel sprout salad. with brussel sprouts, hazelnuts and dates, vegan, raw and gluten free.
1 lb brussel sprouts ( about 4 Cups, sliced and packed)
1 cup unsalted roasted hazelnuts
1 cup chopped seedless dates
1/4 C finely diced red onion
1/4 C olive oil
1/4 C apple cider vinegar
1/8 C plus 1 T Real Maple syrup or honey
1/4 tsp salt
Cracked pepper to taste
Orange zest of one orange
Instructions: Finely slice brussel sprouts, beginning at top, and work down towards ends, discarding hard ends. Place in a bowl. Slice dates...this is a little of a chore, be patient, add to bowl. Crush roasted hazelnuts, add to bowl. Finely dice a 1/4 cup of a red onion, add to bowl. Whisk in a small bowl, the oil, vinegar, maple syrup, salt ad pepper. Pour dressing over slaw and mix in well. Mix in orange zest saving a little for the top as garnish. Enjoy.
Total time: 15-20 minutes Yield: 6-8