Literally what I made for lunch based on what I had in the fridge today. Let's just say that while pre-planning this week's recipes did not go as planned, I was lucky to have these ingredients naturally go so well together! I had thought of a shaved brussel sprout salad, but did not have plans on what to go with it. The purple cabbage and carrots seemed pretty, but of course they also taste fantastic alongside the brussel sprouts. I have decided to stop putting any oil in my vinaigrettes, so here we have one with bright vinegar and citrus, tempered with some sweet stevia extract and a bit of spice.
And I should stress: I have never enjoyed Brussel Sprouts until I had them in a salad like this. Not a fan of the cooked ones... but here? Different story.
This dressing does not use any sugar or oil. Instead, stevia and seasonings replace the oil and balance it out. If it ends up being too acidic, you may want to add some apple sauce, or other juice that does not have acidity, to the dressing. You can also play with the stevia to add a bit more sweetness. For me, the citrus and vinegar were well balanced by the large amount of cruciferous vegetables and sweet raisins in this recipe. In fact, the raisins complement this recipe tremendously (in my opinion, of course1), that I added them by chance as a garnish when I sat down for lunch, but ended up adding them to the recipe itself.
Why no oil? I am starting to follow the low fat whole food plant based diet, for a variety of reasons. Follow our blog as I outline what I have learned over the next few weeks of posts!
Shaved Brussel Sprout, Cabbage & Carrot Salad
- 8 oz brussel sprouts
- 8 oz carrots
- 8 oz purple cabbage
- 1/2 cup jalapenos optional
- 1/2 cup raisins
- 1/4 cup mint fresh, leaves
- sprouted pumpkin seeds
- green onion diced
- Remove the ends of the carrots and brussel sprouts, and the core of the cabbage.
- Julienne the carrots using a handheld julienne peeler, finely slice the brussel sprouts and cabbage, and dice the jalapenos and mint into small pieces if you are using them.
- Combine all of the vegetables and raisins in a large mixing bowl.
- Whisk together all of the dressing ingredients, and then pour it over the salad and combine thoroughly.
- Let the salad sit in the fridge for at least an hour so the flavors can combine.
- Mix again before serving, and garnish with sprouted seeds and/or green onions.
How to julienne your carrots
I use a julienne peeler, which is just like a standard vegetable peeler but helps cut the vegetable into thin julienne strips. It is perfect for salads like this, and incredibly easy to use. I am using this julienne peeler seen here.
If you do not have a julienne peeler, you can use a standard vegetable peeler to cut your carrots into thin strips, as described in this post here.
Substitutions and variations
This recipe is not too spicy at all. So you will probably want to play with the amounts of spice added to this recipe so it matches your preferences. Of course, lemon juice works perfectly fine in place of lime. And you can use any sweetener in place of the stevia.
If you don't have or like garlic, ginger would be a good substitution.
And dill can be replaced with any number of dry spices. A couple suggestions would be parsley flakes or oregano.
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Latest posts by Jen deHaan (see all)
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