RAW food is refreshing, crunchy and filling. In this simple and delicious recipe, Brussels sprouts are shredded using a food processor or for a finer consistency, shave them using a handheld grater. Once Brussels are shredded, place in a large mixing bowl and toss with fresh peppers, onion, tomatoes and balsamic vinaigrette and top with toasted cashews. The balsamic can be drizzled on top of the salad alone or mix the vinegar with equal parts olive oil, if desired.
A great salad for adding detoxifying fiber to your diet, this salad is “meaty” enough to be served as an entree or serve as a side salad. For the non-RAW food lovers, lightly steam the Brussels sprouts and add sliced grilled chicken or salmon to the recipe.
Nutritional breakdown: (served without olive oil)
Serving size: 1 1/2 cups
Saturated fat: 0.9g
This recipe provides over 27% of the RDA for fiber per serving, 246% of the RDA for vitamin C, and 43% of the RDA for vitamin A. Also great sources of magnesium, iron and vitamin B6.
In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
$7 Quick and Easy Meals
$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites
Shredded Brussels Sprouts Salad
RAW food is refreshing, crunchy and filling. In this simple and delicious recipe, Brussels sprouts are shredded using a food processor or for a finer consistency, shave them using a handheld grater.
- 1 pound Brussels sprouts
- 1/2 medium yellow bell pepper, diced
- 1/2 medium red bell pepper, diced
- 1/2 large red onion, halved and thinly sliced
- 1 dozen grape tomatoes, halved
- 1 ear raw corn, cut corn off the cob
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil (optional)
- pink Himalayan or black lava sea salt
- cracked black pepper
- 1/4 cup toasted cashews
- Trim root end of Brussels sprouts.
- Place Brussels in a food processor and pulse until finely chopped.
- (Alternatively, had shave Brussels sprouts using a handheld grater)
- Place shredded Brussels sprouts in a large mixing bowl and add yellow and red bell pepper, onion, tomato halves, and corn.
- Toss to mix well.
- Place in serving bowls and drizzle each with balsamic vinegar.
- Season with a pinch of preferred sea salt and black pepper.
- Finish with a sprinkle of cashews.