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
Calories: 144
Fat: 4.6g
Saturated fat: 0.9g
Cholesterol: 0mg
Sodium: 36mg
Potassium: 765mg
Carbohydrates: 22.6g
Fiber: 6.7g
Sugars: 6.3g
Protein: 6.9g
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!
