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Shaved Brussels Sprout Salad

I recently served a large platter of this crunchy and refreshing salad to my family and guests. Everyone raved, and the platter was licked clean. Raw Brussels sprouts are mild tasting and not “cabbage.” I enjoy the crispy texture. I paired the salad with a creamy avocado dressing and buttery cashews.

Brussels sprouts belong to the cabbage family and contain all the cancer fighting compounds found in all cabbages. Boiling and overcooking these healthy little cabbages greatly reduces the cancer fighting compounds, but eating them raw leaves all the nutrition intact.

Shaved Brussels Sprout Salad

Ingredients:

1 1/2 pound of Brussels sprouts, washed and dried with outer leaves peeled and discarded

1 small red onion, peeled

3 tablespoons extra virgin olive oil

Kosher salt and freshly cracked pepper

Directions:

  1. Cut the Brussels sprouts in half and lay the cut side down on a cutting board and slice very thinly or place in a food processor and use the slicing blade the shave the sprouts.
  2. Slice the onion very thinly and toss together with the shaved Brussels sprouts.
  3. Drizzle with olive oil and salt and pepper.
  4. Before serving, dress with Avocado Cream Vinaigrette and garnish with Candied Cashews and shaved parmesan cheese for dairy or omit for meat.

Avocado Cream Vinaigrette

Ingredients:

2 ripe avocadoes, mashed with a fork

1/4 cup freshly squeezed lemon juice

Kosher salt and freshly cracked pepper

2 tablespoons extra virgin olive oil

Directions:

  1. Process the ingredients in a food processor or blender until smooth and creamy. Store with a piece or parchment on the surface of the vinaigrette to prevent discoloring, in the refrigerator for up to 2 days.

Candied Cashews

Ingredients:

2 cups roasted cashews

1/2 cup sugar

1/8 teaspoon cayenne

1 teaspoon coarse salt

Directions:

  1. In a large stainless-steel skillet, combine cashews, sugar, and 1/4 cup water. Bring water to a boil over high heat. Lower heat and simmer, stirring frequently, until water evaporates and sugar crystallizes around nuts, about 5 minutes.
  2. Add the cayenne and salt and stir into nuts and continue cooking, stirring constantly, until sugar begins to melt and caramelize, 1-2 minutes.
  3. Transfer to a parchment-lined baking sheet and cool to room temperature before serving, about 5 minutes
Laura Frankel is an Executive Chef at Wolfgang Puck Kosher Catering and author of numerous kosher cookbooks including Jewish Cooking for All Seasons and Jewish Slow Cooker Recipes. To purchase her books, click here. For more articles by Laura, click here.
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