Recently, I saw a new addition at our Trader Joe’s: bags of shaved Brussels sprouts. I was intrigued. I love Brussels sprouts, but I had never used them in a raw application. With the heat we’ve had around here this summer, I am almost never in the mood to turn on the stove. So when we needed a side for some meat Jeromy was grilling, I grabbed these ingredients out of the fridge, herbs from the garden, threw them together and was very happily surprised by the result.
Brussels Sprout and Carrot Salad
Prep Time: 8 minutes
Cook Time: n/a
Ingredients (serves 6)
- 1 bag shaved Brussels sprouts {10 oz.} or prepared by hand
- 1 bag shredded carrots {10 oz.} or prepared by hand
- 1 cup chopped herbs. I used basil, Thai basil and mint. Mint is a must!
- Juice of 1 large lemon {about 2 oz.}
- 1/2 cup olive oil
- salt and pepper
Instructions
In a small bowl, whisk together the lemon juice, olive oil and a small amount of salt and pepper.
In a large bowl, combine the Brussels sprouts, carrots and chopped herbs. Add the dressing and mix well.
Serve immediately or chill for a few hours. This salad tastes even better the next day!
Pretty simple, right? Not shockingly, it’s the herbs that really make this dish. I love the brightness of the mint and the sweetness of the basil.
The tart lemon balances well with the herbs. And because the base is shaved Brussels sprouts and carrots, it doesn’t get soggy.
I love a salad with a good crunch.
Enjoy!
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