Print

Raw Brussels Sprouts Salad with Tempeh Bacon

Crunchy, green, tangy, and slightly sweet, this healthful salad will have you loving Brussels sprouts. It’s a recipe from the Green chapter of my cookbook, Crave Eat Heal.

Scale

Ingredients

Salad

Dressing

Instructions

  1. In a large bowl, whisk together the ingredients for the dressing. Set aside.
  2. In a food processor, add the Brussels sprouts and fennel and pulse until finely chopped/shredded. Add to the bowl with the dressing. Now process the carrots and red onion and pulse until chopped into small pieces. Add the carrots and red onion to the bowl with the Brussels sprouts.
  3. Stir in the dried cherries and divide the salad between four bowls. Sprinkle the salads with the toasted walnuts and crumble 2 slices of tempeh bacon per salad on top. Serve immediately.

Notes

Nutrition