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.
1/2 pound Brussels sprouts, trimmed
1 large head fresh fennel, roughly chopped
2 carrots, peeled and roughly chopped
1/4 cup red onion, chopped
1/2 cup dried tart cherries, roughly chopped
1 cup walnuts, toasted and chopped
8 slices tempeh bacon (store-bought or homemade)
6 Tbsp. fresh orange juice
3 Tbsp. unpasteurized apple cider vinegar
1 tsp. Dijon mustard
1 clove garlic, minced
1/4 tsp. ground black pepper
1 tsp. fennel seeds, crushed
1 tsp. orange zest
Pinch sea salt
In a large bowl, whisk together the ingredients for the dressing. Set aside.
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.
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.
Use cabbage in place of Brussels sprouts.
Try using lemon juice/zest in place of orange.
If you won’t be serving the salad immediately, just don’t dress the salad. Store the salad and the dressing separately and wait until you’re ready to serve before combining them.