Raw Brussels Sprouts Salad with Dried Mango and Cranberries

Brussels sprouts are my husband's favorite vegetable. Growing up in England, his mom used to make them all the time. Since it's in season now, I take advantage of it and bought a whole head--which is pretty big!--and used it in a couple of different ways: raw & roasted.

This dish is super tasty and super nutritious.

Although it is time-consuming to peel the layers, it is so worth it in the end. However, if you don’t have the time, you can chop the brussels sprouts instead.

The salad is very colorful and the texture is excellent!

Ingredients:

About 2 cups of fresh Brussels sprouts

1/4 cup cranberries

3 pieces of dried mango - sliced into small stripes

1/3 cup roasted salted mixed nuts, chopped

Dressing:

1 tablespoon pure maple syrup

1 teaspoon apple cider vinegar

1 teaspoon horseradish mustard

1 teaspoon olive oil

Zest and juice of one lemon

+Salt

+Pepper

Directions:

Use a pairings knife to gently remove the outer leaves of the Brussels sprouts, by cutting slits around the core.

Just use the outer couple layers, and keep the inside part for another purpose. (I used mine in a chopped Brussels sprouts slaw, which you'll see in the next post)

It is time-consuming but totally worth it.

Take a salad bowl, add the leaves, cranberries, mango, nuts.

Mix all the dressing ingredients.

Pour the dressing over the salad, mix and serve.