I was reading a great post on Alicia's blog Vegan Epicurean this morning. She has a lovely lemony brussels sprouts soup recipe and a link to an interesting article about the impact of certain raw veggies on cancer cells. We eat a lot of raw onions, garlic, kale, broccoli and brussels sprouts at our house and they are all strongly anti-cancer. Her post reminded me of a simple salad I make using raw brussels sprouts. I'm posting it today since we can all use more ways to include these powerhouse veggies in our diets.
We love the taste and the health benefits of raw garlic. If you find the taste of raw garlic to be too much, reduce the amount or leave it out. I make the dressing first, which allows the allicin in the garlic to develop while I make the salad.
Raw Brussels Sprouts Salad
24 brussels sprouts, ends and outer leaves removed, sliced thinly
1 grated carrot
2 T. raw walnuts, chopped
juice and zest of 1 lemon
1/2 tsp. olive oil
1 small clove garlic, minced
1/4 tsp. freshly minced ginger
1 1/2 tsp. agave
freshly cracked black pepper
Combine the lemon juice, olive oil, garlic, ginger and agave. Set aside. Prepare sprouts and grate carrots, mix together. Place in 2 bowls, top with walnuts and lemon zest. Drizzle with a little lemon dressing and sprinkle with freshly ground black pepper. Makes 2 salads.
