Paleo Brussels Sprout Salad
Why This Recipe Works
While roasting can bring out the intense flavor of Brussels sprouts, we don’t always want to turn on the oven to enjoy this versatile vegetable. We wanted a light, bright, raw preparation that was just as delicious. To get the texture just right, we found that slicing the “little cabbages” superthin was key—leaving the sprouts whole or cutting them into larger chunks left us with underseasoned sprouts and a salad that didn’t feel cohesive. Letting the shredded sprouts sit in the dressing for at least 30 minutes softened their raw crunch and seasoned them deeply. A simple, bright lemon vinaigrette, rounded out with aromatic shallot and mustard, complemented the earthy sprouts nicely. Adding toasted pine nuts just before serving provided a layer of crunch and nutty richness.