You are going to love this Brussel Sprout Salad with a Lemon Poppyseed Dressing made with vibrant ingredients like blueberries, fresh sprouts, and aromatic dill. It’s epic, It’s crunchy. AND it’s a salad that you can actually make ahead because of the Brussel’s sturdy texture.
At this time, it is the third week of Ramadan and we like to eat salads every single night. Furthermore, Salads are water-dense and filled with so many micronutrients. It’s the perfect Ramadan food.
Last but not least, there is nothing better than prepared foods that can be easily taken out of the fridge and into my belly. Needless to say, this salad is perfect for that!
What Kind of Brussel Sprouts Should I Use?
These young sprouts that are similar to baby cabbage are best when they are free from brown or discoloration around the edges of their leaves. Also, pick some that are not too large.
I used a bag of prewashed brussel sprouts. They were already tidy and needed very little maintenance. Slice the bottoms off, then sliced them vertically down the center. I find that this step helps the food process a bit better
If you have a Cuisinart and I adjusted the blade to a size 6 before processing. If you are not lazy like me, feel free to slice them by hand.
It is completely possible. Just a little time-consuming. Try to slice as thin as possible. The thinner the slice, the less hard and sturdy the leaf will be.
The secret to making raw brussel sprouts even edible and pleasant to eat is to reach into the bowl with your hands and message every leaf.
Grab it firmly. Squeeze it. Puncture the leaves. What you are doing is releasing its natural juices, making it more flexible and tender. You are forcing that dressing into every nook and cranny. Yum!
What’s in the Brussel Sprout Salad?
Brussel sprouts are the star of the show. A sturdy and crunchy green cruciferous vegetable. It’s a little bitter, but with the right dressing, the bitterness is forgotten.
Cashews these little morsels are going to add additional crunch and more texture to the salad.
Purple cabbage will help to make the salad more vibrant. You know how we eat with our eyes.
Cranberries provide additional sweetness, tanginess, and chewiness.
Blueberries will give this salad fresh elements instead of adding let’s say a cucumber or tomato.
What’s in the Lemon Poppyseed Dressing?
Poppyseeds – are small little teeny-tiny black specs of a ball that will encrust each and every ingredient in the bowl. In addition, they have very little flavor and a tiny crunch. They just look beautiful.
Lemon juice – because I add lemon to everything!
Lemon zest – will give the lemon dressing a lemony power punch!
Olive oil – will help the salad dressing become silky and mellow.
Dill – pairs perfectly with lemon. If you do not have dill, feel free to use fresh mint, or even partly.
More Delicious Recipes!
- ⅓ cup raw cashews
- ⅓ cup dried cranberries
- ½ cup fresh blueberries
- ¼ cup finely shredded purple cabbage
- 2 Tbsp lemon juice
- 1 tsp lemon zest
- 1 Tbsp poppyseeds
- ⅓ cup olive oil
- 1 Tbsp chopped dill
- 1 garlic clove, finely minced
- salt and pepper to taste
- Put the prepped and cleaned brussels into a food processor and process until they are all thinly shredded.
- Add the shredded brussels into a large mixing bowl (set aside).
Make the lemon poppyseed dressing:
- Add the lemon juice, lemon zest, dill, poppyseeds,salt and pepper into a bowl and whisk to combines. Slowly whisk in the olive oil. Mix until a pale green color form.
Putting it all together:
- Drizzle the dressing over the shredded sprouts and message with your hand until the leaves have softened, about 1-2 minutes.
- Add the cashews, purple cabbage, cranberries, and blueberries. Gently toss until each ingredient is coated with the dressing.
- Serve right away or leave it in the fridge for up to 24 hours.