* Raw Brussels Sprout Salad w/ Poppy Seed Dressing
Brussel Sprouts, 1lb. Bag
In Stock
Organic Fuji Apple, ea.
In Stock
Manchego, El Trigal 8oz.
In Stock

Shallots, 8 oz. Bag
In Stock

Raw Brussels Sprout Salad with Poppy Seed Dressing


  • ·         1 pound Brussels sprouts, ends trimmed, halved
  • ·         1 large crisp apple, cored and cut into julienne
  • ·         ⅓ pound of Manchego cheese, shredded
  • ·         ½ cup sliced almonds
  • ·         Dressing:
  • ·         3 Tablespoons apple cider vinegar, preferably unpasteurized
  • ·         ½ small shallot, finely diced
  • ·         1 ½ teaspoons Dijon mustard
  • ·         ½ teaspoon sea salt
  • ·         freshly ground black pepper to taste
  • ·         1 teaspoon raw honey or pure maple syrup
  • ·         1 Tablespoon poppy seeds
  • ·         6 Tablespoons unrefined, cold-pressed extra-virgin olive oil

1.     Slice the Brussels sprouts as thinly as possible with a sharp knife. If necessary, you can use the slicing disc on a food processor, but it won’t be super thin. Place in a serving bowl.

2.     Add the apple, Manchego and almonds to the shredded Brussels sprouts.

3.     In a small bowl or in a jar with a screw-top lid, combine all dressing ingredients until emulsified. Add drizzle enough dressing onto the sprouts mixture to coat lightly. Toss to combine well and taste for seasoning. (Pamela Salzman)

Printer Friendly Recipe

Returning Customer?
Privacy Policy Shipping Policy Return Policy
Shopping Cart

The Shopping Cart is currently empty

eCommerce Solution by Nexternal
Security Seals