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Have you ever eaten raw Brussels sprouts before? Just like in my Winter Kale Salad recipe, massaging thinly-shaved sprouts with olive oil and salt yields a softer and more digestible green. By not cooking them, you get to reap the benefits of all of that folate contained within (cooking degrades the folate in vegetables, which is why it is good to mix things up and eat them raw if you can!). I’ve added some early spring veggies like radishes and fennel to give this salad a fresh kick.
To me, the thing that makes for a delightful salad is texture — having just the right size and shape of everything. One of my favorite salad-making tools is a mandoline slicer. It is the best way to get paper-thin radish, onion, and fennel slices here — just make sure to use it safely with cut-resistant gloves or a safety holder on the end. If not, a super sharp knife and a little patience will do!
- 1 pound Brussels sprouts, ends removed, halved, and thinly sliced
- 3 tablespoons olive oil
- ½ teaspoon sea salt
- ½ small red onion, thinly sliced
- 1 bunch radishes, ends removed and thinly sliced
- 1 small fennel bulb, end removed and thinly sliced
- 1 mandarin oranges (tangerines or clementines work well), chopped
- ½ lemon, zested and juiced
- 1 tablespoon champagne vinegar
- 1 teaspoon ginger powder
- Place the sprouts in the bottom of a large bowl and add the oil and salt. Using your bare hands, massage the mixture for about five minutes, or until the toughest fibers begin to break down.
- Add the onion, radishes, fennel, and oranges to the bowl and toss to combine.
- Add the lemon juice, zest, vinegar, and ginger powder to a small bowl and whisk to combine. Add the to salad and toss to combine.