Raw Brussels Sprouts with Apple, Hazelnut and Maple Salad
Things have been very interesting around here since I started adding recipes for cooked food to the website. As you can imagine, a few people were “horrified” and didn’t hesitate to let me know. Luckily many of you have been wonderfully supportive and are enjoying the cooked recipes, too. I love hearing your thoughts and simply love it when you leave comments!
I have never promoted a 100% raw diet. I am a “high raw” fan. Probably a “medium raw” fan in the winter (grin). And after learning so much about cooking plant based meals after taking the Rouxbe Professional Plant Based Cooking Course (I know I sound like a commercial, but I truly think it is a fantastic course) I wanted to share the recipes I have been creating for healthy, plant-based (vegan) cooked food, too.
If I told you what my heart wants to say, I would let you know that first and foremost, I want to bring you delicious, healthy recipes. Meals that make you feel good, and fill your body with nutrients. Meals that help the planet and spare the animals. Meals that help improve the quality of your life by improving the quality of your health. That is what I want to do.
So, if you are one of our raw fans, don’t despair. There will be plenty of raw recipes coming at you. You can click on the recipe index tab and find over 350 raw recipes! And if you are one of our cooked fans, thank you for all your support! I am very happy that you are enjoying the new recipe category. We are going to start filing out the natural beauty recipes category very soon.
Raw Brussels Sprouts with Apple, Hazelnut and Maple
The inspiration for my recipes comes from many sources. Today’s recipe inspiration came from having a surplus of brussels sprouts in my fridge. I have been a fan of brussels sprouts for years. I remember using them as a little girl as cabbages for my Barbies! They are a love them, hate them kind of veggie but these days, it seems like more people are loving them.
I started out to create a recipe for brussels sprouts chips. Knowing that apples, hazelnuts and maple are all flavor friends, I started chopping and throwing everything together in a bowl.
Love for Brussels Sprouts!
Kale is out and brussels sprouts are in! Haven’t you heard? Well, in my kitchen kale is still in because I love it and really don’t care about the latest food trends. But brussels sprouts are in too! They have been a favorite of mine for years and I am glad they are finally getting their nutritional due. Here’s why I love them:
- They have cholesterol lowering properties. Interestingly, even though raw brussels sprouts have this property, steamed brussels sprouts are actually a little better at performing this function.
- Brussels sprouts can protect our DNA.
- They are at the top of the cruciferous vegetable list, touting more benefits than any other.
- They protect us from cancer.
Learn more about the wonderful benefits of brussels sprouts here: Brussels Sprouts
For a great video on Anti-Cancer Veggies, click here: Anti-Cancer Vegetables
Brussels Sprouts with Apple, Hazelnuts and Maple
SERVES 4
- 4 cups thinly sliced (1/8-inch) brussels sprouts
- 1 apple, diced (1/4 inch dice)
- 1/2 cup hazelnuts, coarsely chopped
- 1 tablespoon low-sodium tamari (or coconut aminos)
- 2 tablespoons pure maple syrup (not raw)
- 1/2 lemon, juice from
- 1 teaspoon dry mustard powder
- himalayan salt and pepper to taste
- Place brussels sprouts, apple and hazelnuts in a bowl. Toss to combine.
- Whisk together tamari, maple syrup, lemon juice and mustard powder.
- Pour over brussels sprouts, toss to coat and add salt and pepper to taste.
Note: if you don’t want to eat the brussels sprouts raw, you can briefly steam them. Make sure they are still crunchy. Refrigerate to cool before starting recipe.
Ali @ Home & Plate wrote on January 15, 2016
I’ve recently become a fan of brussel sprouts. I am going to have to save this recipe because I think everyone would like it. Perfect with the apples and hazelnuts. Yum!
Susan wrote on January 15, 2016
They are such a fun veggie, Ali! And you are right! They love the apples and hazelnuts! Cheers!
Rebecca @ Strength and Sunshine wrote on January 15, 2016
A mix of cooked and raw beautiful dishes is good with me! This is a lovely salad! Love my brussels!
Susan wrote on January 15, 2016
Thanks, Rebecca! Those brussels are pretty wonderful! Cheers!
Stacey D'Amico wrote on January 13, 2016
I loved it. The dressing is so different and I love that there is no oil in the dressing.
Susan wrote on January 14, 2016
Hi, Stacy, So glad you like it! I am really trying to eliminate oil. 🙂
Jo-Anne wrote on January 13, 2016
I made this for lunch today. It was easy to prepare, looked beautiful and tasted wonderful. Thank you, Susan.
Susan wrote on January 13, 2016
You are welcome, Jo-Anne! I am so glad you like the recipe. 🙂
Mo wrote on January 13, 2016
Can’t wait to try the sprout salad, I am a great fan of yours and love the recipes. Really pleased with the cooked recipes as I feel I need hot food in winter! Thanks again
Mo x
Susan wrote on January 13, 2016
Thank you so much, Mo! I am so glad to hear you are enjoying the cooked food, too! 🙂
Emily wrote on January 13, 2016
Oh my goodness, I can’t wait to try!!! I discovered the beauty of pairing a food processor and brussels sprouts a month back and with that easy of slicing they quickly jumped to the top of my favorite food list!! Thank you for inspiring us to easily and effortlessly add such healthy foods to our menus!! You are absolutely amazing, and like always, the imagery is exquisite!
Susan wrote on January 13, 2016
Hi, Emily! The food processor is a great idea. I need to try that. I have used the mandoline, too but I love your suggestion. And you are welcome. It is my pleasure!
charlotte dougherty wrote on January 12, 2016
I saw something called “kale sprouts” the other day. They look like wrinkled brussles sprouts, with a dark purple- ish color. Interesting! I didn’t get any because I’m not a fan of either kale or brussles sprouts. But this recipe looks good, so I might try it anyway.
Susan wrote on January 13, 2016
Hi, Charlotte! I have seen those, too. I have wondered how they taste. I think this would be a good recipe to try them with. Cheers!
Jamie wrote on January 12, 2016
Wow! This brussel sprout salad rocks! And I am not a salad fan. Good timing too because I was just wondering what to do with my large stash of brussel sprouts! Love the dressing. I’m new to the healthy eating thing. I was forced into it, kicking and screaming, for medical reasons…genetic, not self-induced, but I’m so glad I found your website. Raw AND cooked!
Susan wrote on January 12, 2016
Hi, Jamie! I am so glad you like it! I think you will find eating healthy can be super tasty, too. Welcome!
Sarah wrote on January 12, 2016
Susan: I am one of your “fix meals all kinds of ways” fans. I tried the sweet potato, black bean quinoa stew, although, in my case it turned out to be less stew and more casserole. Nevertheless, not only did I love it but my dear friends, who all appreciate a good dish, wanted to take some home. Luckily the recipe is plentiful enough that I could give them all decent portions and still have some left for me. I will certainly try the brussels sprouts dish because I love those little cabbages. Although that dressing makes me think that it would taste just as good as slaw dressing. Whaddya think? And I am in the Rouxbe class now. I appreciate your comments.
Susan wrote on January 12, 2016
Hi, Sarah, You certainly could try the dressing on a slaw but when I compose a recipe, I take ever single ingredient into consideration. I build a symphony. So, while it might be good on a slaw, it is fantastic combined with all the other ingredients. Cheers!