Recipe: Raw Brussels Sprouts Salad

Friday, March 01, 2013

You may think this vegetable is way too bitter to eat raw, but you'll be surprised by just how well this simple salad stands up next to your favorite subtle fish or chicken recipes. Brussels sprouts boast more phytonutrient power than most other vegetables. Packed with folate, vitamin k, fiber, B6, vitamin C, omega-3s, and tryptophan, they can be thought of as a multivitamin for your brain.

15 brussels sprouts

1 lemon, juiced

3 tablespoons olive oil

2 cloves garlic, minced

Freshly ground black pepper


MAKE IT: Chop the brussels sprouts into small pieces. Mix the lemon juice, olive oil, garlic, and pepper in a bowl to taste. Dress the brussels sprouts and then top with ample amounts of freshly grated Parmesan.

(Serves 4)


From The Happiness Diet, by Tyler Graham & Drew Ramsey, MD, published by Rodale.


More in:

News, weather, Radiolab, Brian Lehrer and more.
Get the best of WNYC in your inbox, every morning.

Leave a Comment

Register for your own account so you can vote on comments, save your favorites, and more. Learn more.
Please stay on topic, be civil, and be brief.
Email addresses are never displayed, but they are required to confirm your comments. Names are displayed with all comments. We reserve the right to edit any comments posted on this site. Please read the Comment Guidelines before posting. By leaving a comment, you agree to New York Public Radio's Privacy Policy and Terms Of Use.



Supported by