Raw Brussels Sprouts Salad

Hi Readers! I hope some of you are still out there. Sorry for my absence.

Is anyone out there tired of all the sugary treats that surround the holidays? They're great, don't get me wrong. But, sometimes it's nice to balance out all that sugar with some vegetables. Don't worry, I have some really great sweet treat recipes to share with you for your Christmas (er, New Year's) baking.

But first, one of my favorite brussels sprout recipes.  There are a lot of holiday tables out there that include brussels sprouts, roasted, glazed, mixed with bacon. So, if you usually include these fun vegetables in your holiday meal, give this recipe a try. It doesn't even involve cooking!

I have had two people on separate occasions tell me they love this salad, and they usually hate brussels sprouts (one of whom was my Dad - and he's a very honest guy!)  That means (from my sample size of 2) this recipe is bound to be a crowd pleaser at your Christmas dinner (yes, even with the kids).

The hardest part of the whole recipe is the slicing of the brussels sprouts. Because they're tiny, and we're going for tiny slices here, it takes a bit of time. But, for me, there's nothing quite like chopping veggies to work out some of the stresses of the day (or the season). Or, if you have a fancy kitchen with a food processor, the slicing of the sprouts will be super easy!

After they're all sliced, you add a dressing, some chopped nuts, and a bit of shredded cheese. I've used all sorts of variations of nuts and cheese too, so you can use what you have at home. Almonds, walnuts, pine nuts, pecans. Parmesan, gruyere, romano, swiss? They all work!

Stir it all together and you're done. You can even make it ahead of time. Since the sprouts are raw, and fairly tough, they're not likely to wilt quickly. I've even had this salad the next day, and it still tastes great.

Raw Brussels Sprouts Salad
Adapted from glutenfreegirl.com


24 brussels sprouts, washed, ends trimmed
1/2-3/4 c shredded parmesan cheese
2 handfulls raw almonds, chopped
3 TBSP apple cider vinegar
9 TBSP olive oil
2 tsp Dijon mustard
salt and pepper to taste

Start by thinly slicing the brussels sprouts. Having a sharp knife here works wonders. Or, toss them in a food processor to really speed things up. We're going for very thin slices, as thin as you can without getting cut.

Mix the sprouts, the cheese and the nuts in a large bowl.

To make the dressing, shake the cider vinegar, oil, and mustard vigorously in a jar (with a tight fitting lid). This is a good place for kids to help out. You'll know the dressing is ready when it has come together (emulsified) and there is no longer a separation of oil and vinegar.

Pour dressing on salad. Stir to coat well. Add some salt and pepper if you want.

Broccoli Gratin Stuffed Peppers

I don't think I make stuffed peppers enough. It's so fun because you can basically put whatever casserole you like inside, and you get nice individual servings encased in a tidy pepper. It makes eating casserole fancier. 

We went to the last farmer's market of the year in Iowa a few weeks ago (I know, I'm way overdue for a post!). And, the produce stands were still brimming with peppers! I think we came home with 5 or 6 of them! (hello fajitas and stuffed peppers!).

I stuffed these with a broccoli gratin that even used up some left over tofu we had in the fridge. I just cut around the stem of the pepper, pulled it out, and scooped out the seeds. You could also save the stems to put back on top for a fun presentation.

Here they are, slightly roasted after coming out of the oven. 

Warm, flavorful, and packed with nutrients!

Broccoli Gratin Stuffed Peppers


4 large peppers, variety of colors
1 1/4 c left over brown rice, pre-cooked
3/4 c chopped broccoli (or just use up that extra broccoli in your fridge!)
2 oz firm tofu, crumbled (that's about the size of 2/3 of a deck of cards)
Handful of black olives, chopped
1/4 c diced red onion
Handful of nuts (almonds, walnuts, or pine nuts), chopped
2 TBSP olive oil
1/4 c shredded cheese (I used parmesan here)
2 eggs
Salt and pepper to taste

Preheat oven to 400 degrees. Lightly grease a casserole dish.

Prepare the peppers by cutting a circle around the stem. Pull the stem out, and scoop out the seeds from the inside.

Mix the rice, broccoli and tofu together. Then stir in the olives, red onion, nuts, and olive oil. Save a small sprinkle of each for a fancy garnish.  Stir in half the cheese (saving the other half for a garnish).

Whisk the eggs together and fold them into the rice mixture. Using a small spoon (or two!), fill the peppers with the gratin until full. Stand up in the casserole dish and sprinkle with remaining cheese. Bake for about 30 minutes, or until the top is toasty and the peppers are softened and beginning to brown.

If you have extra gratin left over, it can be baked in a casserole dish for about 30 minutes, until set.

Garnish with olives, nuts, and onion, if desired.