I have a slight obsession with brussel sprouts. I eat them with prosciuttoginger and soy and now raw.

When my friend Rachel was visiting Chicago this summer we went to dinner at Sunda and ate the most fabulous brussel sprout salad that had ever touched my lips. It was also the first time I’d had a b. sprout salad, and let’s just say that it made a good impression. I’m also willing to bet it wasn’t that healthy, but it was delicious and I didn’t care.

So that got me thinking. I needed to make one, a copycat? Not yet, but these flavors are really tasty for fall. I think I might suggest this for a starter at Thanksgiving, what do you think? I just bought a mandoline and was really excited to use it. Worked like magic.

Another new thing I’ve been trying with salad dressings is xanthan gum. It’s a taste-less and virtually calorie/fat free thickener. It also holds emulsions so you don’t have to keep shaking and whisking before pouring. Just be careful to only use a bit. Here I used an 1/8 of a teaspoon and that was plenty. Too much and it just gets nasty.

I already ate this salad twice this week, but I’m thinking of adding a grilled chicken breast or pieces of crispy prosciutto to make it more of a meal.

Oh and by the way, happy Halloween!


Prep Time 15 minutes
Cook Time 0 minutes
Servings 4
Calories 166.1 kcal


Nutrition per Serving Cal: 166.1 • Fat: 9.4g • Carb: 19.2g • Protein: 5.3g • Fiber: 6.6g • Sugar: 7.1g
  • 20 brussel sprouts, stems removed
  • 2 stalks celery, thinly sliced
  • 1/4 cup thinly sliced red onion
  • 2 Tbsp dried cranberries
  • 1/2 avocado, diced
  • 1 Tbsp parmesan cheese, shredded
  • 1 Tbsp toasted pine nuts
  • juice of one orange
  • juice of 1/2 lemon
  • zest of 1 lemon
  • 1/2 tsp Dijon mustard
  • 2 Tbsp finely chopped shallot
  • 1 Tbsp olive oil
  • S & P to taste
  • 1/8 tsp xanthan gum (optional, to hold emulsion)
  1. Using a mandolin, thinly slice brussel sprouts so they form a slaw-type looking consistency. Slice onions using mandolin as well.
  2. In a bowl combine sprouts, celery, onion, cranberries, avocado, parmesan and toasted pine nuts. Toss to combine.
  3. Meanwhile, whisk orange juice, lemon juice, lemon zest, dijon & shallot. Slowly pour in olive oil, whisking constantly to emulsify.
  4. Season to taste with salt and pepper and whisk in xanthan gum if desired.
  5. Pour vinaigrette over salad and toss to combine. Let sit for 10 minutes to break down the sprouts a bit.

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