Raw Brussels sprouts salad with chimichurri dressing
Brussels sprouts! The vegetable which a lot of people either have a love or hate relationship with… I’ve always enjoyed them but I think I found my new favourite way of eating them with this raw Brussels sprout salad. I have an obsession with eating vegetables raw including green beans, peas, beetroot and more. The vegetables maintain their nutrients without cooking but they also have more texture to them.
Brussels sprouts and their benefits
Brussels sprouts belong in the same family as cabbage, kale and broccoli. They are small buds measuring anywhere between 2-4cm in width that grow on thick stalks as pictured here Getty Images. They are native to Brussels, hence the name. Typically it is a vegetable in season during the colder months, which according to the Sydney markets seasonal schedule it is between April and August in this part of the world. However in the Northern hemisphere, in some countries, it is a common Christmas party dish.
Raw Brussels sprouts are low in calories but packed with nutrients. They are high in fibre to help with digestion. Rich in iron, which helps transport oxygen around the body. Abundant in Vitamin A which helps to maintain a healthy eyesight and Vitamin C to help support our immune system.
How to prepare Brussels sprouts
There are so many recipes available for this wintery vegetable, especially cooked! Some common ingredients people add to roasted or grilled Brussels sprouts is either crispy bacon, maple syrup/honey or mustard. A fellow blogger, Margaret from Create Cook Share has three recipes up on her blog with Brussels sprouts. I have to say the recipe for Bbq Brussels sprouts, halloumi and honey looks delicious!
To prepare the Brussels sprouts for cooking or to be eaten raw, the first thing you do is remove the outer leaf layer as that is usually tougher and dry. Secondly you trim a small section of the bottom of the stem as that is dry too. Lastly you section the Brussels sprouts in half, quarter, separate the leaves or you can even shave them, depending on the recipe you follow.
What is chimichurri
Chimichurri is a pungent fresh condiment originating from South America. An old acquaintance from Uruguay first showed me how to make his family’s chimichurri. Only a few ingredients are needed with a focus on fresh herbs like parsley or coriander (cilantro), dry oregano, chilli, garlic, extra virgin olive oil and red wine vinegar. Commonly added as a sauce on grilled/barbeque meats, it is easy to make as you simply combine the ingredients without needing to cook anything.
You can blend the ingredients together but it’s not the authentic way to go about it and personally I don’t prefer it as the texture of the sauce disappears that way. Just like any sauce you may adjust the ingredients to your liking. For example you may add more or less garlic/chilli or you may substitute the red wine vinegar with lemon. Due to the sharp flavours of this sauce, it is the perfect dressing to the raw Brussels sprouts salad, which would otherwise be a bit bitter.
Tips when preparing this raw Brussels sprouts salad
You might think since this is a simple salad there isn’t much you need to address but there are a few things to be aware of to make sure you get the most flavour out of it.
1. Choose Brussels sprouts that are firm and green all around without any brown spots.
2. Cut the Brussels sprouts in quarters or if they are large in sixths. That will ensure the dressing covers a lot more surface area and it is easier to eat in one mouthful.
3. Cut through the stem so that the leaves of the Brussels sprouts are held together and don’t all fall apart.
4. When adding the Brussels sprouts in the salad bowl fan out each layer, just like the image above. That will allow space in between the layers for the dressing to penetrate and flavour the whole vegetable.
5. As the Brussels sprouts have a lot of layers, allow the dressing to soak in the salad for at least 10min before serving. I’ve had in the next day even and I’ve really enjoyed it as the Brussels sprouts don’t turn too soggy.
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- 3 tbs parsley, 5 sprigs, finely chopped
- 1 tsp oregano, dried
- 4 tbs red wine vinegar
- ¼ cup extra virgin olive oil
- ½ tsp garlic, finely diced or minced
- ½ tsp chilli flakes, or use diced fresh chilli to taste
- ½ – ¾ tsp salt
- 500 g Brussels sprouts
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Prepare the dressing first to allow the ingredients to come together and the flavours to develop. Simply add the ingredients in a jar and shake it or whisk them in a bowl. Set aside.
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Peel off the outer dry layer and trim the bottom part of stem that is dry. Quarter the Brussels sprouts and ensure you keep the leaves bound on the stem. Wash and dry them well. bowl. Before you add them in your salad bowl, fan out each Brussels sprout to allow the dressing to be absorbed in between the layers.
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Pour the dressing over the cut vegetables. Set the bowl aside for 10min so the ingredients combine well then serve.
