Recipe: Shredded Brussels Sprouts Salad with Pecorino, Chives, and a Lemony Caper Dressing

This healthy, scrumptious salad—gussied up here with dried cranberries and garbanzo beans—is packed with antioxidants, beneficial ingredients, and flavor (recipe here).

I love this raw brussels sprouts salad even more than I love my Quick Roasted Brussels Sprouts with Lemon and Parmesan, and you know I love them a lot. I came up with it back in 2009 and have been devouring it for breakfast, lunch, dinner, and snacks ever since. My recipe notes from 4/15/09 say I mixed up that batch at midnight. You've been warned.

Raw brussels sprouts have a wonderful taste; it's as if the flavor from an entire regular sized cabbage has been concentrated down into each little sprout. And of course they're extremely good for you. It's always nice to be crazy about something that's heavenly and healthy.

The basic version of this salad recipe is wonderful, but I usually gussy it up with a healthy boost of either raisins and roasted almonds or dried cranberries and garbanzo beans. The brussels sprouts are quickly shredded in the food processor (or use a mandoline slicer or sharp knife), and the tangy dressing (which is also tasty on other things) can be made several days ahead.

If one of your goals for 2016 is to eat more cruciferous vegetables, this would also be a delicious way to usher in the new year.

Raw brussels sprouts at midnight, anyone?

P.S. Napa Cabbage Broccoli Slaw with Brussels Sprouts, Radishes, and Creamy Dijon Dressing and Swiss Chard Cabbage Salad with Garbanzos, Broccoli Stems, and Cottage Cheese.

© FarmgirlFare.com, where it's all about the food—and the cute. And if craving more than crunch, you'll find links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.

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