At every family meal I make sure to serve some raw vegetables in addition to the cooked ones. You will be surprised by how much you like this crunchy salad of raw brussels sprouts.
This recipe appears in Paula Shoyer’ newest book The New Passover Menu.
1 pound (450g) brussels sprouts (preferably larger-size ones), ends trimmed, 2 outer layers of leaves removed
3/4 cup (115g) whole almonds, toasted (see box, page 34)
1/2 small red onion, chopped into small pieces (about 1/4 cup/40g)
3 Tbsp (45ml) fresh lemon juice (from 1 lemon)
1/4 cup (60ml) extra virgin olive oil
1 Tbsp honey
1/8 tsp salt
1/8 tsp black pepper
Cut the brussels sprouts in half the long way, from the stem end to the top, and thinly slice. Place the sliced sprouts in a bowl.
Roughly chop the toasted almonds and add to the bowl, along with the chopped onion.
In a small bowl, whisk together the lemon juice, oil, honey, salt, and black pepper. Pour the dressing over the salad and toss.