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Fresh Brussels Sprout Salad

If you hate overcooked Brussels sprouts, this raw salad might change your mind.

Chef Daniel Orr poses with his Fresh Brussel Sprouts Salad.

Brussels sprouts are one food that everyone seems to have an opinion about: they either love ‘em or hate ‘em. Personally, I love Brussels sprouts!

Even if you’ve had bad experiences with Brussels sprouts in the past, give this raw salad a try — I think it’ll change your mind.

Fresh Brussels Sprout Salad

Serving Size: Serves 4-6 folks


  • 1 1/2 pound Brussels sprouts, freshest you can find
  • 3 tablespoons extra-virgin olive oil
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon fresh thyme leaves
  • 1/3 cup fresh scallions or chives, minced
  • 1 teaspoon dijon mustard
  • 1 teaspoon minced garlic
  • 1 1/3 cups toasted sunflower seeds
  • 1/4 cup parmesan cheese
  • pinch of red pepper flakes
  • salt and pepper to taste

Cooking Directions

  1. Shred the Brussels sprouts thinly using your sharpest knife or a kitchen mandolin.
  2. Five minutes before serving, place the shredded sprouts in a large mixing bowl and toss with the remaining ingredients being careful not to break up the sprouts too much.
  3. Taste and adjust the seasoning with salt and pepper.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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