It seems to me that Brussel Sprouts often get a bad rap. 😦 They have an unfair stigma attached to them that they definitely don’t deserve! They are sweet when roasted and are great here in this salad shredded like a cabbage in coleslaw. Just 1 cup packs more than 100% of the RDA for vitamin K and C! So don’t pass these little guys by…gobble them up!

Shredded Brussel Sprout Salad

• 1 cup Brussel Sprouts
  

• 2 celery stalks, chopped
  

• 4-5 radishes

• 2 Tablespoon extra virgin coconut oil

• 2 Tablespoon rice wine vinegar

• 1 teaspoon garlic, minced
  

• Salt and pepper to taste

Place oil, vinegar, garlic, and S&P into a medium bowl. Whisk together. Using a mandolin, carefully shred sprouts and radishes over the bowl. Place in chopped celery and gently stir to coat. Cover and chill for at least 30 min. Eating alone or over a bed of greens.

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“A Salad For Each Week” Recipes:

1. Broccoli and White Bean Salad

2. Asian Purple Cabbage Slaw

3. Fresh and Minty Cantaloupe and Tomato Salad

4. Tangy Kale and Sweet Potato Bit Salad

5. Key Lime Corn and Black Bean Salad

6. Green Bean, Tomato, and Mozzarella Pesto Salad

7. “So Long Summer” Salad

8. Pickle Salsa

9. Gingery Broccoli and Carrot Salad

10. Mediterranean Farro Salad

11. Home Grown Kale and Pumpkin Seed Salad

12. Roasted Sweet Potato Salad with Warm Chutney Dressing

13. Cranberry and Orange Quinoa Salad

14. Southwest Ranch Dressing

15. Marinated Mushrooms

16. Fajita Quinoa

17. Caesared Brussel Sprouts

18. Fresh Argentinian Salad

19. The “New Green” Salad

20. Shrimp, Strawberry, and Feta Salad with Balsamic Chia Dressing

21. Garden Fresh Tomato and Mozzarella Salad

22. Cool Zucchini, Carrot, and Radish Salad

23. Layered Greek Salad