This recipe is so easy, tossed in a orange chai dressing that you’ll want to have extra of because it’s delicious enough to add to future salads as well. In addition to the ingredients, you’ll need a chopping board and knife, grater, large bowl, and mason jar or salad dressing container. A food processor to shred the raw brussel sprouts is optional but not necessary if you’re open to hand chopping them into quarters. The orange chai dressing can be stored in the refrigerator for up to a month in a closed mason jar. This recipe is a great side dish to share at potlucks and holiday meals and can be portioned out to at least 8 people. I know the salad dressing is good when the people I shared this dish with asked me for the recipe.
Many are not use to eating raw brussel sprouts. To keep the salad crispy and fresh, I’d recommend serving immediately or waiting until you’re about to eat your individual portion before adding the salad dressing. The brussel sprouts are succulent alone. The dried cranberries add a bit of sweet juice to the salad. The raw slivered almonds add a earth crunchy texture. And the orange zest adds subtle flavor and color.
Raw brussel sprouts are one of the world’s healthiest foods. They are great for your immune system, the anti-inflammatory system and your antioxidant system which means your quality of life will be better indulging in this superfood. They are high in vitamin K and C and help to prevent cancer and rejuvenate your cells, eyes and bones. They are also high in fiber and other vital vitamins and minerals that helps our digestive tract, immune system and blood pressure to better regulate itself. Your body and taste buds will thank you after you eat this salad.