Raw Brussels Sprout & Carrot Salad

BrusselsCarrotSalad11 Brussels sprouts are like adorable mini cabbages. Raw - they taste like cabbage too. Yum! My 10 year old self would have cringed at this salad, but thankfully I grew up and developed a taste for real food, and I'm so grateful for that!

Brussels, carrot, parmesan and toasted walnuts + A yummy lemony garlic dressing = A simple and refreshing salad. Bright and flavorful, perfect for Spring. I know, I said the S word...

I won't tell you guys how I'm leaving for sunny California in 21 days. Really, I won't mention it. I don't want anyone to get jealous...

Back to this salad. We had it as a side for dinner with {thankfully} a pile of leftovers. I was counting down the minutes for lunch the following day so I could eat it again. That good. But I really, really love my veggies, and the cute mini cabbages that are Brussels sprouts. :)

Side note: No, I'm not spelling Brussels sprouts wrong. There is an S at the end...which many leave off...which means this recipe will rarely come up in a google search...which means hardly anyone will see it...or make it...which is a shame because it's so so so good. So basically I am typing to no one right now...

So for the 3 of you that are here, hello and good day :)


Raw Brussels Sprout & Carrot Salad
Recipe Type: Side/Salad
Author: Laurenda Marie & DCB
Prep time:
Cook time:
Total time:
Serves: 6
  • For the Salad
  • 1 bunch brussels sprouts
  • 3 large carrots
  • 1/2 cup parmesan cheese, shredded
  • 3/4 cup walnuts, chopped
  • For the Dressing
  • 1/2 cup extra virgin olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp white balsamic vinegar
  • juice of half a lemon
  • zest of full lemon
  • 1/2 tsp granulated garlic or 1 minced garlic clove
  • 2 tsp honey
  • 1 tsp salt
  • pepper to taste
  1. For the dressing, whisk together olive oil, lemon juice, lemon zest, vinegars, garlic, honey, salt & pepper and set aside
  2. Rinse the Brussels sprouts, remove hard ends, and pull off any yellow outer leaves
  3. Thinly slice and place into a medium bowl
  4. Rinse and peel carrots. Julienne using a mandolin (or slice thin by hand) and place into bowl with Brussels sprouts
  5. Add grated parmesan cheese and mix together
  6. Drizzle dressing over salad and toss to evenly coat
  7. Cover the salad with saran wrap and chill in fridge until ready to serve {best if chilled at least 4 hours}
  8. Before serving, toast the walnuts in a fry pan over medium heat, about 5 minutes, and incorporate into salad