Stephanie Achar Recipe: Raw Brussels Sprouts With Artichokes And Parmesan
Move over kale and avocado - there's a new superfood this winter. Fall in love with Brussels sprouts with the raw salad recipe by Culture Whisper food writer Stephanie Achar
RAW BRUSSELS SPROUTS WITH ARTICHOKES AND PARMESAN
Who likes Brussels sprouts? I certainly wasn't a big fan until I tried them raw. They taste amazing with no bitterness when uncooked. This salad is packed with fibre, lots of antioxidants including vitamins C, E, A, K and plenty of minerals. What's not to like?
For the salad:
500 grams Brussels sprouts
For the dressing:
4 tbsp olive oil
2 tbsp apple cider vinegar
Blend the Brussels sprouts with a food processor or chop into very thin slices.
Steam the artichokes for 25-35 minutes (or, if you're pressed for time, use good quality artichokes from a jar). Chop them up and mix with shredded Parmesan and the raw Brussels sprouts.
Make a dressing by mixing 4 tbsp of olive oil with 2 tbsp of apple cider vinegar and sea salt and pepper. Combine all and enjoy!
vegetarian; vegan; free from gluten, dairy and refined sugar
STEPHANIE ACHAR RECIPES
Foodie and nutrition expert Stephanie Achar has worked with Conde Nast Traveller, Vogue, Elle and Marie Claire. She is currently studying Nutrition and has teamed up with Culture Whisper to create a series of seasonal, wholesome and delicious recipes.
See more of Stephanie's recipes on Instagram.