This is a quick radicchio and Brussels sprout salad recipe. It’s a detox salad and it is totally delish. I love it for brunch, lunch, as a side dish, or for an appetizer. Endless options to eat this delicious salad.
First of all this salad recipe is incredibly crunchy, with delicate flavors, and fully plant-based. It is for once something different.
The combination of radicchio, Brussels sprouts, avocado, and cashew dressing is a killer !
That being said, it is a 100% raw salad.
Can you believe that raw Brussels sprouts are slightly sweet in taste? If you’ve never tried them raw, you’ve got to try this salad! Actually, Brussels sprouts are so delicate and yummy, when they are shredded thinly!
On top of it, I love the radicchio salad which has a radiant purple red pigment that brings color to your salad bowl. The bitterness is perfect with the cashew dressing that I sweeten with honey or maple syrup (for a vegan option).
Basically, this recipe needs only 15 minutes, when you have the cashew cream ready. I usually prepare some cashew dressing in advance and I keep it for few days to 1 week in the fridge.
About this so tempting dressing?
An easy dressing that will make every salad a winner (and this radicchio and Brussels sprout salad tastes so good with this dressing). It has only 3 ingredients and you can use a medium or small blender until you reach this absolutely delicious smooth dressing texture.
This dressing is made out of soaked cashews, lemon juice, and mustard. A splash of water and salt and pepper to taste.
Any other dressing ideas, that you can make easily in a whizz?
Try out my tahini dill dressing or my deliciously smooth raw mayo.
Top Tip
Cashews are sweet and so tasty ! If you soak them for at least 3 hours, you will have something deliciously creamy. The longer you soak cashews, the creamiest it will be !
Cashews are part of a healthy diet, as it is healthy fat and they are full of protein, essential vitamins and minerals. Most of all, it is packed with energy and antioxidants.
You can store your cashews in glass airtight containers and keep them as long as you need it. You could even roast them 8 minutes in the oven for a healthy snack !
If you make it
If you make my radicchio and Brussels sprout salad, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
RADICCHIO AND BRUSSELS SPROUTS SALAD
INGREDIENTS
SALAD
- 1 medium iceberg salad
- 1 small radicchio salad
- 5-7 brussels sprout
- 1 avocado, diced
- 3-4 red radishes, sliced
DRESSING
- ⅔ cup cashews, soaked - (in hot water for 2 hours or in regular water for at least 4 hours)
- ¾ cup water
- ¼ cup fresh lemon juice
- 1 ½ tsp Dijon mustard
- ¾ tsp honey - (or maple syrup if you are vegan)
- salt & fresh ground pepper to taste
INSTRUCTIONS
DRESSING
- Soak cashews in water for at least 4 hours (or 2 hours in hot water).
- Rinse cashews and pour them with 3/4 cup of fresh water into a medium (or high speed) blender along with lemon juice, mustard, honey, salt and pepper.
- Blend until very smooth. Add more water if needed.
SALAD
- Shred very finely the brussels sprouts, the iceberg and the radicchio. Put them in a large bowl.
- Shop the radishes. Stir them into the salad bowl.
- Cut the avocado in cube and add to the bowl.
- Mix the salad, add the dressing and serve immediately !
No Comments