- 4 cup Brussels sprouts, ends removed and thinly sliced
- 2 tbsp sesame seeds
- 2 tsp sesame oil
- 1 tbsp seasoned rice vinegar
- 1/8 tsp salt
If you’ve never tried eating raw Brussels sprouts, give this recipe a try. It also works with other thinly sliced or shredded cruciferous vegetables such as kale, cabbage, or turnips.
1. Place the Brussels sprouts, sesame seeds, sesame oil, vinegar, and salt in a bowl and mix thoroughly.
2. Cover and let sit at room temperature for at least 15 minutes and up to 3 hours. Serve at room temperature, or refrigerate and serve chilled.
Yield: 4 servings
Nutrients per serving:Calories: 88; Total fat: 5 g; Saturated fat:
(Tbsp = tablespoon; tsp = teaspoon; g = gram(s); mg = milligrams; mcg = micrograms)
Recipe courtesy of The Pescetarian Plan by Janis Jibrin, recipes by Sidra Forman (Ballantine Books, 2014).