Shaved Brussel Sprouts Salad | High Fiber Recipes
You know those recipes you don’t even need to see to make anymore? Shaved Brussel Sprouts Salad is one of those for me. It is packed with an explosion of flavor, crunch and yumminess. While I lived in Boulder I found the version at Whole Foods, then realized the dairy wasn’t supporting me. I stumbled on the salad at Sprouts grocers (that’s not confusing when talking about Brussel Sprouts at all), and it was better but still had dairy in it. My love-affair with this salad had me buying at the store every once in a while even though I knew it wasn’t great for me.
Then I found a recipe, tweaked it to make it void of food sensitivities… and Wa La! It’s good to share so here you are!
This salad has been one that I rotate and make maybe once a month. (It’s a big batch so if you’re alone, consider making half a batch). It has also alerted me that something is wrong with my gut. Kale contains what are referred to as “anti-nutrients” so as good as the micronutrients in it are for you, raw can sometimes trigger a gut reaction. Normally, my healthy gut does fine. But last summer it went right through me. Tested and found gut bacteria were off. So I supplemented with specific beneficial probiotics to optimize good/bad bacteria. I tolerate it just fine again.
Any change in your usual (or a usual/normal for you that you’ve accepted that really isn’t optimal health) requires more detective work. That kind of reaction… too slow or too fast motility… means you are not absorbing nutrients in food. Nutrients your muscle, bone or brain need, and without you can’t optimize health or body composition.
Ingredients:
- 1 bunch dinosaur Kale (stems removed), sliced
- 2 cups whole brussel sprouts, stemmed and shaved
- 1/2 cup sliced cranberries
- ½ cup plant-based parmesan cheese
- ¼ cup sliced and toasted almonds
- 1-2 T olive oil
Dressing:
- ¼ lemon juice
- ½ cup olive oil
- 2 T Dijon mustard
- 2 garlic cloves minced
- 1 tsp onion powder
- 1 tsp salt
Instructions:
Shred the kale and Brussel sprouts in a food processor. Toast almonds in 1-2 T olive oil. Add dressing ingredients to a high-powered blender to mingle flavors. When the rest of the salad is assembled, blend the dressing for as short time possible. Pour over and toss salad. Keeps for 2-3 days but will gradually wilt.
9 g fiber per 1 cup serving
Why High Fiber?
There’s a post you’ll want to locate to get the full monty on fiber’s list of desirable traits! Stay full? Check! Blood sugar benefits? Check! Better digestion? Check!
All fiber isn’t created equal. You may be getting less than you think. Read the post to learn more.
An excerpt from the post: In new research we see that nutrition is not complete without the addition of sufficient fiber to meet gut and colon nutritional needs. Diets containing more than 50 g of fiber per day are associated with low colon cancer risk. Current dietary fiber requirements are based on cardiovascular health ignoring needs for colon health. Add to that the benefits of fiber for weight loss support, and you have a persuasive argument for fiber.
Questions? There is an abundance of content in blogs, podcasts here on Flipping 50 to help. Try the Food Flip (open select times a year) for support if you need a real shift in your dietary habits.
Make this Shaved Brussel Sprouts Salad? Add any personal touches? Comment below!
Flipping 50 Member? This is also known as Kale Brussel Sprouts Salad inside your members 400 vetted-recipe file!
