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Raw Brussels Sprouts Salad with Toasted Seeds

This salad features thinly sliced raw Brussels sprouts as the main ingredient, tossed with toasted seeds for added crunch and nutty flavor. The dish emphasizes a fresh, robust texture with a slightly sharp bite from the raw sprouts, finished with simple seasoning for a minimalist presentation.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Modern/Raw
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 4 cups Brussels sprouts trimmed and thinly sliced
  • 0.5 cups mixed seeds (e.g., sunflower, pumpkin) for toasting
  • 2 tbsp olive oil for toasting seeds
  • to taste salt
  • to taste black pepper

Equipment

  • Sharp chef's knife
  • Mandoline or slicing tool
  • Toasting pan or skillet
  • Mixing bowls
  • Spatula or spoon

Method
 

  1. Use a sharp chef's knife and a mandoline to thinly slice the trimmed Brussels sprouts into fine strips. Place the slices into a large mixing bowl.
  2. Heat a dry skillet over medium heat and add the mixed seeds. Toast, shaking the pan frequently, until the seeds are golden and fragrant, about 5-7 minutes. Remove from heat and set aside.
  3. Add 2 tablespoons of olive oil to the skillet used for toasting seeds and heat over medium until shimmering. Add the toasted seeds back to the pan and toss to combine, allowing their flavors to meld for 1 minute. Season with salt and black pepper to taste, then transfer mixture to the mixing bowl with the raw Brussels sprouts.
  4. Gently toss the mixture in the bowl until the shredded Brussels sprouts are evenly coated with the toasted seeds and oil. Serve immediately for a crisp, fresh salad texture.