Shaved Brussels Sprout and Cauliflower Salad

So, I have an analytics thing for this blog. I have no concept of how it works (obviously), but it tells me how many hits I’m getting and where my traffic is coming from. I like it because it’s fancy looking and it makes me feel popular. Or it did until somebody recently explained the difference between “hits” and “unique views,” which was a devastating knowledge bomb. Talk about killing my vibe. I suppose deep down I always knew the numbers were too good to be true. And unless I have hoards of friends hiding out at some place called prostituki.eu, I’m guessing this stat counter doesn’t do a very good job of weeding out spam. Disappointing.

Despite its shortcomings, one of the fancy little tricks that my analytics thingy does do well is provide me with a list of Google searches that lead people to this blog. Needless to say, I am endlessly entertained by the results. Below are some of my favorites. I included answers in case any of you have similar queries…

How to start a diet on Super Bowl Sunday

I’m so glad you asked.

Is there such a thing as a healthy burrito?

Yes, yes there is…

Can I eat pizza and lose weight?

Debatable, but you should try these

Anxiety food

I’ve got you covered.

Brownies with crack

These may or may not be what you were looking for.

Put my boyfriend on a diet?

Boom. Dude Diet to the rescue.

I want to be more domestic

Don’t we all! Good thing you found this blog.

I am thrilled that Google has led so many poor, unsuspecting people to this blog! I can only hope that they found what they were looking for. While all of these searches were goodies, one has really stuck with me:

Cooking stresses me out.

Thank God this anonymous kitchen-phobe’s search led them to to me. You know I’m all about helping people become a little more comfortable practicing their culinary skills. I can also relate to feeling panicky about cooking, since I myself was a hot mess in the kitchen back in the day. However, as I’ve said many times before, cooking doesn’t have to be stressful. With the right attitude, appropriate recipes, and a low to moderate amount of alcohol, cooking can be quite relaxing. Throw some Beiber into the mix, and you might even have fun.

I know, I know, easier said than done. That is why this week I have chosen a recipe that caters to the “cooking stresses me out” crowd in addition to all of you fabulously skilled domestic god(desses). And what could be less stressful than a recipe that doesn’t involve any actual cooking? Allow me to present: Shaved Brussels Sprout and Cauliflower Salad.

This salad is a 10-minute, no-cook miracle that’s perfect for spring. If you’re skeptical about raw Brussels sprouts, don’t be. I promise they aren’t at all bitter, and they have a wonderful crunch that makes for an ideal salad base. The pomegranate seeds add just the right amount of sweetness, which is balanced out by the salty pecorino Romano. Thanks to this medley of fresh flavors, a drizzle of good olive oil, some lemon juice, and a little salt and pepper are all you need to dress things up.

In addition to being awesomely delicious, this bright salad is a nutritional powerhouse. It’s packed with fiber, antioxidants, and enough cancer fighting nutrients to sink a ship. This is something that you can feel really good about taking down so close to beach season, friends. And, in case you didn’t notice, it is very pretty to look at.

Shaved Brussels sprout and cauliflower salad is the perfect unfussy side dish to serve with grilled meat and fish, and it can easily be made in advance. If you’re looking for a stress-free entertaining option, try it with some salt and pepper chicken and a crisp white wine. It also makes a great healthy snack or a satisfying light lunch. So relax, have a cocktail, and take ten minutes to discover the joys of no-cook cooking. You’ve got this.

Shaved Brussels Sprouts and Cauliflower Salad: (Serves 4)

Ingredients:
3 cups shaved Brussels sprouts
3 cups shaved cauliflower (about ½ head, stem removed)
¾ cup walnuts
¾ cup pomegranate arils
¼ cup freshly grated pecorino Romano
1½ tbsp extra virgin olive oil
2 tbsp lemon juice
Salt
White pepper

 

Preparing your salad:

-Wash your Brussels sprouts well and remove any dirty/discolored leaves. Holding your sprouts by the root, carefully shave them using a mandolin. Obviously, you can use a sharp knife, if you are not in possession of a fancy mandolin.

-Wash you cauliflower and carefully shave the florets using your mandolin/knife.

-In a large bowl, combine the shaved Brussels sprouts and cauliflower, walnuts, pomegranate arils and pecorino Romano.

-Add the olive oil and lemon juice and toss to coat your salad. Season with salt and pepper to taste. “No-cook” cooking at its finest!

Shaved Brussels Sprout and Cauliflower Salad

Yield: 4 servings

Ingredients

  • 3 cups shaved Brussels sprouts
  • 3 cups shaved cauliflower (about ½ head, stem removed)
  • ¾ cup walnuts
  • ¾ cup pomegranate arils
  • ¼ cup freshly grated pecorino Romano
  • 1½ tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • Salt
  • White pepper

Instructions

  1. Wash your Brussels sprouts well and remove any dirty/discolored leaves. Holding your sprouts by the root, carefully shave them using a mandolin. Obviously, you can use a sharp knife, if you are not in possession of a fancy mandolin.
  2. Wash you cauliflower and carefully shave the florets using your mandolin/knife.
  3. In a large bowl, combine the shaved Brussels sprouts and cauliflower, walnuts, pomegranate arils and pecorino Romano.
  4. Add the olive oil and lemon juice and toss to coat your salad. Season with salt and pepper to taste.
http://domesticate-me.com/shaved-brussels-sprout-and-cauliflower-salad/

 

I am thrilled to be part of Food Network’s Sensational Sides event this week. Relax and check out these other wonderful peeps’ “No-Cook” recipes below.

Jeanette’s Healthy Living: Mixed Fish Poke Tower
Feed Me Phoebe: Smoked Tofu Summer Rolls
The Cultural Dish: Caprese Salad
Cooking With Elise: Good for You Guacamole
Napa Farmhouse 1885: Cilantro, Ginger and Garlic Dip
Weelicious: Avocado Honey Dip
Made By Michelle: Swiss Chard Pesto
The Sensitive Epicure: No-Cook Vietnamese Spring Rolls

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  • I am SO boring when it comes to making salads, which is probably why I’m not a salad person. But this could be a game changer. I can’t wait to make this! Thanks for sharing 🙂

    • True Confessions: Ive already made this salad twice this week. You’ll love it, and it’s SO easy!

      p.s. checked out your blog and loves it.

  • This looks delicious and so simple/no-cook, just how I like it! love both Brussels sprouts and cauliflower, I will try this! thanks for sharing 🙂

  • Jennifer Marshall

    I found this post looking for a brussel sprout and cauliflower side dish for thanksgiving. This looks great! Since I wont have time to make it ahead of time, and you created the recipe, do you think substituting the pomegranate seeds for dried cranberries would make it more fall/thanksgiving? Or should I just leave it as is?

    • Serena_Wolf

      Jennifer- I still eat pomegranate all the way through the holiday (they’re in season!), but I think dried cranberries would be awesome. They would definitely add a little bit of heartiness to the dish, which is great at Thanksgiving, especially if you don’t have cranberries in a lot of other side dishes (other than the obvious cranberry sauce). Either way, it will be delicious, and potentially the healthiest thing on the table!

      • Jennifer Marshall

        Thanks! Its exactly what I was looking for!