Shredded Brussel Sprout Salad with Cumin Grapefruit Vinaigrette

It’s been an insanely busy Tuesday – I think I have gotten more done just today than I have in weeks! Suffice it to say, I’m ready to curl up on the couch with a glass of wine and an easy dinner before faceplanting straight into bed. On the menu tonight? This salad…which I already had for lunch. What can I say? When I like something, I want it all the time.


It’s no secret that I am completely obsessed with brussel sprouts and would eat them every, single, day if I could. Today, I decided to even further solidify my undying sprout love with this shredded brussel sprout salad. I normally stay away from salad in the winter but the caramelized onions and toasted almonds make this salad winter-worthy, even if it does feel like spring today!

If you’ve never had shredded brussel sprouts, get ready for a serious treat. When sliced whisper thin, these little mini cabbages are crunchy, slaw-like ribbons just begging for a yummy dressing. The best part? This recipe makes leftovers for days – just keep the dressing and almonds separate and dress immediately before eating. Now, my couch is calling my name!

Shredded Brussel Sprout Salad with Cumin Grapefruit Vinaigrette

Yields: 6-8 servings

1 lb. brussel sprouts, very thinly sliced

1 medium onion, very thinly sliced.

2 Tbsp. olive oil

½ cup slivered almonds, toasted


1 grapefruit, juiced

½ tsp. grapefruit zest

¼ tsp. fresh ground black pepper

½ tsp. sea salt

¼ tsp. ground cumin

1 Tbsp. maple syrup

3 Tbsp. apple cider vinegar

¼ cup olive oil
1. Add olive oil to a large pan and heat over medium-low heat. Add thinly sliced onions and cook, very, very, slowly on low heat until caramelized. This takes awhile, so you can do this ahead of time! Once they’re finished, shut off the heat and set aside.
2. Rinse and clean your brussel sprouts. Slice them very thinly with a sharp knife or use a mandoline.
3. Toast your almonds with a pinch of salt in a toaster oven, oven at 325, or in a warm dry pan for a few moments. They toast quickly so don’t go far! You should just be able to smell them and they should be very lightly browned. Set them aside.
4. In a large bowl, combine the shredded sprouts, onions, and almonds. Add a pinch of salt and mix to combine.
5. In a mason jar, add all dressing ingredients expect olive oil. Give it a shake! Add the oil in and shake vigorously.
6. Plate your salad and drizzle some dressing over the top, shaking the dressing if it’s separated. I don’t recommend dressing the salad ahead of serving time – it may make the sprouts taste a bit off. Add some tofu or salmon for a complete dinner or lunch!


(Stir “No-Fry”) Rice Salad

I know – you’re looking at the title of this post going “Seriously. A salad. With rice.” and thinking I must just be really  busy and in need of post material.  But hear me out….

This is rice salad.  Well, I suppose salad isn’t the best word for it – it’s more like cold stir fry. But without the “fry” part, so more like cold stir no-fry rice salad. That’s a mouthful, but we’ll work with it.  Anyways, back to the salad.

It is full with lovely veggies, healthy brown rice, and filling lentils. It’s really all about the dressing though.   It’s creamy and spicy and just a touch sweet. It’s perfect for hot summer days when even the thought of coming near a stove is enough to induce heat stroke and sending you running in search of the first margarita you can find. It also makes amazing leftovers.  I suggest making a double batch and having some leftover for lunch throughout the week.

Plus you can use your farmer’s market finds that have been taking up space in your crisper drawer – like kohlrabi.

Yes, it kind of looks like the vegetable that aliens would eat.  The taste of kohlrabi is a mix between mild cabbage and turnip.  It’s surprisingly tasty and refreshing. I encourage you to try it out.

This salad is also great “pre-emptive” food.  What do I mean by that? I mean it’s a healthy dish, that keeps you full, and that you can feel good about eating before you stuff your face this weekend at a food festival.  Or at least it makes me feel a bit better.

Stir “No-Fry” Rice Salad

Yields: approx. 3 medium servings or enough for a very hungry yoga fanatic and culinary student


1 cup cold brown rice

1 cup cold lentils

* You can make these beforehand or sub any grain + protein source that you have on hand!

1/2 cup carrots, julienned (or cut into matchsticks)

1/2 cup kohlrabi, julienned (or cut into matchsticks)

1 large handful of sugar snap peas

1 cup broccoli florets, lightly steamed (pop them in a bowl, in the microwave, with 2 Tbsp of water and heat for 2 minutes until tender)

1/2 onion, small diced (this will be cooked)

2 cloves garlic, minced (this will be cooked)

1 Tbsp coconut oil or other light tasting oil

1. Heat a pan over medium heat with coconut oil (or other oil).  Add onion and saute about 3 minutes until they are translucent.  Add in your mince garlic and saute another 2 minutes until you start to smell them.  Turn off heat and set aside.

2. While your onion mix is cooling, prep all your veggies.

3. Once your veggies have been prepped (including steaming the broccoli), get your dressing ready. *Recipe below

4. Add veggies, rice, and lentils to a large bowl.  Pour over dressing.  Mix until evenly coated.

5. Refrigerate for 30 minutes so the flavors really have time to come together.


2 Tbsp tahini

1 Tbsp rice vinegar

2 Tbsp tamari (gluten-free soy sauce)

1/2 Tbsp sriracha or other chili paste (reduce or increase this to your liking, this makes it pretty spicy)

1/4 tsp ground ginger

1/4 tsp ground cumin

1/2 tsp honey (or agave nectar)

1. Whisk all of the ingredients together until comibined.