As hard as we all fell head over heels for kale, get ready to fall even harder for brussels sprouts. Sure, the name isn't so sexy, and most of us wouldn’t touch them as children. But take it from us, this comeback veggie deserves another chance (admit it: you didn't really love kale the first time you tried it either). Brussels sprouts belong to the same cruciferous family as cauliflower, broccoli, cabbage, and bok choy — so just like their cousins, they deliver a megadose of antioxidants and anticancer compounds.
While they're addictively good roasted or transformed into chips, the hottest way to enjoy them right now is a lot cooler than you'd expect: in shredded brussels sprouts salads, which are taking the place of kale salads on trendy, health-conscious menus everywhere. If you find the leaves a bit too firm for your liking, you can tenderize them by lightly blanching before tossing in salads. Or, "massage" them with a light dressing and let them marinate until softened. We love the leaves dressed in light, citrusy vinaigrettes and mixed with equally crunchy add-ins like shredded cabbage or carrots, chopped kale, cubed apple or pear, walnuts or almonds, sunflower seeds, and cranberries.
Taste the Trend:
