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Vegan Brussels Sprouts Salad
After the geniuses behind West Hollywood, CA’s Crossroads Kitchen (Tal Ronnen and Scot Jones) stopped by the VegNews HQ Monday, we thought it was only appropriate to share one of our favorite recipes from their new cookbook, Crossroads. This recipe combines Brussels sprouts, pine nuts, and za’atar for a healthy fall dinner or a fantastic side at any Thanksgiving feast. One bite of this flavorful raw salad and your friends and family will be Brussels sprouts believers.
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Serves 4
What You Need:
1 pound Brussels sprouts (about 30), tough outer leaves discarded and stem ends trimmed
4 baby rainbow carrots
Finely grated zest and juice of 2 lemons
1 tablespoon za’atar
3 tablespoons olive oil
Salt and pepper
1/4 cup pine nuts, toasted
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What You Do:
1. Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.

2. Using a mandoline or a very sharp knife, slice Brussels sprouts and carrots as thin as possible. Put them in the ice bath for 5 minutes to crisp them up.

3. Drain sprouts and carrots in a colander and pat dry. Transfer to a mixing bowl. Add lemon zest and juice, za’atar, and oil; season with salt and pepper, and toss with your hands to coat. Sprinkle in pine nuts and toss again to combine. Allow to stand for 15 minutes before serving.

Photo by Lisa Romerein
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