Autumn Kale and Brussel Sprout Salad | Fall Salad | Holiday Recipes (2024)

FAQs

Can you eat raw brussel sprouts in a salad? ›

Of the myriad ways to prepare brussels sprouts, raw isn't usually the first to spring to mind. But when thinly sliced, the raw vegetable's crunchy bite adds nice texture to salad.

Kale and Brussels sprouts, vegetables in the Brassica family, are anti-inflammatory, support detoxification, provide antioxidant activity, and promote heart health.

Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate. Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes.

Sow seeds from early March to May, into prepared ground (see above), under cloches or fleece if the weather is still cold. Brussels are traditionally sown in a separate 'seedbed', rather than in the main veg plot, then transplanted in early summer, once more space becomes available.

Throw out fresh brussel sprouts that have a foul odor, yellow or wilted leaves, a mushy or slimy texture, or dark spots. Use fresh brussel sprouts within 1–2 weeks of getting them. Store the brussel sprouts in a plastic bag inside your fridge, and wash them before cooking them.

Children, the elderly, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts of any kind (including alfalfa, clover, radish, and mung bean sprouts). Cook sprouts thoroughly to reduce the risk of illness. Cooking kills the harmful bacteria.

A ½ cup of Brussels sprouts is a good source of Vitamin K (137% RDI) and Vitamin C (81% RDI) Kids, Ages 5-12 Teens and Adults, Ages 13 and up Males 2½-5 cups per day 42 - 6½ cups per day Females 2½-5 cups per day 3½-5 cups per day *If you are active, eat the higher number of cups per day.

Brussel Sprouts

They stimulate detox enzymes found in the liver and may also be protective to cells. This enzyme action helps remove toxins from the blood and support the liver. Brussels sprouts also contain antioxidants that prevent cell damage.

Cruciferous vegetables (broccoli, kale, Brussels sprouts, cauliflower, cabbage, etc.) have a very unique compound of phytonutrients that can help decrease stomach fat. The magical “fat-burning” properties of cruciferous vegetables have yet to be proved.

On the other hand, eating sprouts daily and including them in your regular diet can actually be quite beneficial because these foods contain high amounts of essential vitamins and minerals while also providing enough nutrients to make sure that your diet is balanced.

How many times a week should you eat brussel sprouts? ›

Adding even just one or two servings of Brussels sprouts to your diet a few times a week can help you meet your vitamin C needs. Brussels sprouts are high in vitamin C, an antioxidant that's important for immune health, iron absorption, collagen production, and the growth and repair of tissues.

Sprouts on the stalk will stay fresher longer than sprouts that have been picked off and sold loose. Plan on about 1/2 pound (8 ounces) of raw brussels sprouts per person.

Brussels sprouts do not come back every year, but they are actually biennial, meaning their natural life cycle is two years. If you live in a zone where temperatures do not drop below about 15° F (-10°C) you might just be able to enjoy fresh sprouts for two years from the same plant.

You can count on Brussels sprouts to support your immune system, blood and bone health, and more. Brussels sprouts are very filling and low in calories, so they are a great choice to help maintain a healthy weight. A cup of raw Brussels sprouts provides 4 grams of both fiber and protein and just over 50 calories.

Your body might not be able to absorb all the nutrients of the seeds and beans in the raw form. Cooking the sprouts slightly makes the nutrient more accessible to the body.