At every family meal, I make sure to serve some raw vegetables in addition to the cooked ones. You will be surprised by how much you like this crunchy salad of raw Brussels sprouts. – Paula Shoyer, The New Passover Menu Cookbook


PREP TIME 20 minutes      ADVANCE PREP May be made 1 day in advance
EQUIPMENT Cutting board • Knives • Cookie sheet • Measuring cups and spoons • Small bowl • Whisk
1 pound (450g) Brussels sprouts (preferably larger-size ones), ends trimmed, 2 outer layers of leaves removed
3/4 cup (115g) whole almonds, toasted
1/2 small red onion, chopped into small pieces (about 1/4 cup/40g)
3 tablespoons (45ml) fresh lemon juice (from 1 lemon)
1/4 cup (60ml) extra virgin olive oil
1 tablespoon honey
1/8 teaspoon salt
1/8 teaspoon black pepper
CUT the Brussels sprouts in half the long way, from the stem end to the top, and thinly slice. Place the sliced sprouts in a bowl. Roughly chop the toasted almonds and add to the bowl, along with the chopped onion. In a small bowl, whisk together the lemon juice, oil, honey, salt, and black pepper. Pour the dressing over the salad and toss.