By Laurenda Marie Bennett

Brussels sprouts, carrots, parmesan and toasted walnuts plus a yummy lemony garlic dressing equals a simple and refreshing salad.

It’s bright, flavorful and perfect for spring and summer.

Laurenda Marie Bennett loves to cook and entertain in spring and summer. (Photo: Brent Taylor Photography)

Brussels sprouts are like adorable mini cabbages.

Eaten raw, they taste like cabbage, too. Yum!

My 10-year-old self would have cringed at this salad.

However, thankfully I grew up and developed a taste for real food, and I’m so grateful for that!

This is the perfect salad to accompany your next BBQ, or serve as a side dish at dinner!

It's guaranteed to be a hit for all, while delivering nourishment through a plethora of vitamins and minerals.

Raw Brussels Sprout and Carrot Salad

Recipe type: Side or salad
Prep time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Serves: Six people

Serving up this Brussels Sprout Carrot Salad would be perfect for your next gathering. (Photo: Laurenda Marie Bennett/

For the salad

  • 1 bunch Brussels sprouts
  • 3 large carrots
  • ½ cup parmesan cheese, shredded
  • ¾ cup walnuts, chopped
  • For the dressing

  • ½ cup extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon white balsamic vinegar
  • juice of half a lemon
  • zest of full lemon
  • ½ teaspoon granulated garlic or 1 minced garlic clove
  • 2 teaspooons of honey
  • 1 teaspoon salt
  • Pepper to taste
  • Instructions

  • For the dressing, whisk together olive oil, lemon juice, lemon zest, vinegars, garlic, honey, salt & pepper and set aside.
  • Rinse the Brussels sprouts, remove hard ends, and pull off any yellow outer leaves.
  • Thinly slice and place into a medium bowl.
  • Rinse and peel carrots. Julienne using a mandolin (or slice thin by hand) and place into bowl with Brussels sprouts.
  • Add grated parmesan cheese and mix together.
  • Drizzle dressing over salad and toss to evenly coat.
  • Cover the salad with saran wrap and chill in fridge until ready to serve (best if chilled at least four hours).
  • Before serving, toast the walnuts in a fry pan over medium heat, about five (5) minutes, and incorporate into salad.
  • Laurenda Marie Bennett authors the cooking blog Laurenda Marie and is a contributor on food and cooking for 100.5 The River the second and fourth Wednesday of each month. You can follow Laurenda on Facebook, Twitter, Pinterest, Instagram and Google+.