Brussels Sprout, Shredded Chard & Radish Salad with Smoky Balsamic Dressing

By George Dryden | Serves 2

Yes, I know. Everyone hates Brussels, right? I absolutely love them, but I can also promise you that if you chop them up raw and put them in a salad, you will be more than pleasantly surprised. They are sweet and crunchy and are actually far superior than the normal, over-cooked soggy offerings we have all endured in the past. Be brave and give it a go!

For the dressing

  • 3 tbsp. extra virgin olive oil
  • 6 tsp Liquid aminos (either Braggs or Marigold)
  • 10 tsp balsamic vinegar, e.g. Aspalls Organic, not the thick sticky stuff
  • Juice of one lemon

For the salad

  • 10 brussel sprouts, halved or quartered, depending on size
  • 10 radishes, either whole or halved, depending on size
  • Bunch spring onions, finely chopped
  • Bunch flat leaf parsley
  • Half a bag watercress
  • 6 leaves rainbow chard, finely shredded
  • Half a red chilli, finely chopped
  • Large handful pine nuts or walnuts


  1. Combine all dressing ingredients together and whisk
  2. Prepare salad ingredients and place in a bowl
  3. Drizzle the dressing over the salad
  4. Enjoy

TIP: Only pour dressing over the salad you are going to eat; any spare salad will keep much better in the fridge in a sealed container if it is dry.

TIP: If you’re not sensitive to bad food combining, e.g. mixing fruit with veg, add a handful of dried cranberries for a truly festive feel!

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by George

I’m George Dryden - a slightly-off-the-wall-but-in-a-good-way journalist, blogger and almost-raw vegan. In April 2014, I graduated as a Certified Health Educator from the Hippocrates Health Institute, in Florida, USA (more about George)

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