I started making this salad years ago when I was eating raw.  If you want it to be truly raw, in the diet sense, omit the mustard and use ground mustard seed instead to taste.  The cutting of the Brussel sprouts takes diligence and perseverance but don't give up.  


  • 4 cups Brussel sprouts, thinly sliced
  • 1/2 cup raisins
  • 1/3 cup pumpkin seeds
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 Tbs lemon zest
  • 1 tsp Dijon mustard
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp coriander
  • 1/4 tsp cayenne pepper

Begin by making the dressing.  Add lemon juice to a large bowl.  Slowly add in the olive oil while whisking continually.  Add the garlic, mustard, lemon zest, and spices, continuing to whisk until combined.  Add the Brussel sprouts, raisins, and pumpkin seeds to the bowl and toss until thoroughly coated in the dressing.  Allow to sit for 10-15 minutes.