I've had them as leaves, or sliced very very thinly. I'm usually somewhat adventurous when it comes to salads, but - even liking Brussels sprouts, I find them a bit chewy and slightly bitter raw.

I make a delicious raw brussels sprouts salad based on a recipe I got from Etsy, back when they were doing workshops. It uses Fuyu persimmon (the hard persimmons, sometimes called Sharon fruit), Feta and pecans. The secret is to shave the brussels sprouts very thin. https://blog.etsy.com/en/shredded-brussels-sprout-salad/

I shred them and they become like cole slaw only not quite as sweet as cabbage. I eat them like that all winter. Love the salads with them and dried cranberries and some nuts like pistachios with a vinaigrette dressing. Sometimes some blue cheese crumbled, or parmesan shredded in, too.

My nephew is fond of Brussel sprouts in a salad and uses them often. I pass :-)) I adore them but only cooked. Raw, I find them to be tough and bitter.

You could use them in a salad cooked. Or cook them and bring them to work in a thermos.

My teeth couldn't take all that chewing!

And yes - I imagine it would be a lot like eating raw kale - not very tasty, IME.

I like to saute the sprouts, cut in half, in browned butter with some strips of lemon &/or orange peel, salt & pepper and a sprinkle of coriander, until just cooked and lightly browned. They're very good cold this way too.

Nope, not raw kale OR Brussels sprouts for me. I tried to like kale and we even planted some in our garden a few years ago, but it's way too bitter for me. As for Brussels spouts: All my life I gagged at the thought of them but I adore them now but only roasted in an oven meal along with other veggies at high heat in olive oil and many herbs.

I've only had raw Brussels Sprouts in chopped salad kits, and I love them! I've not sliced them myself, but the trick seems to be to slice them very thinly, vertically. These kits have a number of other 'greens', too, so it's hard to tell, but I imagine the tough outer leaves are removed before slicing.

Now I think I will go on a search for a recipe for Brussels Sprout salad. . . . . .

Rusty

You can cook kale the same way as brussels sprouts.

Fresh (not old nor overgrown) kale shouldn't be bitter. Another way - try sauteing an onion or two in a large saucepan until translucent, not brown, and then add chopped and de-stemmed kale. If you want to use the stems, cut into shorter pieces and throw them in with the onions at the beginning

Saute the kale leaves a few minutes until bright green and reduced in size, add just enough water for steam, reduce the heat and cover. Enjoy after it steams about 5 minutes or even up to 10. Simple and delicious. Make an extra amount, it's good served cold another day as a leftover replacing a salad.

When I shred the sprouts, I pull out the tough cores. Once you dress it with some acid (like a lemon vinaigrette), it softens almost immediately and is not tough or bitter. It's really a lovely salad ingredient, you just have to treat it right.

Well, maybe I'll have to try Brussels raw now. I'll shave it into very thin pieces and use a lemon vinaigrette. I was probably using pieces that were too large and therefore tough.

What time tomorrow is dinner, beesneeds. All sound great, I'd be happy with any of those dishes.

For the last one, you can also take the cut brussels sprouts and beets and roast them in the oven instead, first tossing in olive oil and sprinkling with a little salt. Roasting seems to develop sweetness in both, more so than steaming. Good either way.

I think the extreme bitterness may be one of those genetic things. The outer leaves can be removed then try one of the inner softer leaves. If still bitter you may be one of the people who should pass on it. It could be similar to some other things like tomatoes where people can not eat them raw but when cooked there is no problem. I used to raise my eyebrows when someone would tell me they could not eat tomatoes but would then bring pizza or a pasta dish with tomato sauce of some kind. Then I realized there was something in the cooking that changed whatever was causing the digestive problems.

I find they need to be par boiled a bit. One Thanksgiving, two of us who brought salad brought Brussels sprouts salads. Mine called for a quick boil and then a cold water shock before making the salad. Hers were entirely raw. Mine was the better salad by far because of that boil and shock.

Okay, people. I'm hungry now. You've given me lots of ideas and techniques to consider. I'll have DH pick up some Brussels sprouts and other ingredients to add to a slaw.

I roast Brussels , beets , sweet potatoes and turnips in a hot oven with olive oil and balsamic vinegar and they are as sweet as candy with a yummy glaze.

I would probably shred Brussels sprouts thin, and use them as a minor, non-dominant salad ingredient.

Yum to all ideas.

Slice very thinly and vinegar lightly?

Elmer, stop by and pick me up on your way to Beesneeds, please!

I have used raw cabbage for snacks. Remove the outer leaves and wash the cabbage head. Slice off a chunk and apply salt and black pepper to taste to the cut face. Munch away.

Raw tomatoes make a good snack. Wash the tomato and core out the stem end. Thick slice the tomato and apply salt and black pepper. Its best to wait just before eating to cut the tomato. (No peeling required.)

I can't help you with raw sprouts.......but if you get fed up with cold food, try one of these. I use one in cold weather. I take pasta, baked potato, leftovers.....

https://www.amazon.com/s?k=heated+lunch+boxes+for+adults&crid=VB0SG1UTRFXW&sprefix=Heated+lunch+%2Caps%2C404&ref=nb_sb_ss_ts-apa-p_1_13

Sorry, I can’t comment on Brussels sprouts. Recently, my lunch of choice in quinoa salad. I typically add black beans, various vegetables ( carrots, bell peppers, onions), fresh herbs (cilantro, basil or parley) and a homemade dressing. A batch keeps all week. Lots of recipes from Mr. Google.

Ratherbesewing, I came across similar recipes firing my search yesterday and I might try something like that. I'm interested in fixing lunch at the beginning of the week and just grab and go each morning. One less thing to spend time on every day.

OT, but could you pass along the low carb Salat Olivier? It's one of my favorite salads and I would love a less caloric version.

PS We have Brussels sprout slaw a lot this time of year. I really like it. Trader Joe's has a bagged version if you want to try it out before making it yourself.

Zalco, thanks for the tip. I may just make a trip to Trader Joe's.

I've made the fake Salat Olivie(r) for several gatherings to give us low carbers an extra choice, but everyone likes it, even those who say they don't like cauliflower. The only thing I change is that I use frozen peas instead of canned. I hope you like it.

Salat Olivie(r)

Sorry only one comment from me about Brussels Sprouts

Yuck

Cauliflower is a great substitute for potatoes in salat olivier.. I would also recommend trying turnips instead of potatoes too. Turnips are a great potato sub in a lot of dishes.

You asked for other ideas - I am very fond of the Moroccan couscous salad that used to be sold at Trader Joe's west coast stores (the one sold here wasn't the same).

Whole wheat couscous prepared with a little garlic in the cooking water, tossed with diced green onion, diced sweet red pepper, chopped parsley, raisins (plumped up when the couscous was prepared), and pine nuts, dressed with lemon juice and olive oil, salt & pepper. It is a salad, so I add vegetables and greens as my fancy strikes me - almost always carrots. Quinoa would probably be a fine substitute or partial replacement for the wheat couscous too.