Articles & Recipes

Brussels Sprout and Celery Root Salad (diabetes-friendly)

November 3, 2018

People rarely use Brussels sprouts raw, which seems a shame as they have a very delicate flavor. This is a filling salad your guests will rave about!

Ingredients Makes 1 serving

1 cup Brussels sprouts, trimmed and finely sliced 250 mL
1⁄2 cup coarsely grated peeled celery root 125 mL
Juice of 1 lemon, divided
1 tsp grated or prepared horseradish 5 mL
1 tbsp light mayonnaise 15 mL
Freshly ground black pepper
1 to 2 tbsp boiling water 15 to 30 mL
1 cup arugula or lamb’s lettuce 250 mL


  1. In a large bowl, mix the Brussels sprouts with the celery root. Sprinkle with half of the lemon juice.
  2. In a small bowl, mix the horseradish with the mayonnaise. Season with pepper to taste, then thin with boiling water to desired consistency.
  3. Pour dressing over salad and toss to coat. Taste and add more pepper and lemon juice, if desired.
  4. Just before serving, toss in the arugula.


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