brussel sprout slaw

Little cabbages. Because that’s what Brussel sprouts are. Don’t turn your nose up to it just because your mom didn’t love you enough to cook them properly. In this case, you don’t even have to cook them at all.

1 bag of Brussel sprouts (that’s how I’ve always found them)
apple cider vinaigrette
1 green apple, cored, sliced and peeled
handful of golden raisins

1. Cut off the stalk end of the sprouts (the white part). Put the whole bunch in a food processor set with a thin slicing blade. If you don’t have a disc with the slicing blade, you can chop it up with the main blades which will make it more like slaw instead of a shaved salad. Or do it by hand, it just takes a while that’s all.
2. Apple cider vinaigrette: in a heavy bowl, add about 1/8-1/4 cup of vinegar. Swirl in a tbsp of dijon mustard and whisk together. Add a heavy pinch of salt and slowly add whatever oil you want until it thickens up. Taste for balance and seasoning. I personally like a loose dressing that’s more acidic.
3. Take the apple slices and put them in a 300F oven with a little butter (or nothing) and salt until browned. If you want, skip this step, but it’s a nice complement to apple cider vinaigrette.
4. Mix the shaved sprouts and some combination of mayo and vinaigrette.

If you want it creamier, more mayo. If you want it more tart, add more vinaigrette. It’s up to you. Garnish with the golden raisins and/or apples. If it lacks in crunch, you might even add some toasted pistachio nuts for another layer of texture.

flavor associations for brussel sprouts
pork of any kind, especially bacon
vinegar (especially cider)
cheese (blue, cheddar, goat, etc)


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