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Thursday, August 2, 2012

Brussels Sprouts Slaw with Dijon Vinaigrette

This is what food looks like when I take a night off. There is no cooking involved, no photos of the beautiful Brussels sprouts or finely chopped almonds, and no sink full of dirty dishes. But there is a delicious raw slaw, a new way to enjoy Brussels sprouts, and a whole lot of lazy fun.

This is the first time I've prepared a raw Brussels sprouts dish and it was really yummy. No soggy mushy stinky sprouts here. Only fresh, crisp, green, and tasty.

I'd like to try stuffing this slaw into a sandwich or topping it with something hot off the grill. Because it's mayo free (one of my few food repulsions) it would be a great potluck, picnic, or beach salad.

Brussels Sprouts Slaw with Dijon Vinaigrette 

1 quart Brussels Sprouts, shaved very thin by hand or on a mandolin
1 cup roasted/toasted almonds, roughly chopped
1 cup cubed fresh salty cheese, I used an aged cheddar but feta or goat would be great (leave out for vegan)
1/2 cup parsley, chopped

1 teaspoon dijon mustard
3 tablespoons olive oil
juice 1/2 a lemon
1 teaspoon sherry vinegar
1 tablespoon chopped parsley
salt and pepper

Whisk vinaigrette together in a small bowl then simply toss everything together. The slaw can sit for a few minutes out or in the fridge but don't let it rest too long as the thin sprout ribbons will get limp.

Maybe you should make this, take the night off, and hitch a ride around a summer green yard.

1 comment:

  1. This brussel sprout slaw looks so refreshing! I've shredded brussel sprouts before but then I lightly sautéed them but never had it raw.


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