As a token of my love for my husband, I grew his favorite vegetable last year - Brussels Sprouts. It is an easy enough plant to grow that admittedly takes up some space - one plant gets about as high and wide as a tomato plant and takes no extra care, just the basics of dirt, sun and water. Ease of care aside, there remained the question of how to palpably prepare this vegetable, since I was raised on the bitter, overcooked version and was looking forward to changing my attitude about this mini cabbage. I chose to make it into a slaw since I prefer uncooked vegetables and like how easily a slaw comes together. The great part about this dish is that it can use any size of Brussels sprout, so if you bought a stalk, this is a perfect recipe for those smaller ones you might still want to find a use for. Toasted pecans or almonds are a great topping for this salad. This recipe serves four and could be doubled for a holiday gathering.
Brussels Sprout & Apple Slaw
by Inspired by the Seasons
- 30 medium sized Brussels sprouts - about 2 pounds
- 1 medium sized apple, grated - Pink Lady variety works well
- 2 T Apple Cider Vinegar
- 1/4 C Olive Oil
- 2 T Mayonnaise
- 2 green onions, white part chopped
- 1 tsp salt - added just before serving
Whisk together vinegar, olive oil, mayo and green onions. Shred Brussels sprouts in a food processor or thinly slice lengthwise. Toss grated apple and Brussels sprouts in bowl and mix in dressing. Refrigerate for an hour and add salt just before serving.