I love brussel sprouts – my favorite way to eat them is oven-roasted until they’re deeply caramelized. But sometimes, like when it’s getting warmer out, you just don’t want to turn on the oven – that’s where brussel slaw comes in. I don’t like coleslaw when it’s dripping with mayo but a vinaigrette-dressed slaw is right up my alley. This slaw is satisfyingly crunchy, refreshing, and would make a great side dish for summer cookouts. Last night, it paired well with mustard-roasted salmon, but it worked just as well for a light lunch today. Bonus: brussel sprouts are a good source of fiber and vitamins C & K!
Crunchy Brussel Slaw
- a bunch of brussel sprouts (I probably used about 2 cups of whole sprouts)
- good quality olive oil (I used lemon-infused because I happen to have it on hand)
- some type of vinegar – I used rice wine because I had it in the pantry, but red wine or apple cider vinegar would work equally well
- whole grain or German-style mustard
- salt & pepper
- optional add-ins: any thinly sliced veggies (onions or shallots, carrots), avocado, toasted nuts, crumbled bacon, etc.
1. First, cut off the bottoms of your sprouts. Slice sprouts vertically. With the cut side facing down, cut halves into thin strips. [You could also do this with a mandolin if you have one.] Transfer sprouts to a serving bowl – while doing so, break up some of the sprout chunks with your fingers so you get thin strips.
2. In a small bowl, pour 2 tbsp. olive oil, 1 tbsp. vinegar, ~1 tsp. mustard, ~1 tsp. honey, and salt & pepper to taste [note: these amounts are approximate]. Whisk until emulsified. Adjust seasonings if needed (it shouldn’t be too sweet).
3. Pour dressing over sprouts and toss, adding salt & pepper to the mixture as well. Be liberal with the pepper to give it a kick. Let sit 15-30 minutes before serving to let the flavors meld.
This slaw is highly adaptable – play around with the flavors. Infused olive oils would work well, and the lemon was especially nice with the brussel sprouts. You could add other veggies – thinly sliced onions or shallots, carrots, avocado, apple…Add some crumbled bacon, toasted chopped pecans or walnuts…The possibilities are endless – let me know what you try!