Okay, so I gotta be real. I strongly dislike Brussels sprouts. When I’ve had them, they’ve been bitter with little to no oil or garlic. I have been avoiding these little spheres like the plague, even when they’ve been doused in cheese.
For a cooking demo at work, I made a Raw Brussels Sprout Slaw. I noticed last week that the shareholders from our CSA (community supported agriculture) weren’t taking the sprouts. This usually means one of two things: they don’t like them or they don’t know what to do with them. I decided I need to take action for myself and for the many people who have been deceived by this vegetable.
- 1/2 lb Brussels sprouts
- 1 green apple, thinly sliced
- 2 green onions, white and pale green part only
- 2 1/2 tablespoons apple cider vinegar
- 1/4 cup olive oil (or walnut oil)
- 1/2 teaspoon kosher salt
- 2 teaspoons Dijon style mustard
- Freshly ground black pepper
- 1/2 cup walnuts, chopped
- Shred the Brussels sprouts using a mandolin or shredding blade in a food processor.
- Thinly slice the apple, then cut each slice into matchsticks. Thinly slice the green onions and toss with the shredded Brussels sprouts and apple pieces.
- In a small bowl combine the cider vinegar, olive oil, salt and Dijon mustard.
- Toss the dressing with the salad, season with freshly ground pepper to taste and gently add the toasted walnuts.
- Allow to rest a room temperature for at least 20 minutes before serving.